-=> Dave Drum wrote to Sean Dennis <=-

 DD> Nothing wrong with fats food. If it's tasty and quick and bargain
 DD> priced I'm all in favour of it. Hardee's biscuits or their Frisco
 DD> breakfast sandwich are my #1, Wendy's has a decent breakfast and if I'm
 DD> working the morning shift at the Zone there is a pair of McDucks on my
 DD> usual route to work - so I'll get a pair of sausage-egg McMuffins and
 DD> bang those down whilst en route. That generally carries me through
 DD> until I can get a real lunch.  Bv)= The main thing I like about Mickey
 DD> D's is their use of real eggs, freshly cracked rather than the
 DD> pre-mixed egg "batter" that Burger Whop, Hardee's, and Wendy's all use.

I hate to break it to you (no pun intended) but except for the Egg McMuffin
and the Sausage McMuffin with Egg, McDonald does indeed use the pre-mixed
egg product.  They use about 50-60 gallons of it a day when I used to work
at McD's during breakfast.  If you mean using real eggs on those sandwiches,
yes, they wouldn't be the same with folded eggs!

I love both the Sausage and the Sausage McMuffin with Egg but these days, I
like Wendy's and Taco Bell's breakfasts if I actually get up early enough. 
Hardee's Frisco breakfast sandwich is great too but I do have a soft spot
for BK's croissants.  I like BK's breakfast sausage too.  Taco Bell's
breakfast is cheap, and for me, surprisingly good.

I am one of those who loves breakfast any time of day so my opinions might
be a bit biased. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Breakfast Casserole
 Categories: Breakfast, Casseroles
      Yield: 6 Servings
 
     12 oz Bulk pork sausage; mild or
           -spicy
    1/2 c  Onions; finely chopped
      4 c  Frozen hash browns; diced,
           -thawed
  1 1/2 c  Colby/Monterey Jack cheese
           --shredded
      3    Eggs; beaten
      1 c  Milk
    1/4 ts Black pepper
           Salsa
 
  Preheat the oven to 350 degrees.  In a large skillet, cook the
  sausage and onions until no pink remains; drain.  In an 8-inch square
  baking dish, layer the potatoes, half of the cheese, the
  sausage-onion mixture and the remaining cheese. In a bowl, combine
  the eggs, milk and pepper; pour over the cheese. At this point, the
  casserole may be covered and chilled overnight.  Bake, covered, for
  50 to 55 minutes, or until a knife inserted near the center comes out
  clean. Transfer to a wire rack. Let stand for 10 minutes.  Cut into
  squares. Pass the salsa. Recipe From: The Knollwood House bed and
  breakfast in River Falls, Wisconsin. Penny Halsey (ATBN65B). Posted
  to EAT-L Digest 14 Sep 96
  
  Date:    Sun, 15 Sep 1996 17:10:57 -0500
  
  From:    "hassell@eecs.tulane.edu" 
 
MMMMM
 
-- Sean

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