Grab & Go Breakfast Muffins – Ring Finger Tan LineRing Finger Tan Line
A few days into my sudden disappearance, I knew that I could never return – there would be too many questions. I had doomed myself to a life of soy chai lattes.
A week into my Starbucks binge, I learned a few things about life. One being that a latte will sate your appetite for approximately thirty seconds. The other being that that’s a fucking expensive thirty seconds of your life.
There has to be a better way, I thought.
And so, one weekend, I made these. Portable little nuggets of breakfast deliciousness, free of embarrassment and filled with dreams. I wrapped them individually and froze them. They are easy to re-heat and pretty much awesome. Plus, I’ve been saving so much money on breakfast that I may just reward myself with a latte.
1 lb breakfast sausage
1 head broccoli, trimmed to florets and chopped
8 oz mushrooms, sliced
2 medium tomatoes, seeded and diced
6 egg whites
12 whole eggs
1/2 c milk, 1%
1/4 tsp dill
1/4 tsp fresh ground pepper
1/2 tsp salt
3/4c parmesan cheese
Preheat oven to 350.
Spray a muffin tin with olive oil spray.
Heat a nonstick pan over medium heat, and add the sausage. Stir and break apart with your spoon or spatula as it cooks. Cook until browned, 6-10 mins.
While the sausage is cooking, steam the broccoli. Place trimmed florets in a heat-safe bowl with 4 tbsp water. Cover in saran wrap and microwave for 4 min or until tender. Drain excess water.
When sausage is browned, remove from pan and set aside to cool. Leave juices in pan. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat.
Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in cooled sausage, mushrooms, broccoli, tomatoes, and 3/4 c of the cheese.
Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins.
Bake for 20-25 min.