What do you do when you need to clean out your refrigerator before leaving for vacation? Come up with a great new breakfast recipe, of course! And the best part is that this recipe is very versatile. The inspiration for this recipe was from this BuzzFeed Tasty video for Cheesy Bacon Egg Cups:
Cheesy Bacon Egg Cups
Posted by Tasty on Saturday, November 14, 2015
Don’t they look delicious?! Unfortunately I didn’t have bacon, but I did have sausage that needed to be used. And my husband prefers sausage anyway. I also had a loaf of our Good Measure Market Whole Grain Gluten Free Bread that was just starting to dry out. I could have frozen it, but why not utilize it for quick breakfasts before our trip?
In the end I made three batches of these. One for us, and two for my parents and brothers. Each time I slightly modified the recipe. Each were good. But the third recipe received my husband’s official stamp of perfection approval. Also, I chose to cook mine all the way through. The oozing yolk looked delicious to me, but I knew not everyone would agree.
So here’s my step-by-step pictorial instructions for the third batch (the recipe and optional variations are at the bottom):
Step 1: Slice an entire loaf of Good Measure Market Whole Grain Gluten Free Bread. I recommend slicing it length-wise to make it easier to cut multiple circles out of each slice. Each slice should be at least three fourths to an inch thick. Experience revealed to me that the thinner the slice the more likely the muffin will deflate after baking. (My apologies for not getting more detailed pictures of this step!)
Step 2: Next, take a cookie/biscuit cutter the size of the bottom of your muffin pan and cut 12 round circles out of the bread slices. Don’t worry if you have to piece a few together to get exactly 12. It won’t affect the muffin. The remains of your loaf will look similar to mine in the picture below.
Step 3: Place the bread circles in the bottom of a muffin pan. As you can see, a few of mine needed to be pieced together.
Step 4: Spoon 1 rounded TBSP of cooked Good Measure Market ground sausage on top of each bread circle.
Step 5: Sprinkle 6-8 pieces of frozen diced onion in each muffin cup.
Step 6: Whisk or blend 6 free-range eggs, and 1 tsp each of sea salt, pepper, and organic garlic powder together in a bowl. Divide the egg mixture across all 12 muffin cups. (Note: this picture was taken of my first batch where I used 2 tsp of minced onion instead of frozen onion. They were good, but the frozen onion batch tasted so much better!)
Step 7: Shred 3-4 ounces of Rumiano mozzarella cheese, and sprinkle across all 12 cups.
Step 8: Bake at 350 degrees Fahrenheit for 20-22 minutes. Remove from oven and allow to cool for 4-5 minutes.
I wish I could say I got a picture of them cooled and ready to eat, but they didn’t last that long at my house! They were just too delicious! My husband asked what they were called and I told him, “Sausage Egg Cups”. He informed me that was a terrible name. Instead he dubbed them “Breakfast Buffet Muffins”. Which is really rather fitting considering they include multiple items you’d find on a breakfast buffet, and you can always interchange the ingredients for other items on a buffet. Want bacon instead of sausage? Try it wrapped around the inside of the muffin cup like the Tasty video. Have mushrooms or peppers on hand? Dice them up, throw them in and top with salsa for a western flair. Need to make them dairy free? Leave off the cheese or top with shredded dairy free cheese. There’s so much you could do with this recipe to fit your family’s tastebuds! Oh, and we discovered we liked these both warm and cold! 🙂
I am including the full recipe below. If you decide to try them, I would love it if you would leave a comment and let me know. And be sure to include any modifications you make! Happy breakfast-ing! 🙂
Breakfast Buffet Muffins
1 loaf of Good Measure Market Whole Grain Gluten Free Bread, or other loaf bread; sliced 3/4″ to 1″ thick lengthwise
1/2 lb of cooked Good Measure Market Ground Sausage
6 Free-Range Eggs
1 tsp of Sea Salt
1 tsp Black Pepper
1 tsp Organic Garlic Powder
Frozen Diced Onion, approx. 1/3 cup
3-4 oz shredded Rumiano Mozzarella cheese
Slice the loaf of bread lengthwise; three-forth to one inch thick slices. With a cookie/biscuit cutter, cut out 12 circles the size of the bottom of your muffin pan. Piece together circles if needed. Place the circles in the bottom of the muffin cups. Spoon on the sausage. Sprinkle 6-8 pieces of frozen diced onion in each cup. Blend eggs, salt, pepper, and garlic powder. Pour egg mixture across the 12 muffin cups. Top with shredded cheese.
Bake at 350 degrees Fahrenheit for 20-22 minutes. Allow to cool 4-5 minutes before removing. Serve warm or cold!
Tested variations: (1) Leave out the onion and garlic, and sprinkle parsley flakes on top of the cheese; (2) Substitute frozen diced onion for 2 tsps of minced onion flakes. Check back for more variations. I’m not done playing with this recipe!
*Originally published in the September/ October 2015 edition of The Daily Citizen’s Well Now magazine.
September is devoted to whole grains that offer numerous health benefits.
According to fitday.com, studies have linked whole grain consumption to aiding in blood glucose control thereby reducing risk for diabetes, reducing the risk for heart disease and stroke from increased antioxidant intake, reducing colon cancer by 20%, lowering fasting insulin levels and increasing folate levels and reducing hypertension (high blood pressure). But what are whole grains?
“The best way for us to begin a discussion about whole grains is the understand what we mean when we gall grain ‘whole,'” says Nancy Oliver, owner of Good Measure Market in Searcy. “Whole grain is actually the seed of a type of grass in its most basic form.
