Good Food Every Day

Freezer-Friendly Everything Bagel Biscuit Bombs
Prep 20 min Total 40 min Servings 8

Ingredients

5 eggs
1 tablespoon butter
¾ cup shredded Cheddar cheese (3 oz)
1 cup fully cooked original frozen pork sausage crumbles, thawed (from 9.6-oz bag)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1 tablespoon water
1 ½ teaspoons everything bagel seasoning blend (with sea salt, garlic and onion) (from 2.3-oz jar)

Steps

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add 4 of the eggs; beat well with whisk.
2 In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes.
3 Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
4 In small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning.
5 Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use.
6 To Freeze and Reheat: Wrap each cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 minute; microwave on High 1 to 1 1/2 minutes or until sandwich is heated through and center is at least 165°F. Let stand 1 minute before serving.

Expert Tips

To make your own everything bagel seasoning, in small dish, combine 2 teaspoons dried chopped onion, 2 teaspoons dried minced garlic, 2 teaspoons poppy seed, 2 teaspoons sesame seed and 1 teaspoon kosher salt. This makes approximately 3 tablespoons. Keep the remaining seasoning mix stored covered in small jar or re-sealable food-storage bag, and use on everything from scrambled eggs to cooked vegetables.
Biscuit sandwiches can be frozen up to 1 month.
Microwave ovens vary, so be sure to adjust heat times based on your own microwave.

Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.
Prep time: 20 MINUTES cook time: 10 MINUTES total time: 30 MINUTES yields: MAKES 4

Ingredients

Coconut-Almond Hollandaise
¼ cup blanched almonds
¾ cups unsweetened flaked coconut
1 tablespoon Dijon mustard
Zest + juice of lemon
1 ¼ cups Coconut-Almond Milk
¼-1/3 cup olive oil
3 tablespoons fresh basil, chopped
Salt and pepper, to taste

Pineapple Caprese Benedict
2 tablespoons olive oil
4 slices thick cut grainy sourdough bread (use a gluten-free bread if needed)
8 ounces fresh mozzarella, sliced
½ ripe pineapple, sliced in half circle slices
1 cup fresh basil leaves
4 poached eggs
Salt, pepper and crushed red pepper, for sprinkling

Instructions

Hollandaise
Add the blanched almonds, coconut, Dijon mustard, zest + juice of 1 lemon and the coconut almond milk to a high-powered blender or food processor. Process for about 3 minutes until the mixture is well blended. With the blender running, stream in the olive oil. Blend another 5 minutes. The longer you blend the sauce for, the smoother and creamier it will be. I let mine go a full 10 minutes. Season with salt and pepper. Stir in the basil. If the sauce seems too thick at any point, just add more coconut almond milk to thin. Store in the fridge.

Pineapple Benedict
Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the bread and pineapple with olive oil. Once the grill is hot, add both the bread and pineapple (do this in batches if your grill is not large enough). Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill, keep the grill warm. Place the grilled pieces of bread on a serving platter or plate. Divide the basil among the pieces of bread. Working quickly, take the slices of mozzarella and place them on the hot grill. Cook 15 seconds and then flip and cook another 15 seconds. Place the cheese on top of the basil and bread. Add the grilled pineapple. Poach the eggs and place them on top of the pineapple. Drizzle with hollandaise and sprinkle with crushed red pepper, salt and pepper.

2 Ingredient Pancakes
Yield: Serves 1 or 2 people, depending on how hungry you are
Prep Time: 10 min Cook Time: 5 min
This recipe is for the basic version. Contribute add-ins, as desired.

Ingredients:
1/2 cup very well mashed ripe banana
2 eggs

Directions:
1. Mix banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until edges are dry- the pancake will be thin. Flip and cook the other side briefly. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.

Tips:
Suggested Add-ins or toppings:
*mini chocolate chips
*tiny blueberries
*nutella + strawberries
*peanut or almond butter + honey
*maple syrup

Nutritional Information per serving:
Serving size: Recipe divided in half (no add-ins)
Calories per serving: 122
Fat per serving: 5.3g
Saturated Fat per serving: 1.6g
Sugar per serving: 7g
Sodium per serving: ,span class=”sodium”>71g
Fiber per serving: 1.3g
Protein per serving: 6.8g
Cholesterol per serving: 185mg
Carbohydrates per serving: 13.2g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 3

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