Susan S. Yeske: Dining In - Recipe of the Week

Spring out of bed for quick breakfast

Microwave Veggie Nut Coffee Cup Scramble is a quick, easy recipe to use during the transition to Daylight Saving Time or any time you need a quick breakfast.

On Sunday we turn the clocks forward an hour and return to Daylight Saving Time, when we will spring out of bed an hour earlier each morning.

We are happy about the change when daylight lasts longer each day, but not so excited when we have to get up earlier. As we groggily adjust to the change in our schedules, the first week or so can be the toughest.

Some things get lost in the transition, and one of those can be breakfast. To avoid the time crunch, it’s good to prepare for quick and easy meals.

Of course breakfast is already one of the fastest meals, and if you settle for a protein bar you can have it on the go. But it’s nice to have a plan of action such as baking protein muffins you can pull out to go with a morning cup of coffee or tea.

Here is a recipe from that is designed for time-starved mornings, followed by one from for an egg recipe you can cook in a coffee cup and take with you if you like. Both are worth keeping even after we adjust to the time change.

On-the-Go Breakfast Muffins
1 pound ground mild Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup 2 percent milk
½ cup canola oil
1 cup shredded cheddar cheese, divided

1. Preheat oven to 400°F. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.

2. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.

3. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.

4. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45 to 60 seconds or until heated through. Yield: 1 ½ dozen.

Microwave Veggie Nut Coffee Cup Scramble
1 egg
1 tablespoon water
¼ cup chopped broccoli
¼ cup chopped mushrooms
salt and pepper, as desired
1 tablespoon shredded mozzarella or fontina cheese
1 tablespoon chopped toasted walnuts

Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add egg, water, broccoli and mushrooms; beat until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer.

Season with salt and pepper, if desired. Top with cheese and walnuts. Serve immediately.


Copyright ©2018 Bucks County Herald, Inc. All rights reserved.