Happy Sunday folks! I've been thinking that it's been a bit since I've made breakfast. Everything has been great in my life, and time has finally slowed down a little for me to catch a break. I've been extremely excited for the Holidays. It gives me every reason to eat whatever I want. I already do... BUT, it's an excuse to do so, and no F*cks will be given during this time. Really, but not really.
I've decided to make egg muffins after seeing so many posts about it. It's super simple. Even for a dude.
Recipe (Makes 6 servings):
- 1 dozen eggs. I use "Happy Eggs".
- 1 pack of Farmers John Sausage. You know, the ones that sells for $1-$2.
- A flew florets of broccoli, about 1 heapfull tablespoon in each muffin.
- 6 strips of bacon
- 1/3 cup of your choice of dairy.
Equipment:
- Your oven, preheated at 350
- 1 muffin/cupcake tin with 12 slots (standard). Greased (very important to spray your tin).
The bacon is cut into little pieces then cooked till crispy. These are removed onto a paper towel to soak out the grease. The sausage is broken apart in the pan as it cooks to little chunks. The broccoli will be placed on the bottom of each hole, then the sausage. Whisk all the eggs together with your dairy of choice. Don't forget to salt and pepper your eggs.
Ladle your eggs in each of your muffins. Lastly, top with the bacon, and bake in your oven for about 20 minutes. Make sure to let your eggs rest about a minute or 2 before removing them from the tin.
HASHBROWNS!
1 large russet potato is all you need to serve 2 people. I simply scrubbed the potato until running water before grating. I then rinsed the potato a few times until the starchy residue went away, and the water becomes clearer. My grated potatoes were just hanging out in salted water while I was cooking my egg muffins.
The potatoes were rinsed off again, and strained to drain off any excess water. In a nonstick pan, I added about 4 tablespoons of oil. You are basically going to pan fry these babies. I put the potatoes in the pan, gave it a few tosses for it to be evenly coated with the oil, seasoned again with salt and a little pepper with dash of garlic powder. Now on high, I wait for the potatoes to get crispy on the bottom. You will notice by crowding the potatoes will also start steaming. This is fine as it will cook the potatoes more thoroughly before browning. If you are a bit intimidated, feel free to set your temperature to medium high. I adjust the temperature as I go. Once the potatoes are turning golden, I flipped the hash, and then added a few more table spoons of oil to make sure both sides will be golden.
Serve with Ketchup and Sriracha!
So easy and so fun! You can put whatever you want in these egg muffins. Whatever leftovers you have will be great in this.
Enjoy!
Daisy