This past weekend my little sister came home for the first time since Christmas! She has had a very busy basketball season and is finally able to enjoy a Spring Break!!!
She’s got me singing, “Reunited and it feels so goooood” (chuckles)
Oh, how I’ve missed that girl! We hung out ALL WEEKEND!!!
We were pretty lazy… in my own defense – IT IS MARCH AND THERE IS STILL SNOW ON THE GROUND – I can be lazy just a little longer!
Yeah, it is freezing outside, but do you think we let a little snow get in the way of our Spring Break celebrations… think again people!
Swim suits and all we made it outside for some fun!
Sisters have a way of making you laugh harder than you ever thought possible!
Bunny Ears! Yes, it was just necessary for the photo-op!
Copper is the reason we decided to play in the snow in the first place. He is loving this weather!
Amongst all the horseplay, I was able to scrounge up a delicious and super-easy breakfast Sunday morning!
Check this out – Mini Breakfast Pies, my comfy couch, fireplace, and a lazy morning movie while Dan and I watch it snow away out the window! Oh so cozy!!!
I had originally planned for this to be a crock-pot meal but let’s be honest, sometimes the “easy” route isn’t always the most convenient! “Easy” takes extra planning!
Here is how it went down!
Mini Breakfast Pies
- 1/2 pkg. frozen hash browns
- 3/4 lb. ground pork sausage cooked through and drained
- 2 c. omelet veggies of your choice, sautéed (I used some left overs – red bell pepper, onion and artichokes)
- 1 c. shredded cheddar cheese (I used a blend I had on hand)
- 6 large, whole eggs, whisk with a splash of milk (if only using egg whites I would suggest using 9-10 egg whites)
- Non-stick spray
1) Spray each section of a muffin pan with the non-stick spray and wipe so every inch is greased for easy pie release.
2) Fill each muffin tin half-way with hash browns (about 1/4 cup)
3) Sprinkle each pie with sautéed veggies and cooked sausage.
4) Whisk eggs and pour even amount into each muffin tin. (Don’t worry if the pies already look full. The egg mixture will just fill in the cracks.)
5) Top with shredded cheese and bake at 375 degrees for about 20-25 minutes or until eggs are set and cheese is melted.
Serves 6 – (2 mini pies per serving)
NOTES FROM FUNNY-MAN: Dan suggests adding country gravy on top for the ultimate breakfast pie! I’m tellin’ you, he is a thinker!
And that is it! Such an easy and delicious breakfast!
Hope you are getting ready for Easter! Hard to believe it is already here!
Take care, eat well!