“Grab & Go” Sausage and Cheese Buttermilk Muffins

I am the world’s worst about eating the most important meal of the day.  Sometimes I will scramble some eggs on the weekend, but I almost NEVER think about breakfast during the week.  My biggest problem is time.  I always seem to be short of it.  Because I am just not a morning person.

Not. At. All.

That blaring alarm in the morning scares the crap out of me.  Then I cut it off and back to sleep I go.  This routine happens for at least 30 minutes every. single. morning.  So there goes the 30 minutes I could have had for breakfast.  And if I tried to get up earlier…well…you don’t want to know.

I decided this weekend that I really need to change that horrible habit.  And to ease into my new routine, I knew I needed something I could make ahead to “grab & go”, JUST IN CASE, I caved and hit that snooze button.  So I came up with these “Grab & Go” Sausage and Cheese Buttermilk Muffins!

Ingredients for Grab & Go Sausage & Cheese Muffins

Ingredients for Grab & Go Sausage and Cheese Buttermilk Muffins

Preheat your oven to 400 degrees. Brown your sausage (If you’ve read my other posts, then you know I use Wright’s Sausage) and drain very well. Next, you will want to mix your dry ingredients together (White Lily flour, salt, sugar & nutmeg). In a separate bowl, whisk together your beaten egg, buttermilk & melted butter.

Now…pour your wet ingredients into the dry and mix well. This will not be a smooth batter! So just make sure all of the ingredients are incorporated together and not over mixed. Finally fold in your sausage & cheese. You will want to grease your muffin tins with some cooking spray. I always use Pam Butter Flavored Spray. Then just spoon in the batter to the top of each tin.

Sausage & Cheese Muffin Batter

Sausage & Cheese Buttermilk Muffin Batter

Bake these for 15-18 minutes depending on your oven. You want the bottoms brown and the tops golden.  Let cool and then spoon each muffin out of the tin to serve.  I can just taste these now!!

 

Sausage & Cheese Buttermilk Muffins

Sausage & Cheese Buttermilk Muffins

Luckily…it’s the weekend. And this Sunday morning I’m not in a rush. So I’ll start my new routine off slowly. A cup of coffee, a magazine & my Sausage & Cheese Buttermilk Muffin(s).

Sausage & Cheese Buttermilk Muffin

Easy Sunday Morning to Enjoy These Sausage & Cheese Buttermilk Muffins

Thankfully, I’ll have the rest of the week to rush around and quickly enjoy these as a “grab & go”!

Hope you enjoy!!

Sausage & Cheese Buttermilk Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: Simple Southern Living

2 1/2 c. Self Rising Flour
1/3 c. Sugar
1 tsp Salt
1 tsp Nutmeg
1 ¼ c. Buttermilk
1 Egg Beaten
¼ c. Unsalted Melted Butter
1 lb Browned Sausage (I used Wright’s Spicy)
1 ½ c. Grated Sharp Cheddar Cheese

1. Preheat oven to 400 degrees.
2. Brown the sausage & drain well.
3. Mix flour, nutmeg, sugar & salt.
4. In a separate bowl you want to mix beaten egg, buttermilk & melted butter together.
5. Pour the wet ingredients into the dry ingredients, mixing until incorporated.
6. Fold in cheese & browned sausage.
7. Spray muffin tins with cooking spray and then spoon in mixture to about the top of each hole in the tins.
8. Bake for 15-18 minutes or until golden brown on the bottom.

Let cool and then spoon out each muffin from the tin. Brush tops with melted butter or spray butter then serve.

Pasta Night! Beef & Sausage Pasta with Spinach & Fresh Herbs

Pasta! My absolute favorite Carb!  I mean…who doesn’t like Pasta?!?!  That would just be Un-American!  Or Un-Italian!  Or…Un-Everything Normal in this Entire Universe!!!!  Pasta is one of those foods that is so easy to keep handy in the pantry.  So many different shapes, sizes and uses!  Homemade or dried, it’s so versatile and quick to use for a well planned meal or for any last-minute meals like this one!!

I have been away from Simple Southern Living for a couple of weeks because I catered my first wedding (more to come on that very, very soon…EEEK)!  So the last thing I’ve really wanted to do since was a lot of cooking!  But this week, I had a real craving for some good, hearty pasta!  So here is what I had in the pantry.  Everything but the sausage & fresh herbs.

