Sausage and Egg English Muffin
12 oz breakfast sausage (I used Jimmy Dean Light variety)
1/3 tsp crushed red pepper flake (optional)
6 med eggs*
salt and pepper
4 slices cheese (I used havarti)
4 whole wheat English muffins, split and toasted
Mix sausage and red pepper flake together. Form into 4 patties that are slightly larger than the English muffins. Cook over med/med-low heat until cooked through.
Scramble eggs with a little salt and pepper. Cook in sausage fat over med-low heat. Try not to break the eggs up too much, attempt to keep the eggs in a large single unit so you can easily cut them and put them on the sandwiches.
Place cooked patty, egg, and cheese on muffin, wrap in foil, and warm in 300 deg F oven (if necessary).
*I used fresh eggs from my mother-in-law's chickens. They tend to be a bit smaller than what you get in the store. 6 =4 lrg eggs
As many frozen tater tots as you want
~2 tsp low salt blacken seasoning
(salt if your frozen tots do not have salt)
4 sheets computer paper
Cook tots according to package directions. A few minutes before being done, toss with blacken seasoning, finish cook time.
While they are cooking, make these paper holders:
1. Fold almost in half (top left square)
2. Fold sides over once, about 1 cm
3. Flip paper over and fold edges over twice, about 1 cm each and tape.
(3.5 Maybe draw some pictures.)
4. Fill and enjoy!