Homemade may take time, and even make a mess but when you get down to the facts it tastes better (unless you burned it or messed it up by some fluke) saves you some money and sometimes even saves you some time.
Friday afternoons I make breakfast. Yup, breakfast in the afternoon! Not for that day of course I make them for the weekend so I don’t have to make a bundle each morning. I make about three dozen pancakes with homemade mix (the same as Bisquick) and bake up some sausage patties. Sometimes I even make egg sandwiches. You can freeze pancakes, just make sure they are completely cooled and lay them flat in ziplock bags. You can cook eggs and roll them up burrito style, and freeze them ,Or place the eggs between a roll / muffin, with some cheese even slice of ham, wrap in foil and freeze individually. Make sure of course with anything your freezing it’s completely cooled, label the container with the date they were made. Take how many out of the freezer either the night before or even the morning of and just reheat. Simple, easy and a lot cheaper than buying anything pre-made not to mention healthier.
These Sausage patties cook up quick, they also freeze well. Make a large batch and enjoy them whenever you want, the kids love them as well which makes having them on hand perfect for busy school mornings. You can shape them the day before you plan on eating them and place them in the fridge, or again freeze them ahead of time.
The Recipe was found through my phone, it came from Taste of Home
Rosemary Mustard Sausage Patties
2 medium onions finely chopped
4 tsp. olive oil
2 tsp. mined fresh rosemary or 3/4 tsp. dried rosemary crushed
4 tsp. stone ground mustard
1/2 tsp. pepper
2lbs. bulk pork sausage
In a large skillet heat oil and saute onions until tender. Add the rosemary and cook about a minute longer. Transfer to a large bowl. Stir in mustard and pepper. Mix the sausage in till all mixed together. Shape into small thin patties. Place on an ungreased baking sheet or pans to cook at 375 for 12-15 minutes or until meat is no longer pink. Drain the patties on paper towels.
To freeze, just let patties completely cool before transferring to a air tight container or ziplock bag. Label it and freeze.
For homemade Pancakes I use Master Mix (just like Bisquick)
This was handed down from my Mom 🙂
9 cups all purpose flour
1/4 cup sugar
2 cup shortening
1 tsp. cream of tartar
1/3 cup baking powder
1 Tbsp. salt.
Stir or sift together flour, baking powder, sugar, cream of tartar and salt in a large mixing bowl. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in an airtight covered container for up to 6 weeks at room temperature. It can also be stored in the freezer for up to 6 months. Allow mixture to come to room temperature before using. Make about 12-1/2 cups. Use just like biscuit mix.
For making pankcakes
2 cups mix
1 cup milk
Mix together, and bake on a griddle or skillet at 375.