Breakfast-Style Snack Board
Prep: 30 minutes
Cook: 13 minutes • Serves: 12
8 slices turkey bacon, cut into 1-inch pieces
24 frozen mini pancakes
1 package (6 ounces) raspberries
12 Spanish Potato Omelet Bites (see recipe)
2 bananas, peeled and sliced crosswise
1 medium Fuji apple, halved, cored and thinly sliced
1 cup chopped cantaloupe
3/4 cup fresh blueberries
1/2 cup chocolate hazelnut spread
1/2 cup maple syrup
1/2 cup peanut butter
1/2 cup whipped topping
1/3 cup strawberry preserves
1. In large nonstick skillet, cook sausage over medium-high heat 8 minutes or until internal temperature reaches 160°, turning frequently; transfer to paper towel-lined plate.
2.In same skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally.
3.Prepare pancakes as label directs.
4.Arrange raspberries, omelet bites, bananas, apple, cantaloupe, blueberries, sausage, bacon and pancakes on large serving platter; serve with spread, syrup, peanut butter, whipped topping and preserves.
Approximate nutritional values per serving (1 ounce sausage, slice bacon, 1/2 ounce raspberries, 1 omelet bite, 1/12 banana, 1/12 fuji apple, 3/4 tablespoon cantaloupe, 1 tablespoon blueberries, tablespoon chocolate hazelnut spread, tablespoon maple syrup, tablespoon peanut butter, tablespoon whipped topping, 1 teaspoons strawberry preserves): 468 Calories, 24g Fat (7g Saturated), 98mg Cholesterol, 640mg Sodium, 49g Carbohydrates, 3g Fiber, 17g Protein