1:14 pm - Mon, Dec 3, 2012

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Breakfast for the Week: Egg & Cheese Muffins Recipe

I’m on a roll both with cooking and managing to create blog posts! Breakfast is always a tough thing at our house.  It’s easy to reach for the cereal or toast but that is both a little on the pricey side and not so healthy for you. (we try to be selective with our intake of grain)

This week I cooked up a dozen egg and cheese muffins. We have a TON of eggs coming in from the chickens now that the young birds have started to lay and we purchase cheese in bulk from the store. Free eggs and inexpensive cheese makes for a pretty inexpensive breakfast for the week!

Egg and Cheese Muffin Recipe

Ingredients:
1 dozen eggs
1 link of sausage
2 cups of shredded cheese
6 oz mushrooms (chopped)
1 shallot or small onion (finely chopped)
2 Tbs white cooking wine
1/2 tsp fish sauce
2 Tbs sour cream
2 Tbs coconut flour

Directions:
Preheat oven to 375 degrees. Spray a 12 cup muffin pan with nonstick cooking spray.
Crumble and brown the sausage (feel free to use bacon, ham, or leave the meat out all together).
Drain the sausage and set aside to cool. In the same pan cook the onion, mushrooms, wine, and fish sauce until the mushrooms start to get tender and the onion is translucent. Remove from the heat to cool.
Wisk the eggs in a large bowl. Mix in the coconut flour and sour cream so it is well blended. Stir in the cheese, sausage, and mushroom/onion mixture.
Scoop the egg mixture into the muffin tins. Fill them almost to the top.
Bake the egg and cheese muffins for 25-28 minutes, until they are golden brown.
Serve at any temperature.

1 dozen eggs
1 link of sausage
2 cups of shredded cheese
6 oz mushrooms (chopped)
1 shallot or small onion (finely chopped)
2 Tbs white cooking wine
1/2 tsp fish sauce
2 Tbs sour cream
2 Tbs coconut flour

Directions:
Preheat oven to 375 degrees. Spray a 12 cup muffin pan with nonstick cooking spray.
Crumble and brown the sausage (feel free to use bacon, ham, or leave the meat out all together).
Drain the sausage and set aside to cool. In the same pan cook the onion, mushrooms, wine, and fish sauce until the mushrooms start to get tender and the onion is translucent. Remove from the heat to cool.
Wisk the eggs in a large bowl. Mix in the coconut flour and sour cream so it is well blended. Stir in the cheese, sausage, and mushroom/onion mixture.
Scoop the egg mixture into the muffin tins. Fill them almost to the top.
Bake the egg and cheese muffins for 25-28 minutes, until they are golden brown.
Serve at any temperature.