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6 lbs ground beef<\/span><\/p>\n 4 lbs of breakfast sausage<\/span><\/p>\n 8 eggs<\/span><\/p>\n 2 C. (approx) of chopped onions<\/span><\/p>\n 1 C. of green peppers<\/span><\/p>\n 2 lbs shredded cheddar cheese<\/span><\/p>\n Dry mustard to taste<\/span><\/p>\n Minced garlic to taste<\/span><\/p>\n Salt and pepper to taste<\/span><\/p>\n 1 C. catsup<\/span><\/p>\n Cream (amount varies – add untill it looks like no more will soak into the meat mixture) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 350\u00c2\u00b0F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350\u00c2\u00b0F for about 30 min, but watch them so they don’t over-cook. \u00c2\u00a0<\/span>You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 6 lbs ground beef 4 lbs of breakfast sausage 8 eggs 2 C. (approx) of chopped onions 1 C. of green peppers 2 lbs shredded cheddar cheese Dry mustard to taste Minced garlic to taste Salt and pepper to taste 1 C. catsup Cream (amount varies – add untill it looks like no more will soak into the meat mixture) \u00c2\u00a0 Preheat oven to 350\u00c2\u00b0F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350\u00c2\u00b0F…<\/p>\n