This is the perfect make-ahead school day breakfast. I prep an entire batch, allow them to cool and then freeze them either in individual containers with just enough for my family for breakfast – or in a large container with the fritters separated by wax paper. In the morning I preheat my oven (or toaster oven) to 400 degrees. I place the fritters on a cookie sheet and heat until they start to sizzle. This takes 10-12 minutes in my oven. I like the fact that the kids are getting vegies included in their breakfast (as well as protein, calcium and carbs). It’s a pretty good start to the day.
Breakfast Sausage Pancakes (makes 24 silver-dollar sized cakes)
- 1 cup vidalia or Maui onions, finely diced
- ¾ lb raw breakfast sausage (we use chicken sausage from Trader Joe’s)
- 4 eggs, lightly beaten
- 2/3 cup buttermilk
- 1 tablespoon grapeseed or canola oil
- 1 cup Bisquick
- 1 ½ cups grated Gruyere/Swiss cheese mix (sold already grated at TJ’s)
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- ½ cup yellow pepper, finely diced
- ½ cup orange pepper, finely diced
- 2 cups cooked rice (I use one packet of Trader Joe’s Organic Frozen Jasmine Rice, prepared according to the package instructions – but any cooked rice will do)
- 1/3 cup finely chopped green onions
Using a pair of kitchen scissors cut your breakfast sausage into tiny pieces. Place them in a nonstick skillet with the diced onions. Sauté for 8-10 minutes over medium heat until the sausage is completely cooked through and the onions are soft. You won’t need any added oil for this. The sausages will quickly release a little fat – just enough to properly cook the onions. Once this is done allow it to rest for a minute or two. If you didn’t manage to cut your sausage into tiny chunks, place it on a cutting board and chop it up a bit more.
In a medium bowl whisk together the eggs, buttermilk, oil, Bisquick, cheese, salt and white pepper. Add the remaining ingredients and stir until blended.
Heat an electric griddle or non-stick frying pan to medium-high heat (325 degrees works best for me). Lightly oil the griddle or the frying pan with grapeseed oil (or canola). Using a ¼ cup measure, spoon out the fritter batter. Place it on the griddle and using the backside of the ¼ cup measure, flatten the fritter until it is 1/3 of an inch thick. Grill until the fritter is a deep golden brown (at medium-high on my griddle it takes about five minutes per side). Flip and grill the second side. They should be cooked through and slightly crispy on the outside. Serve immediately with salsa and sour cream.
If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer. To reheat, preheat your oven to 400 degrees. Place the fritters on a cookie sheet. Bake in the oven just until the fritters start to sizzle. This will take about ten minutes depending on how cold they were before you put them in the oven. If I’m doing this on a school day mine go straight from the freezer to the oven – and they are still ready to eat in 10-12 minutes. I don’t recommend using a microwave – they get pretty soggy.