Breakfast On The Run Recipes

BREAKFAST ON THE RUN

Steps:

• cook sausage links as directed.
• make scrambled eggs (beat egg in bowl cook on medium heat with 1 T. of butter until eggs are solid).
• add season salt to eggs.
• use spatula to "chop" egg in smaller pieces.
• place sausage links in bun.
• top sausage with scrambled egg.
• top egg with grated cheese.
• top cheese with some hot sauce (optional).
• microwave on high for 15 seconds.
• eat right away or wrap it up to enjoy later.

BREAKFAST ON THE RUN

Steps:

• 1. Clean and slice the mushrooms. Clean and dice the bell pepper. (You can use any color you like)
• 2. Add mushrooms and pepper to some hot oil in a large skillet. add a bit of salt & pepper. Saute until they become soft.
• 3. Add the cooked meat & spinach. Cover so the spinach will wilt. Stir every few minutes to get the spinach cooked. ***Once all the veggies are cooked, remove the mixture to a strainer and let all the liquid drain off. This is very important.
• 4. I make these for quick morning breakfast. I measure out about 1/4-1/3 cup and put it into a baggie. Then I put the baggies into a freezer container and freeze. In the morning, I scramble 2 eggs into a microwave safe bowl, and add the baggie. Microwave for 1 minute, then stir. Microwave for 30 to 60 seconds more, depending on your microwave.

ON-THE-RUN BREAKFAST BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a 22cm square baking tin. Melt the butter, syrup and sugar in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, mix and pour into tin. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.