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Slice Italian bread into 1-inch thick slices and cut off crusts. Grease high-sided 9x13 baking dish and arrange bread so that it completely covers the bottom of the dish (this part is a bit like a ...
Roll stuffing mixture into 1 1/2" balls (about 2 Tbsp. each) and arrange on prepared sheets. Bake meatballs, rotating sheets top to bottom halfway through, until deeply browned and cooked through ...
6. Breakfast Sliders. Breakfast sandwiches are perfect for morning football tailgates. This recipe includes scrambled eggs, two kinds of cheese, and bacon, but you can use breakfast sausage if you ...
Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry.
Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
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A breakfast sandwich featuring eggs, bacon jam, and microgreens on a buttermilk biscuit. Breakfast sandwiches are typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, scrapple, Spam, and pork roll), breads, eggs and cheese.
Yields: 12-16 servings. Prep Time: 15 mins. Total Time: 1 hour 50 mins. Ingredients. 1 (1 1/2-lb.) loaf white sandwich bread. 1 (12-oz.) loaf French bread