Friday, April 19, 2013

Breakfast Egg Muffins- Who's Hungry?

*If you're looking for just the recipe, scroll down... ;)
How has another month flown by already? We’ve been very busy in the Birdwell house! We’ve been contemplating moving for quite some time, just waiting for the right house to come to us. I thought we found it this time, but we were outbid. I have to remind myself that I am not in control, and the One who is knows what He’s doing! So, I focus on that and it calms my disappointment. In the mean time, we picked out colors for our current home- Mama needs a change from all the contractor grey walls, ceilings, carpet- it’s so dull in here! With the help of a sweet friend and designer Missy Brownlee of Defining Designs, we chose a slate of colors I’m thrilled with (and doesn’t include any grey)!

The colors- hopefully happening soon!
As for Mister Munchkin, he is doing soooooooo well! He continues to be 50th% for everything- even though I think he’s more like the 90th% for thighs, if they measured them separately! Seriously- you just want to sink your teeth into their chubby, chunky perfect roundness. He will be 8 months old on April 29th, and at 7 months he weighed 17 pounds, 6 ounces and was 26 ½ inches long. Did I mention he’s absolutely perfect? In his wonderful world of development, he can now successfully roll over in both directions, which means we’re all sleeping through the night again- yay! We had a period of about a month where he could roll himself onto his back but not back over to his belly, so he was stuck like a turtle on his back.  He would wake up in distress, flailing his arms like he was falling, until one of us went up and flipped him back over. So, needless to say, this has been quite the exciting development.
Hanging out on the porch
 In the crawling department, he’s working overtime trying to figure it out! We started going to the Gymboree Play and Learn class (thank you, Baptist Hospital Breastfeeding Support Group for the free month certificate!) where William made a new friend named Grayson who is a crawling MANIAC!  After just two classes of being around said crawler, William has been trying to figure it out ever since. At this time, I can only report that he has mastered crawling backwards. If I put an object in front of him, he pushes up on both arms and lunges himself- backwards- getting further from the object. That doesn’t sway his determination, though.  It’s all quite adorable and I’m not sure I’m ready for the vast world of baby mobility anyway! One last update on William (since this is supposed to be a food post)- the kid loves just about all foods! The only thing he’s clamped closed and refused to eat were carrots, but when I disguised them with cinnamon and a little sweet potato, he gobbled those up too!

On the move- he started on the mat!
Now for the topic of this post- a yummy, fast breakfast treat! As I continue down this Paleo path, my search for breakfast foods goes on. Finding ideas for a Paleo lunch and dinner (thank you, eMeals!) are a breeze, but breakfast is another beast. Being the most important meal of the day to consume and being the hardest meal of my day to find time for, I decided to do a little online searching for fast and easy breakfast ideas. If you are gluten-free, dairy-free, and mostly processed-foods-free like me, you MUST try these! If you are what my husband calls a “normal person” who eats whatever they’d like to eat, you MUST try these as well- because they are simply that good. They’re Adam-approved. J
Sorry- I should've used the actual camera, not the iPhone!
I found this recipe on Paleo Spirit’s blog (along with several others I’m going to try) and followed it precisely. The results were delicious! My favorite thing about it is they are AWESOME reheated- a rare find in the breakfast world! One batch makes 12 muffins, and we typically eat 2 each in a serving. Do the math- that’s 3 mornings of yummy, healthy on-the-go breakfast! So, let’s get down to it. Here’s the recipe:


·         1 dozen eggs

·         1 pound of ground pork or chicken sausage (or links chopped up)- preferably organic, pasture-raised (I used sweet apple chicken sausage from Trader Joe’s last time…UH-mazing!!!)

·         Coconut oil (or whatever oil you cook with- I’m a huge coconut oil fan!)

·         Salt and pepper- season to your liking

·         Toppings of your choice- Adam likes shredded cheese in his. I prefer fresh basil and tomatoes. Ooh, and mushrooms. Spinach was really good too. And diced bell peppers. You get the point- now get creative!


1.       Preheat oven to 350°F.

2.       Grease the muffin pan.

*Paleo Spirit reported they came out of her muffin pan easily after baking. I have yet to experience this success. I’m not sure what I’m doing wrong (I’ve tried greasing the tin before adding the mixture- no luck), but they ALWAYS stick. Now I line the muffin tin with aluminum foil muffin liners. The paper liners stick to the muffin pretty badly, so go with the aluminum ones. If you have a silicone muffin tin, you are probably good to go without lining it. Regardless of what you use, grease them with oil (even the aluminum foil liners).

3.       Cook the sausage until crumbled and browned.

*If you use a chicken sausage or other linked sausage, spear through the link with the end of a spatula to chop it up as you cook it. You could even dice the meat up before throwing it in the skillet.

4.       Equally divide the sausage into the bottom of the muffin tins.

*I love that this recipe allows for individual likings. I put a lot more meat in Adam’s than I do mine since he likes meat more than I do, plus I need a little more room to add in my yummy veggies!

5.       In a large bowl, whisk together the eggs, salt, and pepper. Pour mixture over sausage.

*I whisk all 12 eggs together, pour off ½ of it for my muffins, and then mix in shredded cheese for the remaining egg batter for Adam. Then I pour his half into his tins. Whatever veggies I add to mine, I just add to the top of the mixture in the tin. Then it’s easy to tell which ones are mine and which ones are his.  I will add that if you’re putting a bunch of veggies in yours, you won’t need as many eggs. It’s pretty much a 1-egg-to-1-muffin-tin ratio if you’re just adding one extra ingredient. If you add more than that, though, you’ll overflow your tins.

My half was tomato & fresh basil.
6.       Bake for 20 minutes, then let stand in the muffin tin on the counter for 5 minutes.

7.       Use a knife or rubber spatula to loosen the muffins from the tin, or simply pull out and peel away the aluminum liners.

I was thrilled by the results. I make these on Saturday morning, and then on Sunday morning when we’re racing against the clock to get out the door for church, I just pop a couple for each of us into the microwave and we’re on our way with a hot, healthy breakfast! Bon app├ętit!

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