Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep.

I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.

However, preparing a meal ahead, which is so popular nowadays and storing it in containers is not for me.

I tried really hard, however, my kids would eat it before my week would end so I gave up. Not everything, just the things that re the best in the box like grilled chicken or pasta.

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So I was cooking double meals. It was just not working for my family so well, that’s why I gave up.

With that being said, I think it is a fantastic idea if you have two people or even three. It could be really a life saving when you meal prep.

Although from time to time I do make a big muffin tin of these and it saves me so much time in the morning.

I’d say these are fantastic even for an afternoon snack instead of that protein bar. Well, they are certainly better than sugary bars.

We are a meat-eating family so these beauties are always welcome on our table.

Now, I showed you two versions; wrapped with bacon or with a ham slice. I like both versions, to be honest, that’s why I wanted to show you.

Hey, if you try making these delicious and easy Meat Lovers Egg Muffins tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

BANANA NUT OAT MUFFINS

WAFFLE BREAKFAST BOARD

BREAKFAST CASSEROLE

BREAKFAST EGGS AND BEEF WRAP

BACON EGGS AND CHEESE CROISSANT SANDWICHES

Meat Lovers Egg Muffins

Yield: Makes 12 Egg Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The easy and tasty recipe for Meat Lovers Egg Breakfast Muffins

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Ingredients

• 12 strips Bacon, + 2 slices for topping (use deli meat slices as an alternative)

Filling:

• 1/4 pound Italian sausage
• 1/4 pound ground beef
• Pinch of salt, or to taste
• Pinch of black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 4-5 eggs, mixed
• 2 oz cheese, shredded (any on hand works, I used mild cheddar)

Topping:

• Fresh parsley for garnish, if desired
• Bacon crumbles

Instructions

BACON OR DELI MEAT

1. Bacon Version: Cook bacon halfway either in the air fryer, pan or oven. This way it will crisp up much better once baked in the oven. Take it out and place it on the kitchen paper towel or cookie rack to cool for a bit.
2. Deli Meat Version: If you are using deli ham or similar deli meat you can skip this part. Just place slices into muffin tin cups and make a small hole on the bottom with a fork. Cook only a few slices of bacon for the topping.

FILLING

1. Head up the skillet and saute the ground beef and Italian sausage (casing off if any) with salt, pepper, onion powder, and dried parsley.
2. Cook at medium-high heat for 5-6 minutes or until the meat is no longer pink.
3. Beat eggs very well. You do not need to season it cause it is quite salty already.

ASSEMBLY

Bacon Version:

1. Place bacon inside of the muffin cups, then add filling in, a tablespoon or two depending on the size of your muffin tin cups.
2. Add a bit of cheese on the top then pour eggs over it just under the edge of the muffin tin cups
3. Add more cheese if desired.

Deli Meat Version:

1. Place ham slices into the muffin cups then pierce bottoms with a fork.
2. Add filling, cheese and pour beaten eggs over it.
3. Add more cheese if desired.

BAKING:

1. Bake egg muffins in preheated oven to 350°F for 12 to 15 minutes.
2. Allow them to cool down for about 5 minutes then slide a spoon around the muffin cup and pop egg muffins out.
3. Garnish or top them with chopped parsley and crispy bacon bits.
4. They must be completely cooled down before placing them in the airtight container. They should be kept in the fridge and used within 3 days for the best taste.

Notes

If you are using ham, for example, as muffin cup holders, see pics, then crisp up some bacon on the side, crumble and use as a topping. I used aways one or two extra slices regardless because it tastes good with a bit of bacon on the top.

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Saving the Day with Danone® Products at Publix!

This post is sponsored by Danone North America. The opinions and text are all mine.

A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam.

My family loves a quick and easy meal, especially during the weekend, so we have been making some type of board every Saturday or Sunday.

This week we decided to create this graceful and gorgeous spread with the help of Danone. I was so enthralled by the way it turned out.

It is bright, tasty and popping with colors. There is truly something for everyone.

Danone has been a part of my family for a long time, and I continue to buy their products for myself all the time.

Their products are an amazing snack and are definitely a quick on-the-go breakfast, school, or work lunch essential.

With that being said, I’ve created many phenomenal desserts using Activia^® and Two Good^® yogurts, such as parfaits, making incredible salad dressing, using it in my baked goodies, and smoothies.

It is such a versatile product packed with delicious ingredients. I also picked up Stok^® Cold Brew and So Delicious^® Coconutmilk Creamer.

Tap here for more Breakfast and Brunch Recipes

Also, if you spend $20 on participating products you will receive a $5 Publix gift card and a chance to win the grand prize, a Vitamix Blender.

