Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!
Breakfast, Egg Dishes, Recipes

Sweet Potato + Sausage Scrambled Egg Muffins

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They’re toddler approved and freeze great!

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

Little man takes his breakfast to school most days. Along with being a time-saver (hello, we leave the house at 6:45 am), food is also the ULTIMATE distraction in toddlerland. I just can’t bear to leave him when he’s grabbing at my leg and wailing. #theworst So… food it is! (Heaven help us on the days I go in late. Seriouslyyy it.is.so.sad.) He is always psyched to sit down at the little table with his pals and dive in to some breakfast.

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

As with everything when you’re busy, making things ahead is KEY for success. Or at least, less stress. HA! Lately I’ve been making a big batch of scrambled egg muffins on the weekend for little man to enjoy for breakfast at school. We usually pair a muffin for him with some fruit or a quarter of these homemade applesauce waffles (that I also make in batches and freeze). This obsession started with a ricotta egg muffin recipe I found (will share THAT recipe soon, I promise!) and escalated into these tasty treats.

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

I seriously adore everything about these scrambled egg muffins. They’re layered, similar to a breakfast casserole, but instead of a bread base, I roasted up some sweet potatoes with lots of yummy herbs. Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything. Top with cheese, bake, and enjoy. SO easy. You could make these with your kids… that’s what I did! My little guy had so much fun filling up the muffin cups with all the ingredients (I did pour the egg mixture but he did everything else–including helping me whisk the eggs). Since my son is still pretty young I did let the sweet potatoes and sausage cool before he handled it, but he had a blast helping his mama in the kitchen. Lately he’s going through a bit of a picky eater phase, but I really believe he’s been enjoying these scrambled egg muffins so much because he helped make them! It’s the sweetest thing. Hope you guys enjoy these as much as we do!

one year ago: Lentil Veggie Mac & Cheese
two years ago: Chocolate Chip Butterscotch Bars
three years ago: Butternut Squash and Mushroom Tart
four years ago: Oatmeal Fudge Bars
five years ago: Neely’s Lemon Pasta Salad
six years ago: Pineapple Apricot Teriyaki Chicken
seven years ago: Chicken Pot Pie

Sweet Potato + Sausage Scrambled Egg Muffins

  • Servings: 12
  • Print

Ingredients:

  • 2 medium sweet potatoes (about 1 pound)
  • 1 1/2-2 tablespoons olive oil
  • 1 tablespoon Herbs de Provence (or other dried herbs)
  • 8 ounces breakfast sausage
  • 10 large eggs
  • 1 cup milk
  • 2 tablespoons whole grain Dijon mustard
  • 1/2 cup shredded cheese (I used Gruyere)

Directions:

Preheat the oven to 400 degrees F. Dice sweet potatoes into small one inch cubes, then toss with oil and herbs. Place on a single layer on a large baking sheet, then roast in the oven for 30 minutes until soft, tossing once or twice.

Meanwhile, cook sausage and drain grease.

In a medium bowl, whisk together eggs, milk, and Dijon mustard.

Grease a 12 cup muffin tin with cooking spray, or line with silicone liners.

When sweet potatoes are cooked, divide between muffin wells. Top each with crumbled sausage, then pour egg mixture on top. Repeat until ingredients are gone–amounts may vary slightly, as my silicone muffin cups are a little small. Top with cheese, then bake for 22-25 minutes until set.

Serve warm or at room temperature.

Also freezes great!

Layered sweet potato and sausage scrambled egg muffins to make your mornings better! These little treats are so flavorful and delicious. They're toddler approved and freeze great!

