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| Leslie Living After Stroke |
Hooray! I’m finally adding a recipe! I decided that I’m not going to worry so much about taking pictures right now. Every time I pick a recipe to post, I forget to take pics or I just want to focus on actually completing the task. Stopping to wash & dry my hand or move something out-of-the-way to take a pic just isn’t worth the effort. Sorry.
But I know that if you’re cooking with deficits, you’ll understand and forgive me.
My plan is to take a finished pic the first time I make something. Then when I make it again, I’ll take a pic of another part of the process. Eventually it will be a complete post, or not (if I never make it again or forget). It just takes so much effort to cook and clean up, that trying to incorporate picture taking is overwhelming and frustrating.
Today’s recipe is tied to a weekly challenge from a healthy living group I’m in. Eating breakfast every day.
The problem is, I’m a very late starter and breakfast is not something I want to deal with. I’m up very early but never ready to do more than play on my phone, chat with a friend, or watch tv, until sometime around lunch.
Freddy will make me eggs if I ask, but his scrambled eggs aren’t that great. He makes some mean breakfast potatoes on Sundays, but eggs………….. Could be that he likes his sunny side up (yuck).
Egg muffins were suggested by a fellow group member. You can make them once and you have breakfast for the week. Can’t beat that.
Look forward to breakfast with these Quick, Easy, and Delish make ahead low-carb breakfast egg muffins!
Ingredient Prep
This was a really simple recipe but I wouldn’t have said that before I had myKitchenAid Food Processor Attachment. I dice my onions and peppers in just a couple minutes. I also shred my cheese.
Out of all the “toys” I have, this one’s my & Freddy’s favorite. He used to spend an hour dicing potatoes on Sundays, now 10 minutes!
Besides having only one hand, I also have issues standing. Dicing veggies takes a lot of time by hand. Too much standing puts my hip out of commission for the rest of the day. Thank you Auntie Randi for the best gift ever!
I do still need some assistance with a little prep. The night before I’m making something, I ask Freddy to prep whatever I may need.
The night before I made these muffins, Freddy cut the large block of cheese into smaller sizes to fit in the processor. I haven’t figured out how to handle the large blocks yet, my knife gets stuck halfway through the block. He also peeled the onion and cut off the ends so I have a flat surface. Today I just placed it on a flat end on my wooden cutting board, which is always on my counter, and cut it into 4 sections that will fit in the processor .
I can totally handle onions myself with theSingle Handed Cutting Board, but I don’t like to pull it out if I don’t absolutely need it. Who likes peeling onions anyways?
*** If you’re in any type of occupational therapy, ask them if they have the cutting boards for patients. I was given mine in “Camp”.We had burgers last night so I asked him to grill the sausage for me. If you’ve never grilled breakfast sausage links, try it. The flavor is amazing. I just used a small knife and sliced them into 16 pieces each (yes, they were skinny slices).
***It’s much easier to cut the sausage after they’ve been refrigerated.Any muffin pan will work but I used a Silicone Muffin Baking Pan. No need for cooking spray. I love it. The eggs just popped right out with a knife on the edge. The best part; it’s dishwasher safe! Thank you once again, Auntie Randi! It won’t be long before you notice, my sister takes very good care of me!
I just added another one to my wish list after making these egg cups. I’d rather make enough for the entire week. I eat 3 at a time, they’re sooooo yummy! Plus if I make 24, someone else can have some too.
Putting them together was simple after the prep. I used the OXO Good Grips small mixing bowl to mix the eggs, milk, salt & pepper in. It’s super easy to handle. If I’m having trouble standing, I can hold it between my legs, no problem. The non-slip handle and spout make it super easy to pour the eggs into the muffin cups.
One-Handed Egg Cracking
When I started cracking eggs one-handed, I used 2 bowls. One for the current egg and one for all the eggs. After a successful crack, I would pour the egg into the main bowl. Trust me the extra dirty bowl is well worth it in the beginning. Today is the first time I didn’t use the extra bowl. Yay me! I’ve mangled many eggs. I never thought there was really a technique and to look for a video.
Standard YouTube License @ Food Wishes
Now that everything is ready, it’s time to build the muffins. If you’re using a silicone pan, place it on a cookie sheet before filling.
I was a bit scared that I’d dump the entire pan moving it to the oven. I’ve only used the oven twice by myself. Once with a small loaf pan, and just recently for roasted chickpeas. Both easy to handle & no real biggie if I dropped them. I had thoroughly reviewed how I would clean up the eggs before I attempted the transfer to the oven.
It was not a pretty thought. I knew if it happened, a meltdown would ensue. Thankfully, they made it to the oven safely!
Making the Muffins
Place 4 slices of sausage, 1 teaspoon of each the onions, peppers, and cheese in each cup. Pour the egg mixture over the other ingredients, filling about 3/4 of the cup. Gently stir each cup with a fork. Carefully move to the oven. Bake on 350 for 25-30 mins, till firm. I gently moved the pan & looked for any jiggle.
Eat a few – yum – let the rest cool for storage. They lasted 5 days in the fridge, I would have gone for the week but I ran out. Reheating only took a minute in the microwave.
We used to go to an amazing diner that served a scramble on top of fresh baby spinach. Although this isn’t a scramble, I thought baby spinach sounds great. By the end of the week, I added a perfectly sliced roma tomato. Yes, perfectly sliced by me.
Of course I cheated. I have a “toy” for that (I don’t have mad knife skills). I actually bought it for Freddy. His tomato slices were crazy lopsided, not good for sandwiches or burgers and not very pretty. Mine with the one-handed cutting board, even worse.
As with many of my other “toys”, I wish I had this tomato slicer pre-stroke. You just squeeze the bottom to open the claw, scoop up the tomato, stand it up, slice through the slats, flip it over, squeeze again & beautiful even slices appear. There’s one downfall, it really only works with roma or small tomatoes. Not an issue for us, roma and grape tomatoes are all I buy.
I really looked forward to breakfast this week. They weren’t just convenient; they were delish! I was a tad disappointed on Wednesday when we went to breakfast before acupuncture. I wanted the muffins. Next week, I think I’ll add some broccoli or maybe diced zucchini to them and change up the cheese to pepper-jack.
Since it has taken me all week to write this, I can add that I made them for my family on Sunday. No new pics since Freddy was in the kitchen too, making potatoes. Too much commotion. They were a big hit and will be a regular addition to our family breakfasts. What really makes them great for the family is the easy customization per cup. Any meats, veggies, or cheeses will work. The combinations are endless.
Till next time - Have Wonderful Days - Leslie
Breakfast Egg Muffins
Look forward to breakfast with these Quick, Easy, and Delish make ahead low-carb breakfast egg muffins!
Ingredients:
- 8 Eggs
- 1/4 cup Almond Milk any milk will work
- 1/4 cup Bell Pepper diced
- 1/4 cup Red Onion diced
- 1/4 cup Colby-Jack Cheese shredded
- 3 links Breakfast Sausage cooked & sliced thin - 16 slices each
- Sea Saltto taste
- Black Pepperto taste
Instructions:
- Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use silicon muffin pan. I use a silicone pan, no spray. Set aside.
- Place 4 slices of sausage along with 1 tsp each of peppers, onions, & cheese in the muffin tins.
- Whisk the eggs, milk, salt, & pepper.
- Fill muffin cups 3/4 full with egg mixture. Gently mix each cup with a fork to distribute ingredients.
- Bake for 25-30 minutes. Eat some. Let the rest cool for storage after you eat!
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