Prepare breakfast meat, by cooking as you normally would, and then cutting into bite-sized pieces. Set aside.
In a small saucepan, combine cornstarch (or arrowroot – see substitutions for amount), vinegar, brown sugar, and juice. If you are going to add soy OR teriyaki sauce, also add at this time. Stir well, and heat over medium high heat until the edges start to bubble. Stir well with a whisk. Turn heat down to simmer and whisk until sauce is thick.
Pour sauce over prepared meat and mix well until all the meat is covered. You can either add meat to a crock pot and keep on low, or heat it in a sauce pot over low heat, until the meat is warm. It keeps well in a crock pot if you wish to set it out on a brunch buffet.
This recipe was created to find a quick, easy and tasty alternative to the usual ‘boring’ breakfast. Even though it is quick and easy, it’s unique taste will turn a regular brunch into a special occasion. The ingredients are simple enough that you can keep them on hand, and since it is free of all the top 8 allergens, it is usually safe for everybody!
Variations on Meat: We have successfully used ham, turkey ham, sausage links, turkey sausage, chicken sausage and venison sausage.
Variations on Flavoring: The sauce is excellent plain. If you wish to add an Asian flair, try it with the soy or teriyaki sauce. Omit this if you are avoiding soy. Be sure to use a wheat-free tamari if you are avoiding wheat.