Grab And Go Breakfast Pancake Sandwich Food

GRAB-AND-GO BREAKFAST SANDWICH

Steps:

• Cook egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set, stirring occasionally.
• Fill muffin halves with egg product, Singles and bacon.

GRAB-AND-GO BREAKFAST PANCAKE SANDWICH

Steps:

• Pre-heat a griddle or large non-stick skillet, and spray with non-stick cooking spray.
• Prepare the pancake or baking mix according to package directions, then pour an even number of medium-sized pancakes (approx. 5" diameter) out onto the griddle. Try and keep the pairs of pancakes in approximately the same size.
• Once the edges of the pancakes become dryer, sprinkle the top of one of the pancakes in each pair with scrambled eggs, the crumbled bacon or sausage, and cheese.
• Drizzle the sugar-free syrup on top of the pancake with the toppings (to taste).
• Take the un-topped pancakes, and flip them each on top of one of the pancakes with the toppings. The plain pancake should still be a little moist in the center.
• Press the top pancake down firmly so that the sandwich seals together (this is what seals the sandwich together and makes them so easy to grab-and-go).
• Continue cooking the sandwiches on the griddle until the pancakes are cooked through, flipping once so that both sides brown evenly.

GRAB 'N' GO BREAKFAST COOKIES

Steps:

• Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
• Put butter in a large mixing bowl. Beat with electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper. Stop mixer.
• Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
• Scoop the dough with a 1/4-cup measuring cup.* Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to flatten dough on cookie sheet.
• Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookie sheet for 1 minute. Use a pancake turner to move cookies to a cooling rack. Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven.
• Serve with your favorite fruit-flavored yogurt and orange juice. *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.