On-the-Go Egg MacMuffins
This recipe is great because you can make a bunch of servings to take with you later in the week if you’re on the go. It’s also pretty healthy, and is good protein!
- A Dozen Eggs
- 1 Cup Diced Veggies (i.e. onions, tomatoes, bell peppers, zuhhchini, etc.)
- 1/4 cup ground chicken sausage (I used Andouille)
- 1/2 cup cheese (I used half feta and half shredded cheddar)
- Cooking Spray
- Preheat the oven to 350F.
- Spray a 12-muffin baking sheet with cooking spray so the egg muffins won’t stick.
- Divide the veggies and sausage evenly into the baking sheet.
- Crack one egg for each muffin.
- Using a fork, carefully mix the egg whites with the veggies and meat so they are mostly combined. (This will help ensure they hold together after baking.)
- Sprinkle cheese evenly over the top of the eggs.
- Place in the oven for about 20 minutes, or until cooked all the way through.
- Cool before removing from pan. (Otherwise they may fall apart)
- Bon appetite!
Grandma Me-me’s Biscuits & Gravy
- 1 lb. breakfast sausage
- 3 c. milk (at least 2% fat)
- 2-3 tbsp. flour
- salt and pepper
- 1 can of Pilsbury’s biscuits
- Brown sausage in a large saucepan, mash with a fork to break it up.
- Add 2 cups milk and stir. Season with salt and pepper. Cook on med-low heat for about 10 minutes, allowing some small bubbles to appear in the milk. Stir occasionally.
- Put biscuits in the oven and cook according to package directions (about 15-16 minutes).
- In a deep bowl or container, add 2-3 tbsp. flour to 1 cup milk and mix and shake it until it appears bubbly and creamy.
- Add mixture to the saucepan and stir immediately, allowing the flour to cook and thicken but not burn on the bottom of the pan. Stir consistently for 5 minutes, slowly turning down the heat to low. Let it simmer while the biscuits finish cooking, stirring occasionally to have a good consistency.
- Split the baked biscuits in half and smother with gravy 🙂
Kenzie's Cookin' 