It’s Monday! Don’t be sad! Don’t be blue! Monday gets such a bad rap for being the bad guy who steals away the fun relaxing weekends when it should be the good guy! After all Monday is the fresh new start to the week, a new week where anything is possible and if nothing else, we all woke up and it’s a day to be thankful and grateful for that itself and all we have. And if you live where I do anyone reading this probably wants to slap me because it’s been raining for days and has yet to stop making for a dreary Monday but just think of all the things you can get done indoors on gloomy days. Everything is perspective, even though we have had our share of rain here in North AL this spring, it’s still very relaxing and peaceful. And think how beautiful all our flowers and trees and grass will be! We can’t change the weather or the day of the week so hop off that funk and challenge yourself to make today the very best it can be! I have an idea, go cook or bake something!

This post I’m putting up came to be about a week ago because I’m trying to find some new ideas for my kids for morning food. I can barely get my son to eat in the mornings, some days he just refuses, but my daughter eats right away. Cereal gets really old and though I typically hop out of bed at 5:30 a.m. and turn into the energizer bunny until 10pm, I don’t really dig getting up and making big breakfasts first thing in the morning. I like to relax with my coffee, have time to reflect, and just do my thing and plan out my day while helping the kids get ready for school. My son loves, loves, loves eggs so this little idea came to me and I wasn’t sure how it would actually turn out, I had a vision of it in my mind that looked great but you never know. Luckily they turned out exactly how I pictured them and yummier and I am really hoping that when my kids get home from school later and taste test them that they like them because these are a great simple breakfast or snack idea that you can make ahead, freeze, or even make in the morning if you actually like to get up and cook right away! They don’t take much time and have simple ingredients. Here are my Sausage and Egg muffin scrambles.

 

Ingredients:

12 eggs

1.5 cups milk  for the eggs(I use skim)

1 lb Italian sausage (I used Jimmy Dean)

1 tbsp garlic powder

1 cup shredded cheddar cheese + more for topping (I used Kraft 2%  Cheddar)

1.5 cups Heart Healthy Bisquick

3/4 cups skim milk (for the Bisquick)

 

Directions:

In a frying pan, cook the Italian sausage (add the garlic powder to the meat mixture) until done and no longer pink. Set aside in a large mixing bowl. Rinse out pan briefly leaving some of the sausage flavor in it and place back on the stove for the eggs. In another large mixing bowl mix the eggs and the 1.5 cups of milk and beat with a fork until mixed, add to the pan.  Scramble the eggs until they are light and fluffy then remove from heat and add this to the meat mixture. Add the cup of cheese to this as well and mix all together well.  In another mixing bowl mix the Bisquick and milk until well mixed and add this to the meat/egg mixture, mix well so that when it bakes you get a nice biscuit texture throughout all the egg muffins.  Pour into a greased muffin pan, top with a little extra cheese and bake at 350 degrees for about 7-10 minutes. Remove from heat and let set for about 10 minutes (long enough to fold that load of laundry that is in the dryer and throw the laundry in the washer into the dryer, hint hint!) That was just enough time for me anyways! By the time I had the laundry situated the muffins had cooled enough to pop right out of the muffin pan nicely. This made 18 muffin scrambles for me.

I can’t wait to make these again and do some add ins. You could replace the sausage with bacon or ham, you could add onions or peppers or other veggies to them or diced up apples even in the mix, there is a lot of variations. Enjoy:-)