Kittencals Make Ahead Breakfast On The Run Sausage Muffins Recipes

KITTENCAL'S MAKE-AHEAD STUFFING BALLS

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large fry pan heat butter over medium-high.
• Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
• Add in the garlic and cook for 2 minutes.
• Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
• Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
• Add in eggs and mix well.
• Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
• Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
• At this point you may cover the bowl and refrigerate until ready to shape into balls.
• With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
• Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
• When ready to bake drizzle melted butter over the balls.
• Cover loosely with foil.
• Bake at 350°F for about 20-25 minutes (do not overbake).

ON-THE-GO BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

KITTENCAL'S BANANA CINNAMON SNACK CAKE OR MUFFINS (LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
• Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
• Spread the batter into prepared baking pan.
• Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
• Cool cake in pan on rack for 10 minutes.
• Loosen sides of cake with a dinner knife or a spatula.
• Invert cake right side up and cool completely.
• Sprinkle lightly with powdered sugar.