Sausage Egg Muffin Bites

 Sausage Egg Muffin Bites

 

 

 

 

 

 

 

 

 

 

 

 

If I know I am going to have a busy week ahead, I like to make these grab-n-go mini sausage muffins. They’re light, fluffy and filled with sausage and cheese. I make enough to last all week with this recipe. It makes about 35 mini bites or you can use a regular muffin tin and get a dozen. Or you can cut the recipe in half if you want less.  You can also substitute bacon, ham, or just eggs and cheese.

Sausage Egg Muffin Bites

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese 

1/2 cup Jimmy Dean sausage crumbles (pork or turkey)

 

Preheat oven to 375 degrees. Spray muffin tins liberally with non stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese and sausage.

Pour mixture into muffins cups, filling about ¾ full. Bake until muffins are set in the middle.  Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:   

You can add different ingredients like cooked spinach, diced tomatoes, mushrooms, chopped broccoli, green peppers or onions.  You can also use crumbled bacon or diced ham.   

Stored in the refrigerator in an air tight container these   will last 3-4 days.  You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then put them in a Ziploc freezer bag.

 

 

 

 

 

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Homemade Sage Sausage Patties

 Homemade Breakfast Sausage Patties

 

 

 

 

 

 

 

 

 

 

 

 

Why do I make my own sausage patties?  I mean why make them when you can pick them up at the store?  Why bother, right?  Well, the ingredient list for some of the well known brands out there have tons of fat, lots of salt and also include corn syrup, Monosodium Glutamate, sodium nitrate, among other weird ingredients I have no idea what they are.  If I make my own, I can control the fat and the salt and still get the same delicious flavors using my own seasonings.  I typically use an 85/15 blend (85% lean and 15% fat) and I cut way back on the salt.  And they taste better too

2 pounds ground pork (85/15)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons dried breadcrumbs

1 teaspoon rubbed sage

1/2 teaspoon dried thyme leaves

½ teaspoon fennel seeds

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (more if you want spicy)

A pinch (1/16 teaspoon) ground cloves

1 tablespoon pure maple syrup

 

In a small bowl, combine all of the seasonings (not the syrup). In a larger bowl, add the raw pork and spread it out with a fork. Sprinkle the seasoning mixture over the pork and drizzle on the maple syrup. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lightly spray your skillet or drizzle with olive oil and heat on medium heat. While pan is heating shape your patties. Using your hands, mix the seasonings evenly into the pork without overworking the meat. 

 

 

 

 

 

 

 

 

 

 

 

Using about a ¼ cup, shape the mixture into patties that are slightly under 3 inches in diameter.  Do not overwork your mixture, you want to keep it light and not packed.  It helps to oil your hands as the mixture can get sticky.  

 

 

 

 

 

 

 

 

 

 

 

 

Increase the heat to medium-high and add the patties to the pan. Fry for about 3-5 minutes on each side, (depending on the thickness) until browned on both sides.  Transfer to a paper towel-lined plate. 

Serve warm.

Quick and Easy No Bake Peanut Butter Pie

 Quick and Easy No Bake Peanut Butter Pie

 

 

 

 

 

 

 

 

 

 

 

I’ve had peanut butter pie before but nothing like this light and creamy and oh so smooth pie I made today.  The filling is made with peanut butter, cream cheese, powdered sugar, and Cool Whip and OMG it’s so good!  Best of all, it requires no baking, so you can whip it up in no time and have it ready to serve in just a few hours. You’ll need just 10 minutes to prepare it and about 4 hours to let it set up.

 Quick and Easy No Bake Peanut Butter Pie 

8 ounces cream cheese, softened to room temperature

1 cup creamy peanut butter

¾ cup powdered sugar

1 teaspoon vanilla extract

8 ounces Cool Whip, thawed and divided

1 pre-made graham cracker pie crust

2-3 Reese’s peanut butter cups, chopped

½ cup crushed peanuts, optional topping

In a large bowl with an electric or hand mixer, beat together the cream cheese, peanut butter, powdered sugar and vanilla extract until smooth.

