Sausage and Egg Breakfast Pizzas

 

I have made open faced English muffin breakfasts before. I've actually made practically the same recipe and posted it twice. You can check out those recipes here, here and here. These recipe are essentially the same they start with an English muffin and then topped with scrambled eggs, and breakfast meat and then cheese. However, this one is made a little bit different that I had to give it a try. Instead of cooking the eggs first and then putting them on the English muffin, the English muffins are dipped into the raw eggs then topped with sausage and cheese and baked.

Dipping the English muffins into the eggs, helped with toppings falling off as you eat it. Normally I have scrambled egg and sausage falling off, but this time it was just the sausage falling off. Next time I make these I think I will use sausage for some and bacon for others and use pepper jack cheese to add a bit of spiciness. That is the best part of these English muffin breakfasts, you can change up the meat and cheeses as you desire.

Sausage and Egg Breakfast Pizzas

Ingredients:

• 1/2 pound ground breaksfast sausage
• 4 eggs
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• pinch cayenne pepper
• 6 English muffins, separated
• 4 ounces mozzarella cheese, shredded

Directions:

1. Preheat the oven to 400º F. Lightly spray a baking sheet with cooking spray.
2. In a medium skillet, over medium-high heat cook and crumble the sausage until completely cooked. Drain and grease and set aside.
3. In a shallow dish, whisk together the eggs, milk, pepper and cayenne. Dip each English muffin half in the mixture, turning to coat both sides and then place on the prepared baking sheet.
4. Top each English muffin with some sausage and then sprinkle on some cheese.
5. Bake for 15 minutes or until the cheese is melted and English muffin are golden and toasted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 363
Total Fat		18.6g
Saturated Fat		8g
Trans Fat		7.9g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.2g
Cholesterol		174mg
Sodium		741.2mg
Total Carbohydrates		29g
Dietary Fiber		2.1g
Sugars		2.6g
Protein		22.1g
Calcium		26.2%
Iron		20%
Potassium		161mg
Vitamin A		4.7%
Vitamin C		1.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Let's Dish Recipes.

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Crock Pot Chicken Alfredo Sandwiches

If you like chicken alfredo, then chances are you will like this sandwich. It is chicken alfredo minus the pasta. An easy crock pot sandwich that makes a great lunch or dinner.

I used my Homemade Alfredo Sauce for this recipe, but can use your favorite store bought variety if you choose. This sandwich would taste really good with some romaine lettuce or spinach on top, I just didn't have any when I made it.

Crock Pot Chicken Alfredo Sandwiches

Ingredients:

• 1 1/2 cups Alfredo sauce
• 1 1/2 tablespoons dried basil
• 1 teaspoon garlic powder
• 1/2 cup shredded parmesan cheese
• black pepper, to taste
• 3 pounds boneless skinless chicken breasts
• 9 hamburger buns
• romaine lettuce or spinach

Directions:

1. In a crockpot, add in the Alfredo sauce, basil, garlic powder, parmesan cheese and black pepper. Stir to combine. Add in the chicken and turn to coat in the sauce.
2. Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours or until the chicken is completely cooked.
3. Remove the chicken from the crock pot and shred using two forks. Return the chicken to the crock pot and stir to coat in the sauce.
4. Place desired amount of chicken onto a bun and top with additional parmesan cheese and lettuce or spinach, if desired.

Enjoy!!!

Nutrition Facts
Servings: 9
Amount Per Serving
Calories: 465
Total Fat		19.9g
Saturated Fat		11.1g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.3g
Cholesterol		138mg
Sodium		758.8mg
Total Carbohydrates		35.5g
Dietary Fiber		1.5g
Sugars		5g
Protein		33.1g
Calcium		21%
Iron		12.3%
Potassium		10.4mg
Vitamin A		12.3%
Vitamin C		0.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cookie Rookie.

