Breakfast Egg Muffins

Please don’t judge my janky muffin tin – I need new ones – one day!

My youngest, in the infinite wisdom that only a 16 year old possesses, told me one morning this week that I need to get up every morning and cook her a meal. No, the granola bar was not sufficient. No, a piece of toast would not do. She needed a meal with eggs and meat! As a mother that, also, works full time – there is no way I’m getting up Monday – Friday and making a full on breakfast – nope, nada, not going to happen.

What I will do, though, is make something that would ‘keep’ in the fridge or in the freezer that my little 16 year old princess can easily pop in the microwave on her way out the door – Breakfast Egg Muffins it is!

I decided to do eggs, sausage, cheese, onions and tomatoes – all things that my family loves.

Originally, I was going to make them in silicon muffin cups (spoiler alert – I still wish I had! More on that later), but decided to use paper cups instead (what – with my loathing of doing dishes, I felt sure that this was the right decision – see spoiler alert above, one of the few times – HA! – that I was wrong). At the end, I’ll give some ‘lessons learned’ and ‘what I’ll do next time’ commentary!

As I chose to use Jimmy Dean breakfast sausage, I cooked up half the chub on the stove and set it aside to cool a bit.

I just whisked my eggs and poured into the muffin cups and I was ready to complete building the muffins! I suppose you could just whisk it all together and pour it in, but I chose to add the other ingredients into the egg muffins, one at a time (who knows why – don’t try to figure me out, I’ve lived with me for 46 years and even I don’t understand me) – just do it how you want to.

After all ingredients were added, I sprinkled on some pepper and they were ready for the oven!

45 minutes later – and I have breakfast for the next several days! I just portioned them out into sandwich baggies (after they had cooled) and threw them into the fridge for when they are needed.

Lessons Learned:

  • Paper muffin cups don’t work great with egg muffins (they stick), so either use the silicon muffin cups or well greased muffin pan – will definitely do this differently next time
  • It might be quicker to just mix everything together and add it into the muffin cups (rather than doing each ingredient individually) – but you do have more control over the amount of ingredients in each muffin – will probably still do it individually next time

Breakfast Egg Muffins

8 eggs
3/4 cups cheese (I used mozarrella)
1/2 chub of Jimmy Dean breakfast sausage, cooked
Cherry tomatoes (I used 3 halves per muffin)
salt / pepper

  • Cook sausage in pan and set aside to cool
  • Whisk eggs in bow (add salt to taste)
  • Add eggs to each muffin cup (filling about 1/2-3/4 way – this will depend on how much of the other stuff you add to each muffin, you just don’t want it to overflow)
  • Add ingredients into each muffin cup
  • Cook in preheated 375 degree oven for approx 45 minutes (my oven tends to take a little longer, so give them a check around 35 minutes to be sure not to overcook them)

Blueberry Pizza Pastry, using Biz’s Skinny Pizza Dough

The other day, the oldest child asked for pizza – as I always do when pizza is requested, I whipped up a batch of Biz’s Skinny Pizza Dough. If you haven’t tried this – stop what you’re doing right now now – go and make some and try something (pizza, pastry, anything) with this dough! You’ll be so happy you did!

As I had some skinny pizza dough leftover, I decided to make a blueberry open faced pastry with a bit of it. Blueberries, cream cheese and the most delicious dough you can imagine – sounds like a good time to me!

The recipe starts out by rolling out (into something loosely resembling a circle) the dough and then pinching the sides up to create a barrier to hold in the blueberry and cream cheese deliciousness that is to come!

In a bowl, I combined frozen blueberries, a bit of Truvia, a small amount (just from a wedge) of lemon juice and 1/2 tsp of corn starch and mixed until all of the berries were coated.

I added 1 tbsp of whipped cream cheese to the dough and sprinkled on a light dusting of Truvia (keep in mind that the pizza dough is not sweetened, as this is what I had left over from pizza – so, you’ll want to sweeten it up a bit – I even added a tiny bit of Truvia as I was kneeding the dough and rolling it out!).

