Eggs ‘Mockmuffin’
Serves:1-2 ‘muffins’ per serving
CarbsPerServing:unsure
Prep Time:20 minutes
Effort:Easy

Ingredients:
10-12 eggs scrambled
1 lb. sausage, cooked and crumbledShredded Cheese
Sliced mushrooms
Green Onions, chopped

How to Prepare:
(I found this long ago, without an author). Preheat oven to 350
degrees. Spray a large 6-muffin pan with Pam. Mix cooked sausage
with mushrooms and fill each muffin tin 2/3 full. Pour scrambled
eggs to within quarter inch of rims of muffin tins. Top with
shredded cheese and green onions. Bake in oven for 20-30 minutes.
They are done when a toothpick comes out clean. Cool a few minutes,
then pop out of muffin tin. Freezes well if they last that long.
Reheat via microwave for 20-30 seconds.
Jello-Cream Mold
Serves:6-8
Effort:Easy
Ingredients:
2 packages sugar-free jello
1 8 oz. cream cheese
1 cup heavy cream
2 cups boiling water

How to Prepare:
Dissolve jello in 2 cups boiling water. Pour into blender with cream
cheese & cream. Blend well. Pour into mold. Refrigerate overnight.
Unmold and serve.
Eggs in Basket
Serves:3,6
CarbsPerServing:4.5
Prep Time:10 minutes
Effort:Easy
Ingredients:
6 Eggs
6 Slices Virginia Ham
Butter as needed6 mushrooms chopped
3 scallions chopped
3 tlbs sour cream

How to Prepare:
Saute mushroom and scallions in butter til tenderAdd sourcreams and
cook over medium heat til thickened. Coat muffin tin with butter and
line withVirginia ham, place 1 tbls spoon of mushroom mixture over
ham and break egg over mixture.Bake in 350 degree oven for approx 10
minutes

Tags: dutch oven cooking, slow cooker recipes, crock pot recipes, free recipes, southern cooking