Eggs, Cheese, Sausage. All on an English Muffin. Plus add, some delicious sawmill gravy. That sounds like my kind of breakfast, and I am not even a breakfast person. Made these up for lunch one day, and they were good, really good but let me tell you. These babies are filling. We could all only finish one. And by one I mean, one half of the English muffin. So we had plenty of leftovers. We were a little wary of leftover scrambled eggs, but that was just plain too much food to waste. So we re-heated them the next day (in the oven, not microwave) and although not quite as good the second day, still a really nice meal. So make them, eat them, enjoy! Doesn’t all that melty, gooey cheese just look delicious!
Recipe from Fox Valley Foodie
- 1 Package of English Muffins
- 8 Eggs
- 1 lb Breakfast Sausage
- 8 oz Mild Cheddar Cheese thin sliced
- 2 cups Milk
- 1/4 cup sausage drippings add butter if you don’t have enough drippings
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
- Whisk in flour and cook one minute. Add salt and pepper.
- Whisk in milk and cook until bubbly and thickened.
- Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
- Cut English muffins in half and toast both sides. Lay on cookie sheet face up. Divide gravy equally between muffins. Top with eggs, cheese and sausage.
- Broil until cheese is melted.
- Eat and enjoy!
I got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!
- 1½ cups wheat bran
- ½ cup milk
- 2 medium bananas, mashed
- 1 egg
- 1 Tbsp coconut oil, melted and cooled
- 1½ tsp. vanilla
- ½ cup honey
- 1 cup whole wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
- 3 Tbsp chopped walnuts
- Stir together bran and milk. Let sit for 10 minutes.
- While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
- Beat bananas, with egg, coconut, oil, vanilla and honey.
- Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
- Bake for 20 minutes. Remove from oven and serve warm.
- Eat and enjoy!
I am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.
Recipe slightly adapted from Allrecipes
- 2 Tbsp. Coconut Oil
- 4 eggs
- 1 Tbsp. milk
- 1 can black beans, drained
- 1 Tbsp. cumin
- 1 avocado, peeled and sliced
- 1/4 cup salsa
- salt and pepper
- Heat coconut oil in non-tick pan.
- Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
- Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
- Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
- Eat and enjoy!
This month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.
- 1 cup creamy peanut butter
- 2 Tbsp. melted butter
- 1 cup icing sugar
- 1 1/2 cups crispy rice cereal (I used Special K)
- 1 1/2 cups chocolate chips
- Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
- Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
- Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
- Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
- Eat and enjoy!