Sunday, October 7, 2012

Portable Breakfasts: Sausage Egg & Cheese Muffins and Apple Walnut Pull-Apart Muffins

Mornings are often rushed during the school year, and many Mommies and Daddies find themselves rushed to eat a healthy and filling breakfast before they head to school or work. My son takes FOREVER to eat and thus often doesn't get enough to sustain him before lunchtime at school. The answer-quick portable breakfast options that can be made ahead and frozen.

Here are two recipes for portable on-the-go breakfast goodies. 

Enjoy and remember that you are dearly loved and prayed for daily! This song by Laura Story entitled "Grace" has been a blessing to me. I am so thankful for God's Daily Sufficient Grace!

Apple Walnut Pull-Apart Muffins

1 bag frozen dinner rolls, thawed (I used Parker House Rolls)
2 Golden Delicious apples, chopped and peeled

1/3 cup brown sugar
1/2 cup walnuts, finely chopped
2 teaspoons cinnamon
4 Tablespoons butter, melted

Preheat oven to 350 degrees. Spray 2 (12 cup) muffins pans (I used 2 (6 cup) jumbo muffin pans) with non-stick cooking spray.

Mix together the chopped apples, brown sugar, walnuts, and cinnamon until well combined.
Using a pair of kitchen scissors, cut each roll into thirds.

Place 3 small roll pieces in the bottom of each muffin cup. Drizzle about a half of the melted butter on top of the roll pieces. Then top with the apple mixture. Next, layer the remaining pieces of bread dough on top and brush the tops with your remaining melted butter. Let rise for about an hour (or until rolls have doubled in size).

Bake for 30-35 minutes, until tops are golden brown and the middle rolls are done . Make a glaze of powdered sugar and milk and drizzle that on top of the warm muffins.

To freeze prepared muffins, wait until they have completely cooled and place muffins on a cookie sheet. Place in the freezer for 1 hour to flash freeze. Remove the cookie sheet and put each muffin into a Ziploc bag to store in the freezer. When you are ready to eat one, take it out of the freezer and place on a plate or paper towel in the microwave. Microwave for 1 minute and enjoy!

Healthy Sausage, Egg and Cheese Muffins

1 lb. ground lean turkey sausage, drained
1 tsp onion powder or minced onion
3 cups all-purpose low-fat baking mix (Bisquick)
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded reduced fat Mexican Cheddar cheese
3/4 cup lowfat buttermilk

Cook sausage and onion in a large skillet over medium to med-high heat, stirring
until it crumbles and no longer pink. Drain and cool.Preheat oven to 375. Combine
sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center
of the mixture. Stir together the soup and water; add to sausage mixture, stirring just
until dry ingredients are moistened. Spoon until generously greased muffin tins, filling
to tops of cups. Bake for 15-18 minutes or until lightly browned. Makes 12 standard-sized
To freeze, allow muffins to cool completely. Put cooled muffins in individual ziploc bags
and store until ready to eat. Place muffin on papertowel and microwave for 45 seconds to 1
minute. Enjoy!

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