| Drive up to your own window for breakfast! |
1 small can of Pillsbury Grands Buttermilk Biscuits
(makes 5 biscuits)
Butter, at room temperature for brushing
5 eggs
Salt and pepper to taste
10 ounces of Jimmy Dean Original ground breakfast sausage
or 10 slices of bacon
5 slices of American cheese
(makes 5 biscuits)
Butter, at room temperature for brushing
5 eggs
Salt and pepper to taste
10 ounces of Jimmy Dean Original ground breakfast sausage
or 10 slices of bacon
5 slices of American cheese
| A tip from August: "Remember that breakfast is fuel for the day!" |
To Prepare the Ingredients
If using sausage, form 2-ounce sausage patties with the same diameter as
the biscuits. Slowly cook the sausage in a hot skillet in a little olive oil until
brown.
If using bacon, slowly cook the bacon and drain it on paper towels.
Bake the biscuits according to package instructions, and brush the top of
each with butter as they come out of the oven.
Spray a skillet with non-stick cooking spray, and preheat over medium heat.
Open both ends of a clean, small sliced pineapple can. Spray the inside of
the empty can with the non-stick spray, and then place the can in the pan to
preheat. Using more than one can will speed the cooking process.
Beat an egg, and pour it into the empty can mold, add a bit of salt and
pepper, and cover with a saucepan lid. Cook for a couple of minutes, then
cut around the edge with a knife of the egg to release it. Remove the can
and turn the egg over to cook for another minute or two. Repeat this with
the remaining eggs.
For each Sandwich
Slice a biscuit in half through the middle. Place a cooked egg on the bottom
half of the biscuit. Next arrange sausage (or 2 slices of bacon) on top of the
egg, and then a slice of American cheese. Top off the sandwich with the
top biscuit half. Zap it in the microwave for 15 to 20 seconds to further
melt the cheese. Repeat with the remaining ingredients. Makes five
sandwiches.
If using sausage, form 2-ounce sausage patties with the same diameter as
the biscuits. Slowly cook the sausage in a hot skillet in a little olive oil until
brown.
If using bacon, slowly cook the bacon and drain it on paper towels.
Bake the biscuits according to package instructions, and brush the top of
each with butter as they come out of the oven.
Spray a skillet with non-stick cooking spray, and preheat over medium heat.
Open both ends of a clean, small sliced pineapple can. Spray the inside of
the empty can with the non-stick spray, and then place the can in the pan to
preheat. Using more than one can will speed the cooking process.
Beat an egg, and pour it into the empty can mold, add a bit of salt and
pepper, and cover with a saucepan lid. Cook for a couple of minutes, then
cut around the edge with a knife of the egg to release it. Remove the can
and turn the egg over to cook for another minute or two. Repeat this with
the remaining eggs.
For each Sandwich
Slice a biscuit in half through the middle. Place a cooked egg on the bottom
half of the biscuit. Next arrange sausage (or 2 slices of bacon) on top of the
egg, and then a slice of American cheese. Top off the sandwich with the
top biscuit half. Zap it in the microwave for 15 to 20 seconds to further
melt the cheese. Repeat with the remaining ingredients. Makes five
sandwiches.
| or bake your own Buttermilk Biscuits |
| Try the new Croissant Sandwich for a change |
| The Breakfast Anytime Chef presents ... Biscuit Sandwich at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Breakfast Anytime! | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
