SALTY BREAKFAST SNACKS RECIPES

Steps:

• FOR THE BUNS:.
• Heat oven to 350 degrees F.
• In a food processor or by hand rough chop the cranberries. In a medium bowl mix the cranberries with 1 tsp brown sugar.
• Add the dough to the bowl and mix in the cranberries by hand. Just smash up the dough and form back into a ball.
• Let the dough rest while you prepare the bacon.
• FOR THE BACON:.
• Lay the bacon slices on a baking sheet covered in foil. Sprinkle with the remaining 2 tsp of brown sugar. Bake for about 10-15 minutes or until crispy. Let cool for a few minutes before removing from pan to drain on paper towels.
• While the bacon is cooking, cut dough into 4 equal pieces and drop like biscuits onto a lightly greased baking sheet. (They really should look like biscuits). Bake for about 25 minutes or until the tops are completely golden and the bottoms are brown, but not burning.
• Remove from oven and let cool while you prepare the eggs.
• FOR THE EGGS:.
• You're just making a simple fried egg(or if you like your scrambled do that instead). Melt the butter in a small frying pan over medium heat. Crack one egg into the pan and let cook until the whites begin to set.
• If you have room for more eggs add each one after the whites of the others have just started to set so they don't cook together quite as much.
• Flip the eggs over and cook until desired doneness. I do mine for about 2 minutes on each side, but it's really up to your taste here.
• Remove eggs from pan and let rest on a plate while you assemble the sandwiches.
• TO ASSEMBLE:.
• Cut the buns in half and but one slice of cheese, one fried egg and two slices of bacon on each.
• Grab a napkin cause these are a little messy :).

Steps:

• Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
• Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
• Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
• Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.
• Store in container with tight-fitting lid up to 1 week.