Cd'A Living

This time of year is a great time to start baking again. The holidays have come to a close, and the desire for fresh, homemade goods begins to peak our interest.

I still find myself waking up to frost-covered windows and shoveling cars out of the driveway each morning, but there has begun to be a slight shift in the air. Families are planning their spring and summer vacations, and as the snow melts, revealing the damages 2011 has left behind, plans are coming together for home improvement projects.

Every cold, but sunny day brings the exciting expectation of summer and the outdoor adventures it will hold for us this year.

This is also a busy time for families. School is in full swing, and the time and energy needed to prepare a healthy, home-cooked meal is zapped by looming deadlines, homework, school projects and spring cleaning projects.

While the sun slowly thaws away the last of winter's chill, it's still nice to come home to a cozy home, and comfort food to keep the brisk cold outside.

Although the task appears daunting, all that is needed is a little creativity and some basic ingredients found in almost any kitchen, to concoct a delicious breakfast item that will have your family raving.

Most importantly, you can make this dish over the weekend and freeze the extras to use throughout the rest of the week.

It's fast, easy, cheap and saves you valuable weekday morning time, by having individually portioned breakfast cups that can quickly be warmed in the microwave or oven and eaten on the go.

Sausage breakfast

Directions:

Preheat oven to 350 degrees and spray a 12-cup muffin pan with non-stick cooking spray.

Crust:

12 slices of sandwich bread

Filling:

6 eggs

1/4 c. milk

1/2 lb. breakfast sausage

1/4 c. chopped green onion

1 tsp. pepper

1 c. shredded cheddar cheese

• Press one piece of bread into each muffin cup.

• Bake crusts for 10 minutes (this can be done a day ahead of time).

• Remove from oven, but leave in pan and set aside.

• Beat eggs, milk, and pepper and divide evenly among muffin cups.

• Sprinkle green onion, sausage and cheese on top of each cup.

• Bake for approximately 15 minutes.

• Let cool for 2 minutes before removing from pan.

• Enjoy!

Helpful Hints:

• Top with sausage and salsa for added flavor.

• Out of sausage? Substitute bacon or ham!

• Veggie options: Squash, asparagus, mushrooms, red peppers.

This recipe is a variation of one found in Cooking Light Magazine. Do you have questions about today's recipe? Check out Shawnna Fields' blog at sfields.hubpages.com for more recipes and photos of today's dish.