I won’t give you a full on out story or novel approach to what I made for breakfast this morning.
I will tell you, it’s a cold Winter Sunday morning. Our sun is out, but it’s cold. Windy. “Blustery” they call it.
At least once on the weekend we cook a big breakfast. When the kids were growing up it was eggs made to order, sometimes French Toast, bacon, fried potatoes, and lots of pots and pans banging. Teenagers hated that. Yet loved the breakfast.
I’m still in that mode, even though it’s just the two of us. This morning I made a Turkey Sausage Egg Bake and Honey Bran Muffins.
Without further fanfare, here are the recipes:
- 1 ½ cups (75 g) wheat bran
- 1 cup (240 ml) buttermilk
- ⅓ cup (80 ml) vegetable oil
- 1 egg
- ⅓ cup (80 ml or 112 g) honey
- 1 teaspoon vanilla extract
- ½ cup (70 g) all-purpose flour
- ½ cup (70 g) whole wheat or spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Stir together wheat bran and buttermilk and set aside. Preheat oven to 350°F (170°C). Line muffin pan with paper liners. ( I didn’t use the paper liners, but that looked professional to say it🙋♀️)
- In a medium sized bowl, whisk together oil, egg, honey and vanilla. Add the bran-buttermilk mixture and stir to combine.
- In a large bowl, stir together both flours, baking powder, baking soda and salt. Add the liquid mixture and stir together, just until there are no more flour clumps.
- Spoon batter into muffin wells. Bake muffins for about 18 minutes, until a toothpick comes out clean.(or butter knife) Remove muffin pan to a wire rack and allow muffins to cool in pan for 10 minutes. Remove muffins from pan and cool completely, or serve warm. Yummmm!!
Turkey Sausage Egg Bake.
This one won’t be as professional looking as the muffins. I’ll give it a good go here though.
The great thing about this bake is its versatile, customized to what you like, and how big you want it to be.
What I did:
I browned a pound of Turkey Sausage. I used the Simple Truth brand. I guess it made me feel better to use that brand. 👩🍳 I whisked 6 eggs with 1/2 cup milk, pinch of red pepper flakes, salt, pepper to taste, and about a tablespoon dried basil. Halved grape tomatoes, 2 green peppers chopped, red onion, baby bella mushrooms, and cheddar cheese shredded. Rubbed olive oil in a 13×9 pan, added all the ingredients with the eggs poured over, and cheese on top. Baked in a 425 degree oven for 30 minutes.
There are indeed leftovers!! I’ll portion into individual squares and it’s a great fast breakfast during the work week, warmed in the microwave. This would be a fantastic brunch with friends too. Adding the ingredients to your liking. Ham, other veggies, and anything you enjoy in an omelet works too!
Sunday Breakfast. Warm and comforting on this January Winter day.
BeYOUtiful life❤ 