Recipes

• 1 pkg (375 g)
  Lilydale^® Breakfast Chicken Sausages
• 4
  eggs
• 1 tbsp (15 mL)
  milk
• 1/4 tsp (1 mL)
  each salt and pepper
• 4 tsp (20 mL)
  butter
• 1/2 cup (125 mL)
  tomato sauce
• 4
  bagels, halved
• 1 1/2 cups (375 mL)
  shredded mozzarella cheese
• 1/4 cup (60 mL)
  torn fresh basil

1. Prepare Lilydale^® Breakfast Chicken Sausages according to package directions; let cool completely. Slice and set aside.
2. Meanwhile, whisk together eggs, milk, salt and pepper. Melt butter in large non-stick skillet set over medium-low heat; pour in egg mixture. Cook, stirring frequently, for 5 to 8 minutes or until eggs are set and soft curds have formed.
3. Spread 1 tbsp (15 mL) tomato sauce over each bagel half. Top with Lilydale^® Breakfast Chicken Sausages slices and scrambled eggs. Sprinkle with cheese. Cover and refrigerate overnight.
4. Preheat oven or toaster oven to 425˚F (220˚C). Place prepared bagels on parchment paper–lined baking sheet or tray. Bake for 8 to 10 minutes or until cheese melts and bagels are toasted. Sprinkle with basil.

Substitute English muffins or small pita breads for bagels if desired.