#282 – Southwest Egg Bake and Rhubarb Blueberry Muffins

hosted by Laverne Diede & Rhonda Fitterer

Southwest Egg Bake

  • 8 slices bacon
  • 12 oz. sausage
  • 8 eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup diced green chilies
  • 1/4 cup green onion
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup shredded cheddar cheese

Preheat oven to 325 degrees. In a large skillet crumble sausage and cook until done. Drain grease and set aside. Cook bacon; remove from heat, drain, crumble and set aside. In a large mixing bowl, add eggs, milk, sour cream, and seasoning; whisk until blended. Add cheddar cheese, diced green chilies and onion until well combined. Add sausage and bacon to the mix. Pour into a greased 9 x 13-inch baking dish. Bake uncovered for 60 minutes, or until well done.

Rhubarb Blueberry Muffins

  • 1/4 cup butter, softened
  • 2 tsp. baking powder
  • 3/4 cup sugar*
  • 1 tsp. salt
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup sour cream
  • 1 cup fresh or frozen blueberries
  • 2 cups fresh or frozen rhubarb
  • 1/2 tsp. almond flavoring

Preheat oven to 400 degrees. In a large mixing bowl, cream butter, sugar, egg and sour cream; mix well. Add almond flavoring, flour, baking powder, salt, and milk to batter, mix until well combined. Fold in rhubarb and blueberries. Fill 12 paper muffin cups 2/3 – 3/4 full. Bake for 20 minutes, or until toothpick comes out clean.

*Can substitute 1/2 cup brown sugar and 1/3 cup white sugar for 3/4 cup white sugar.


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