Sunday, January 15, 2017

Close Enough Worked

A whirlwind of activity...that's whats kept me much to tell you.   Hoping to catch up today though...:)

It began with a call from my daughter who told me, "Mom, you've got to make these!!  They are so yummy."  Rattling off the ingredients she used and the process, I decided that the next morning before I headed to "the new hairdresser" I would give them a shot.

Scooting her a text message to ask a question, she told me she was on a conference call (some people work, you know) and would touch base later.

Knowing that it might not be before I had to head out to "the new hairdresser," I searched with Siri for who found this recipe.  Close enough, I thought as I began grabbing ingredients from the frig.

5 jumbo eggs
red & green pepper diced
Bermuda onion slices, diced
a bunch of the spinach (taken from the salad mix), diced
leftover shredded Mexican four cheese added to mixture
3 small leftover breakfast sausage links, diced

I sprayed muffin tin with Pam and got 12 muffins, filling each about 2/3 full.

They are so good!!!
You can pop a muffin in the microwave to reheat  too...:)


  1. I have made these many times over the years---or something similar. I don't use the peppers for a couple of dietary reasons but they are good without them, too. I also sometimes use chopped bacon rather than the sausage. It's a great way to start the day!
    Hope the "new do" is a good one! xo Diana

  2. JP, These sound so good and easy. Would be a nice quick reheat breakfast. Blessings, xoxo, Susie

  3. What a lovely recipe ... perfect for my LCHF menu plans.
    Thanks for the share

    All the best Jan

  4. Yum, how long and at what temperature do you bake them ?

  5. Ive made these before. The nice thing is you can add whatever vegies you like best and if you're making them for people with different preferences you just make each individual muffin the way they like it.


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