We have all heard how breakfast is the most important meal of the day. However, with busy schedules sometimes breakfast means you eat on the go. I am helping Hungry Jack® as part of their breakfast brigade to help “Bring Back Breakfast” on the weekends.
Most weekends for my family are less busy and much more relaxed than our weekdays. This makes the perfect opportunity to take the time to really enjoy a great breakfast at home together as a family. Hungry Jack products make it even easier to “Bring Back Breakfast” on the weekends.
I have put together 3 tips to help you “Bring Back Breakfast”.
1. Plan your weekend breakfast. Then you can pick up whatever is needed when you do your weekly grocery shopping and you will be all set when the weekend rolls around to prepare a great breakfast.
2. Get the kids involved. This is a great time to have the kids help plan the meal and make the meal. They can learn skills in the kitchen that will help them throughout their life.
3. Try new things. A weekend breakfast is the perfect time to give that recipe a try that you have been saving. It makes it more of an adventure when you step out from the usual.
Recently, I decided to try and make my own breakfast corn dogs with my family. We have purchased pre-made frozen versions before for busy school days, but I was excited to try and make them myself.
I did get help from Hungry Jack by using their complete pancake mix as part of the batter. The corn dogs were a hit and were a hundred times better that the pre-made frozen ones. Our weekend breakfast was a success. This recipe will be one that I will now make often!
- 1 (12 oz.) package maple or regular breakfast pork sausage links (14 links), cooked according to package
- 14 5-inch wooden skewers
- 1 (32 fl.oz.) bottle Crisco® Pure Canola Oil
- 1 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water) OR Hungry Jack® Complete Extra Light & Fluffy Pancake & Waffle Mix (Just Add Water)
- 1/3 cup Martha White® Self-Rising Enriched Yellow Corn Meal Mix
- 1/2 teaspoon salt
- 1 large egg, beaten
- 3/4 cup milk or buttermilk (I used buttermilk)
- Hungry Jack® Original Syrup
- Insert skewer into each cooked sausage from one end. Heat oil in 4-quart saucepan over medium-high heat to 350°F.
- In a large bowl, whisk pancake mix, corn meal mix and salt. Add egg and milk. Whisk until smooth.
- Dip each sausage in batter until fully coated. I found it helpful to use a knife and basically frost the sausage with the batter.
- Cook 3 at a time in hot oil, 50 to 60 seconds or until golden brown, turning constantly. Drain on paper towels. Repeat with remaining sausages. Serve immediately with syrup alongside.
To make 5-inch skewers, cut 10-inch skewers in half.
If you don’t have self-rising cornmeal you can make your own by combining the following:
1 Tbsp baking powder
1/2 tsp salt
3/4 cup plus 3 Tbsp cornmeal
Hungry Jack has also provided a “Bring Back Breakfast this Weekend” Kit with new Hungry Jack products and one Hamilton Beach Belgian Waffle Maker to give to a lucky RMK reader. See the rafflecopter widget below to enter.