Chicken Sausage Breakfast Egg Muffins

You can basically make these with whatever you normally mix into your scrambled eggs. This is a superbly simple grab-and-go breakfast recipe! 

Level: Easy

Taste: Delightful

This recipe makes about 20 muffins. 

Ingredients: 

• 1 Dozen eggs
• 1 Bag of Spinach
• 1 Package of pre-cooked chicken sausage
• 1 Package of sliced mushrooms
• 1 Tsp salt
• 1 Tsp pepper
• 1/2 Tsp cayenne or paprika for some kick
• 1/2 Tsp garlic powder

1) Chop the spinach, mushrooms, and chicken sausage into small pieces. 

2) Whisk all of the eggs and ingredients in a large bowl.

3) Coat 2 muffin/cupcake tins with cooking spray, and fill each muffin cup to a little more than 2/3 of the way full. 

4) Cook the muffins for 20-25 minutes at 350 degrees. 

Ginger Fried Rice

Perfect dish for two. This is my version of Smitten Kitchen's original recipe.

Level: Easy.
Taste: Gahhh, so good.

Ingredients:

• 3 Medium Leek Stalks
• 3 cups Brown Rice
• 1 Tablespoon Chili Sesame Oil
• 2 Tablespoons Peanut oil or olive oil
• 1 1/2 Tablespoons crushed ginger
• 1 1/2 Tablespoons crushed garlic
• 2 Tablespoons Soy Sauce (I used low sodium)
•  Salt & Pepper
• 4 eggs

1) Make the three cups of brown rice. It's easiest to use a rice cooker (Great investment!). Just drop in the rice with 6 cups of water and 20 minutes later, voila, rice.

2) With the burner on medium, heat 2 tablespoons of oil (peanut or olive). Add the leeks (2 cups chopped) and mix until they are coated in oil and slightly wilted. Mix in ginger and garlic and let it all cook for 5 minutes until the leeks are relatively soft.

3) Mix in the rice and add Salt & Pepper to taste.

4) In a separate pan, cook four eggs to your preference. I chose Eggs Over Medium for this one.

5) Lay the eggs over the rice and drizzle each plate with 2 tablespoons of soy sauce, 1 tablespoon of chili sesame oil, and salt & pepper.