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Sheet Pan Dumpling Stir-Fry

Sheet Pan Dumpling Stir-Fry

Sheet Pan Dumpling Stir-Fry

 

3 tablespoons neutral oil, such as avocado

1½ pounds frozen veggie dumplings (no need to thaw), can substitute pork or chicken, just increase bake time by 2 to 4 minutes

¼ cup reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon cornstarch

1 tablespoon unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon red pepper flakes (optional)

2 (10-ounce) bags frozen mixed vegetables (no need to thaw), preferably Asian medley with baby corn, snow peas, and/or water chestnuts

2 scallions, thinly sliced

For serving: toasted sesame seeds (optional)

 

Preheat the oven to 450°F. Grease the sheet pan with 1 tablespoon of the oil. Add the dumplings, the remaining 2 tablespoons oil, and ¼ cup water to the sheet pan and toss to combine. Spread into an even layer, leaving a bit of space between the dumplings. Seal with a piece of aluminum foil and bake until the dumplings are just tender, about 10 minutes. In a small bowl, stir together the soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes (if using). After the dumplings have baked for 10 minutes, stir the sauce again, then add the veggies and sauce to the dumplings. Gently stir to coat. Return to the oven and bake, uncovered, until the dumplings and veggies are heated through and the sauce is thickened and bubbling, about 10 minutes more. Serve topped with the scallions and sesame seeds (if using).

 

6 servings

Calories: 253

Fat: 11g

Fiber: 3g

Sheet Pan Pork Tenderloin with Peach Glaze

Sheet Pan Pork Tenderloin with Peach Glaze

Sheet Pan Pork Tenderloin with Peach Glaze

 

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces

¼ cup hoisin sauce

¼ cup peach preserves

2 (1-pound) pork tenderloins, patted dry and any silver skin removed

1 small garlic clove, finely chopped or grated

 

Preheat the oven to 450°F. On a sheet pan, toss the green beans with 1 tablespoon of the olive oil and ½ teaspoon each salt and pepper. Arrange in a single layer on half the pan. On the other half, toss the sweet potatoes with the remaining tablespoon olive oil and ½ teaspoon each salt and pepper. In a small bowl, stir together the hoisin sauce, peach preserves, 2 teaspoons salt, and 1 teaspoon pepper until smooth. Place the tenderloins on top of the green beans. With a basting brush or clean hands, coat the tenderloins all over with the hoisin glaze. Roast until the internal temperature reaches 145°F and the vegetables are tender, 25 to 30 minutes. Transfer the pork to a cutting board to rest for 5 minutes before slicing. Stir the garlic into the vegetables, scraping to get the browned bits up from the pan. Serve the tenderloin and the pan juices with the vegetables alongside.

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

2 T. olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 tsp. dried oregano

1/4 tsp. red pepper flakes

4 slices hearty white sandwich bread

3/4 C. milk

1 lb sweet Italian sausage links

1 C. parmesan cheese, grated

1/2 C. chopped fresh parsley leaves

2 large eggs

2 cloves garlic, minced

1 1/2 tsp. salt

2 1/2 lb. ground beef chuck

 

Heat oil in a large skillet over medium-high heat. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to a large bowl to slightly cool.   Meanwhile, adjust oven rack to upper-middle position and preheat oven to 475 degrees. Mash the bread and milk with the onion mixture.  Remove the casings from two of the sausage links and add to the bread mixture along with the parmesan, parsley, eggs, garlic, and salt.  Mix well with your hands to combine.  Add the ground beef and knead with your hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), and place on rimmed baking sheet.  Arrange the remaining sausages around the meatballs and bake until well browned, about 20 minutes. Once your meatballs and sausage are cooked, you can transfer them to your favorite sauce to simmer for a bit and add flavor to it, fill some hoagie rolls with them and top with mozzarella, or freeze for later use!

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Barbecue Pork Sheet Pan Dinner

Barbecue Pork Sheet Pan Dinner

Barbecue Pork Sheet Pan Dinner

 

1 tablespoon granulated sugar

1 teaspoon chili powder

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 pork tenderloin (about 1.5 lbs)

1 pound sweet potatoes, cut into 3/4-inch chunks

2 cups fresh green beans, ends trimmed

Olive oil

Green onions, optional

BBQ sauce of your choice

 

In a small bowl combine first 4 ingredients and mix together. Preheat the oven to 425 degrees F. Line a 10×15-inch baking pan with aluminum foil and spray with cooking spray.  Place pork tenderloin in the center of the prepared pan and sprinkle generously with seasoning mix. Drizzle with a little olive oil (about  1-2 teaspoons). In a medium bowl place sweet potatoes and green beans. Drizzle with a little olive oil (1 to 2 teaspoons) and sprinkle generously with seasoning mix. Toss together until veggies are evenly coated.

Arrange veggies around the pork tenderloin. Roast in the preheated oven about 20 to 25 minutes, or until vegetables are tender and the pork reaches an internal temperature of 145 degrees F. Remove from oven and slice pork into pieces. Drizzle with BBQ sauce and serve immediately with roasted veggies.

Garnish with sliced green onions, if desired.

