Wednesday, March 16, 2011

Handheld Breakfast Two Ways

And the award for Worst Blogger Award goes

Has it really been a month since I updated?  Shoot.  There goes my New Year's Resolution to try to update more frequently.  Somehow anytime I get a break in life (in this case going to New York City for a week long business trip) and/or begin intensely planning a vacation (c'mon, I'm going to Europe next month...don't tell me blogging would be at the top of your mind!) my blogging just goes by the wayside.  Don't get me wrong, I've still been cooking when I'm around...just not sharing the results with the world.  I've noticed that my web traffic and viewership have suffered as a result.  Drat!  How do the hard core bloggers do this so consistently?  Please share your tips!

So, as an apology, I am giving you a recipe two-for-one!  Honestly, it kind of works out in my favor because these two recipes were photographed together :D.  Remember that Quiche Lorraine that I made as part of my 23 Things in 2011 List?  These little handheld treats were also part of that same New Years Family Brunch.

The French Toast Cups with Sausage and Apples was definitely generally preferred over the Savory Muffins.  I mean what's not to love about sweet and salty combined into a single hand-held treat?  And for the cook, it's easy to increase the number of servings because the incremental work is minimal.  If I were to make that one again, though, I think I'd reduce the amount of butter in the apple and sausage mixture.  And, I found it made wayyyy more filling than was needed to fill my French toast cups so maybe reduce that by about half.  These changes are reflected below by simply doubling the french toast amounts and keeping the filling the same.  I also envision this as being a great concept for French Toast stuffed with more traditional cream cheese and fruit filling.  Yummo!

Our beagle Toby I think preferred the Muffins, though.  Of course, he kind of didn't have a choice.  One just kind of fell off of the cupcake tree (look, another purpose for those things!  Oh and thanks Mandy for buying this from my Secret Santa list!) when Mom was getting her serving.  Toby grabbed it in his mouth as soon as it hit the floor.  Thankfully he's good about giving up food when I tell him to so no damage done.

Do you like handheld breakfast treats?  These Bacon Egg and Toast Cups are sure to rock your world!

One Year Ago: Grasshopper Cookie Bars (perfectly green for St. Patty's Day!) and Peanut Butter Oatmeal Chocolate Chip Cookies (a trifecta of cookie classic goodness!)

French Toast Cups with Sausage and Apples
Yields: 12 Servings

For the French Toast Cups:
  • 12 slices of whole wheat bread
  • 6 eggs
  • 2 Tbs brown sugar
  • 1 tsp cinnamon
  • pinch nutmeg
For the Apple and Sausage Filling:
  • 1 cup diced apples
  • 1 cup (8 oz) breakfast sausage
  • 1/2 cup butter
  • 3 Tbs brown sugar
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1/2 tsp vanilla extract
  1. Preheat oven to 400 degrees and butter a muffin pan. 
  2. Using a cookie cutter or wide rimmed glass, cut circles out of bread slices about 3 inches in diameter.  Whisk eggs and spices together.  Dredge bread circles in egg mixture and remove any excess egg
  3. Press bread circles into the muffin pan, bake in the oven for 12 - 15 minutes, until brown
  4. While bread is in the oven prepare breakfast sausage.  In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla.  Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes.   Combine sausage and dripping with apples, stir.
  5. When french toast cups are done, allow to cool for a few mintues, remove from pan using a knife to separate from the pan.  Fill french toast cups with apple and sausage mixture, drizzle with maple syrup and serve.
Source: The Noshery 

Savory Breakfast Muffins
Printer-Friendly Version
Yields: 12 Muffins

  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/3 cups buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • 3/4 cup diced Canadian bacon, (3 ounces)
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup finely diced red bell pepper
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
  3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
  4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Make Ahead Tip:  Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutritional Information: (per muffin) 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium; Vitamin C (25% daily value), Fiber (13% dv).
Source: Eating Well, April/May 2005

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