Egg McMuffin Casserole

Egg McMuffin Casserole
Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 50 minutes

Ingredients

6 English muffins, torn into pieces
1 lb. ground sausage
8 eggs
1 1/2 cups milk
2 Tbsp spicy mustard
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh fruit, as side dish
Directions

Preheat the oven to 350. Spray a 9×13-inch glass baking dish with non-stick cooking spray.
Brown and drain the ground sausage.
To the prepared baking dish, add the torn English muffins and browned sausage.
In a large mixing bowl, whisk the eggs, milk, spicy mustard and salt and pepper. Pour the egg mixture over the bread and sausage.  Top with shredded cheese. (Option: cover with plastic wrap and let sit in the fridge overnight.)
Bake in the preheated oven for 45 to 50 minutes, or until eggs are set and cooked through in the middle. I sometimes cover mine with foil the last 15 minutes of baking, to keep it from getting overly brown on top.
Serve Egg McMuffin Casserole with side of fresh fruit.

Muffin Tin Breakfast Burritos

Muffin Tin Breakfast Burritos

Ingredients

10 eggs

1/3 cup milk

3 large soft tortilla shells, cut into quarters (I used half flour and half whole grain)

1/2 cup monterey jack (or cheddar) cheese, grated

Whatever chopped or diced fixings you'd like (I used tomatoes, spinach, and ham)

1/2 cup of refried beans (optional)

Salt and pepper to taste 

Directions

Preheat oven to 350 F

Spread a tablespoon (or so) of refried beans onto each quartered tortilla shells (you can also skip the refried beans if you're not a fan), before placing them, individually, into the muffin tins (they will fold a bit and won't be perfect--that's ok!)

Fill them (not too full) with fixings of your choice. 

Whisk eggs and milk together and pour into each tortilla pocket until about 3/4 full. Top with grated cheese.

Place into the preheated oven for about 25 minutes or until tortillas are golden brown around edges and eggs are cooked until fluffy.

Allow a few minutes to cool. Serve with favourite salsa for breakfast, lunch, or dinner. Freeze and enjoy later by stacking cooled leftover burritos into a freezer-safe air-tight zip bag and freezing. 

- See more at: http://www.yummymummyclub.ca/blogs/sarah-remmer-the-non-diet-dietitian/20141216/breakfast-outside-box-mini-breakfast-burritos#sthash.9eq7nZA9.dpuf

Slow Cooker Spinach and Cheese Frittata

• 1 T. extra virgin olive oil
• 1/2 c. diced onion
• 1 clove of garlic
• 1 c. mozzarella cheese, shredded, divided (can use 2%)
• 3 eggs
• 3 egg whites
• 2 T. milk, (I use almond or coconut milk)
• 1/4 tsp. black pepper
• 1/4 tsp. white pepper
• 1 c. spinach, baby, chopped, (remove stems)
• 1 Roma tomato, diced
• Salt to taste
• Pepper to taste

Frittata’s are so easy to make in the slow cooker, especially this Slow Cooker Spinach and Cheese Frittata! Ingredients I usually have on hand too!

1. Sauté onion in oil on medium for about 4-5 minutes or until tender.
2. Lightly spray the inside of the slow cooker, with non-stick cooking spray.
3. Wisk together sautéed onion, 3/4 cup of cheese, and remaining ingredients, and pour into slow cooker.
4. Top with the rest of the cheese over the egg mixture.
5. Cover. Cook on Low for 1–1 1/2 hours, or until eggs are set.
6. Test with a knife inserted in the center, if it comes out clean Frittata is done!

Happy Crocking!

Oven Baked Egg and Vegetable Cups

Yield: Makes 6-7, depending on the size of your baking vessels

Ingredients

• 2 teaspoons olive oil
• 1/2 large onion
• 1 bundle of asparagus
• 10 eggs, beaten
• 3/4 cup grated cheese (I often use this opportunity to finish off any odds and ends)
• salt and pepper.

Instructions

1. Preheat oven to 375 degrees.
2. Cut onion into thin half moons. Wash asparagus well (I’ve found that it’s been really gritty lately), trim the ends and cut into chunks of about 1/2 to 3/4 an inch.
3. Heat oil in a large skillet and add onions. Cook until brown. Add asparagus and cook until tender crisp (about five minutes). Season with salt and pepper and set aside.
4. Grease cups/jars. Using tongs, portion out the sauteed vegetables. The cups/jars should be mostly filled with vegetables.
5. Beat eggs and evenly divide between the baking cups/jars. Top with approximately 1 tablespoon of cheese per serving. Using a fork or spoon, carefully stir the contents of each cup/jar so that the cheese isn’t just resting on top.
6. Place the cups/jars on a baking sheet and bake for 20-25 minutes. When tops are browned, they are done.
7. Remove from oven and let cool. If you used jars, you can put the lids on once they are cool enough to touch (the tops will be puffy and high just after baking, but like a souffle, they will fall). Store egg cups in the refrigerator until ready to eat. They will keep up to five days.

Ham, Egg & Cheese Muffin Cups

 

Ingredients

7 large eggs 
1/4 cup milk
3/4 cup shredded 2% cheddar cheese
1 cup diced red onion
12 slices shaved brown sugar ham lunchmeat (like Oscar Mayer)
1 TBSP Olive Oil
1/8 tsp Garlic powder
1/2 tsp Tabasco
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley

Make Quick Bacon, Egg & Cheese Sandwiches

 

Directions

Makes 12 muffins.

Saute diced onions in Olive Oil until clear, add diced ham to the pan and cook until slightly brown and then set aside to cool.

Set oven to 350 Degrees.

Combine eggs, milk, Tabasco, garlic, salt and pepper in a bowl. Add shredded cheese and stir together.

Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I've used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn't need anything.

Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.