Sweet Potato Egg Muffins

OK so my last two post have been breakfast/brunch items and this is no different BUT who cares because breakfast is amazing, anytime of the day. I have been making egg cups for one of my clients that I do weekly meals for and I try to switch it up and make them with different ingredients and different ways, sometimes I scramble the eggs then put in the muffin tins or I drop the egg right into the muffin tins, or I’ll do just egg whites and load it with cooked spinach, onions, peppers, sausage, cheese, scallions, fresh thyme and so on.  My mom called me the other day and whenever she sees something she thinks ill like on the Food Network she will call and tell me alllll about it.  She was watching Ree Drummond, from the AMAZING blog and now TV show The Pioneer Woman made hash and eggs cups in a muffin tin.  She made shredded potato hash and lined the muffin tins with hash and then the egg mixture on top and bake.  I thought it was a pretty cool idea.  It’s great to make a lot and store and have for breakfast on your way out the door for the week.  I figured I’d test it out on my client who loves eggs cups.  He prefers to eat on the healthy side so I knew fried white potatoes wouldn’t work here.  So I thought of using sweet potatoes instead and bake them instead of frying.  I also added maple brown sugar breakfast sausages and that worked so well with the sweet potatoes.  My client LOVED and requested it again the next week.  My tip, store in air tight container in the refrigerator or freezer and pop in the microwave in the morning and start your day on a good foot and happy stomach!

Sweet Potato Egg Muffins

Special Equipment: 2 non stick muffin tins, baking sheet

1 dozen eggs

4-5 sweet potatoes

1 lb breakfast sausage (I used a maple brown sugar flavor)

2 TBS onion powder

1 TBS garlic powder

1 Teaspoon paprika

2 TBS olive oil

Salt and Pepper to taste

Cooking / baking spray

  1. Preheat oven to 400 degrees.
  2. Peel and cut potatoes into 1 inch cubes. Place in a bowl and sprinkle with 1 TBS onion powder, garlic powder, paprika and salt and pepper. Add olive oil and toss together. Line the baking sheet with foil or parchment and lightly spray, then spread out the sweet potatoes and bake for 30 minutes.
  3. While potatoes are in the oven, cook the sausages, either in a pan or bake in oven. Whisk the eggs with a whisk or fork and season with the remaining onion powder, salt and pepper.
  4. Cut sausages into pieces and set aside. When the potatoes are done, turn the oven done to 350 degrees. Spray each cup of the muffin tins (you can be generous here).  First divide the sweet potatoes among the cups, mine came to about 5-6 pieces each.  Take the back of a spoon or your fingers (best tool in the kitchen) and mash the potatoes into the bottom of the tins.  Then add the pieces of sausage on top of the potatoes.  Then pour the egg mixture into each cup (be careful not to overfill).
  5. Bake for about 15 minutes. Cool on a baking wrack and then store in an air tight container. ENJOY!

Photo Oct 19, 7 07 07 PM Photo Oct 19, 7 04 23 PMPhoto Oct 19, 7 11 24 PMPhoto Oct 19, 7 11 51 PM

If you make this, (and you should) take a picture and hash tag on facebook or instagram #PersonalDish 🙂

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Butternut Squash and Black Bean Soup

I have been meaning to make butternut squash for the longest time, and just haven’t got around to making it.  It’s a great weeknight soup because you can make it super fast (30 minutes or less!) and makes great leftovers for lunch the next day.   I tend to go to the grocery store and buy things that I can freeze and make when I feel like it, one of those things is butternut squash.  I bought it a few months ago, cut it up and put in a plastic bag and kept it in my freezer.   I keep this soup super simple with just 3 ingredients; onions, garlic and squash.  I use my immersion blender to make  smooth creamy soups.  I had black beans and corn left over from my stuffed sweet potatoes , so I thought why not use them up and make a great addition to this soup.  The results were just what I wanted, the black beans added  the creaminess, and the corn (which I did not purée) gave the soup a nice texture against the smooth soup.  I cut up scallions and grated fresh parmigiano reggiano on top. Really. Really. Good

Butternut Squash and Black Bean Soup

Special Equipment- food processor or immersion blender (if you don’t have either of these this is a great chunky soup as well!)

1 lb of butternut squash cut into 1 inch pieces

3 cups vegetable, chicken or (like I used) homemade stock

2 cups black beans

1 cup of frozen corn

1 small onion chopped

2 cloves garlic cloves chopped

chopped scallion, grated or shaved parmigiano salt and pepper to taste

1. Put a large soup pot on medium heat with 2 tbs of olive or coconut oil

2. Saute onions and garlic for 3 minutes until the onions are beginning to soften

3. Add the butternut squash and let cook for another 5 minutes.  Add salt and pepper

4. Add the stock, corn and beans.  Let simmer for 10 minutes

5. Let cool.  Then blend in batches until creamy (if using food processor) or right in the pot (if using immersion blender)

6. Adjust seasonings (add a few drops of hot sauce if you wish!..I did)  Add scallions and cheese.  EAT!

Photo Feb 24, 8 17 25 PM (1)  Photo Feb 24, 8 27 12 PM Photo Feb 24, 8 27 23 PM (1)