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"I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber."

Ingredients: bulk pork sausage, dried onion flakes...

"These are wonderful and you can make a bigger batch and freeze them. Points...2."

Ingredients: fresh ground pepper, dried sage...

Ingredients: breakfast sausage, eggs...

"If you are on a low fat low cholesterol diet, this is for you! Some people who are allergic to eggs may be able to use this substitute, but check with your doctor to find out whether you're allergic to the yolk or the white before using. What to do with leftover yolks? Feed to your pet."

Ingredients: non-fat powdered milk, egg whites...

"My version of the low carb all in one portable breakfast. I am a long time low carb advocate and found the best thing to help stay on track is to have tasty low carb snacks around. While these are obviously intended as a quick breakfast for a busy morning they also make a very handy mid morning or afternoon snack. These are really simple to prepare..."

Ingredients: breakfast sausage, eggs...

"I think this is the most excellent and healthy way to eat breakfast sausage. Low fat and better for you heart! I usually double or triple my recipe and freeze the patties for future meals or snacks! Very inexpensive to make. Did I mention they are so yummy!"

Ingredients: red pepper flakes, sage...

"A wonderful low-fat alternative to traditional pork sausages. I've entered the recipe just as written but I prefer to up the oomph with double spices and herbs plus a dose of red pepper flakes. I've also added a smidge of fennel on occassion. I'm guessin' here but you could possibly use just poultry seasoning in place of the assortment..."

Ingredients: egg whites, ground sage...

"Very different from your current meatball recipes. Great hors d'oeuvres or part of a main course."

Ingredients: dark brown sugar, eggs...

"Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary..."

Ingredients: pepper, hot water...

"French Canadian Breakfast spread. Usually served in restaurants at breakfast. I asked for this recipe on another site. The person who makes it, and posted it, is from Washington state, and this version appears to be the one I had growing up. I cannot give an amount b/c it depends on how thick you spread it on your toast!"

Ingredients: cinnamon, milk, onions...

"Try fresh homemade sausage for breakfast for a change! It's fast and easy, and much better than the processed store varieties with all of their chemicals and fillers. You can easily mix it up, freeze it, and thaw as needed. The fennel can be left out if you don't really like it, and it's best to use meat that has a little fat to it. Prep..."

Ingredients: cumin, ground sirloin...