donut biscuits

Want to make some?
You need canned biscuits (anything BUT the flakey layer kind).
Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)  
Sugar & Cinnamon in a shallow bowl.
Mixed together in your favorite proportions...I like a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so.  
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object
(stars would be cute too!)

When one side is golden brown, flip with tongs.  When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar

eggs for breakfast sandwiches

Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you'd like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked. 

Store your cooked eggs in a tupperware container in the refrigerator for about a week.  Use your judgement though.  If they look/smell bad, I wouldn't eat them. I made a dozen of these, so that lasted my Husband and I only 6 days, which was perfect for our work week.

Hash Brown Eggs

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Photograph by Yunhee Kim