關於 ham sausage patties ，我們在網路上蒐集到這些相關的討論、資訊與評價

🍔夏威夷版『美而美早餐』🍩

最近狂用鹹酥雞紙袋做早餐，真的是超好用的，所以來介紹一下最近的早餐

🥞Turkey corn quesadilla火雞玉米墨西哥煎餅
tortilla餅是在美國超市非常取得的薄餅，可以拿來充當蛋餅皮，娜菱很愛吃玉米，做這種煎餅營養又簡單，她們很買賬
➡️製作方式：
薄餅放上小火煎烤（不用放油），撒上Mexican Blend Cheese or Mozzarella Cheese、再鋪上Turkey or Ham薄片，然後翻面再烤一下即可。（如果要加蛋也可以）

🌯美而美早餐肉片
肉食族的Ｊ大爺早上一定要吃肉，我不愛每天都吃Bacon or Sausage or processed meat，所以我通常會自己醃一些豬肉片、雞肉片備用早上拿來當早餐，在這裡分享一下我是如何用絞肉做美而美的肉片
➡️絞肉食譜：（googel有很多不同食譜，我就不寫份量多少，其實就是eye-ball靠經驗這樣，不一定要做中式patties也可以做西式的）
1. 洋蔥末、紅蘿蔔末、蔥末、蒜頭末、醬油、米酒、白胡椒粉、五香粉、糖調味調好
2. 用『冰淇淋scoop』挖一個一個肉丸放在wax pater上（一個肉片的量）
3. 平鍋蓋用保鮮膜包起來把肉丸壓平
4. 把保鮮膜留在肉片上（鍋蓋拿起來後是乾淨的，不用洗，再包一次保鮮膜呀下一個）
5. 一層一層把肉片疊上去，一磅絞肉應該可以做7-8片
6. 把wax paper and 保鮮膜用剪刀修剪一下，裝進big Ziploc bag放冰庫冷凍，要吃的時候直接下鍋煎
＊wax paper and 保鮮膜交替使用把肉片分開，冷凍出來後很好分離它們

🍔肉片可以拿來做三明治、漢堡或是單吃也行，非常好用，我通常做一大包（10-15片左右）可以吃一個月多吧～～我的早餐小撇步，跟大家分享

🍳我們Weekday早上的routine通常是五點多起床，不是運動就是寫文，大概六點20分開始做早餐，小孩大部分六點半多起床刷牙吃早餐，早餐吃不完的話就外帶車上吃，所以我大部分會把早餐做成『外帶型』的，我以前都是用錫箔紙包，覺得實在很不方便，所以才會突發奇想買紙袋，真的很好用喔！

#早餐漢堡紙袋三角形塑膠袋在這裡買 https://goo.gl/YbyRCb 外縣市朋友可以估狗一下家裡附近有沒有類似的店
#安娜廚房

ふわふわの卵焼きも、カリッと香ばしいベーコンも、
レンジでパパッと作れちゃうんです！
イングリッシュマフィンに挟んで冷凍庫で保存すれば
忙しい朝でもすぐ食べられるのでおすすめですよ♪
ぜひ作ってみてくださいね！

お手軽サンドイッチ
5個分

材料：

ソーセージパテ 2枚
ロースハム 4枚
卵 5個
牛乳 小さじ1
ベーコン（半分に切る） 2枚
イングリッシュマフィン（半分に割る） 5個
スライスチェダーチーズ 5枚
サラダほうれん草 適量

作り方：

1.大きめの平皿に、ソーセージパテ、ロースハムを並べ、中央にマグカップを置く。

2.マグカップに卵を割り入れ、塩、コショウ、牛乳を加えてよくかき混ぜる。卵に火が通るまで電子レンジで2分ほど加熱する。

3.別の皿にベーコンを並べ、600Wの電子レンジで4分ほど、カリッとなるまで加熱する。

4.(2)のマグカップを逆さにして卵を取り出し、5等分の輪切りにする。

5.イングリッシュマフィンの断面にサラダほうれん草、(4)、(3)、チェダーチーズを乗せ、もう1枚のイングリッシュマフィンで挟む。（ソーセージ、ハム、ベーコンの3種類を作る。）

6.湿らせたキッチンペーパーにサンドイッチを包み、ジップ付き保存袋に入れて口を閉じ、冷凍庫に入れて1ヶ月保存する。

7.食べる際は冷凍庫から取り出し、キッチンペーパーに包んで600Wの電子レンジで2分加熱する。取り出して1分置いて召し上がれ！

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Microwave Prep Breakfast Sandwiches
Servings: 5

INGREDIENTS
2 sausage patties
2 slices ham, quartered
5-6 eggs
Splash of milk
Salt, to taste
Pepper, to taste
2-3 strips bacon, sliced in half width-wise
5 English muffins, halved
5 slices cheddar cheese
Spinach

PREPARATION
On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn’t burn.
Drain the bacon of its fat, then set aside.
Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
To assemble, layer your sandwich as you’d like with the meat, egg, cheese, and spinach.
Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
Enjoy!

Bánh mì (/ˈbæn ˌmiː/; Vietnamese pronunciation: [ɓǎɲ mî]) is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mì in northern Vietnam). Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single-serving baguette, which is usually more airy than its Western counterpart, with a thinner crust.

The term bánh mì is also sometimes used as a synecdoche for a "Vietnamese sandwich".

In the Western Hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bánh mì bread, found in Vietnamese bakeries. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour along with wheat flour.[2] Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, fried eggs, mock duck, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.

In the Vietnamese language, these sandwiches would be referred to as e.g. bánh mì xíu mại for a baguette with crushed pork meatball, bánh mì pâté chả thịt for a baguette or sandwich with pâté, Vietnamese sausage and meat, usually pork bellies, since it is the most common kind of meat. Almost all of these varieties are innovations made by or introduced in Saigon and they are known as bánh mì Sài Gòn ("Saigon-Style" banh mi); the most popular form is bánh mì thịt (thịt means "meat"). However, even in Vietnam, "a bánh mì for breakfast" implies a meat-filled sandwich for breakfast, not just bread.

The Vietnamese sandwich, sometimes called a "bánh mì sandwich", is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté, jalapeño, and mayonnaise) with native Vietnamese ingredients, such as cilantro, cucumber, and pickled carrots and daikon.

Bánh mì đặc biệt ("special combo" sandwich)
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers.