Grab And Go Morning

The Hub wakes each morning at about 5 with a spring in his step, raring to see what adventures the day will bring.  I  usually go to sleep a couple of hours before he wakes, so I am not apt to rise and cook him breakfast.  In all of our married life I would guess the number of pre-work hot breakfasts I have made him would number somewhere in the 50's...maybe.  If only Pinterest had been around longer my numbers might be in the 100's by now.  While trolling the food and drink category I spied this recipe for an easy pre-made breakfast omelet muffin.  Despite the confusion over what to actually call it I followed the link to My Kitchen By the Lake.  There was the answer to the residual guilt I have felt for all of these years, sleeping instead of cooking. ( If you really believe I have felt guilt over not waking at 5 a.m. when normal people should be sound asleep,  I have some prime land on the edge of a swamp I would like to talk with you about purchasing) 

Breakfast Omelet Muffins

1 lb Italian Sausage

1 cup broccoli florets ( or other vegetable)

8 large eggs

1/4 cup milk or half and half

1/2 tablespoon vegetable oil ( That is 1 1/2 teaspoons Beloved Sister )

1/2 teaspoon baking powder

salt and pepper to taste

Freshly grated parmesan cheese as desired

Preheat oven to 375 degrees

Brown the sausage in a saute pan over medium heat.  Remove from heat and stir in the vegetables to wilt.  Whisk together the eggs, milk, oil and baking powder.  Season as desired.  Spray a 12 count cupcake pan with pam ( even if it is nonstick).  Spoon the sausage/veggie mixture evenly in each cup.  Ladle the egg mix over  each cup.  Sprinkle with Parmesan cheese.  Pop in the oven and bake 15-20 minutes.

Let cool and pack in a single layer in zip loc bags.  2 quart size bags worked fine. Put them in the fridge until time to eat. These are supposed to be equally good frozen and reheated.  I am not sure I am going to try that with this batch.

I only used the recipe as a suggestion.  Instead of sausage I substituted cubed ham and chose onions, mushrooms and peppers as the vegetables.  I sauteed them to a very wilted stage then tossed the ham cubes over and stirred until it was uniformly hot.  Probably unnecessary since I was going to bake it all but I wanted the veggies to be smothered in ham flavor.  In addition to the salt and pepper I added about 1 teaspoon of parsley flakes and 1 teaspoon mild chili powder.  We prefer Western omelets over traditional ones. ( OK I prefer them.  I don't like eggs and try to always disguise the egg flavor and texture.)  I had some sharp cheddar grated but forgot about it so I have sans cheese biscuit omelet muffins.  When they had cooled a little I took them out of the pan and put them on a wire rack to cool.  One of them was stuck so I am sure it was a divine message from above telling me to try it.  Honestly, it was delicious, and this is coming from someone with no regard for eggs at all.  They were light yet held together perfectly and the chili powder and veggies added plenty of flavor and texture to cover the egginess.    The cheese probably would have sent them over the top.  I will do it next time

I guess the true test will be in a few hours when The Hub is awake.  I plan to write him a note reminding him that I slaved all afternoon ( 10 minutes prep time)  just for him.  He will need to put them on a plate and zap them for 1-1 1/2 minutes, or take a couple to work and zap them there.  Whatever he does I will not know because I intend to still be asleep with the rest of the civilized world.