Bobs Hearty Breakfast Food

JAY'S HEARTY BREAKFAST SKILLET

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
• Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
• Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

BOB EVANS SAUSAGE GRAVY (COPYCAT)

Steps:

• Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper.
• Serve hot over biscuits. Refrigerate leftovers.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

HEARTY BREAKFAST COMBO

Steps:

• In a small nonstick skillet, cook bacon and sausage over medium heat until sausage is no longer pink. Add the potato, green pepper and onion; cook over medium-high heat for 10 minutes or until potato is browned. Stir in mushrooms; cook 1 minute longer. Top with cheese; cover and cook until melted. Transfer to a plate; keep warm. , In the same skillet, add egg. Cook over medium heat just until egg white is set. Turn; cook 1-2 minutes longer or until completely set. Place egg on potato mixture; sprinkle with pepper if desired.

HEARTY BREAKFAST BARS

Steps:

• Blend together eggs, applesauce, honey and vanilla.
• Add baking soda and stir.
• Add remaining ingredients and stir until moist and blended.
• Spoon into either a 12 cup cupcake pan or into a 9x13" baking pan. When spooning into pan, keep loose. Do not pack down.
• Bake at 375 degrees from approximately 15 to 20 minutes.
• Cool.
• Makes 12 servings.