Thursday, November 3, 2011

Breakfast for Dinner is one of my faves!

It's Breakfast for Dinner tonight.  I love whipping this out at some point during the week.  Breakfast casseroles, quiche, waffles, French toast, etc.  It is so easy to make!  I created my own breakfast for dinner over the summer and I call them Breakfast Bundles.  They are a fun twist on an egg casserole.

Half of a green bell pepper, chopped
Half of a red onion, chopped
6-8 eggs
1-2 cups of shredded Swiss Cheese
1/2 cup of whipping cream
Dollop of Dijon mustard
1 Package of Sausage (ground or links, whatever you prefer)
Salt and Pepper to taste.

Preheat oven to 400 Degrees F.  Lightly grease a muffin tin.
Saute the chopped green bell pepper and red onion in 1/2 tablespoon of butter in a saucepan.  Meanwhile, brown the sausage in another pan.  In a bowl, combine eggs, Swiss cheese, whipping cream, and Dijon mustard.  Whisk until combined. Once the pepper and onion are soft and tender and the sausage is browned, combine all ingredients in the bowl.  Add salt and pepper to taste.  Once combined, spoon the mixture into greased muffin tin.  Bake in oven for about 15 minutes or until eggs are set in the tin.  Check after 15 minutes to see if you need to add more time.  This recipe makes a lot, but the "muffin-shaped" egg combination come out so cute and in a perfect serving size!

I will be serving these tonight with muffins I made from Southern Living and a fruit salad.  See the muffin recipe below:  They're called Sticky-Bun Pumpkin Muffins! 


  2 cups pecan halves and pieces
  • 1/2 cup butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons light corn syrup
  • 3 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15-oz.) can pumpkin
  • 1 cup canola oil
  • 4 large eggs


  • 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  • 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
  • 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
  • 4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
  • 5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.
  • Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min

No comments:

Post a Comment