I then layered on the blueberries and sprayed a little bit of I Can’t Believe It’s Not Butter spray on the edges of the pastry. Into a preheated (to 400 degrees) oven it went for 25 minutes!

The result – a delicious, relatively healthy, similar to a danish blueberry pastry! It was a win in my book! A little tart and not too sweet, perfection!

A couple of notes:

  • Make sure your dough isn’t too thick (if it is, adjust baking time) – but is thick enough to support the cream cheese and blueberries.
  • Make sure you put your pastry on a pan that had a lip around it, in case the blueberries ‘run’ as they cook (you don’t want blueberry juice in the bottom of your oven!).
  • I wish that I would have had some powdered sugar to make a glaze to add after baking, that would have made it even better!
  • Don’t take your first bite in a white shirt – blueberries stain! 🙂
Look at that deliciously beautiful dough!!!

Blueberry Pizza Pastry, with Biz’s Skinny Pizza Dough

Total Prep / Bake Time: 40 minutes

Biz’s Skinny Pizza Dough (use a portion of dough equivalent to the size of an orange – about 1/4 of the total recipe – sorry, I didn’t weigh it)
1/2 cup Frozen Blueberries
1 Tbsp Whipped Cream Cheese
1 Tbsp (total) Truvia
1/2 tsp Cornstarch
Lemon Juice (equivalent to juice of a small wedge)
I Can’t Believe It’s Not Butter spray (or egg wash) to help edges brown

  • Roll out pastry on parchment paper
  • Combine blueberries, 3/4 tbsp Truvia, lemon juice and cornstarch in bowl, until blueberries are coated
  • Add cream cheese to pastry and sprinkle on remaining Truvia
  • Add blueberries on top of the cream cheese
  • Spray the I Can’t Believe It’s Not Butter spray on the edges of the pastry
  • Bake in 400 degree oven for 25 minutes

Honeycrisp Apple Crumble

I love apples and honeycrisp apples are among my favorites. I found myself with 3 apples that hadn’t been eaten (and likely wouldn’t see many more days), so I decided to make a small apple crumble.

I happened to have everything on hand. I stuck with typical apple crisp/crumble/pie flavors: apples, sugar, brown sugar and cinnamon.

Ignore the nutmeg, I ended up not using it.

I started by peeling and slicing my apples – turns out that 3 apples was the perfect size for the small (maybe 5×5) baking dish I had, it must have been meant to be!

After slicing the apples, I added them to a bowl where mixed up the filling ingredients.

I buttered my super cute, small baking dish – then added my apples to it. Again, a perfect fit!

Then I made the topping. This would have worked so much better with a pastry cutter, but I don’t have one – so I just combined it all with my hands. Room temperature butter helps!

Finally, I added the topping to the dish and baked it in a 400 degree oven, for 45 minutes (my oven takes a little longer, and runs a little cooler – so, feel free to adjust that based on your oven!).

I promise you, not much smells as good as apples baking – my house smelled just like fall, while this was in the oven. It turned out great – I do wish that I had some vanilla ice cream to have with it, but it is delicious on it’s own!

Apple Crumble

Filling
3 Honeycrisp apples
1 tbsp cinnamon
1/4 cup white sugar
1 tbsp brown sugar
juice of 1/2 lemon
1 tbsp corn starch

Crumble Topping
3 tbsp oats
2 tbsp brown sugar
1 tbsp all purpose flour
1 tbsp butter

  • Peel and slice apples
  • Mix apples with cinnamon, sugar, brown sugar, juice of one lemon and corn starch.
  • Butter a small baking dish and pour filling into dish
  • Make crumble topping by combining the oats, brown sugar, flour and butter together
  • Sprinkle crumble on top of apples
  • Bake in 400 degree oven for 45 minutes

Shrimp and Smoky Jalapeño Grits

I’ve been wanting to try my hand at shrimp and grits for a while, but just haven’t taken the time to come up with a recipe. But, I finally took the time today – for brunch. I tend to think that shrimp and grits are the perfect brunch food!

I tried to think about all the things that I loved about all (there have been a lot!) the shrimp and grits dishes I’ve had – and, I think that I came up with a winner of a recipe, combining the flavors that I like most!