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Make Again Monday: Chicken Mozzarella with Pasta

Simple yet delicious pasta that can easily be doubled. Next time I might add a bit more sauce to the pasta, we tend to like more sauce than less with our noodles.

To see the recipe and original post click here.

Enjoy!!!

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Tater Tot Cups

Need a delicious side dish or need a tasty appetizer? These easy tater tots cups will do the job. Crispy tater tots are filled with gooey cheese, crispy bacon and creamy sour cream. If I had some green onions, I would have sprinkle some on top.

This is the kind of recipe where you can get creative and fill the tater tots cups with whatever toppings you desire. 

Tater Tot Cups

Ingredients:

• 48- 60 frozen tater tots
• 3 ounces cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices turkey bacon, cooked and crumbled
• 1 green onion, green part sliced

Directions:

1. Preheat the oven to 450º F. Spray a muffin tin with cooking spray.
2. Place 4-5 frozen tater tots in each muffin cup.
3. Bake for 10 minutes and remove the muffin tin.
4. Spray the bottom of a shot glass with cooking spray. Place the shot glass into a muffin cup and twist until the edges of the tater tots are close to the top of the muffin cup. Repeat with all of the muffin cups.
5. Return the pan to the oven and bake for an additional 15 minutes or until golden brown.
6. Sprinkle the cheese evenly between the muffin cups, about 1 tablespoon per cup. Bake for 4-5 minutes or until the cheese has melted.
7. Top the tater tots with the bacon and green onions. Serve immediately. 

Enjoy!!!

Notes:

You want the shot glass to fit into the muffin cup with a little gap between the glass and sides of the muffin cup.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 140
Total Fat		8.8g
Saturated Fat		4g
Trans Fat		0g
Polyunsaturated Fat		1g
Monounsaturated Fat		2g
Cholesterol		19.3mg
Sodium		262.4mg
Total Carbohydrates		10.4g
Dietary Fiber		1g
Sugars		0.9g
Protein		3.8g
Calcium		6.2%
Iron		2.4%
Potassium		226.8mg
Vitamin A		0%
Vitamin C		4.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from the feathered nester.

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Cream Cheese and Olive Dip

 

This dip is for all of my olive lovers, green olive lovers that is. A creamy and salty dip that is very versatile. I originally served this dip with some pita chips. I also used it to jazz up my carrots and bell peppers that I eat for lunch. It was a nice "treat" to eat them with this delicious dip instead of plain like I normally do. One of my girls used it to make a sandwich. So many uses for this delicious dip that didn't last very long in my house.

Cream Cheese and Olive Dip

Ingredients:

• 16 ounces cream cheese, room temperature
• 1 cup sliced green olives with pimientos
• 3 tablespoons mayonnaise
• 3 tablespoons olive brine from the jar

Directions:

1. In a large bowl, using an electric mixer, beat the cream cheese, mayonnaise and olive brine together until well mixed.
2. Fold in the sliced olives.

Nutrition Facts
Servings: 16
Amount Per Serving
Calories: 108
Total Fat		10.8g
Saturated Fat		6.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		30.8mg
Sodium		300.2mg
Total Carbohydrates		2.2g
Dietary Fiber		0g
Sugars		1g
Protein		1g
Calcium		2%
Iron		0%
Potassium		0mg
Vitamin A		4%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

Enjoy!!!

*Adapted from Southern Mom Loves.

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Make Again Monday: Pancake Muffins with Sausage

 

Pancakes, sausage and muffins all combined into one. Drizzle with a bit of maple syrup and you have one delicious breakfast. A breakfast that I might have to double next time because they never last long in my house.

To see the recipe and original post click here.

Enjoy!!!

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Happy 4th!

 

This Fourth of July is going to be pretty typically for us. Hopefully I will get some time to enjoy a cold craft beer or two. I hope you and your family will be able to enjoy some good food, good company and have a relaxing day.

Happy Fourth of July!

Enjoy!!!

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