INGREDIENTS:
•
1 (12 ounce) package
maple flavored "Breakfast Sausage"
•
3 tablespoons butter
•
1/4 cup all-purpose
flour
•
3 cups milk
•
salt and pepper to taste
DIRECTIONS:
Place sausage in a
large, deep skillet.
Cook over medium-high
heat until evenly brown.
Remove sausage with a
slotted spoon, leaving the drippings in the pan.
Stir in the butter until
melted.
Add flour, and stir
until smooth.
Reduce heat to medium,
and cook until light brown.
Gradually whisk in milk,
and cook until thickened.
Season with salt and
pepper, and stir in cooked sausage.
Reduce heat, and simmer
for 12 to 15 minutes.
(If gravy becomes too
thick, stir in a little more milk.)
Serve over biscuits or
corn bread.
Yields -
4 servings
French Toast
INGREDIENTS:
•
6 thick slices bread
•
2 eggs
•
2/3 cup milk
•
salt and pepper to taste
•
1/4 teaspoon ground
cinnamon
(optional)
•
1/8 teaspoon ground
nutmeg (optional)
•
1 teaspoon vanilla
extract
(optional)
DIRECTIONS:
Beat together egg, milk, salt, desired
spices and vanilla.
Heat a lightly oiled or buttered griddle or
skillet over medium-high flame.
Dunk each slice of bread in egg mixture,
soaking both sides.
Place in pan and cook on both sides until
golden.
Serve hot.
(Optional: Sprinkle with powdered
sugar, or may be served with freshly cut
fruit.)
Yields -
3 servings
Breakfast Burritos
INGREDIENTS:
•
10 (10 inch) flour
tortillas
•
1 (12 ounce) package
maple flavored "Breakfast Sausage"
•
1/2 cup diced red or
green pepper
•
1/4 cup thinly sliced
green onion
•
8 eggs, lightly beaten
•
1/2 cup cream cheese,
room temperature
•
1/2 cup grated Monterey
Jack cheese
•
1 cup salsa
DIRECTIONS:
Preheat the oven to 300 degrees.
Wrap tortillas in foil and place in oven to
warm.
Crumble and cook sausage and peppers in
skillet over medium heat until browned.
Pour in beaten eggs and onion and continue
to cook.
In a separate bowl, combine cream cheese and
Monterey Jack cheese.
On each tortilla, spread a thin layer of
cheese mixture.
Top with sausage, peppers and egg mixture.
Roll up and serve with salsa.
Yields -
10 servings
