Breakfast Egg Sausage Protein Muffins

Introducing you to our favorite hot breakfast!  

Most mornings are quick here! I like to make sure my men are well fed for their days. This is the most requested breakfast in our home. Seriously, they ask for the "Egg Bake" or the Egg Bake Muffins! :) Isn't that cute! I'm always happy to whip these up. They freeze well and they keep in the refrigerator - but never long. 

These are really simple to make and your family will love them. We have added spinach and cheddar cheese to mix it up. I'll share my recipe here so you can enjoy! 

Add a little Goat Cheese with Herbs. :) 

Breakfast Egg Sausage Protein Muffins

12 eggs 
1/2 cup half and half (or favorite milk)
Sea salt and black pepper 
Cayenne (if desired, add a few dashes)
1 pound breakfast sausage 
1 medium yellow onion 
1 1/2 multi-colors bell peppers chopped
1 1/2 shredded cheddar cheese (or favorite cheese)

Preheat oven to 375  
Line muffin tins with my favorite new silicone muffin cups

In grill pan on stove, sauté sausage, onion and peppers; set aside. In mixing bowl, whisk together the eggs, half and half and salt and peppers. 

Spoon the sausage mixture into the muffin cups evenly, usually covers the bottom of the muffin cups. Then, pour egg mixture into the muffin cups evenly, fill about 3/4 full; and then sprinkle cheese on top of each egg muffin. 

Bake for about 20-25 minutes. They will be puffed up, they settle down when cooled in pan. Then, they can easily be removed from the silicone cups and stored in the refrigerator in an airtight container. They can be frozen in a freezer bag and warmed up in the oven in the mornings. 

Hope you enjoy and please let me know if you have questions! Bon appetite!

Warmly, Carolina Mama

Best Vegetarian Lasagna Eggplant, Spinach, Keto, Paleo #glutenfree

Hey, Y'all! It's been a while since we have talked about one of our favorite things - Recipes! Even though I share more real time over on my Instagram, I wanted you all to have this best recipe in a convenient place for you to make it as often as we do or will!

When we were newlyweds, I was vegetarian and this was one of our favorite Italian recipes! A vegetarian magazine that I likely got from Vegetarian Times magazine or some other cookbook. Recently, I remembered how much we loved it and decided to recreate it.

As most food bloggers do, I had it re-created in my head before I could get home to write it up! I did what I encourage you to do - get in the kitchen and try. Don't overthink it or question yourself.

*Remember My "Mixing with Mali" 3 Favorite Rules for Good Cooking: 

1) Cook what you like! 
2) Use ingredients you like; and 
3) Don't be afraid to try and go with your own instincts! 

We call this the vegetarian lasagna, gluten free, pizza lasagna! :)

Best Vegetarian Lasagna! 

1 Eggplant, sliced in circles (not lengthwise)
5 -6 .oz Spinach
4-5 garlic cloves, minced
Olive oil
28 .oz Glen Muir Marinara Sauce (our favorite)
12 .oz Mozzarella Cheese chredded
16 .oz Ricotta cheese
1 egg
3/4 c. Parmesean Cheese grated
Sea Salt

*Preheat Oven 375 degrees. Use an oblong pyrex dish.

First prepare items as stated above, slice, mince, grate, etc. :) For all of my spices, mix to taste. Whatever you like add it. I add a lot of cayenne and pepper. Add what you normally would and enjoy.

In small bowl, mix ricotta cheese, egg, 1/2 c. parmesan (reserve 1/4 for the top) add parsley and mix evenly.  Add spice, salt peppers, and herbs to taste. Stir well and reserve. In cast iron pan, grill/sautee eggplant in olive oil and add sea salt and pepper. Set aside. Then, sautee spinach and garlic in olive oil. Reserve in pan.

Basically, layer in the pyrex. Start with the eggplant, marinara sauce,  ricotta mixture, marinara, spinach and garlic, marinara, top with mozzarella cheese and parmesan cheese. Bake for 20 minutes covered and 10 minutes uncovered. Or, until hot and bubbly where the cheese has melted.

We love this! We hope you enjoy. If you have any questions, please let me know. And please let me know if you try this and how you like it!

Warmly, Carolina Mama