Breakfast Muffins — oh YEAH!

Breakfast Muffin

Bisquick + eggs + sausage + cheese + scallions + mushrooms. AMAZING.

Delicious? Simple to make? Transportable in a napkin?

Yes, yes, and OH YES!

You don’t need pictures to know how to make this. It’s THAT easy.

1. Set your oven to 350

2. Take 4 eggs and crack them into a bowl.

3. Add 1 cup of Bisquick.

4. Add 1/3- 1/4 cup of half & half (or milk, cream, whatever you have)

That’s the basic recipe. Now you start riffing by adding what you like. Mine was pretty darned good so I’ll share my concoction.

I took a few (6) sausage links and cooked them in my frying pan until they were no longer frozen and a little browned. (I used the vegan option as my daughter, Jules won’t touch pork anymore!) When they were done, I chopped them up into little pieces and added them to my batter.

Next, I put a little swirl of EVOO into that pan and added some chopped oyster mushrooms & scallions. Lately, I am in love with oyster mushrooms as they have that meaty, mushroomy flavor that white buttons don’t ever have. But I would eat any mushroom that crossed my path!

I grated about 1/4-1/2 cup of cheddar cheese into the batter. Then added a pinch of kosher salt.

I simply mixed it up “real good” — greased my muffin pan (I used a little Pam in mine) and filled each cup no more than halfway. Baked for 25-30 minutes (@ 350 degrees.)

Two on your plate with a cup of hot joe and — voila! You have made a delicious, easy breakfast that your husband and son can grab in a napkin and take on the way to father/son bowling on a Sunday morning.

This is Your Brain on Spinach

"This is your brain on spinach."

“This is your brain on spinach.”

Remember the Nancy Reagan days? The “just say no” to drugs campaigns? There was one memorable spot one that showed an egg frying in a pan. To this day, I still chuckle each time I watch my egg fry in a pan. (Of course, I also start belting out “I can bring home the bacon, fry it up in a pan, and never ever let you forget you’re a man” ’cause who doesn’t remember the Enjoli commercial?)

Anyway, the other morning I wanted eggs. But not my brain on a plate. No, I had an urge for what Steve Martin would say — as only he can — an Omelet du Fromage — (“Those French have a different word for everything!”)

Omelets are great because you can put just about anything inside of them and they taste really good. Especially “au fromage.”  My favorite combination though is anything with cheese and mushrooms. On this particular morning, I had an urge for spinach. (Had a whole bag full, only used a handful the day before for that Blueberry-Spinach smoothie!)

Anywho… just a quick spray of olive oil in the pan, and a handful of spinach and a touch of salt made a delicious green addition to my omelet. And at the last minute, I spied a tomato that made it’s way into the pan as well. All those colors of the rainbow in one pan looked so good…and tasted pretty darned good too as I washed it down with coffee.

So — whenever you are looking for drugs, just say no, and make yourself an omelet, 🙂

(Ba dum bum.)

(Sad excuse for a post, but hey, I did share!)

Instructions for an omelet:

1. Pan on medium, spray a little olive oil and add a tidge or smidge of butter in it and let it warm for a two minutes.

2. Crack two eggs into a bowl. Take out the white stringy things if they annoy you like they do me.

3. Add two tablespoons of water, then beat the eggs into submission. 🙂

4. Add to pan and roll around to cover the bottom.

5. Add cheese. Please.

6. Riff away with anything you have in your fridge that looks appetizing.

7. When the egg appears firm on the bottom, fold one half over to make a taco-like semi-circle.

8. Add a tablespoon of water to the pan, cover with tinfoil or the pan lid. This puts steam in the pan and fluffs up your eggs while uber melting the cheese. (Tricky, eh?)

9. Remove from heat. Slide onto dish.

10. Pour coffee, grab toast, kick the cat off your chair and sit down and eat.

🙂