This is a recipe that I created for the electronic cookbook I’m working on. I have a full-time job and like many others I just don’t have time to cook a full blown breakfast plate every day. These balls contain everything you’d usually get from a diner breakfast. If you’re a working mom these are great to make ahead and heat up before the kids head out for school. They’d even work well as an afternoon snack. Drizzle a little syrup on the plate for the full breakfast experience!

BREAKFAST BOMBETTES
printable version

Ingredients
1/2 lb Breakfast Sausage
1/4 lb ground Pork
1 extra large Egg
2 tbsp Bacon, crumbled
2-3 petite Potatoes, (approx. 1/2 cup shredded)
1/4 cup shredded Cheddar Cheese
1 slice Whole Wheat Toast

Directions
In a heavy skillet, fry 3-4 slices of bacon, drain on a paper towel and set aside.  Take 2-3 petite potatoes (or 1 medium potato) and shred into a side bowl.  Also shred a ¼ cup of cheddar cheese.  Toast one slice of whole wheat bread and let cool.

Once cooled, crumble the bacon and tear or cut the toast up into small pieces.  In a large mixing bowl, combine all ingredients:  sausage, pork, egg, bacon, shredded potatoes, cheese, and toast.  With your hands, mix well into one large ball.  Cover bowl with plastic wrap and refrigerate for 10-15 minutes.

Preheat oven to 350°.  Line a cookie sheet with parchment paper.  Take mixed large ball from refrigerator. Form mixed ingredients into good size meatballs – about 1 to 1-¼ inches in diameter.  Place meatballs on lined cookie sheet.  Bake meatballs for 35 minutes or until cooked completely through.  This recipe will make 12 meatballs.

Serve warm drizzled with a little syrup or save and eat as a breakfast-on-the-go.