scrambled egg muffins

mornings can be tough, yo.
especially when you are rushing around and really getting tired of eggs and toast every. single. morning.

we all need a little excitement, and that excitement in my house, has to be kid-friendly.
these not-really-a-muffin muffins are all of the above. so delicious, kids love ’em, and they’ve been a hit each time i have made them. oh, and they are super super easy.
me likey.

this recipe makes quite a few muffins so they are perfect for brunch parties. (you can 1/2 the recipe for a quieter morning at home.) also, they are really easy to modify. you can add chopped & sautéed spinach, use diced ham instead of turkey sausage, use goat or feta cheese instead of cheddar, add some cholula for some heat, make them meatless… the possibilities are nearly endless.

*to make these whole30 friendly, just omit the milk and cheddar cheese.

scrambled egg muffins
makes about 24 muffins


16 eggs

8-10 oz chopped turkey sausage patties or crumbles (pre- cooked)

1 green bell pepper, diced

1 cup shredded cheddar cheese

1/3 cup milk

1/2 tsp garlic salt

1/4 tsp pepper


1. preheat the oven to 350. spray two 12-cup muffin tins generously with cooking spray.

2. in a large bowl, beat the eggs. whisk in the milk, garlic salt, & pepper. stir in 3/4 of the cheese, the bell pepper and sausage. scoop egg mixture into muffin tin (fill about 1/2 full – they puff up quite a bit). sprinkle the rest of the cheese over tops of muffins. bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean and they’ve begun to golden a little around the edges.

muffins will keep for a few days in the fridge, sealed well. just reheat for 10-15 seconds in the microwave.


homemade strawberry sauce


this past saturday, we had a birthday party for the little she and all of her friends (her actual birthday isn’t until the end of the month, but with everyone’s schedules in may we decided to start the celebration early:). it was a small shindig at our house (because of near-freezing temperatures – in may – go figure) with kids running everywhere and the big kids enjoying each other’s company, good food and drink. the soon-to-be-3 year old is crazy about waffles so we had a waffle bar, where guests could decorate their waffles with fresh whipped cream, chocolate or peanut butter chips, maple syrup, molasses, lots of fresh berries, rainbow sprinkles, or homemade strawberry sauce.
it was by far my favorite topping.
and it really was easy to make. i started with emeril lagasse’s recipe and made only a few small adjustments. it is light, fresh, and perfectly sweet.

homemade strawberry sauce


4 cups hulled & diced strawberries
1/3 cup sugar
1 cup water
zest of 1 lemon

1. add all ingredients to a saucepan and simmer over medium heat, about 20 minutes. take off heat and let cool for about 5-10 minutes. puree in blender or food processor.pour over waffles, pancakes, french toast, cheesecake, or ice cream. enjoy!