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Breakfast, Recipes, Waffles

SRC: Loaded Cornbread Waffles

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that’s easy to make at home. You’ll be sure to love it!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

I can’t believe I’m writing my LAST Secret Recipe Club post! So sad. But I’m glad the club is going out on a good note…it was a good run, guys! And this month, I had a GREAT SRC assignment. I was assigned to choose and make a recipe from April’s blog, Home Sweet Homestead. April lives in the great state of Indiana [YAY I still love Indiana even though I now live in Tennessee]. She always is making lots of delicious recipes that her carnivore husband loves while still accomodating her food allergies. I’m always impressed by her creativity and innovation in the kitchen. It was hard to narrow down the list, but I eventually decided to choose between the following: Swedish Meatballs, Fish & Chips, Peanut Butter Quinoa Protein Balls, Chicken Fried Chicken, Apple Pie Breakfast Quinoa, or Loaded Cornbread Waffles. I think by the title of this post you can figure out what recipe I chose, but MAN was it hard to decide. I guess I had frying things [even though I rarely do that] and quinoa on the brain when I browsed her blog… and I chose neither, ha.

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

For those of you who know me, you know I’m a breakfast fiend so when I saw loaded waffles I said, “sign me up!” April’s original recipe is gluten and egg-free, but I just used my regular all-purpose flour and an egg because that’s what I had on hand. I’m sure the original recipe is wonderful too! It’s been a long time since I’ve made waffles so I was glad to dust off my waffle iron for this delectable meal! It is absolutely perfect for breakfast, brunch, lunch, or dinner. No matter when you serve it, everyone is bound to enjoy this savory take on waffles. [Unless you don’t let them, like poor #BabyVolde below.]

There is so much good stuff in and on these cornbread waffles. Though loaded dishes are super popular at restaurants, I rarely order them because usually the base [fries, tortilla chips, potato soup, etc.] is soggy and/or bland and the dish itself isn’t very healthy. While I won’t say this is the healthiesbreakfast or brunch on the planet, it’s better than some–and these waffles are certainly NOT bland or soggy. 🙂

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

The waffles are filled with peppers, onions, cheese, and garlic and are the crispiest, heartiest waffles I’ve ever made at home! That’s the cornmeal for you! They truly DO deserve that cornbread title. These aren’t cornmeal waffles; they are cornbread in waffle form. Yum. In terms of toppings, I took a slightly different route than April–I added some ground sausage and a fried egg to the mix. But don’t forget April’s fresh toppings! These waffles wouldn’t be the same without the creamy avocado spread, chopped tomatoes, shredded cheese, or sour cream. I suggest using all these toppings but feel free to use what your family will enjoy. 🙂 No matter how you make them, they are sure to be great!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

Thanks, April, for a great recipe. And thank you to everyone who has been a part of the Secret Recipe Club–it’s been fun and tasty, guys! 🙂 I’ll miss checking out posts every Monday but look forward to other blogging events in the future.

one year ago: Simple Teriyaki Chicken
two years ago: Chaider
three years ago: Pizza Frittata 
four years ago: Lemon Herb Eggs in Ciabatta 
five years ago: Honey Whole Wheat English Muffins
six years ago: Pumpkin Cinnamon Rolls

Loaded Cornbread Waffles

  • Servings: 3
  • Print

adapted from Home Sweet Homestead

Ingredients:

for avocado spread

  • 1 avocado
  • 2 teaspoons minced fresh cilantro
  • juice of 1/2 a lime
  • salt

for waffles and toppings

  • 1/3 to 1 pound ground sausage
  • 1/2 bell pepper – approximately 3/4 cup, finely diced
  • 1/4 onion – approximately 1/4 cup, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 egg
  • 2 tablespoons butter, melted and slightly cooled
  • freshly ground black pepper
  • chopped tomato, for topping
  • cilantro, for topping
  • sour cream, for topping
  • 1 egg per person, for topping
  • shredded cheddar cheese, for topping

Directions:

In a bowl, mash avocado. Mix in cilantro, lime juice, and a sprinkle of salt. Cover and refrigerate until ready to serve.

In a large skillet, brown ground sausage. You’ll only need about 1/3 pound for 3 servings, but you could make a whole pound and have leftovers–this is what I did!

