Egg Sausage Muffins

You might be wondering why I’ve been AWOL for a while. . . I’m prego!  Woohoo!  I’m very excited and can’t wait to find out the gender in just over a month, but for now my body is feeling not so great.  I’ve been having a really hard time in the kitchen and we’ve been eating out or ordering in way more then I would like.  I have a few recipes to post that are ‘on deck’, but for the next little while posts may be sporadic.  I’ll do my best:)

Typically our back-up meal when I can’t think of anything to make is breakfast.  Pancakes and number one but here is another SUPER yummy breakfast that will make you wish you made it more often.  One reason why this meal is so awesome is, because it is incredibly EASY and FAST. Here it is:

Egg Sausage Muffins

Cooked Omelet (be creative; cheese, peppers, Lipton Onion Soup mix, etc.)

Pre-cooked sausage patties (yeah, I’m going for super easy)

English Muffins (toasted)

additions: cheese, lettuce, avocado, . . .

I don’t think this will need any instructions.  Just cook everything up that needs to be cooked and load it into a delicious sandwich of breakfast awesomeness.  Serve with some Orange Julius and tator-tots.

How to cut out a perfect circle for your omelet:

Cook up a BIG omelet, then lay it out on a cutting board and use a cup or a circle cookie cutter and cut out your shapes.  It’s easy, it looks nice, and the scrap omelet is delicious all by itself!

Biscuits and Gravy

This is a classic comfort food that just makes every stomach happy.  Make some refrigerated biscuits (or these), make the gravy, pour it on top and voila! Easy, yummy, goodness!

Sausage Gravy
1 lb. mild-hot ground sausage
1/4 cup flour
2 cups milk
salt and pepper to taste
garlic salt and parsley to taste

Brown the sausage in a skillet.  Stir in flour until dissolved.  Gradually add in milk and cook until thick and bubbly.  Add in remaining ingredients.  Serve hot over yummy biscuits!

Peroskis – Stuffed Rolls

 This is my all time favorite go-to recipe when I don’t know what to make and we don’t seem to have anything to eat.  We almost always have the ingredients to make rolls, and we usually have cheese and sausage or ground beef in the freezer.  This does take some time if you are making yeast dough, but it’s so easy and it’s great to double the recipe and freeze the other half for another -don’t want to cook- kind of day.  I probably make this once a month and my little boys LOVE it!  I wouldn’t really qualify it as healthy, but considering my boys refuse to eat anything green this is a big step in the right direction.   My mom made this frequently when I was growing up and it was always a favorite, especially because it was a little different every time. My mom always called them Peroski’s (Pair-O-shkees).  I’m guessing this recipe originally came from the Polish Perougi’s which are traditionally potato, cheeses, and spices wrapped inside a dough boiled to cook.  This is my evolved-Americanized version which should probably be titled stuffed rolls.  I serve them alone for dinner, because I’m not that fancy, but they can also be a side dish or appetizer.  The great thing about Peroskis is that you can fill the dough with anything you want.  Hamburger, olives, and taco seasoning. Beans and cheese. Chicken with alfredo sauce.  I’ve written in my two favorite fillings I’ve created below. Happy Cooking!


Peroski (Pair-O-shki) –aka stuffed rolls
Step One
: Make the filling ahead of time and store in the fridge.  You can’t use it too warm or it will ruin the dough. Sometimes I make the filling in the morning or the night before just to have it done and out of the way.
Step Two: Make your THIS or THIS and let it rise the first time just like normal.  ***
Step Three: When done rising, roll the dough out onto a floured surface to be about 1/4 inch thick. Cut into squares.(tip: only use serrated knives when working with yeast dough) You can also cut into rectangles if you want them to be long instead of round.  Place a spoonful of filling into each square. Pinch the dough shut and lay pinched-side down onto greased baking sheet.

Step Four:  Let rise again for about 30-40 minutes (they will not double in size)
Step Five: baste with whisked egg whites if you want them to have a glazed look and then bake according to your roll recipe directions. Done and delicious!

***If you want to make a faster version you can use refrigerated crescent dough, just skip the rising steps.


Creamy Goodness -Filling 1: (I don’t measure, so this is a good estimate)
1 tube sausage (mild)
4-8 oz. cream cheese
1/2-1 cup brocoli florets
shredded cheddar cheese to sprinkle
Cook the sausage in a frying pan until brown and then turn the heat down and add the cream cheese and brocoli.  Stir and smoosh it up until the cream chease is all liquefied and immersed. Store in the fridge until ready to put on dough. When dough is ready put a spoonful of the mixture in the center of the dough, sprinkle with cheddar cheese.

Healthy Goodness -Filling 2: (Again, sorry for the lack of measuring)
1 tube sausage (mild)
1/2-1 cup sour cream
1 cup-ish pico de gallo
shredded cheddar cheese to sprinkle
Follow the same instructions as the above recipe.