Happy Friday all! Sleeping in on the weekends is in a close tie with yummy delicious weekend breakfasts. Schedules slow down and I get to eat breakfast with other people! Like my husband! Who would tell you that if I woke up earlier on the weekdays I could have that experience every day of the week. Pfft waking up. For that reason I look forward to weekend breakfasts. We try to share the breakfast load which usually turns into him making eggs and me making tea. Totally equal. His eggs are great, mine….. well they just don’t seem as good as his!
Sometimes though I make something that is freezable so that we can plop it in the microwave and enjoy breakfast without having to cook it since we are sleepyheads. I bought this breakfast sausage yesterday at a local farm, which 4 years in still amazes me. Seriously it is 10 minutes away, that is amazing! Somehow through the years we stopped eating seasonally out of necessity and began eating seasonally because it freaking rocks. We generally eat local produce but this is only the second time (!) I’ve bought local meat (and wine!!!!). If I could only explain to my 25 year old self that this would be my future food. And perhaps nudge her to start eating it sooner 😉
- 6 eggs
- 2 sausage links
- 1 tsp lemon thyme, cooked and crumbled or sliced
- dash of salt and pepper
- cheese (optional)
- Preheat oven to 350F and prepare a muffin tin.
- Whisk eggs in a large bowl.
- Add the sausage crumbles, thyme, salt, pepper, and cheese if using.
- Pour egg mixture into muffin tin filling each about ¾ full.
- Bake for 25 minutes.