When cooked through, remove sausage to a bowl and cover to keep warm.

In the same skillet, add peppers, onions, and garlic and cook for 4-5 minutes until softened.

Meanwhile, prepare waffle batter. In a medium bowl, stir togehter flour, cornmeal, and baking powder. In a measuring cup, whisk together milk, cheese, egg, and butter. Pour wet ingredients into the dry and stir gently to combine. Fold in softened vegetables and a healthy amount of freshly ground black pepper. Batter should be thick but still able to be poured, so add a little extra milk if its too thick. I ended up adding a bit TOO much milk so I had to add another tablespoon of cornmeal too.

Cook batter in your waffle iron according to manufacturer instructions, until crisp and golden brown. Batter should yield about 3 waffles.

While waffles are cooking, fry one egg per person using, you guessed it, the same skillet as before! Scrambled eggs would also be delicious–or no eggs too if that’s what you prefer.

Top each waffle with a smear of avocado spread, sausage, chopped tomatoes, chopped cilantro, cheese, a dollop of sour cream, and a fried egg. Enjoy!


Be sure to check out all the other SRC recipes linked up today below!

Main Dishes, Recipes, Salads

Awesome Kale Salad

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness. 🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too. 🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

  • Servings: 4
  • Print

Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too 🙂

Ingredients:

  • 1 bunch kale
  • extra virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 1/2 tablespoon honey, if desired
  • 1 teaspoon whole grain dijon mustard, if desired
  • 4 medium potatoes – 1 per person
  • chili powder
  • dried oregano
  • garlic powder
  • 8 eggs – 2 per person
  • optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!

Breakfast, Egg Dishes, Recipes

Bacon, Potato, and Egg Casserole

This hearty egg breakfast casserole is full of bacon, hashbrown potatoes, red bell peppers [my fave!], and cheese. It’s sure to please!

Bacon, Potato, and Egg Casserole - a delicious, hearty breakfast that is sure to please!

Weekends call for a delicious breakfast, do they not? While I’m a pancake-girl through and through, sometimes I don’t want to stand at the stove flipping pancakes for 30 minutes. Okay, it’s not always 30 minutes but sometimes it sure feels like it, especially when your family or friends are eating pancake after pancake while all you’ve had are the scraps. Haha, you laugh, but it’s true! 🙂 So what do you do to avoid that situation? Make a casserole, of course!

Bacon, Potato, and Egg Casserole - a delicious, hearty breakfast that is sure to please!

This breakfast casserole was part of my recent foray into eating up the food in my kitchen freezer so that I could move things out of the garage freezer in preparation for my freezer-cooking-before-baby extravaganza. Thank you, leftover half-pound of bacon! Thank YOU, half-bag of shredded hashbrowns! I know the bacon was recent, but those hashbrowns? Who knows! The freezer can be a sc-sc-sc-scaryyyy place. But the good news is, this casserole isn’t anything scary at all! It has all your favorite breakfast components packaged into one tasty treat. Since Ben and I can’t eat an entire pan of this goodness in one go, we parceled it out for breakfast all week long, making mornings a little easier. 🙂 I know this will become part of our regular rotation because it was mighty delicious and has endless substitution possibilities. Enjoy, and happy weekend!

one year ago: Curried Chicken Salad
two years ago: Coconut Curry Popcorn
three years ago: Dark Chocolate Crumb Bars
four years ago: Bread Machine Cinnamon Rolls with Maple Icing
five years ago: Chicken Pot Pie

Bacon, Potato, and Egg Casserole

  • Servings: 12
  • Print

from Taste of Home

Ingredients:

  • 1/2 pound bacon
  • 1 large red bell pepper, diced
  • 2 cloves garlic, minced
  • 12 eggs, lightly beaten
  • 1 cup milk
  • 1/2 teaspoon pepper
  • 2 teaspoons chopped fresh dill [or 1/2 teaspoon dried]
  • 1 tablespoon chopped fresh basil [or 1 teaspoon dried]
  • 16 ounces frozen shredded hash brown potatoes, thawed
  • 4 ounces cheddar cheese, shredded

Directions:

Grease a 9×13 inch baking pan with cooking spray. Preheat the oven to 350 degrees F.

