EGGLESS BREAKFAST RECIPES RECIPES

Steps:

• Heat a nonstick skillet over medium heat. Add sausage; crumble and cook sausage for 12-15 minutes, or until cooked through and browned. Remove from skillet and set aside.
• Add oil to the same skillet and let it heat slightly over medium heat. Evenly distribute potatoes in skillet; cook potatoes, stirring occasionally, for 10 - 15 minutes, or until golden brown and potatoes. Season with garlic, salt and pepper. Return sausage to skillet and stir until combine. Keep it warm.
• Warm tortillas.
• Top the tortillas with equal amounts of the sausage-potato mixture. Add salsa and sprinkle with the cheese. Add a fried egg on top, sliced avocado, and salsa, if using.
• Garnish with cilantro and lime wedges. Serve immediately.

Steps:

• Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
• Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 - 4 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add milk and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.
• Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
• Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
• Bake for 10-12 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.