Kittencals Make Ahead Breakfast On The Run Sausage Muffins Recipes

Steps:

• Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

Steps:

• Set oven to 350 degrees F.
• Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
• Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
• Spread the batter into prepared baking pan.
• Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
• Cool cake in pan on rack for 10 minutes.
• Loosen sides of cake with a dinner knife or a spatula.
• Invert cake right side up and cool completely.
• Sprinkle lightly with powdered sugar.

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Steps:

• In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large fry pan heat butter over medium-high.
• Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
• Add in the garlic and cook for 2 minutes.
• Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
• Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
• Add in eggs and mix well.
• Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
• Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
• At this point you may cover the bowl and refrigerate until ready to shape into balls.
• With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
• Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
• When ready to bake drizzle melted butter over the balls.
• Cover loosely with foil.
• Bake at 350°F for about 20-25 minutes (do not overbake).

Steps:

• Set oven to 350 degrees F.
• For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
• Line 12 regular muffin tins with paper liners.
• In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
• Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
• Mix in the chopped almonds.
• Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
• Bake for about 20 minutes, or until muffins test done.

Steps:

• In a medium bowl toss together chicken with celery, onions and cranberries.
• In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
• Cover and chill for a minumum of 4-24 hours.
• Just before serving mix in grape halves then season with black pepper.
• POACHING CHICKEN-------.
• Place the chicken breasts in a saucepan.
• Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
• Lightly simmer over low heat for about 15 minutes.
• Remove from heat and let sit in the water for about 10 minutes.
• Cool and chop.