Now that we are coming to the busy time of year for a lot of people, our busy schedules get even MORE busy! …. Oh who am I kidding?.. Our lives are just getting busier, no matter what time of year it is, right???!  Mornings are usually the worst and lately, I find myself getting so busy that around mid morning, I realize that I’ve not taken the time to even eat a vitamin, never mind breakfast, and I’m getting a touch HANGRY.  Because hangry isn’t a good look for me, ( or for you either! ) the whole situation got me thinking……………

Myself and my coolest friends often talk about how awesome it would be to have a private chef. You know, those talented angels who have breakfast rollin’ on the table for you, ready to go, even when you don’t have one eye open yet. But unless you’re Oprah and have a kazillion dollars or you robbed a bank (in which case is much less desirable way to have your breakfast made for you when your land your butt in prison), we all can’t afford a private chef who cuts the crusts off our toasts. HOWEVER !! There is IS a way to ALMOST have  your breakfast made for you in a private cheffy sorta way. It’s called………. MAKE AHEAD 🙂

Which brings me to today’s recipe. These cute Breakfast Eggers are like having the private chef who has your breakfast ready, lickity split –  or maybe even quick like going through the drive thru without the driving part.  The recipe makes 6 portions  and they freeze wonderfully!!  So you have 6 super easy, super convenient ways to make sure that you’re filling your (or your kid’s) stomach before you even have to have one eye fully open.   So, while you have to do a bit of cooking ahead of time yourself and there’s no chef to make them for you, you can still smile and pretend one did when putting together this quick breakfast! It’s almost as good………. Almost.

Yep..  So go ahead. Pretend that you’re a high roller with a private chef! You go on with your bad self and EAT that perfectly made Breakfast Egger!  Just remember to take the paper napkin bib out of the neckline of your shirt before you go to bust your butt at work for the day, Highroller 🙂

Here’s how to these cutie patooties!

In a bowl, combine sausage meat, ½ cup of the cheese and onion. Add garlic powder and seasoning salt. Mix well and divide into 6 portions in the bowl.

Take each portion and roll into a meatball. Place each portion inside a large, greased muffin tin. Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.

Crack and egg into each cup, placing it on top of the sausage.  Top each muffin cup with the remaining ½ cup of cheese, divided and bake for approximately 18 minutes until the cheese is melted and egg is cooked. Let cool slightly before taking them out of the pan.

Have you made something like this before? What ingredients did you use?

 

Yield: 6

BREAKFAST EGGERS

Print

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 6 Eggs
• 6 English Muffins
• ½ lb Sausage meat
• ¼ c Onion, chopped
• 1 c Cheddar cheese, shredded
• ½ tsp Garlic powder
• ½ tsp Seasoning Salt

Instructions

1. Preheat oven to 350
2. In a bowl, combine sausage meat, ½ cup of the cheese and onion. Add garlic powder and seasoning salt. Mix well and divide into 6 portions in the bowl.
3. Take each portion and roll into a meatball. Place each portion inside a large, greased muffin tin. Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.
4. Crack and egg into each cup, placing it on top of the sausage.
5. Top each muffin cup with the remaining ½ cup of cheese, divided.
6. Bake for approximately 18 minutes until the cheese is melted and egg is cooked.
7. Let cool slightly before taking them out of the pan. Meanwhile, toast an English muffin and butter it if you wish, then place the egg/sausage patty on top. Enjoy!
8. Note: To freeze these individually, simply wrap in plastic wrap separately and microwave for busy mornings!