Thanksgiving Breakfast — Three Thankful Feasts

The morning of Thanksgiving is the second busiest morning of the year. Here are three breakfast recipes that will bring your family running to the table, and still preserve your sanity for the day ahead.

Diabetes Friendly Egg and Sausage Scramble – Fast and delicious, this breakfast is packed with protein to keep you powered all morning!

1/2 lb. sausage meat

1/2 Teaspoon garlic powder

6 eggs

2 Tablespoons milk

16 spears asparagus

favorite cheese, shredded

Brown sausage meat in a non-stick skillet. Add garlic.

While meat is cooking, parboil asparagus, place in baking pan sprayed with cooking oil. Bake in 350 F oven until tender.

Beat eggs with milk, add to the browned meat. Salt & Pepper to taste. Cook until eggs are done to your liking. Serve with cheese sprinkled on top of eggs.

Cran/Apple Pancakes – Everyone loves pancakes, and these are extra special and full of Autumn flavor!

1 cup dried cranberries

1 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1 can fried apples with cinnamon

1 cup maple pancake syrup

To your favorite basic pancake recipe add cranberries, cinnamon and nutmeg. Make pancakes as usual, served with the following syrup:

Place entire can of apples in blender, puree. Add the syrup, mix. Serve on Cran/Apple Pancakes. Serve with two links of breakfast sausage.

Baked Sausage and Eggs – This special meal can be made when guests are coming, and the best part is, you make it the night before, then assemble and cook that morning!

Sausage Patties:

1/2 lb. ground pork

1/2 lb. ground beef

2 garlic cloves, minced

1/2 Teaspoon cinnamon

1/4 Teaspoon cayenne pepper

1 Teaspoon cumin

1 Tablespoon paprika

1 Teaspoon coriander

1-1/2 Teaspoon salt

1/2 Teaspoon freshly ground pepper

2 Tablespoons water

Combine all ingredients in food processor. Make 12 oval patties, cover, refrigerate overnight.


3 Tablespoons olive oil

2 onions, coarsely chopped

2 garlic cloves, minced

3 lrg. green and/or red bell peppers, coarsely chopped

4 lrg. tomatoes, peeled, seeded, chopped

1/4 cup chopped fresh cilantro/parsley

Salt & freshly ground pepper to taste.

Saut�© onions over moderate heat 10 minutes. Add garlic and peppers, cook 5 minutes. Add tomatoes, cook 10 minutes. Stir in cilantro/parsley. Salt & pepper to taste. Cover, refrigerate over night.

Assemble and Bake:

Pre-heat oven to 400 degrees F. Heat 1 Tablespoon olive oil in frying pan over high heat. Brown patties on both sides. Remove, drain.

Spoon sauce into large baking dish. Arrange patties around the sides of the dish. Break 12 eggs (one at a time) into the center of the dish. Bake until whites are set, but yokes are still soft. Garnish with fresh cilantro/parley.

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