Occasionally I’ll make the boys a hot breakfast in the morning. I love to cook, but not before I’ve had my two cups of coffee. Fortunately they are content with cereal, which means we save the hot breakfast treat for weekends.
Now that we’re back to school, making a good morning meal can boost the boys’ ability to do their work eagerly and cheerfully. Monday morning I whipped up a small batch of sausage and egg muffins that we ate together at the work table. They were so simple and delicious and seemed to help give the boys the extra energy they needed to start school.
Breakfast Muffins
1/2 pound crumbled mild sausage (cooked, with the fat drained off)
6 large eggs
1/2 cup shredded cheddar cheese
Splash of half and half
Dash of salt and pepper
Preheat oven to 400 degrees. Cook the sausage and drain the excess fat from the pan. Remove half of the sausage and store for later use (breakfast burritos? casserole?). In a medium bowl, combine sausage, eggs, cheese, half and half, salt and pepper. Whisk together to combine. Spray a six-cup muffin tin with non-stick spray and pour equal amounts of the “batter” into each. (I suppose you could used a traditional 12-cup muffin tin, but that would result in little bite-size muffins. I wanted something bigger.) Bake the muffins for 14 minutes at 400 degrees. They will rise a good inch while baking but will sink down like a quiche when they’re pulled out to cool. Serve at room temperature.
They have no wheat or bread products of any kind, but you wouldn’t know it. Protein seemed to be just what we needed to get the day started.
As for our weekend? We celebrated Bill’s 69th birthday. Hayli couldn’t make it, so she’s missing from this picture (as am I, since I’m the one who took it).
