Make your mornings magical with Bob Evans and Thomas’ unbeatable breakfast combo! – So Yummy – Video recipes, easy dinner ideas and healthy snacks

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Why settle for an ordinary morning when you can start your day with a little magic? I mean, there’s something undeniably special about starting your day with a breakfast that’s both comforting and indulgent.

That’s why we’ve partnered with Bob Evans and Thomas’ to bring you the perfect start to your mornings! Introducing the rich, home-style flavors of Bob Evans and the perfect, toasty goodness of Thomas’ – a perfect morning pairing! From a traditional, comforting recipe Easy bagel sandwich for breakfast or a version of the classic with Breakfast pizza with English muffinsThere’s something for everyone in this collection! Whether you’re savoring the hearty flavor of Bob Evans sausages or the soft, warm embrace of Thomas’ English muffins, this breakfast duo promises to make every morning magical. It’s the breakfast dream team you didn’t know you needed but can’t live without!

So what are you waiting for? Prepare for some morning magic with Bob Evans and Thomas!

Difficulty: Easy • 4 servings • Total time: 25 minutes

Ingredients:

• ½ cup Bob Evans Liquid Egg Whites
• Bob Evans Original Pork Sausage Roll 8oz
• 2 Thomas’ Light Multigrain English Muffins
• ½ cup shredded cheddar cheese
• chives, to decorate

Instructions:

1. In a medium nonstick skillet over medium-high heat, brown the Bob Evans sausage.
2. Once cooked, pour the Bob Evans Liquid Egg Whites over the sausage and stir constantly until blended.
3. Separate the halves of each Thomas’ Light Multigrain English Muffin and place them in a taco shell. Divide the sausage scramble between them. Top with a handful of cheese and a sprinkle of chopped chives for garnish. Enjoy!

Difficulty: Easy • 1 serving • Total time: 20 minutes

Ingredients:

• 1 Thomas Sourdough English Muffin
• ¼ cup Bob Evans Liquid Egg Whites
• 2 oz Bob Evans Original Pork Sausage Roll, cooked
• 2 tablespoons grated mozzarella cheese
• 1 tablespoon pesto
• 2 tablespoons marinara sauce
• thyme, to decorate

Instructions:

1. Add Bob Evans Liquid Egg Whites and pesto to a lightly greased baking dish.
2. Place the mold in the center of a pot and add water around the edges, enough to cover ¼ of the bottom of the mold. Cover with a lid and cook over medium heat to steam the egg whites.
3. To assemble the pizza, separate the Thomas’ Sourdough English Muffin halves, working with just one. First, spread a layer of marinara sauce over the muffin. Add the steamed egg, cooked Bob Evans Original Pork Sausage, and a handful of shredded mozzarella.
4. Grill or bake the pizza until the cheese is melted. Garnish with thyme and enjoy!

Difficulty: Easy • 2 servings • Total time: 25 minutes

Ingredients:

• 2 Thomas’ Everything Bagels
• 2 tablespoons Bob Evans Liquid Egg Whites
• 1 head of roasted garlic
• ½ cup unsalted butter, melted and cooled
• ¼ cup chopped parsley
• 1 cup cream cheese, softened

Instructions:

1. Preheat oven to 350ºF.
2. Combine roasted garlic cloves, melted butter, parsley and Bob Evans Liquid Egg Whites in a shallow bowl.
3. Make six cuts in the top of each Thomas’ Everything Bagel, being careful not to cut through the bottom half.
4. Add the softened cream cheese to a pastry bag and pipe it into the grooves of the bagels.
5. Dip the filled bagels into the egg, butter and garlic mixture until completely coated.
6. Place on a parchment paper lined baking sheet and bake for 15 minutes or until golden and crisp.
7. Remove from the oven, serve and enjoy!

