Breakfast prep for a weekend get away

The fun in a weekend get away is not having to work while you are getting away.  At the same time you want to eat and eat well so what is the answer to the question?  I have two favorite make ahead breakfast items that I make, freeze and take with me.  Both are perfect for the guest who gets up early and the guest who sleeps in late.

Sausage muffins:

Take one pound hot Italian sausage (either pork or chicken will do) and fry it until it is done.  In a separate bowl empty two jars of Kraft Old English cheese.  Scoop the done sausage hot from the pan and pour over the cheese.  Let the heat of the cooked sausage melt the cheese as you stir the two together to combine the sausage and the cheese into a spread.

Take one package of English muffins and slice each muffin in half.  On a cookie sheet spread the sausage and cheese topping on top of half of an English muffin.  Pop tray of muffins into freezer and wait to serve.  When you are ready to serve, pop the now frozen muffin into the microwave or the oven to heat until bubbly.  In the microwave eat for about 30 seconds.

Mini frittata:

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Dice onions, green pepper, and tomatoes and sauté them in olive oil in a fry pan. Do the same for prosciutto.  Set vegetables and prosciutto aside.  In a bowl add six eggs, salt, half a teaspoon of lemon juice, and several dashes of hot sauce.  Whisk together. Add in half a coup of grated cheddar cheese and whisk again.   In a cupcake  pan, preferably a silicon one, add the vegetables and meat into each cup then pour the egg and cheese mixture over the vegetables.  The egg mixture should reach the top of each cup.  Bake at 350 degrees for thirty minutes.  Once done let cool.  Pop each mini frittata out and place in a ziplock bag.  Microwave to reheat when ready to serve.

Rosa’s scrambled eggs ala Carol

New year, new recipe!  Scrambled eggs seem so basic don’t they?  Who knew there were so many different way’s to scramble an egg?  In the waning days of 2017, I learned a new quick and easy method to make light and fluffy scrambled eggs!

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Admission time, I rarely eat eggs for breakfast.  My preference for breakfast and corresponding appetite mean that I typically grab a breakfast bar or English muffin or half of grapefruit two or three hours after I’ve been up.  I’m just not one who wakes up wanting food.  I do, however, love breakfast so when I want to treat myself I do breakfast for dinner.  Eggs and bacon or sausage muffins or waffles or pancakes, now I’m just making myself hungry.  Breakfast for me means many dishes to wash so any steps I can take to enjoy a wonderful dish with little effort is a plus I’m happy to embrace.

Past favorites include making mini frittatas  in a silicone muffin pan and keeping them in the freezer or making extra waffles and toasting them when ready to eat.  This year I was inspired at a visit to a friend where I learned of Rosa’s microwave scrambled eggs. I’ve embellished the recipe slightly to add cheese and onion and be a bit more of an omelette type of scramble.

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Into a microwave dish add two eggs and a bit of lemon juice.  Beat up as if you were placing the eggs into a pan.  Place in the microwave and cook for 30 seconds.  Remove and whisk or beat further and add salt, pepper, and onion.  Return to the microwave for an additional 30 seconds.  Remove and add cheese beating further and return to the microwave for a final 30 seconds.  Adjust the cooking time based on how done you like your eggs.  I like mine DONE so the final 30 seconds of cooking time is critical to making my eggs well done.

 

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