“We can grind or cook grains from the seed state or the grain can be refined. Refining a grain means that the bran and germ are removed before grinding. White (all purpose or self-rising) flour, white rice, etc., are examples of refined grains. Unfortunately refining removes the part of the grain that holds the most nutrition.”
The best way to begin incorporating whole grains into a diet is to make sure you are choosing the whole version of the grain over the refined version, Oliver says.
“This means choosing brown rise over white, and reading labels to verify that the flour used in a baked product is, indeed, in its whole form.”
So how do we figure out what is a whole grain?
Oliver says to look for the word “whole in the first line of the ingredient list on the packages.
“If flour is listed without ‘whole’ before it, always assume it is referring to refined, white flour,” she says. “Unfortunately, adding coloring to bread is a common practice to make it appear to be made with whole grains. Making a practice of reading ingredients is one of the first steps to taking charge of our own health.”
Examples of whole grains include oatmeal, whole wheat bread, brown rice, whole rye, spelt, popcorn, whole wheat pasta and whole wheat ready-to-eat cereals.
“There are many different grains that we can consume in the ‘whole’ form,” Oliver says. “Most of us think first of the wheat, but the list also includes rice, oats, quinoa, cornmeal, millet, teff, and more.”
Oliver says whole grains area good source of a wide variety of nutrients, such as the B vitamins and several minerals important for good health.
“Fiber, helpful for good digestion, is another benefit of whole grains,” she says. “A very important point to remember is that the best nutritional choices in eating whole grains lies in choosing a variety of them, and not relying on only one grain to fulfill our dietary needs.”
A new (yet ancient) way to process grains is to sprout them before grinding into flour.
“We’re beginning to see the words ‘sprouted whole grain’ appear on the labels of bread, baked goods, and flour, and this is a great trend,” Oliver says. “In producing sprouted whole grains, the grain is covered with water and drained, allowing the natural sprouting process to begin. When tiny sprouts appear growing from the grain seeds, they are dehydrated and ground into flour.”
“Sprouting boosts the nutritional value of the grain, and preserves naturally occurring enzymes, making it easier to digest. Even replacing part of the flour in a recipe with sprouted flour is beneficial.”
For more information, visit wholegrainscouncil.org.
4 cups filtered water
1 1/2 cups Harvest Soup Mix
1 tablespoon Bragg’s Raw Apple Cider Vinegar
4 cups chicken broth (see recipe) or a mixture of broth and filtered water
1 cup diced carrots
1 cup diced celery, stalk and leaves
1 onion, diced
1 lb. Touch of Dutch Country Smoked Sausage
1 cup thinly sliced cabbage
Pour filtered water over Harvest Soup Mix and stir in Bragg’s Raw Apple Cider Vinegar. Soak on the
counter overnight or at least 7 hours. Drain water from Harvest Soup Mix and combine with broth and
vegetables in a heavy pot. Cover and bring to a boil; reduce heat, and simmer for one hour. Do not boil
hard. Add sliced Touch of Dutch Country Sausage and simmer another hour, covered. Add sliced
cabbage and simmer for 15 minutes.
1/4 cup Hartzler’s Grass-fed Butter, softened
1/4 cup Virgin Coconut Oil, softened
1/4 cup Aristocrat Cocoa
1 teaspoon Madagascar Vanilla Extract
1-2 cups chopped Pecans, Walnuts, Cashews, or Almonds
Combine all ingredients and press into a pan. Refrigerate until firm and cut into squares. Store in the
3-4 local, pastured eggs (Do NOT use commercially grown eggs for this recipe)
2 tablespoons Virgin Coconut Oil
2 tablespoons Grassfed Butter
1 tablespoon local honey
1-2 tablespoons Aristocrat Cocoa
2 cups boiling filtered water
1 tablespoon Madagascar Vanilla Extract
Milk (any variety)
Wash eggs and break in to blender container. Add Virgin Coconut Oil, Grass-fed Butter, local honey,
and Aristocrat Cocoa. Pour boiling water into blender container and blend on low speed just until oil
and butter are melted and mixture is emulsified. Pour into a quart jar; add 1 tablespoon Madagascar
Vanilla Extract fill jar with milk. Refrigerate until cold and serve.
Variation: omit cocoa and add 1 teaspoon cinnamon.
1/4cup Natural Ranch Dip Mix (no MSG)
8 ounces sour cream
Milk to thin
Combine Natural Ranch Dip Mix and sour cream and refrigerate for 30 minutes. Add enough milk to
thin dressing to pourable consistency, about 1/3-1/2 cup.
1 1/2 cups homemade chicken broth
2 tablespoons dehydrated All Natural Soup Greens
3/4 cup Creamy Brown & Wild Rice Soup Mix
1 cup milk
1 cup diced cooked chicken
Simmer chicken broth and All Natural Soup Greens for 15 minutes. Add Creamy Brown & Wild Rice
Soup Mix, milk, and diced chicken. Cook over medium heat almost till boiling, stirring frequently to
prevent scorching. Reduce heat to low and simmer for 20 minutes. Remove from heat and let stand for
10 minutes before serving.
Bones from 1 whole chicken or 2-3 lbs. Bony chicken parts such as necks, backs, breastbones, and
wings (Roasting a chicken and removing the meat for other meals is an easy way to obtain bones.)
4 quarts filtered water
2 tablespoons Bragg’s Raw Apple Cider Vinegar
1 large onion
3 celery sticks
Cover chicken bones with filtered water in a slow cooker (Crock Pot) and add Bragg’s Raw Apple Cider
Vinegar. Coarsely chop vegetables and add to pot. Set temperature on low and cook for 12-24 hours.
Remove bones and strain broth. This process can be repeated and broth combined if desired. Store in
refrigerator and use within one week or freeze in smaller quantities for later use.