These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!
12 oz. spicy pork sausage
12 whole eggs
4 oz. baby Portobello mushrooms, cleaned and cut into small pieces
3 green onions, thinly sliced, green portion only
8 oz. four cheese Mexican blend, finely shredded
2 t. salt
1 t. black pepper
Preheat oven to 350˚
Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.
You're going to want to "Gobble Gobble" up this little cutie!!! Surprise your little ones (and not so "little ones") with this cute, healthy & simple breakfast idea for the upcoming holiday or anytime of the year! ANYONE can do this!! You can even prepare the "add ons" and have the kiddos decorate their own little "turkeys"!!
1 Whole Wheat English Muffin (separate into two)
2 Whole Eggs (Or 6 egg whites)
2 Small Apples of Your Choice (Cut into Slices- for "tail feathers")
6-8 Strawberries (Washed & Cut into Slices- for "feathers")
2 Tomato Slices (Cut into Halves- for the "feet")
4 Dried Raisins ("Eyes")
2 small pieces of your favorite cheese (cut into a triangle, for the "beak")
For the Topping ideas for English Muffin (Optional)
Maple Syrup, etc...
-Prepare scrambled eggs to your liking
-Slice apples & strawberries, put aside
-Toast english muffin (optional)
To Assemble on Plates:
-Spread your choice of topping onto the english muffin (optional)
-Add scrambled eggs on top
-Position apple slices onto plate above & around the english muffin to make the "tail feathers"
-Add strawberries to create more "feathers"
-Use 2 "end slices" of apples or strawberries to make the "wings"
Oh my Goodness I am in HEAVEN!!! Kids (and adults) will love this
2 refrigerated pie crusts (the kind in the long boxes by pillsbury)
1 cup pure pumpkin puree, fresh or canned
⅔ cup light brown sugar, packed
1 tsp. almond extract (can use vanilla or maple extract)
½ tsp. pumpkin pie spice
Dash of salt
Dash of nutmeg (optional)
For the Glaze:
1 cup powdered sugar
½ tsp. almond extract
2 Tbsp. milk
Preheat oven to 375ºF.
In a mixing bowl, mix together pumpkin puree, brown sugar, extract, pumpkin pie spice, nutmeg, and salt. Set to the side.
Place pie crusts on a lightly floured surface and roll each one thin with a rolling pin. Cut each one into 8 rectangles. Use leftover to make up an odd shaped one 🙂
Place a rectangles on a baking sheet sprayed with cooking spray and spoon about 2 tbsp of pumpkin mixture into the center of it and smooth to within a ¼ " of the edge, leaving enough room for crimping. Top with another pie crust rectangle.
Using a fork, crimp the edges by placing the tip of your fork about ½ inch over the edge of the rectangle.
Repeat these steps for the remaining "pop tarts".
Bake for about 11 minutes, or until edges are lightly browned. Then cool completely.
To make glaze~ Mix together all the ingredients for the glaze.
Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.
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Great for a family breakfast! A delicious cinnamon filling and a cream cheese glaze..... AMAZING!!!!
For the Pancakes:
4 cups all-purpose flour
8 tsp baking powder
1 tsp. salt
2 cups milk
2 cups water
4 tbsp canola oil
4 large eggs, lightly beaten
For the Cinnamon Filling
1 cup butter, melted (200gm)
1½ cup brown sugar, packed
2 tbsp ground cinnamon
for the Cream Cheese Glaze
½ cup butter (100gm)
4 oz. cream cheese
1½ cups sugar
1 tsp. vanilla
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle/pan to exactly what temperature you want but not to high or you could burn the cinnamon. You don't want these too cook too quickly.
Pour desired amount of mixture onto girdle or pan. cook for a few seconds to seal the base before adding the cinnamon mixture. Using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze. keep doing this until you have run out of pancakes. pour cream cheese glaze over the top when finished.
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