I’m not too tired to post my recipe. I pulled from the fridge & started chopping, cutting, sautéing, mixing, stirring & before you know it, with the help of my littles, we were done. I eyeball most of my cooking and taste as I go. It’s a must (and the reason I’m not -and never will be- a twig). I have accepted it.....well, NOT quite yet. 😬
At any rate ....I used:
6 cubed “take & bake” sourdough rolls for each recipe
12 eggs whipped with 1 cup of half & half (3/4 used for the savory recipe and the rest for the sweet)
1 white onion sliced & diced (season with a tsp of black pepper and 1 tsp of salt)
1 package of cheese brats (the Johnsonville ones that look like hot dogs)
3 cups of fresh spinach
1/3 cup olive oil
Sauté the onions, add the meat & at the very end toss the spinach in top to wilt. pour over cubes bread and mix.
Nonstick spray ray the muffin tins and fill with mix and ladle in the egg mixture.
Cover with foul foil and bake 350F/15 minutes & uncover for 5-10 minutes until the tops are golden. Add shredded cheese. Serve with hot sauce & sour cream & chives.
Happy End of 2018!
Thank Goodness It’s Over With...
Xo j
🥰