Hope your Lent was blessed. Tomorrow is Easter, and we are so excited. BAP and SSP informed me that Easter is not all about the bunny and all the candy....it is about Jesus rising from the dead (yay, parenting win!-self five). We are blessed that we have the opportunity of celebrating with both sides of the family. In the morning we will host my husband's family for breakfast at our house and in the afternoon/evening we will be with my folks. Here are the breakfast treats that I have made, froze and then will serve on Easter morning. I thought individual "cups" would be a fun twist on the traditional "big pan style."
Scrambled Egg Cups
inspired by: http://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html
30 (medium) eggs
2 cups sausage, browned with an finely chopped onion and crumbled
6oz cheese, finely shredded
Preheat oven to 350. Grease 24 standard size muffin tins, as well as 24 mini muffin tins. Place about 1 T meat mixture into each standard muffin well (and a 1 t in each mini), top meat with a pinch of cheese. Beating one egg at a time pour into standard muffin tin. Then beat the remain 6 eggs together and pour slowly into the mini wells. Bake large muffins for 25minutes and smaller for 15minutes. After they cool slightly. Pop muffins out onto a cooling rack. Cool completely. Freeze. Pop in the microwave or a just warm oven to reheat when serving.
Easy Peasy Coffee Cake
adapted from: http://lecremedelacrumb.com/2014/09/cake-mix-sour-cream-coffee-cake.html
1 pkg cake mix (I picked spice, recipe says yellow)
1 cup sour cream
1/4 cup applesauce (recipe says melted butter)
1 t vanilla
crumble topping (cut together with a pastry cutter)
1 1/4 cups flour (I like quick oats)
2/3 cup brown sugar
1/2 cup sugar
1/2 t salt
1 t cinnamon
1/2 cup butter, shredded
Preheat oven to 350. Line 24 muffin tins with cupcake liners. In a mixer combine cake mix, egg, sour cream, applesauce and vanilla. Put 3 T batter in each muffin well. Sprinkle with some streusel. Top with 2 T more batter. Sprinkle with more streusel. Bake according to the cupcake directions on the box (about 20 minutes). Cool and freeze too. Warm in a low temperature oven, when ready to serve.