Difficulty: Easy • 1 serving • Total time: 25 minutes

Ingredients:

• 1 Thomas Plain Mini Bagel
• 2 tablespoons grated cheddar cheese
• 4 tablespoons Bob Evans Liquid Egg Whites
• Bob Evans Original Pork Sausage Roll 2oz
• 1 jalapeno, sliced
• 1 tablespoon sriracha aioli sauce
• 1 slice cheddar cheese
• 1 oz Bob Evans Original Pork Sausage Roll, cooked
• 1 slice of tomato

Instructions:

1. To enhance the flavor of a bagel, preheat the oven to 360ºF. On a baking sheet lined with parchment paper, arrange the jalapeño slices in a small cluster. Top with the shredded cheddar cheese, making a small mound. Place a mini Thomas’ Plain Bagel upside down on top of the cheese and bake for about 10 minutes. Remove from the oven and let cool on the sheet for 3 minutes, then remove and flip to finish cooling.
2. In a medium nonstick skillet, cook Bob Evans Original Pork Sausage until browned. Add Bob Evans Liquid Egg Whites on top and cook without stirring for about 45 seconds. Place both halves of the Bagel Mini directly into the egg whites, cut side down. Allow the egg whites to finish cooking.
3. Remove from heat. Cover the pan with a large plate and turn it upside down to remove the sandwich from the pan.
4. Fold in the sides of the egg and then add the filling to the sandwich. Add a slice of cheddar cheese, cooked sausage, tomato, and a dollop of Sriracha aioli sauce. Fold and enjoy!

Difficulty: Easy • 1 serving • Total time: 45 minutes

Ingredients:

• 1 Thomas Cinnamon Raisin Bagel
• ½ cup Bob Evans Liquid Egg Whites
• 2 tablespoons Bob Evans Liquid Egg Whites, beaten
• Bob Evans Original Pork Sausage Roll 2oz
• ⅔ cup Simply Potatoes shredded potato chips
• ⅓ cup whole milk
• ½ teaspoon cinnamon
• 1 slice cheddar cheese

For the hot honey:

• ½ cup honey
• 2 tablespoons chili flakes
• 1 tablespoon hot sauce

Instructions:

1. First, prepare the spicy honey. Add the honey, chili flakes, and hot sauce to a small saucepan over medium heat. Heat until bubbling, then remove, strain, and let cool.
2. Prepare the custard for the French toast by mixing ½ cup Bob Evans Liquid Egg Whites with the milk, cinnamon and 2 tablespoons warm honey. Whisk well.
3. Dip each half of Thomas’ Cinnamon Raisin Bagel into the custard, allowing it to soak for at least 30 seconds.
4. Cook the bagels in a skillet over medium heat, turning them to cook both sides. Remove from heat when the egg whites are completely set.
5. Roll the Bob Evans sausage and press flat. Cook in a frying pan until both sides are golden and crispy. Set aside.
6. In a hot, lightly oiled frying pan, pile up a small pile of Simply Potatoes and gently press into a patty. Turn to cook both sides and remove when golden.
7. To assemble the sandwich, add the fries patty to the bottom half of the bagel. Top with the crispy sausage, Bob Evans Scrambled Runny Egg Whites, a slice of cheddar cheese, and the other half of the bagel.
8. Drizzle an extra dollop of warm honey on top and enjoy!

Difficulty: Medium • 2 servings • Total time: 20 minutes

Ingredients:

• 2 Thomas’ Blueberry Bagels
• ½ cup Bob Evans Liquid Egg Whites
• 4 tablespoons of powdered sugar
• ½ tablespoon lemon juice
• ½ cup raspberry jam
• 1 cup berries
• 2 sprigs of mint

Instructions:

1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, beat the Bob Evans egg whites on low speed until foamy. Add the lemon juice and sift in the powdered sugar little by little, beating on high speed until stiff peaks form.
3. Separate the Thomas Blueberry Bagel halves and place them on the lined baking sheet. Add a heaping tablespoon of beaten egg whites to each and form a nest.
4. Bake for 3-5 minutes, until firm and lightly browned at the peaks.
5. Remove from the oven, top each with the raspberry jam and a handful of berries. Serve and enjoy!