Not Your Typical Egg McMuffin!

Egg McMuffin

Most mornings I am scrambling around trying to get ready and out the door for school or work in what seems like seconds! I rarely have time during the week for breakfast, let alone something that is healthy and not loaded with sugar. A couple of years ago I went to a home party and one of the dishes that was made was egg muffins to show how the well the pan they were cooked in worked. Well, I was not sold on the product, but I was sold on the recipe! Since learning how to make the muffins I have adapted the recipe to fit my taste and what I have on hand.

Since Sunday’s are normally my catch up day around the farm house I decided that I would help myself out this week and make a batch of these super easy and super yummy egg muffins. Not having a lot of time these days with school, work, the farm, and life, it is always helpful when I can grab something quick and pop it in the micro to eat on the go. Two of these little beauties in the micro for 45 to 60 seconds and you are good to go! Not only are they easy and quick, but they are good for you too! Packed with protein and veggies, you cannot go wrong with them.



One of the greatest things about these muffins is that you can put just about anything in them. These can be made with or without cheese, depending on your diet. Some days I use bacon, ham, spinach, artichokes, and cheese. And other days I use sausage, spinach, and cheese. This time I had a little bit of already cooked bacon so I added to the sausage and spinach as the sausage and spinach were cooking. Other nice thing about these muffins is how easy they are to make! Depending on what I have going on and what I am putting in the muffins I do not always cook the filling. However, when I am using sausage I always cook the meats and veggies before filling the muffin cups.


I use my pampered chef stoneware muffin pan that I have had for years and years! I always spray the pan with olive oil in my pc spritzer. I was once a pampered chef rep, so I have LOTS of pc products and I highly recommend pampered chef products to  my friends and family. 🙂 Ok, back to the recipe! 😉


The Goods

1 pound of breakfast sausage

5 to 6 strips of bacon

1 bag or frozen or fresh spinach (cook with meat if using fresh)

Garlic, salt, and pepper to taste

6 to 8 eggs (depending on the size of your pan, I use 8 eggs) ( Farm Fresh if possible)

1 to 2 dollops of sour cream (tbsp, I like the sound of dollop better 😉 ) (omit if paleo)

1/2 cup of shredded cheese (omit if paleo)


The How To

Heat Oven to 350 degrees

Brown the sausage until fully cooked, add bacon and spinach, cook until water from spinach is gone. Spray pan with olive oil or other non-stick spray (I do not use Pam due to the chemicals in the can). Fill each muffin cup with equal parts of meat and veggie mixture and top with equal amounts of shredded cheese. Beat eggs with sour cream and add equal amounts to each muffin cup. Place pan in the oven and bake for 15 to 20 minutes until done. Remove from oven and allow to cool to 5 to 10 minutes before removing from pan. Eat and Enjoy! 🙂


Note: I always check around 10 minutes and turn the pan around due to my oven not cooking evenly.

Note to self-Get New Oven! 😉


If you have any questions on these muffins or if you have any feedback please let me know via Facebook. I would love to know how you liked them and what you put in them!

Peace, Love, and Hugs,


Cauliflower? Pizza? Say It Ain’t So!


If you are like me you LOVE Pizza, but you know it is not a food that we can have nearly as much as we want. As a person with gluten issues it is very hard for me to say YES or NO when I am asked if I want Pizza for dinner. I always struggle with my answer when this question comes up. Do I want to see the scale up 2 or 3 pounds and ache all over the next morning and say Yes or do I want to do what is best for my body and say No? Over the years of living with a PIZZA HOUND, I have had to say No to pizza multiple times since he would eat pizza everyday if I let him. 😉 So, due to his LOVE for pizza and my body’s HATE for gluten, we have triple umpteen different recipes and gluten free crusts trying to find “THE ONE!” 


Being the Internet Junkie that I am, I have seen what seems like a bazillion different recipes using Cauliflower as the base of the crust. Not being a cauliflower fan AT ALL, I have never tried to bring myself to try it. However, after seeing my friend Jenny Holiday make it and post her recipe, I knew that I had to try it! Just the pictures of her pizza made me drool! HaHa Every recipe that Jenny posts on her blog looks amazing and I want to try them ALL! 🙂

Check out Jenny’s blog for more amazing recipes!

Oh, and take a look at her even More Amazing Art! If you have a little time read about Hurricane Sandy and how it devastated Jenny’s hometown. 😦 One of these days I am going to make my way to New Jersey for a visit!!!  But, until I do, I can look at my painting of the ferris wheel in New Jersey that Jenny painted! 🙂  


Jenny’s recipe makes 4 individual pizzas using 2 cups of cauliflower and is vegetarian! I plan to make our next ones with the toppings that Jenny used very soon! I ended up having 3 cups of cauliflower once I had mine chopped up so I added extra cheese and egg, but I do not think I needed the extra egg and it would have been ok with just 2 eggs. With the extra cauliflower, cheese, and egg, I was able to make 8 individual pizzas. We had lots of yumminess for lunch and dinner the next day! 🙂 I am going to make these again and freeze them for quick dinners and lunches. 

The next time you are thinking about having pizza and you are thinking about how it is not the best item for your diet, try cauliflower pizza!!!! And don’t forget to let me know how you liked them! 🙂 

Here is Jenny’s recipe:

Makes 4 individual pizzas

The Cauliflower Crust:

2 eggs

2 cups shredded low fat mozzarella cheese

1 tablespoon grated parmesan cheese

2 cups grated cauliflower

1 tablespoon minced garlic

1/4 cup fresh chopped basil

salt & pepper to taste

1 teaspoon onion powder

Basil Ricotta:

1 cup low fat ricotta 

2 tablespoons fresh chopped basil

salt and pepper to taste

1/2 teaspoon garlic powder

*Simple Tomato Sauce:

1 cup chopped tomatoes ( I use Pomi brand and LOVE it)

2 teaspoons olive oil

2 teaspoons minced garlic

dash of balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon Italian herbs

dash of salt & pepper

dash of sugar (optional)

Additional Toppings:

 half of a large zucchini thinly sliced

 half of an onion thinly sliced

fresh chopped basil

…..or whatever toppings you like! 

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

To make the crust:

Grate cauliflower into a big bowl ( I used my food processor) 

Combine cheese, eggs, spices, and now mix together (hands work best for this step)

Divide into 4 equal amounts and press evenly onto a lined cookie sheet ( I used silpats)  

Bake for 15 to 20 minutes depending on your oven, check after 10 to 12 minutes (mine took longer since I did 8 at one time) (I also flipped the crusts very carefully to crisp on both sides)

While the crust is baking make the ricotta cheese mixture and tomato sauce. 

IMG_3845 IMG_3846 IMG_3847 IMG_3848

To make the ricotta cheese:

Combine ricotta cheese with spices and mix well (super easy!) 

 IMG_3855 IMG_3856

To make the tomato sauce: 

In a small sauce pan add olive oil and garlic, cook for one minute, add crushed red pepper flakes, tomatoes, herbs, balsamic vinegar. Stir until combined. Now add salt, pepper and optional sugar. Remove from heat and let cool for a bit. ( I did not cook my sauce and it was still wonderful)


Now here is the super fun part! Top your little bundles of veggie yumminess! You can use any toppings that you like! 

We sautéed spinach, artichoke hearts, salami and pepperoni. Added sliced olives and a little extra cheese on top. Viola!  Super Yummy Supper! 🙂 

IMG_3850 IMG_3859 IMG_3860

Just think of the veggies you can get in your kids without them knowing!!!! 😉

Peace, Love, and Hugs!