MEAT LOVER'S BREAD SALAD
Growing up, we loved visiting a sandwich joint in Nebraska. The awesome sandwiches inspired my salad of bread and cold cuts for meat lovers everywhere. -Molly Atherton, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (2 cups each).
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour., Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls and cheese; toss to coat.
Nutrition Facts : Calories 584 calories, Fat 49g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 1260mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
MEAT LOVERS BREAKFAST BREAD
This is a hearty, meaty breakfast bread that is as versatile as your imagination wants to let it be. Add as many meats and ingredients as you like, or simply scale it back to simply Ham and Cheese. All delicious, however, we like the Meat Lovers Breakfast bread the best.
Provided by LilPup
Categories Breads
Time 1h
Yield 2 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare a bundt pan.
- Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
- Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
- Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
- Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
- Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
- Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.
Nutrition Facts : Calories 162.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 27, Sodium 469.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.7, Protein 7.6
MEAT LOVER'S BREAKFAST SANDWICH
Looking to lose bread? Then the meat bun on this hand-held, to-go breakfast sandwich is perfect.
Provided by Food Network Kitchen
Time 20m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
- Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
- Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
- Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."
PUMPKIN BREAKFAST BREAD
Make and share this Pumpkin Breakfast Bread recipe from Food.com.
Provided by Mommie Cooks
Categories Quick Breads
Time 1h10m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 17
Steps:
- First up, cream together your butter and brown sugar.
- Add in your egg, vanilla, and evaporated milk.
- Mix well and then add in your pudding mix and flour.
- Finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
- Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
- Pour about half the batter into a 9x11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
- Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it's imperative that it's cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!
Nutrition Facts : Calories 233.5, Fat 10.3, SaturatedFat 5.4, Cholesterol 37.4, Sodium 193, Carbohydrate 34.1, Fiber 0.9, Sugar 22.9, Protein 2.6
ALMOND BREAKFAST BREAD
Make and share this Almond Breakfast Bread recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except almonds, in a large bowl; beat 2 minutes at medium speed.
- Spoon batter into 2 greased and floured loaf pans.
- Sprinkle each loaf with 1/4 cup almonds.
- Bake at 350°F for 1 hour or until test done with toothpick.
- Cool in pans for 10 minutes, remove from pans and cool completely.
Nutrition Facts : Calories 323.1, Fat 13.8, SaturatedFat 2.3, Cholesterol 38.1, Sodium 277.4, Carbohydrate 45, Fiber 1.1, Sugar 25.3, Protein 5.1
OATMEAL BREAKFAST BREAD
Make and share this Oatmeal Breakfast Bread recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
- Put the pan on a baking sheet.
- In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
- Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
- in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
- Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
- a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.
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