Cook bacon on a skillet until crisp, then set aside on paper towels to cool. When cooled, chop into bite size pieces. Drain off most of the grease from the skillet, reserving about 2 tablespoons.

Add bell pepper and garlic to the skillet and cook until just beginning to soften, about 4-5 minutes. Remove from heat and allow to cool slightly.

Meanwhile, whisk together eggs, milk, pepper, dill, and basil. Add cooled bacon and peppers, stirring gently to combine. Fold in hash browns and cheese.

Pour into prepared pan, then bake for about 40-45 minutes or until set in the middle. Enjoy!

Casserole reheats well throughout the week, and individual servings freeze well too.

 

Main Dishes, Other, Recipes

Cheesy Southwest Farro

Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it’s perfect for busy schedules. 🙂
Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it's perfect for busy schedules. :)

Before you disappear in the depths of heavy Christmas food later this week, I wanted to share a delicious, easy, and healthy recipe that we’ve been enjoying lately. It’s always a struggle in the midst of parties and Christmas baking [see my list of Christmas cookie ideas if you still need inspiration!] to eat real meals and still maintain a fairly healthy diet, I think. There’s lots of reasons and this is a busy time of year so I won’t go into all the details… you probably know and experience them already. But this dish can rescue you over the next couple weeks of merriment when you need something that’s quick to make, fairly healthy, and still tastes amazing. The best part is that you can eat it for ANY meal. That’s right… Cheesy Southwest Farro is good ANY time of the day. 🙂

Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it's perfect for busy schedules. :)

Ashley originally created this dish as breakfast fare, but let’s face it: I don’t have 30 minutes to whip up breakfast before work. So I decided to make it for dinner one night…and serve the leftovers for breakfast. Perfect! I can make a fried egg and operate the microwave in the morning. 🙂 We loved the cheesiness and the Southwestern flair… and who can say no to avocados [though they didn’t make it into the photo]? To speed the preparation of this meal up, I used 10-minute farro from Trader Joe’s, but you can use whatever kind of farro you can find, or sub quinoa, rice, or another quick cooking grain. Enjoy!

one year ago: Spiced Biscotti with Eggnog Glaze
four years ago: Pfeffernusse
five years ago: Cranberry Sauce Face/Off: Cranberry Relish vs. Gingered Cranberry-Apricot Sauce

Cheesy Southwest Farro

  • Servings: 4
  • Print

from Greens & Chocolate

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 cup 10-minute farro from Trader Joe’s*
  • 2 cups low-sodium vegetable or chicken broth
  • 1  – 10 ounce can diced tomatoes with green chiles
  • 1/2 cup grated pepper jack cheese [or use jack or more cheddar cheese for less spice]
  • 1/2 cup grated sharp cheddar cheese
  • freshly ground black pepper
  • 4 fried or poached eggs, for serving
  • diced avocado, for serving
  • green onions, for serving

Directions:

Add olive oil to a medium skillet over medium heat. When hot, saute onion until softened, about 5-6 minutes. Add farro and cook for 1 minute to saute before adding broth and tomatoes. Bring to a boil then cover and reduce to a simmer. Cook until liquid is mostly absorbed, stirring occasionally, about 10 minutes, and farro is soft and chewy.

At the end of the cooking time, start preparing eggs as desired–fried is my preference!

When farro is done, stir in cheese then remove from heat. Cover and let rest for a few minutes to allow cheese to melt.

Serve a fried egg, avocado, and green onions on top of a spoonful of farro. Enjoy!

Note: *You can also used pearled farro or semi-pearled or whole farro in place of the 10 minute farro from Trader Joe’s. It’ll take longer, about 30-40 minutes for the pearled variety.