Recipes

• 1 pkg (375 g)
  Lilydale^® Breakfast Turkey Sausages
• 6 cups (1.5 L)
  day-old whole grain bread, cubed
• 1/4 cup (60 mL)
  raisins
• 1 1/4 cup (300 mL)
  vanilla sweetened almond milk
• 5
  large eggs, beaten
• 1 tsp (5 mL)
  vanilla extract
• 3/4 tsp (4 mL)
  ground cinnamon
• 1/2 tsp (2 mL)
  ground nutmeg
• 1/4 tsp (1 mL)
  salt
• Maple syrup (optional)

1. Prepare Lilydale^® Breakfast Turkey Sausages according to package directions. Let cool completely. Chop into small pieces and set aside.
2. Preheat oven to 350F (180C). Lightly coat 12-cup muffin tin with non-stick cooking spray. In large bowl, toss together cooked Lilydale^® Breakfast Turkey Sausages, bread and raisins. Whisk together almond milk, eggs, vanilla, cinnamon, nutmeg and salt; pour over bread mixture. Let stand for 5 minutes. Divide among muffin cups.
3. Bake for 25 to 30 minutes or until golden brown and set. Let cool for 5 minutes; remove from muffin tin. Serve warm with maple syrup (if using). Or, let cool completely; cover tightly and refrigerate for up to 3 days. Warm in microwave for 45 seconds.

Try making these breakfast cups with a variety of different breads, such as brioche, baguette, French loaf or cinnamon swirl bread.

Almond milk can be replaced with any alternative dairy beverage or whole milk.

Add up to 2 tbsp (30 mL) hemp hearts, chia seeds or flax seeds to the bread mixture for a boost of omega-3 fatty acids.