Recipe: Richard's Breakfast Cups

By Richard Nunn, Morning meteorologist, rnunn@wjxt.com
Published On: Aug 15 2014 10:19:42 AM EDT

 On this episode of Culinary Nunnsense I am helping make breakfast time a little easier.  This will take a little bit of planning, but all good things do.

For this you will need a muffin or cup cake tray.  If you have younger kids, you can even use the 1/2 size cup cake trays.

Ingredients: (for 6 sausage cups)

4 whole eggs

1 pound of sausage ( you will use about half of this)

Extras: This can be mushrooms, sweet peppers, tomatoes, onions, spinach, cheese or anything you like in an omelets.

Start by filling each cup with a thin layer of sausage.  About a 1/4 inch along the bottom and sides.  Next beat the 4 eggs with a 1/4 cup milk or water, salt and pepper.  Add your favorite oblate filling to each sausage cup.  Fill with the egg mix leaving a little room at the top so the egg mix can rise.

Bake the cups for 20-30 minutes at 350 on the center rack in your oven.  Allow to cool completely before storing in a plastic or glass container.  These will keep in the refrigerator for a week.  Vacuum pack two at a time an they will last up to two weeks.  Microwave for about a minute before use.

Add some fresh fruit as a side and you and your kids will have a hearty, delicious breakfast that will help fuel the start of your day.

Sure this takes a little prep time, but the reward for flavor and weekday morning ease is worth it.  I think once you use your cup cake tray for something savory, when it comes to an easy tasty breakfast, you too will say, there is Nunn better. 

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