These simple muffins will be perfect for a New Year’s brunch, or a simple gathering of friends. Some of the staff, at work are freezing them baked and pulling them out for a quick breakfast. Once again, time to get creative with these treats.
Our doors are swinging this week with lots of friends passing through the threshold. It couldn’t make us any happier, either! We love cooking for large groups, visiting and playing board games. Telling funny stories and making memories to last a lifetime is what it’s all about!
We’ve exchanged a two-some New Year’s Eve for a dinner event with friends. It just keeps getting better and better. Now, if I only had a bigger house. Nothing like being close!
The 2020 resolutions are close to the heart and I’m making an honest effort at seeing them come into fruition.
We just returned from our annual Uhrig Christmas, in McPherson, Kansas. We had a total of 49 cousins, 2nd cousins, and aunts and uncles present. It’s always good to catch up with our family. After 20 years of marriage I think of this great state as our 2nd home. Phillip has been home for the holidays and we’re sure going to miss him when he returns to college, for the winter session. He made the Dean’s list, which made all of us rejoice.
This winter I’m going to be busy cleaning our basement from top to bottom. Closets and the garage are also on the ‘big’ list. I am so ready to organize and throw things out in the next few weeks. I should have a date reserved for a Platte City cooking event when I come back with the column, next week. Remember I’ll be in McPherson at the Cook’s Nook in late January. The evening of January 30th I’ll be doing a pressure cooker, cheesecake class. On Saturday, February 1st there will be an early morning class at 10am and another around 1pm. Call the Cook’s Nook to make a reservation. The Saturday class is going to feature a few of my favorite classes from 2019: Chicken Quinoa Casserole, a new soup, dessert and salad.
I’m praying for snow in the Ozarks, I sure hope we get to enjoy a few inches this winter. Have a great week, start out positive and it can only get better.
Simply yours, The Covered Dish www.thecovereddish.com
1/3 pound cooked sausage, chopped fine
1 can (8 crescents) crescent rolls
6 large eggs
1 cup sharp cheddar cheese
1/3 cup small curd cottage cheese
3-4 green onion, finely chopped
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Paprika, of choice, for top, if desired
Preheat the oven to 350 degrees and generously oil 12 muffin tins.
Pre-cook the sausage & drain, if necessary.
Cut crescent rolls in half and press into the bottom of each muffin cup.
They don’t need to look perfect. There will be a couple of crescents left over to use in additional muffins or another dish.
In a mixing bowl whisk the 6 large eggs until well blended. Stir in the sausage, cheddar cheese, cottage cheese, onion and spices. Mix until combined. Using a 3 tablespoon scoop fill each muffin tin. Place in pre-heated oven and bake for approximately 20 minutes for twelve. Doneness can be checked with a knife inserted into center. Knife should come out clean when done. Or, when you touch the top of the muffin it should ‘spring’ back, in the center, no indentations. Allow to set 4-5 minutes before removing from pan.
The muffins can be enjoyed as presented or with the addition of a sauce.