US Janet wrote:

> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
> > wrote:
>
> > On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
> > wrote:
> > >
> >> I find English muffins tend to be sturdier for making these
> types >> of to-go type homemade "breakfast" sandwiches. I can always
> add an egg >> if I feel like it. No Spam - wrong shape LOL
> >>
> >> Jill
> > >
> > I think English muffins are sturdier, too. Love biscuits but they
> > seem to crumble whereas the muffins really hold their shape and no
> > chunks of bread falling off.
>
> I like the Jimmy Dean ones with the English muffin best. That type of
> bread seems to stay true to what it is.
> Janet US

Jimmy Dean English muffins are great. You can't beat the ingredients!

"muffin: water, enriched wheat flour (wheat flour, malted barley flour,
niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),
whole grain wheat flour, yeast, wheat gluten, contains less than 2% of:
degermed yellow corn flour, degermed yellow cornmeal, sodium
bicarbonate, fumaric acid, corn starch, sodium acid pyrophosphate,
monocalcium phosphate calcium sulfate, salt, ammonium chloride, honey,
calcium propionate and potassium sorbate (preservatives), soybean oil,
high fructose corn syrup, vinegar. fried egg white patty: egg whites,
modified tapioca starch, carrageenan, natural flavors, salt, soy
lecithin. fully cooked turkey sausage patty: mechanically separated
turkey, turkey, water, soy protein concentrate, contains 2% or less:
salt, spices, dextrose, sugar, sodium phosphates, potassium chloride,
yeast extract, natural flavors, maltodextrin citric acid, modified food
starch, caramel color. pasteurized process american cheese: milk,
water, cream, contains 2% or less of: cheese culture, citric acid,
color added enzymes, potassium citrate, salt, sodium citrate, sorbic
acid (preservative), soy lecithin, tetrasodium pyrophosphate."

The Unabomber would be licking his lips.

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The real Dr. Bruce posts with uni-berlin.de - individual.net