I haven’t made a breakfast muffin in forever. Not because I am lazy but because who wants to eat a muffin that was made the night before and reheated in the morning and have it served on a plate and being called breakfast???
Not me, I hate to reheat eggs, maybe it is just me, but it seems to be more rubbery after being zapped in the microwave.
Now you can imagine, me being a non-fussy eater, complaining about eggs, now just imagine my father, having to eat reheated eggs. He will complain from sunrise to sunset and every opportunity that arises, he will most likely mention it and then tell everyone that we have in common that I had the nerve to serve him day old reheated eggs.
I came across this recipe in Ree Drummonds recipe book and I was a bit sceptical to try it out, seeing as it was a breakfast muffin at all. I tried skipping over this recipe every time I looked through her book, but my cosmo signs were not having any of it. The book kept opening to this recipe over and over again. So I decided to stay awake the whole of Saturday night and then at 4am bake them so that for Sunday breakfast they would be piping hot… that was the plan… the reality.
I was playing on the wooden floor, I feel asleep on the wooden floor at 8pm and woke up to the dog licking me, wanting to go pee at 3am. I fell asleep at 4am and only woke up at 8am. Don’t you just hate planning everything to the detail and then everything goes blah. I blame this on my first year university lecturer Mrs Jessica Raper… yes I am not scared of her now! She taught us time management to document everything and give everything a time limit, for a person that has a small OCD tendency that just wacked me up. I planned everything to the second and when I never managed to complete something in that time frame, my day was finished, I myself was finished. I think I have finally just managed to get over timing everything I do. Now I don’t even own a watch… live is too short to live by the clock… what do you say?
Enough about the past, back to the muffins. I got about 2 dozen out of the batch and I took the remainder of the muffins to work and they were hinting that I should make these every morning for breakfast… sure what with 15 eggs in them, whose going to be giving me eggs every day???
The verdict, my mother said they looked appetising and they smelt mouth-watering. My father as usual was of no help. He just gave me a blank stare and said seriously you expect me to even know what I am eating? Half the time I have no idea what I am even putting in my mouth. So much for wanting to give his feedback and being featured on the blog. My verdict, I loved it so much and since discovering how to make my own breakfast sausage I am loving all the recipes that contain breakfast sausage, but to tell you the truth, breakfast sausage by itself is just as good, straight out of the pan , while it is still on the warm stove ring, is exactly how God intended it to be eaten.
- 1 x pound breakfast sausage.
- 1 x onion, finely chopped.
- 15 x large eggs.
- Salt and pepper to season.
- ¼ x tsp chilli powder.
- 1 x cup cheddar cheese, grated.
- 1 x green Capsicum pepper, finely diced.
- Brown the breakfast sausage meat in a pan till it has browned nicely.
- Add the onion and saute till soft.
- Remove from the pan and set aside to cool.
- In a bowl, whisk together the eggs, salt, pepper and chilli powder.
- Mix in the cheese and peppers.
- Add in the sausage and onion mixture.
- Mix till everything is well combined.
- Using a 1/3 cup measure.
- Fill greased muffin pans.
- Pop into a preheated oven and bake at 180 degrees for 20 minutes or until the cake tester comes out clean.
- Allow to cool for 5 minutes in the tin, before carefully removing and allowing to cool completely on the cooling rack.