 

 

 

 

 

 

 

 

 

Gently fold in half (about 1 ½ cups) of the whipped topping until just combined.

Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife. Spread the leftover whipped topping across the top of the peanut butter filling.

 

 

 

 

 

 

 

Sprinkle the chopped Reese's peanut butter cups and peanuts over the top of the pie.

 

 

 

 

 

 

 

 

 

Refrigerate for 2-4 hours, or overnight before serving to firm up. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice and serve, enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Lemon Lush

 Lemon Lush

I remember the exact time and place when I first had Lemon Lush. I was at a friend’s home for dinner and after I had just stuffed myself with her delicious meal, I decided to pass on dessert. “I didn’t have room”,  I said…I was so full. That’s when she brought out this incredible concoction.  She said, “eat just one bite and if you don’t have room you can pass.”   I can remember that first bite like it was yesterday… Oh My Goodness. It was so light and airy and so wonderfully delicious I ate more than one serving!  It was like eating air with the flavors of lemon and cream and I just couldn’t get enough of it!  I have been making it ever since and I can tell you it is a dangerous thing when I make lemon lush around here!  It’s doesn’t last long! 

Lemon Lush

Crust

2 cups all-purpose flour

1 cup butter, softened

½ cup finely chopped pecans

¼ cup sugar

Filling

2 (8-ounce) packages cream cheese, softened

1 cup powdered sugar

2 (3.4-ounce) packages instant Lemon Pudding mix.

3½ cups milk

1 (16-ounce) Cool Whip whipped topping, thawed 

Preheat oven to 350 degrees.

In a medium bowl, stir together flour, softened butter, pecans, and ¼ cup sugar until evenly mixed. Press into the bottom of a 9 x 13-inch pan to form a crust. Bake for 20 to 25 minutes, or until golden brown. Let it completely cool.

Using an electric mixer, beat cream cheese and powdered sugar until smooth. Spread on top of the cooled crust.

In a medium bowl, whisk together pudding mix and milk until blended and then allow it to sit for about 5 minutes, until it starts to thicken. Pour on top of cream cheese layer. Cover and refrigerate for about an hour or until set. 

Remove cover and spread Cool Whip topping over the pudding layer. Cut into squares and serve. 

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Scrambled Egg Enchiladas

Scrambled Egg Enchiladas

I seem to always have that package of flour tortillas in my pantry, leftover from the last time I was in the mood for a sandwich wrap.  So, as I was organizing the pantry last night, I allowed some ideas to float around in my head for how to use them for breakfast this morning.  I wanted something simple, with very little prep time and very few ingredients.  And I came up with a winner!

Scrambled Egg Enchiladas

8 large eggs, divided

2 tablespoons butter

2 cups shredded cheddar or Monterrey Jack cheese 

8 (8 inch) flour tortillas

1 tablespoon flour

2 cups half and half, (half milk/half cream)

1/2 teaspoon salt

Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.  Add four of the eggs to a large bowl and whip until well blended. 

In a skillet over medium high heat, melt the butter and scramble the whipped eggs.  Add salt and pepper to taste. Do not overcook them as they will continue cooking later.  Transfer eggs to plate and allow to slightly cool.  In the same large bowl, whip the remaining 4 eggs, flour, milk and salt. Set aside.

Lay out 8 tortillas and place some of the scrambled eggs down the center of a tortilla.  Top with more cheese.  Roll the tortilla up tight and place the seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in dish.

Pour the egg and milk mixture over the tortillas in the baking dish. Cover with foil and refrigerate overnight or for at least an hour.  

When ready to bake, uncover and sprinkle with more cheese. Cover with foil and bake at 350 degrees for about 30-40 minutes or until eggs are set and cheese is melted. Remove from oven and garnish with sliced green onions, parsley, chives and sour cream if you like.

NOTE:  I made these without meat, however feel free to add bacon or sausage to your filling of each tortilla.  You can also sprinkle bacon or sausage on top before baking.  

 Add any other ingredients you like as well.  If you like peppers and onions or tomatoes. The choice is yours.























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