Grocery

Ready 42 mins.
Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside. Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside. Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.

Ready 42 mins. In a large cast-iron skillet over medium heat, cook the bacon until crisp, 12 to 14 minutes. Remove to a plate and set aside. Drain the grease from the skillet but do not clean. When cool enough to handle, tear the bacon slices in half. Meanwhile, mix the mayonnaise and hot sauce to taste in a small bowl. Season with salt and pepper. Using a biscuit cutter or the rim of a glass, cut a hole in the center of each Texas toast slice. Melt 2 tablespoons of the butter in the bacon skillet and add 2 of the Texas toast slices.

Ready 42 mins. Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside. Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside. Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese.