Sometimes, we find our inspiration for our writings from the myriad suggestions for different celebrations, and informational months. This month, we were pleased to find out it is Better Breakfast Month! We’ve got two herbal inspired recipes for you, to help create an easy, healthful, and herbally good breakfast.
No doubt nutritionists thought about September being better breakfast month because it is typically when kids (young and old) return to school. We should probably think about “better” breakfasts all the time. Those same nutritionists tell us that we should have some kind of protein at this meal. But this also the meal that is probably the most hurried as those same children are hustled out the door and harried parents get their day going, too. (Oh, to be retired!)
Here is an easy (ie- no fancy ingredients, and a must in our households for nearly all recipes!) make ahead recipe that contains protein and along with some fruit, glass of milk or juice will get your breakfast into the “better” category. Make extra and freeze them ready to heat, serve and eat, on the run if necessary. Our littlest farmer loves a good muffin, and often spends quite a bit of time in the kitchen baking with Grandma Eloyce. This recipe was one she adapted from the internet. Feel free to do the same – adapt and add what you think would be tasty for veggies, use gluten free flour (we will definitely be doing that), or even vegetarian breakfast sausage!
No doubt nutritionists thought about September being better breakfast month because it is typically when kids (young and old) return to school. We should probably think about “better” breakfasts all the time. Those same nutritionists tell us that we should have some kind of protein at this meal. But this also the meal that is probably the most hurried as those same children are hustled out the door and harried parents get their day going, too. (Oh, to be retired!)
Here is an easy (ie- no fancy ingredients, and a must in our households for nearly all recipes!) make ahead recipe that contains protein and along with some fruit, glass of milk or juice will get your breakfast into the “better” category. Make extra and freeze them ready to heat, serve and eat, on the run if necessary. Our littlest farmer loves a good muffin, and often spends quite a bit of time in the kitchen baking with Grandma Eloyce. This recipe was one she adapted from the internet. Feel free to do the same – adapt and add what you think would be tasty for veggies, use gluten free flour (we will definitely be doing that), or even vegetarian breakfast sausage!
Savory Breakfast Muffins
Prep and Cook Time: 49 min
2 tsp olive oil
12 oz bulk breakfast sausage – any variety
½ C diced red bell pepper
1 C all-purpose flour
1 C corn meal
½ tsp baking soda
¼ tsp salt
1 Tbsp Garden Delights Savory Onion Herb Blend
2 eggs
1 C milk
1 C fresh sweet corn kernels
½ C chopped green onions
½ C grated sharp Cheddar cheese, plus more for sprinkling on muffins
¼ C melted butter
Preheat oven to 375°. Place paper liners in 12 muffin tin cups. Heat olive oil in a skillet over medium-high heat and place sausage in skillet. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool. Place flour, corn meal, baking soda, salt and herb blend in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and milk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in. Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese. Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.
Prep and Cook Time: 49 min
2 tsp olive oil
12 oz bulk breakfast sausage – any variety
½ C diced red bell pepper
1 C all-purpose flour
1 C corn meal
½ tsp baking soda
¼ tsp salt
1 Tbsp Garden Delights Savory Onion Herb Blend
2 eggs
1 C milk
1 C fresh sweet corn kernels
½ C chopped green onions
½ C grated sharp Cheddar cheese, plus more for sprinkling on muffins
¼ C melted butter
Preheat oven to 375°. Place paper liners in 12 muffin tin cups. Heat olive oil in a skillet over medium-high heat and place sausage in skillet. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool. Place flour, corn meal, baking soda, salt and herb blend in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and milk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in. Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese. Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.
