Breakfast Muffins

Ingredients:
1 pound ground, loose, fresh sausage
10 farm-fresh eggs
2 cups grated cheese
1 cup biscuit mix
salt and pepper to taste

Instructions:

• Crumble the sausage into a skillet and brown evenly.

Fresh sausage made by my husband

• Beat eggs together in a large mixing bowl and sprinkle in spices.

Farm-fresh eggs gathered by my bonus son, Stephen

• Stir in biscuit mix.

One little sneeze and the entire kitchen would be dusted with this stuff.

• Add browned sausage.
• Fold in grated cheese. (I use a mixture of cheddar and Colby cheeses.)

Isn't this one big pile of yummy-ness?

• At this point I use a half-cup scoop to dip the batter into my muffin tins.
• Bake at 350 degrees for 25 minutes.

Yield: 18 muffins

A plate full of savory deliciousness

These muffins were inspired by a recipe and gift of a similar muffin recipe given to us by Mike's friend Big Willie D.  The keep in the fridge for a week or so and even freeze well for use later.

baked in a teacup

I have made this recipe and put about a scoop-and-a-half of the batter in a tea cup.  The bake time is 3-5 minutes longer.  They are a perfect size to pair with some fruit or a small yogurt parfait for a brunch.

Brunch Size

I have also been known to make this recipe by substituting a cup of cubed ham for the sausage.  I'd bet it would be good with a combination of sausage, ham, and bacon, too!

Chocolate Chip Oatmeal Muffins

This is a recipe that Lillie and I concocted while her mother was in the hospital having Lydia.  The original recipe is one we found in the Betty Crocker Bisquick cookbook but we have adapted and tweaked it over time to be the tasty treat we like.  Both of Bridgette's daughters have grown to love these muffins and are a treat we share for breakfast sometimes when they come for their 'Days' with Grand B.

1 1/2 cups self rising flour (or Bisquick can be used if you leave out the butter)
1/2 stick butter, melted
3/4 cup oats
1/3 cup packed brown sugar
3/4 cup milk
2 Tablespoons vegetable oil
1 egg
1/2 cup chocolate chips (more if you want it extra chocolatey)

• Heat oven to 400 degrees.
• Spray twelve medium muffin cups or line with paper baking cups.
• Stir all ingredients except chips in medium bowl just until moistened. Batter will be lumpy and thick like a runny oatmeal.  Add a splash more milk if the batter is not sticky and moist.
• Fold in chocolate chips.
• Divide batter evenly among muffin cups. (You can sprinkle with 1/4 cup more oats if you would like a more strusel-like topping.)
• Bake 15-18 minutes. Slip a knife along the side of the muffin cups to loosen if needed.

Yield:  12 muffins