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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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