Mini Breakfast Bread Bowls 5fix Recipes

MINI BREAKFAST BREAD BOWLS #5FIX

Steps:

• Preheat the oven at 375 degrees.
• Heat a large frying pan on medium high heat until hot then add bacon.
• Cook bacon until crispy then remove and break into halves.
• Remove 2 tablespoons of the bacon grease into a small bowl.
• Add one pack of Simply Potatoes diced with Onions to the pan and cook with the remaining bacon grease. Cook until light brown then remove and divide into 12 even piles.
• Then take a knife and cut a circle from the top center of the knot roll. Remove the bread from within the roll; hollowing the roll.
• Add cubes of cheese, one pile of the Simply Potatoes, bacon half, and topped with a few more cubes of cheese filling the bread bowl.
• Place the knot roll top back on the center of the bread bowl; covering the top. Repeat the steps until all of the bread bowls are filled. Then add the knots onto a cookie sheet.
• Take the small bowl with bacon grease and paint each roll.
• Cook in the oven for 10 minutes or until golden brown and crispy.
• Remove from the oven; Allow the bread bowls to rest for 5 minutes then and serve.

QUICK & EASY MINI MEAT PIES #5FIX

Steps:

• Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.
• Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.
• Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.
• In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.
• Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.
• With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.
• Preheat oven to 350F degrees.
• Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.
• Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.

BREAKFAST BREAD BOWLS

Steps:

• Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet., Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

BREAKFAST BREAD BOWLS

Steps:

• Preheat oven to 400 deg F.
• Cut off the top of the roll, about 1/4 or 1/3rd of the way down. Pull out the inside of the bottom section, leaving a shell of about 1/2 inch.
• Lay the slice of corned beef or ham in the opening - try to use a slice that covers all of the "bowl" in a single piece.
• Break the egg into the "bowl", season with salt and pepper. Sprinkle cheese on top. Place the top of the roll on top.
• Carefully wrap the roll in a sheet of aluminum foil.
• Place in oven and bake for around 20 to 25 minutes. At 20 minutes my yolk was still a bit runny, but the white was cooked through. Garnish with parsley or chopped scallion, if desired.