Tuesday, October 13, 2015

Breakfast on the Go - Egg Muffins

There's nothing like a big breakfast at home, and I don't mean just the food. It's having the time to lounge around and enjoy a leisurely breakfast in your PJs while spending time with your family. However, even on the weekends it is rare to have the time for a lazy breakfast.

One of my favorite things to make when I cook a big breakfast is a fritatta, but who has time for that on a busy weekday morning? Just because you don't have the time for a fritatta doesn't mean you need to grab a bagel and run. Instead, turn your favorite omelette or fritatta into a muffin and you have breakfast that will travel easily and reheat well.

You can make these with any combination of ingredients that you like. There are just a few general steps -

  • Beat the eggs (4 extra large or 5 large eggs will make 6 muffins)
  • Saute your meat and veggies
  • Add meat and veggies to eggs
  • Pour into muffin tins
  • Bake for 15-20 minutes
For meat I often use ground breakfast sausage, but you can also use cooked, crumbled bacon or diced ham. My veggies are usually red onion, tomatoes and spinach, but you can really use anything you want - green onions, peppers, kale, arugula, broccoli, small pieces of cooked, diced potato, asparagus, etc. 

Once cooled I wrap them in packs of 2 and will reheat them for breakfast for up to 3 days. To reheat, just pop them in the microwave on medium for 15-20 seconds.


  • 4 Extra large or 5 large eggs
  • Salt and pepper
  • 2 Tbsp light cream or milk
  • Optional: shredded cheese
  • 1/3 c ground breakfast sausage
  • Chopped veggies, about 1/2 c total
  • Olive oil

  • Preheat oven to 400 degrees
  • Grease your muffin tins or use cupcake liners
  • In a large mixing bowl, beat eggs with salt, pepper, and cream. Stir in the cheese, if using.
  • Heat olive oil in a saute pan; add meat until browned. Add veggies and cook until tender. 
  • Add veggie/meat mixture to eggs and stir.
  • Ladle egg mixture into muffin tins, filling to 1/4 inch below the top.
  • Bake 15-20 minutes, or until the eggs are set and the tops just start to lightly brown.

Tuesday, October 6, 2015

Pork with a Lemon Dijon Pan Sauce

Pan sauces are such a great way to add some flavor to your meat, and to use up all the crispy little brown bits in the bottom of your pan. They are also usually quick dishes to make - perfect for a busy weeknight. Even better, this one had little prep involved.

Because of that I was able to make a creamy mushroom risotto to go along with the pork. Don't worry, we also had a veg. I snapped this pic while the green beans were steaming :)

I first tagged this recipe when I saw it on Kylee Cooks. I love using Dijon mustard in sauces, and I knew mixing it with lemon and Worcestershire would give it both brightness and depth.

We all loved this! The sauce was so amazing that I kept adding more to my pork as I was eating. I made a few minor changes, including adding chicken broth so we'd have more sauce. I also didn't have lemon pepper seasoning so I used freshly grated lemon zest, salt, and pepper.


Pork Chops with a Lemon Dijon Pan Sauce
Adapted from: Kylee Cooks

  • 4 thin sliced pork chops
  • Zest of one lemon
  • Salt and pepper
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1.5 Tbsp Worcestershire sauce
  • 1.5 tsp Dijon mustard
  • 1/2 c low sodium chicken broth


  • Combine the lemon juice, Worcestershire and Dijon mustard in a small bowl; set aside
  • Rub the chops with the lemon zest and season with salt and pepper
  • In a large saute pan (I like to use my stainless pans for a good sear), heat butter and oil over medium heat
  • Add the chops and cook 4-5 minutes per side until a thermometer reads 140 degrees. Remove to a plate and let rest
  • Turn the heat to medium high and add the chicken broth to deglaze the pan - scrape up all of those brown bits!
  • Add the mustard/lemon/Worcestershire mixture and stir. Let simmer for a few minutes until slightly thickened.
  • Return the chops to the pan, lower heat, and let simmer for 2 minutes.
  • Serve the pork chops topped with some of the sauce.