Starting with shrimp, bacon (I actually also used some sausage too – as I had a small piece left in the refrigerator, but won’t normally include that) and all the ingredients needed for my jalapeno cheesy grits.

I forgot to include it in the picture of the ingredients, but I also used the juice of one lemon in the sauce.

The shrimp won’t take long to cook – so start with the grits. I used old fashioned grits for mine. I cooked the grits as normal 4:1 ratio of water to grits (with a bit of salt). When the grits were almost done, I added the butter, heavy cream and cheese. Whisking it in, to keep it all smooth!

For the shrimp and sauce, I started by cooking my bacon and sausage – then removed it from the pan (leaving the grease in the pan).

I let my bacon and sausage sit on a plate with a paper towel, so that it wouldn’t get ‘soggy’.

Then I was ready to cook the shrimp. I decide to do a light ‘breading’ on my shrimp, so I tossed it in a plastic bag with flour, Old Bay seasoning and paprika.

Once the shrimp was coated, I put it in the hot pan with oil. Cooking on each side for 2-3 minutes. You’ll want to be sure not to over cook your shrimp, so have everything ready to go before putting the shrimp in the pan. Nothing is worse than chewy shrimp, in my opinion.

After the shrimp was done, I returned the bacon and sausage to the pan and mixed it up (it’s fine of some of the breading falls off of the shrimp – the breading is really just for flavor and any that falls off will just add to the flavor of the sauce).

Then I started to build the sauce – to the shrimp and bacon mixture, I added in the broth, lemon juice, parsley and the reserved flour mixture – stirring to coat the shrimp with the sauce. I added 1/2 of the green onions on top of the shrimp and sauce and we were ready to eat!

To serve, add the shrimp over the grits and garnish with green onions. The perfect brunch food!

Shrimp and Grits

Total time for recipe – approximately 45 minutes

Grits
1 cup of grits
4 cups of water
1/4 tsp salt
2 tbsp butter
1/3 cup heavy cream
approx 1/3 cup (1/2 a container) Smoky Jalapeno Alouette cheese

Shrimp and Sauce
4 pieces of thick sliced bacon, cut up into bite size pieces
3/4 – 1 lb shrimp
2 tbsp all purpose flour
1 tbsp Old Bay seasoning
1 tsp paprika
2/3 cup chicken broth
1/2 tsp dried parsley flakes
3 green onions, chopped
juice of one lemon

Prepare grits, as follows:

  • Bring 4 cups of water to a boil, add salt and whisk in grits.
  • Reduce to simmer, for 15 minutes
  • Add in butter, heavy cream and cheese (stir with whisk), reduce heat and cover

Shrimp and Sauce:

  • Cook bacon in skillet, once done, remove (leaving oil).
  • Prepare shrimp by tossing in a bag with the flour, Old Bay seasoning and paprika.
  • Remove shrimp and add to pan (do not discard remaining flour mixture)
  • Cook on each side 2-3 minutes (shrimp doesn’t take long to cook).
  • Return bacon to pan
  • Add in chicken broth, lemon juice, parsley and remaining flour mixture – stir to coat shrimp with the sauce
  • Add 1/2 of the green onions and stir

Serve over grits and top with remaining green onions for garnish

Banana Nut Bread

This has been a crazy busy week – so I haven’t had much time to cook. But, today, I took a vacation day and was home with my oldest kiddo! And she decided to make some banana nut bread (using her granny’s recipe)! I won’t re-write it, because nothing beats the handwritten recipe that her granny did!

Thankfully, we had some ‘getting just to their banana nut bread prime’ bananas for her to use. And, we had pretty much all the ingredients (except buttermilk – but she just subbed in cream and it worked out great!)

These bananas were perfect for making banana nut bread – look how easily they ‘smushed’ up!

In no time she had the batter ready to go!

But, she definitely had more batter than needed for a standard loaf pan, so she decided to make some ‘tiny loafs’ too, with some silicone mini loaf pans we have. They all turned out delicious!

And, the best picture – my girl, with her delicious banana nut bread!