Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions, about 8 or 9)
  • 1 cup finely shredded Asiago cheese (4 ounces)
  1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

  2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

  3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

  6. Stir wet ingredients into dry until just combined.

  7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

  8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

  9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

  10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

  11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

  12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

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Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

  • 3 links (about 8 ounces) sweet Italian sausage, casing removed
  • 2 tsp extra-virgin olive oil
  • 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
  • 1 lb. pappardelle pasta
  • freshly grated Parmesan, for serving
  1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
  2. With slotted spoon, transfer to large bowl.
  3. Season pork all over with 1/2 teaspoon each salt and pepper.
  4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
  5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
  6. Add wine; cook 3 minutes.
  7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
  8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
  9. Meanwhile, cook the pappardelle according to the package directions.
  10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
  11. Serve tossed with pasta, garnished with Parmesan.

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Southern Cornbread Dressing

Okay… back to my belated Thanksgiving feast posts…

I struggle selecting a “stuffing” for our Thanksgiving Menu. This version was simple and perfect. I loved that it was a traditional Southern recipe and that it incorporated an unsweetened cast iron skillet cornbread.

This recipe was adapted from The New York Times, contributed by Kim Severson. I used medium grind cornmeal. The cornbread is made the night before so that it can harden slightly. I let the cubed white bread sit out overnight as well. We ate it without incorporating meat, but this base recipe could easily be modified to include sausage or even nuts and/or apples. The author suggested eating leftovers mixed with shredded leftover turkey as well.

Yield: Serves 8 to 10

For the Cornbread:

  • 4 tablespoons/56 grams butter or bacon drippings
  • 2 cups/340 grams yellow cornmeal, medium grind (use the freshest, best quality you can find)
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups/473 milliliters buttermilk, preferably full fat (I used low-fat)

For the Dressing:

  • 3 cups soft white bread, crusts removed and torn or cut into 1-inch pieces (do not pack)
  • ½ cup butter (1 stick), plus more for the pan
  • 2 cups chopped sweet onions
  • 1 ½ cups chopped celery (4 or 5 stalks)
  • 1 ½ teaspoons coarse salt
  • 2 eggs
  • 1 ¼ tablespoons finely chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon ground black pepper
  • 4 to 5 cups rich chicken or turkey stock, preferably homemade

Optional Additions:

  • 3/4 pound pork sausage (such as spicy Italian sausage, fresh andouille or spicy Southern-style sausage)
  • 2 1/2 cups of toasted pecans, chopped
  • chopped apples
  1. Make the cornbread: Heat oven to 450 degrees, preferably on convection.
  2. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
  3. While butter melts, whisk together cornmeal, salt and baking powder.
  4. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined.
  5. Pour egg mixture into dry ingredients and stir well.
  6. Remove hot pan from oven, pour butter into batter and stir until batter looks uniform.
  7. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
  8. Remove cornbread and let it cool on a rack.
  9. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
  10. Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
  11. Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
  12. Add vegetables to bread mixture and combine.
  13. Lightly beat eggs and add to bowl.
  14. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
  15. Add 4 cups broth and stir well.
  16. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency.
  17. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
  18. Butter a 2-quart ovenproof dish. (such as an 8-by-11-inch baking dish. A deeper vessel could take longer to bake; a more shallow dish less time.)
  19. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour.
  20. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Notes:

  • To Add Sausage: Brown 3/4 pound pork sausage in a pan, crumbling it into small pieces as it cooks. Add to the bread mixture along with the vegetables.
  • To Include Nuts: Add 2 1/2 cups of toasted pecans, chopped, to the vegetable and bread mixture.

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Pork Sausage & Broccoli in Hard-Cider Sauce

IMG_6216

The hard-cider sauce caught my eye in this dish– it was FABULOUS!! I had received broccoli in my CSA share the day I found this recipe, so I made it right away. This recipe was adapted from Food and Wine, contributed by Jack Riebel. I used a giant Honey Crisp apple, rustic bread, and fresh Italian pork sausages. Hot sausages would be great too.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4
  • 1 chipotle chile in adobo, stemmed and seeded
  • 2 Granny Smith or Honey Crisp apples, halved and cored, plus 1/2 apple cut into matchsticks, for garnish (optional)
  • 2 ounces rye or rustic bread, crusts removed and bread torn into bite-size pieces (1 cup)
  • 1/2 cup hard cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • Kosher salt
  • Four 4-ounce smoked pork sausages, sweet or hot Italian pork sausages, or cheddar wursts
  • 1 tablespoon extra-virgin olive oil
  • 1 pound (or more) broccoli, cut into 1-inch florets
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon caraway seeds
  1. Preheat the oven to 325°. Bake the cored and halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree. Add additional adobo sauce to taste.
  2. Meanwhile, spread the bread in a pie plate or baking sheet and bake the pieces for about 10 minutes, until golden.
  3. In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.
  4. Light a grill or broiler. Cook the sausages, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.
  5. In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks, if desired.

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