Breakfast Egg Muffins To Go

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!

Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.
Heat skillet over medium heat. Add sausage and cook until no longer pink.
In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).
In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Strawberry "Ice Cream" Sandwich

I found a recipe on facebook that I'd like to alter to be healthier and fit our diet.  The initial recipe called for cool whip, but I prefer to make my own, it tastes so much better and isn't full of strange ingredients.

Ingredients:

8 oz whipping cream

2 TBSP powdered sugar, or to taste

1 tsp vanilla

Graham crackers

Strawberries

Since this is a recipe in its infancy, I'm not exactly certain as to how many strawberries I'll need, but I'll say a pint at the least, this can vary according to your own tastes, either more or less.

Make your whipped cream.  

Beat whipping cream in blender until it forms soft peaks, add sugar and vanilla, and continue beating until stiff peaks are formed.  Be careful not to over beat or you'll start making butter and ruin it.

Chop your berries into small pieces and add to the whipped cream.  Blend in or beat, depending on how much you want to incorporate your berries.

Spread thickly between two graham crackers and freeze.

Enjoy and let me know how you did it and changes/alterations you made, I'd love feedback and advice on improving this recipe.  I see it as a big hit for when we get back from the berry patch.

Spinach Artichoke Chicken

A protein filled take on the classic Spinach and Artichoke Dip!
Author: Wellness Mama
Recipe type: Main
Cuisine: American
Serves: 4-6


Ingredients

1.5-2 pounds of chicken breast, thighs or strips NO BONES!
1 package of frozen chopped spinach, very well drained
1 large (about 15 ounce) jar of marinated artichoke hearts (without vegetable oil or chemical ingredients)
8 ounces of cream cheese
½ cup Parmesan Cheese (optional)
1 cup Mozzarella Cheese (optional)
1 teaspoon each of Garlic powder, salt, pepper

Instructions

Chop chicken into bite sized pieces, season with garlic, salt and pepper and place in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
When chicken is almost cooked, add the well drained spinach, drained jar of artichoke hearts, cream cheese, and parmesan cheese.
Cook for another ½ hour to an hour until cheeses are well melted and stir to incorporate flavors.
Top chicken mixture with mozzarella cheese and serve.

Notes
If you prefer not to use the crock pot, you can place the chicken in a baking dish, add other ingredients except cheese on top and bake approximately 1 hour or until chicken is cooked.


Verdict:

This was okay, but not great.  I think adding some coconut milk (in my case - cow will work fine for others) would help thin this down.  I cooked it on the stovetop instead of the crockpot and it just wasn't saucy enough.  I think this would work well as a dip or thinned down into a sauce and served over pasta.  It was too heavy and creamy for a main dinner dish.

Strawberry Margarita Jello shots

Strawberry Margarita Jello shots

Perfect for an Adult Party
you can also do Blackberries and Raspberries. instead of Strawberries

Strawberry Prep:

1- Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.

2- Use a huller or apple corer to empty out the strawberry.

3- Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.

4- Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix

1 box Strawberry Jell-O
4 ounces tequila, preferably reposado or blanco
2 ounce Cointreau
Salt for garnish

Instructions

1- Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.

2- Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.

3- Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.


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