Savory Breakfast Muffins

Savory Breakfast Muffins
makes 10 jumbo or 18 regular muffins

1 lb chorizo sausage or bulk breakfast sausage
2 cups dry Bisquick
1 cup cornmeal
3 eggs
1 3/4 cups milk
1/4 c. chopped green or red bell pepper
1/2 c. finely minced onion
1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1 1/2 cups shredded cheddar cheese

To Prepare 

1. Line muffin tins with paper liners, and set aside.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Preheat oven to 375 degrees.
4. Mix together bisquick, cornmeal, eggs, garlic powder and milk.
5. Add drained sausage, diced peppers, onions and cheese. Stir well. 
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for 11-15 minutes. Allow to cool completely.

To Freeze 

Store in freezer in a large airtight container. Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.


To Serve
Remove paper liner.  Microwave on high for approx 60 seconds.

Photo and recipe courtesy of Freeze Happy!

Egg and Sausage Breakfast Sandwiches

Egg and Sausage Breakfast Sandwiches

English muffins, toasted
Eggs (number of eggs depends on number of finished sandwiches desired)
water (1/2 tablespoon per egg)
cheese slices (I used cheddar)
frozen breakfast sausage patties 

Decide on the number of sandwiches you'd like; you'll need one egg mixed with 1/2 tablespoon of water for each sandwich. I used this beauty ($3.50 at Wal-Mart) and it made the job SO easy:

To assemble place 1 slice of cheese on half of an English muffin, then egg, sausage patty (or other meat), and top off with other half of English muffin. Wrap each sandwich tightly in plastic wrap and label with heating instructions. Place all your wrapped sandwiches in an extra large ziplock bag and freeze.

Heating Instructions:
Remove plastic wrap. Wrap sandwich in a paper towel. Microwave for 1 minute and 30 seconds on 30% power to defrost. Microwave on high for 1 minute or until hot.

 (Don't look at the typo on my labels...I didn't want to waste more by doing it over!)

These were SO quick and easy to assemble.  I made 12 of them in about 15- 20 minutes.  I got most all the ingredients on sale and when I figured out the cost it came down to about .90 cents per sandwich.  

 Top photo and recipe from Bear in the Kitchen.  Thanks Jenni!

Ham and Cheese Braid

Ham and Cheese Braid

1 loaf Rhodes bread dough

1/2 cup or 1 stick butter

1 envelope Hidden Valley Ranch dressing mix (not generic)

3/4 lb. thinly sliced ham

1 1/2 cups shredded cheddar cheese

1 teaspoon poppy seeds

Assembly:

Roll bread dough out into a rectangular shape so that its approximately 1/2" thick. Combine butter (I melted mine in the microwave for about 20 seconds first) and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist. Continue cris-crossing until your it is all braided. Brush remaining butter ranch mixture over the top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. Label with cooking instructions and freeze.

Cooking Instructions Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let rise. Bake at 350 for 25-30 minutes.

  I used about 1/2 of that amount of butter - it was plenty.  Rhodes Rolls come in packages of three, I made all three at the same time; we ate one last night and I froze two for later.  Is it good?  Let's just say both Graham and Greg helped themselves to seconds!  They rarely do that!

 Recipe and photo from Ducks in a Row.  Thanks Laurel!

Macaroni and Cheese

Macaroni and Cheese

1 stick butter

1/2 cup flour

1 teaspoon  salt

4 cups milk  (2% or whole)

1 tablespoon grated onion

1/4 teaspoon dry mustard powder (optional)

1/8 teaspoon cayenne (optional)

1 pound sharp cheddar cheese, grated

1 pound elbow macaroni, cooked, drained and rinsed with cold water

In large stock pot melt butter and add onion. Stir until onion is cooked but not browned. Remove from heat and add flour and salt and stir until smooth. Over medium heat add milk, stirring constantly until thickened. It will talk a while for it to come to a slow boil and thicken, but keep stirring. Add cheese and blend well. Pour cooked and drained macaroni into pot and mix it all together. Remove from heat. This makes 2, 8x8 inch foil pans or 1, 9x13 inch pan. Pour into foil pans. Cover with plastic wrap, then foil (at least 2 layers), and label with cooking instructions. Freeze.

Cooking Instructions: Thaw for 24 hours in refrigerator. Bake uncovered at 375 for 30-40 minutes or until its hot and bubbly and cheese on edge is browned. If it is partially frozen it will take longer to bake through.

This recipe was originally doubled but I cut it in half to the written ingredient amounts.  One 8x8 pan feeds our family of 5 just fine and I don't like to make too much too far ahead.  But it's a great one to double easily if needed!

Recipe and photo from Ducks in a Row.  Thanks Laurel!