Egg and Sausage Muffins

For those parents out there, how do get your kiddos involved with kitchen duty? Our little isn't old enough to be put to work yet, but I am storing up lots of ideas. One of my favorite parenting resources is Parenting. Their recipes include hints on how the kiddos can be involved.

Don't forget to check out other Saturday Stirrings recipes at It Coulda' Been Worse.

UPDATE: I add cooked spinach to each muffin cup before adding the egg mixture. A yummy and healthy addition!

Egg and Sausage Muffins
By Rosemary Black, Parenting


Prep time: 5 minutes

Cook time: 7 minutes

Bake time: 12 to 15 minutes

Yield: 6 Servings

Cooking spray

1⁄2 of a 12-oz package of bulk turkey or pork sausage meat, thawed

8 eggs

1⁄4 cup low-fat milk

1⁄4 tsp salt, or to taste

Pinch of black pepper

6 English muffins

2 tomatoes

1. Preheat oven to 350F and spray a 12-cup muffin pan with cooking spray.

2. In a large skillet, brown the sausage until it's crispy, breaking it up with a wooden spoon as it cooks. Cool slightly, and crumble into small chunks.

3. In a medium mixing bowl, beat eggs and milk together. Add salt and pepper, and stir in crumbled sausage.

4. Ladle mixture into prepared muffin cups. Bake for 12 to 15 minutes, or until set. Let cool, then loosen gently and remove to a plate.

5. Split and toast the English muffins. Cut tomatoes into about 12 thin slices. Place a slice on each toasted muffin half, and top with an egg-sausage muffin. Serve hot, 2 per person.

How kids can help: Crack and beat the eggs; measure ingredients

Per Serving: 308 calories, 13 g fat (3 g saturated), 710 mg sodium, 300 mg cholesterol