Egg Muffins

Who doesn’t love brunch?  I love eating brunch, but the brunch section of my cookbook (i.e. the binder where I stick the recipes I like) is… well… nonexistent.  I make a decent garbage omelet (more like a garbage scramble) every once in a while, but that is really the extent of my cooking for brunch.  My parents are coming to visit us next weekend followed by my in-laws the weekend after that.  Neither set of parents has visited us in the new apartment, so I need to make sure things are set up around here before they arrive.  And yes, this does mean I need to finish organizing the stuff that remains in boxes in our office (I promise, Ian, I will have it done by then!).

In preparation for their visit, I would really like to have some meals planned so that we don’t have to eat out for each meal during their stay.  After looking around for a simple, no fuss breakfast recipe, I found this one posted by Cathy Larkins.  The possibilities are endless and it’s a guaranteed crowd pleaser (or so I hope!).  I tested it out this morning and my guinea pig loved the result.

The batter can be spooned in to either a 12 muffin pan (for smaller muffins) or in to a 6 muffin pan with large cups (for larger muffins).  I tried the latter and they came out fluffy and filling.  A single egg muffin with a side of strawberries was sufficient for me.  Since there were leftovers, I have put them in the fridge to microwave later.  I’ll let you know how they come out!

What You Will Need:
1 frying pan
1 mixing bowl
1 muffin pan

Ingredients:
½ lb sausage (pork or turkey)
12 eggs
½ c. chopped onions
½ c. chopped mushrooms
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ c. shredded sharp cheddar cheese

1. Preheat oven to 350 degrees.  Grease the muffin pan.
2. Brown the sausage.  Make sure to get sausage in to tiny pieces.  Drain well.
3. In the mixing bowl, beat the eggs.  Then add the onion, mushrooms, salt, pepper, and garlic powder.
4. Stir in sausage and cheese.
5. Pour the mix in to each cup until it is 1/3 full.
6. Bake for 20 to 25 minutes.

There are numerous variations you can do with this recipe.  You can add green peppers, omit the sausage (for a vegetarian muffin) or even do bacon bits instead of sausage.  This time around, after I spooned the mix in to the muffin pan, I sprinkled the tops with Parmesan cheese before putting it in to the oven.  This is definitely a keeper!