**Disclaimer…the wine is not for use in the recipe!  That was all for me to enjoy.  All by itself. All of it.

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Beef & Sausage Pasta Bake Ingredients–And Wine.

This is only a 2 pot meal, so very easy clean up!  Get your pasta water started while you are chopping the onion, garlic & herbs and preheat your oven to 350 degrees.  Next you will want to heat a pan large enough for all of the ingredients.  I used a 12″ Stainless Chicken Fryer. (If you don’t have a big enough pan…you’ll have 3 pots because you’ll need a casserole dish later.)

Brown the Wright’s mild sausage & lean ground beef with the onion & garlic you just chopped.  I didn’t use any oil.  The sausage had enough oil to brown ground beef without adding any extra.  Which meant I also didn’t have to drain my pan! Also add in the red pepper flakes, salt & pepper.  Once this is browned, your pasta water should be ready to boil the noodles.  Make sure you always salt pasta water!  To quote the great Mario Batali, now a host on the wonderful show ‘The Chew’…”Salt the Water Like the Sea”!  Boil the noodles until they are cooked al dente.  Usually about 1-2 minutes less than the package instructions for my preference.  Then drain.

Noodles Boiling, Meat & Tomatoes Simmering.

Noodles Boiling, Meat & Tomatoes Simmering

Finish the sauce while the noodles are boiling. Add in your whole tomatoes, tomato paste, oregano, basil & more salt & pepper if needed.  Let the mixture simmer & reduce down slightly.  For any Italian dishes that call for tomatoes, I always use whole San Marzano Tomatoes.  They are easy to break up in the pan while you stir and I think they just have more flavor.  I usually use Cento San Marzano Whole Peeled Tomatoes.

Next add in heavy cream, spinach & parmesan cheese to sauce. You just want the spinach to be slightly cooked down.  Then stir noodles into the mixture.  Top with more parmesan & mozzarella cheese then bake in the oven for a few minutes until cheese is slightly melted & brown!

Perfetto!

Perfetto!

Perfetto!

You can top this with a little more basil, olive oil and certainly some fresh grated parmigiano-reggiano cheese!  Serve it with a salad, some toasted bread or just by itself! So easy and quick but everyone will think you were cooking away for hours!  Let them think it!!  This is a dish they will be sayingComplimenti Alla Cuoca”…or Compliments to the Cook!

Buon Appetito!!!

Buon Appetito!!!

Let me know what you think! Alla Salute!

Beef & Sausage Pasta with Spinach and Fresh Herbs

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: Simple Southern Living

1 lb of Lean Ground Beef
1 lb of Mild Sausage
3/4 pkg No Egg Pasta Ribbons
1 28 oz Can San Marzano Whole Tomatoes
3 oz Tomato Paste
3/4 Bag of Spinach
3/4 c. Parmesan Cheese & More for Topping
8 oz Fresh Mozzarella
1 c. of Heavy Cream
2 tsp Red Pepper Flakes
1 Medium Onion, Diced
2 Garlic Cloves, Chopped 
1 1/2 tbsp Chopped Fresh Oregano
5 Basil Leaves Chopped
Salt & Pepper to Taste

1. Preheat oven to 350 degrees & boil water for the pasta.
2. Chop onion, garlic & fresh herbs.  
3. Next brown the sausage, lean ground beef, red pepper flakes, onions & garlic in a heavy deep skillet.
4. Once this is browned, go ahead and salt the boiling pasta water very well then stir in the noodles. Cook 1-2 minutes less than the package directions then drain.
5. Finish the sauce while the noodles are boiling.  Make sure there isn’t any excess oil in the pan.  Drain if needed.
6. Add in the tomatoes, tomato paste, oregano, salt & pepper.  Stir until the tomatoes are broken up and mixed well.  
7. Let sauce reduce a little.
8. Add in fresh basil, heavy cream, parmesan cheese & spinach.  Let spinach cook down slightly.
9. Finally stir in noodles and toss to coat.  
10. Add any salt & pepper to taste if needed.  Top with parmesan and slices of mozzarella.
11.Bake just until cheese is melted and slightly brown.  
12. Drizzle with olive oil, fresh parm or more basil if you like.