I love the Save the Day Stack the Savings promotion at Publix because everyone loves an amazing deal, and Publix definitely has it.

You can purchase so many delicious products that you likely already use, so check it out. Do not miss this excellent opportunity, because it is a great one!

In addition to my Waffle Breakfast Board in the morning, ifyou genuinely love a good iced coffee and silky creamer, Publix has your back.

Well, I need my coffee hot every single morning, but my college son adores his coffee iced, no exceptions, with a generous amount of creamer.

Most of the time when he is home, I get him excellent Stok Black Unsweetened cold brew coffee.

As well as a complementary sweetener such as the rich andcreamy coconutmilk creamer from So Delicious.

They are both qualifying products for the Save the Day Stack the Savings promotion at Publix.

Nevertheless, this iced coffee and creamer naturally makean outstanding addition to our Waffle Breakfast Board!

Easy and Quick Salad Dressing

When it comes to lunch or dinner, one of my favorite multi-purpose salad dressings is this incredibly creamy dressing using Two Good plain low-fat yogurt.

I sincerely love it with romaine lettuce, radishes, and cherry tomatoes.

However, if you have some tomatoes and cucumbers, this dressing instantly makes one delicious salad. Perhaps use it to make a pasta salad.

Also, serve it on the platter with vegetables like peppers, carrots, cucumber, etc., you would be surprised how tasty it is.

Yogurt Lemon Dressing

• 1/2 cup Two Good plain low-fat yogurt
• 1/4 cup extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp garlic, minced
• 2 tsp. dried parsley
• 1/4 tsp black pepper
• Salt to taste

DIRECTIONS:

Mix ingredients in one medium-size bowl. Set aside for about 15 minutes to allow all flavors to develop.

If you get inspired and make this Waffle Breakfast Board, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Waffle Breakfast Board

Yield: Makes about 8 Waffles

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 1 minute

Total Time: 36 minutes

A waffle breakfast board would not be complete without the signature
sides of luscious fruits, yogurt, homemade granola, and jam. Enjoy my ultimate brunch board.

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Ingredients

Waffles

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 Tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 Tablespoon sugar
• 1 2/3 cups milk
• 2 eggs, mixed
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Other Board Essentials:

• Fresh Fruit; berries, bananas, pineapple, grapes, kiwi, etc.
• Yogurt; Two Good®, Dannon® Activia®, Dannon® Danimals®, etc.
• Syrup and Preservatives; maple syrup, honey, berry jam.
• Nuts, granola, cereals, etc.
• Parfaits; part granola or cereals, part fruit and equal part yogurt.

Instructions

1. Preheat the waffle iron according to the manufacturer's instructions.
2. In a bowl sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a second bowl use whisk or the electric mixer to beat together the
   egg yolks and sugar until sugar is completely dissolved and eggs have
   turned a pale yellow.
4. Add melted butter and milk to the eggs and whisk to combine very well. Combine the
   egg-milk mixture with the flour mixture and whisk just until well blended. Do
   not over mix.
5. In the third bowl beat the egg whites with an electric mixer until soft peaks form,
   few minutes or so.
6. Gently fold egg whites into the waffle batter.
7. Lightly brush butter on the waffle iron and pour enough batter in iron to just cover
   waffle grid.
8. Close and cook as per manufacturer's instructions, until golden brown.

Assembly:

1. If your waffles are large or regular size cut each waffle into 4 equal parts and place
   in the middle of the board.
2. Place all the other products on the table into smaller serving bowls, around waffles.
3. Make parfaits with granola, fruit, and yogurt using small glasses to showcase all the
   ingredients beautifully layered in the glass.
4. Serve coffee, cream, as well as yogurts on the side as an option.
   

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Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.

Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?

Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!

I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.

To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!

Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.

Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.

I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.

Tap here for more tasty Fall Recipes

Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.

• Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods! 

When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.

However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.

Any porridge is good for the digestive system because it’s light and texture is easy to digest.

Check out more Breakfast Ideas

I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.

First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.

Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.

Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits. 

Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.

You might also like:

• Pumpkin Pie Hummus
• Roasted Butternut Squash
• Beef and Vegetable Casserole 

If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!

Sweet Pumpkin Porridge

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather

Print

Ingredients

• 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
• 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
• 1-1.5 cup water, for cooking
• 1/2 tsp. Salt
• 2 tsp. Pumpkin Spice
• Organic Honey, to taste /or other sweeteners
• Pumpkin seeds for garnish, or any nuts

Instructions

1. Wash the rice 3-4 times and soak in a big bowl for about an hour.
2. When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
3. Preheat oven on 400 degrees Fahrenheit. 
4. Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree. 
5. In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey. 
6. Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference. 
7. Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature. 

Notes

• You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them! 
• For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them. 
• For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.

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