My husband loves the weekends-he doesn’t have to get up pre-dawn as he does during the week, he gets to relax with a nice cup of coffee or two while reading the news, enjoy a piping hot freshly made breakfast made by yours truly. For me on the other hand-the weekend morning were even more hectic than usual. There are three little guys dead set on not letting me drink my coffee while it’s still hot and on top of that I need to cook a full hot breakfast (I’m Southern-it’s a compulsion to feed my man well!) I was struggling to balance feeding the family with getting some relaxation myself.
I started to experiment with recipes and found the perfect solution to my dilemma-a egg, sausage, and cheese breakfast muffin (no carbs, yay!) that is even easier than making scrambled eggs! Hurray for hot coffee on the weekends!
The key to keeping this recipe super fast and easy is cooking up the sausage beforehand-I try to remember to brown the sausage when cooking dinner Friday evening and popping it into the fridge so I can just add it to the recipe the next morning. Let it warm up up a bit as you preheat the oven to 350.
To start, just like scrambled eggs, combine 8 eggs and 1/3 cup of milk and whisk thoroughly.
Add 2 tbsp chopped fresh cilantro and 1/3 cup of shredded Jalapeño Havarti. Stir in the sausage and use a ladle to spoon into a muffin pan well sprayed with nonstick spray.
(Please excuse my ancient and obviously well-loved muffin pan!) Cook for 30-35 minutes or until golden and fully set. Feel free to enjoy hot coffee and reading the news (or blogs) while it cooks!
Mouth watering yet?
- 8 eggs
- ⅓ cup milk
- ⅓ cup shredded Jalapeño Havarti cheese
- 2 tbsp cilantro
- 16 oz ground sausage, browned and drained
- Preheat oven to 350 degrees.
- Spray a muffin tin thoroughly with nonstick spray.
- In a large bowl combine milk and eggs, whisk until blended.
- Add cilantro, sausage and cheese, mix.
- Spoon mixture into muffin tin, top with additional cheese if desired.
- Bake 30-35 minutes until golden.