hosted by Laverne Diede & Rhonda Fitterer
Egg, Bacon and Sausage Pull-a-parts
- 1/4 lb. bulk sausage
- 6 slices bacon, chopped
- 1 can Grands biscuits
- 4 -6 eggs
- 1/2 to 3/4 cup of green, red, yellow bell peppers
- 3 medium green onions
- 1 cup shredded cheese
Preheat oven to 350 degrees. Spray 13 x 9 inch glass baking dish. Cook sausage and bacon. Separate biscuits; cut into quarters. Beat eggs well, add 1/2 of biscuit pieces and mix in. Add all other ingredients except cheese. Toss until blended; pour into baking dish. Top with remaining biscuits and cheese. Bake for 35-45 minutes.
Pear Muffins
- 1 1/2 cups flour
- 1/2 cup brown sugar, packed
- 2 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 medium pear, peeled and chopped finely
- 1 large egg
- 1/2 cup yogurt, plain or vanilla
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
Topping mixture:
- 3-4 Tbsps. finely chopped walnuts or pecans
- 3-4 Tbsps. Packed brown sugar
Preheat oven to 350 degrees. In a large bowl, mix first six ingredients together; stir in chopped pear. Whisk together egg, yogurt, vanilla and oil. Stir into dry ingredients until just combined. Do not over mix. Fill greased muffin cups about 2/3 full. Mix topping ingredients together. Sprinkle topping mixture over each muffin. Bake for 20 -25 minutes, until lightly browned.
