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Sun, 26 Feb 2006 11:38:33 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi Everyone!
You may recall that I posted a McEgg breakfast muffin recipe last weekend
and suggested that you could change the ingredients to add variety
(something we don't get too often). Well, I just finished making my second
batch and it's even better than last weeks!!! I received a ton of replies
from everyone because it sounded so good and even had several people make
it already. So I thought I would share with you my new variation. They
were soooo delicious!!
I added a little more details factoring in some of the questions I received
the first time. It's so nice having an all in one nutritional breakfast on
the go! Enjoy...
Warm Regards,
Janet Kline
Charlotte, NC
The Queen City
http://www.charlotte-celiac-connection.org
Sausage Cheese McEggs
=====================
5 - 7 Red Potatoes
12 Eggs Beaten Lightly [6 whole eggs + 6 egg whites..trying to be
good...:>)]
8 oz Sargento Fancy Sharp Cheddar Cheese
1 lb. (16 oz) Johnsonville Italian Sausage Mild (ground)
1/2 medium onion chopped
Wash the potatoes and grate them like you would for hash browns (no need to
peel). Spray with olive oil, 2 - 12 cupcake/muffin tins about 1/3 - 1/2
full of potatoes (makes 24 total). Lightly salt & pepper each.
Sautee the onions and sausage until brown in a separate frying pan. I used
a potato masher to break up the susage. The other thing I did not do but
would suggest is to lightly paper towel dry the sausage when done. Mine
turned out a little greesy and stuck a little. Then fill each muffin with
about 1 - 2 tsp of sausage.
Next, top each muffin with a little cheese. Finally, press down each muffin
and pour a little of the egg over each. Bake at 350* for about 30 mins.
=====
Muffins can be frozen! I wrap two muffins in plastic wrap and then place
about 6 pairs in a freezer bag. I take out enough for a few days and eat
two per breakfast (the above recipe would be equivalent to only 1/2 egg a
day). Then I just bake in the toaster oven for about 5 - 7 mins.
Sue wrote me about using a product called "All Whites." "They come in a
container like the egg beaters, only they are pure egg whites, nothing
added. I make scrambled eggs with them, omelets, etc. I was told they
were okay to eat all the time, since the yolk is usually what people are
allergic to. Naturally, there ARE some people allergic to the whites, I am
sure, but if one isn't, it is great to have on hand and all protein. I
think the company is something like Papetti’s or kind of like that. They
are kind of hard to find, so far, Shop and Save and Wal-Mart Super Centers
have had them."
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