hosted by Laverne Diede & Rhonda Fitterer
Muffin Eggs
- 1 dozen eggs
- 1 cup chopped onion
- 1 cup crumbled bacon pieces
- 1/2 – 1 cup ham
- 1/2 – 1 cup breakfast sausage, cooked
- 1 cup shredded cheese
- Pepper & Salt to taste
- 1 package English muffins or bread for egg sandwich or toast
Preheat oven to 350 degrees. Generously grease muffin pan. Break one egg into each muffin cup; break yolk. Add parts of remaining ingredients on top of eggs, you can really specialize the eggs to fit your family’s tastes. Bake for 15 minutes. Place cooked egg in a toasted English muffin, in between two pieces of toast or bread and enjoy.
Scones
- 2 1/4 cups flour
- 1/3 cup sugar
- 1 Tbsp. baking powder
- 11 Tbsp. (1 stick plus 3 Tbsp.) cold butter, cut up into pieces
- 1 cup cold heavy cream
Icing
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 Tbsp. water
Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder in a large bowl until well combined; add butter. Either with a blender or your hands, blend butter into dry ingredients until mixture is the consistency of coarse meal. Add cream; stir just until blended. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1 inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange one inch apart on a baking sheet. Bake until lightly browned, 15 – 20 minutes; allow to cool before icing.
Icing: Mix powdered sugar and vanilla in a small bowl; add water a little at a time, to achieve a drizzling consistency. Dip end of whisk into icing, then wave over warm scones.
