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[quote=Anonymous]A few ideas

BREAKFAST MUFFINS

2 lbs chorizo sausage or bulk breakfast sausage
4 cups Bisquick
2 cups cornmeal
6 eggs
3 1/2 cups milk
3 cups shredded cheese
4 oz can of chopped and drain green chilies

Line muffin tins with paper liners, and set aside.
Fry, crumble and drain sausage.
Preheat oven to 375 degrees.
Mix together Bisquick, cornmeal, eggs, and milk.
Add drained sausage, and cheese, and stir well.
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 11-15 minutes.
Allow to cool completely before freezing.
Store in freezer in a large airtight container.
Microwave defrosted overnight muffin on high for approx 90 seconds.

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Carrot Cake Pancakes
1 1/4 cups Pancake Mix 
1/2 teaspoon ground cinnamon 
3/4 cup plus 2 TB low-fat (1%) milk 
3 tablespoons canola oil, divided 
1 (1.5-ounce) Seedless Raisins 
1/4 cup canned crushed pineapple, drained well 
3/4 cup shredded carrots 
In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping ¼ cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.

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Morning Muffins
  1/4 c butter, softened
  1/2 c packed brown sugar
  2       eggs
  1 c    (8 oz) sour cream
  1 c    shredded carrots
  1/2 c flaked coconut
  1/2 c raisins
  1 1/2 c all purpose flour
  1 tsp. baking soda
  1 tsp. cinnamon
  1/2 c chopped nuts
   
   
  In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream beat well. Stir in the carrots, coconut, and raisins. Combine the flour, baking soda and cinnamon; stir into the creamed mixture just until moistened. Fold in nuts.
   
  Fill greased or paper lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.

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