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

 

3 tablespoons liquid coconut oil or neutral oil, such as avocado

2 cups uncooked long-grain white rice

1 (14-ounce) can full-fat coconut milk

Grated zest of 1 lime

Juice of 2 limes

1½ pounds skinless salmon fillets, cut into 1-inch pieces

3 tablespoons pure maple syrup

2 tablespoons soy sauce

Kosher salt and freshly ground black pepper

4 mini cucumbers

2 large avocados

For serving: fresh cilantro leaves and tender stems, lime wedges for squeezing

 

Arrange a rack in the upper third of the oven and preheat the oven to 450°F. Grease a sheet pan with 2 tablespoons of the coconut oil, then add the rice and shake it into an even layer. Pour the coconut milk over the rice, then fill up the can with water and add that water to the sheet pan, stirring with a fork to combine. Seal tightly with a piece of aluminum foil and bake until the rice is just tender, 20 to 25 minutes. Meanwhile, in a medium bowl, combine the lime zest and half the lime juice. Add the salmon, maple syrup, soy sauce, remaining 1 tablespoon coconut oil, 1 teaspoon salt, and ½ teaspoon pepper and stir to combine. For the salad, cut the cucumbers into bite-size pieces and slice the avocados, then transfer to another medium bowl. Stir in the remaining lime juice and ½ teaspoon salt. When the rice is ready, remove the pan from the oven and set the broiler to high. Remove the foil and place the salmon on top of the rice. Broil until the salmon is just cooked through, 3 to 5 minutes. (Check halfway through, and if the rice is burning anywhere, stir it with a fork.) Fluff the rice with a fork, then scoop the rice and salmon into bowls and top with the salad and cilantro. Serve with lime wedges.

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

 

1½ pounds small new potatoes, halved

2 (1-pound) containers sauerkraut, drained

2 tablespoons extra-virgin olive oil

1½ teaspoons caraway seeds

½ teaspoon smoked paprika Kosher salt and freshly ground black pepper

2 (12- to 16-ounce) kielbasa

2 teaspoons apple cider vinegar

¼ cup chopped fresh parsley leaves and tender stems

For serving: Dijon mustard and/or sour cream

 

Preheat the oven to 425°F. On a sheet pan, toss together the potatoes, sauerkraut, olive oil, caraway seeds, paprika, and ½ teaspoon each salt and pepper. Spread into an even layer. Prick the kielbasa all over with a fork and place on top of the potatoes and sauerkraut. Roast, flipping the kielbasa halfway through, until the potatoes are tender and the sausage is heated through, 30 to 35 minutes. Transfer the kielbasa to a cutting board, let it cool for a few minutes, then cut into slices. Drizzle the pan with the vinegar and toss to combine, scraping up the browned bits from the bottom. Top the veggies with the parsley and season to taste with salt and pepper. Serve the kielbasa slices and potatoes with a dollop of mustard and/or sour cream for dipping.

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

 

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)

3 T. olive oil

2 T. unsalted butter

Kosher salt and black pepper

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

2 small leeks, trimmed, halved lengthwise, then sliced ½-inch thick (about 2 cups)

2 shallots, trimmed and sliced lengthwise ¼-inch thick

1 cup frozen peas, thawed (or fresh peas)

1 lemon, scrubbed

½ cup grated Parmesan

¼ cup sliced fresh chives or parsley (optional)

 

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 T. oil, 1 T. butter and ½ tsp. salt. On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 T. oil and 1 T. butter. Season with ½ tsp. salt and a few generous grinds of pepper. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking. Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

 

1 1/2 pounds ground lamb, beef, or chicken

2 shallots, chopped

1/2 C. fresh parsley, chopped

1/4 C. fresh oregano, chopped

2 tsp. sweet or regular paprika

1 T. dijon mustard

kosher salt and black pepper

chili flakes

2 T. extra virgin olive oil

2 medium sweet potatoes, cut into matchsticks

1-2 C. Tzatziki sauce

lettuce, tomato, avocado and pitas for serving

 

1/2 lemon, halved

4 cloves garlic cloves, smashed

1/3 C. extra virgin olive oil

2 T. red wine vinegar

2 C. mixed fresh herbs, parsley, dill, and or mint, chopped

3/4 C. pitted Greek olives, torn

2 T. chopped pepperoncini

3/4 C. crumbled feta

 

Preheat the oven to 425° F. Line a baking sheet with parchment. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 T. size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside. During the same time, toss together the sweet potatoes with 2 T. olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

 

for 24 sandwiches

 

6 cups pancake mix

6 eggs

3 cups milk

 

3 lb breakfast sausage

 

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

 

Preheat oven to 425˚F (220˚C). In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix. Divide batter evenly onto two parchment paper-lined 17×11 inch baking sheets. Spread evenly and bake for 15 minutes. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. Line another 18×13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month. Enjoy!

 

Variation for fillings

 

Canadian Bacon, Spinach, Hollandaise

 

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

 

Chicken Sausage & Cheese

 

6 small chicken sausage breakfast patties

3 slices american cheese, halved

 

Bacon

 

6 bacon, cooked