Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!

Corn Casserole Muffins (Air Fryer)

I love to experiment with side dish recipes. These air fryer corn casserole muffins are a healthier and individual alternative to my original corn casserole. These have no butter at all and are made with less of each ingredient. They are delicious and tender. I actually served with chili and it was a perfect side dish.

Give these a try!

Corn Casserole Muffins

Ingredients:
3/4 cup Jiff corn muffin mix
6 T light sour cream
1 egg
15 oz canned corn
3/4 cup + 2 T canned creamed corn

Directions: In a medium bowl mix all the above ingredients till fully incorporated. Evenly add the mixture to 10 silicone cupcake liners. Preheat the air fryer, (mine preheats 400° for 4 minutes.) Add the cupcake liners to the basket or rack and cook at 330° for 15-17 minutes. Using a toothpick or knife, check a muffin to see if it comes out clean. If so, remove from the oven and let rest a few minutes, if the knife isn’t clean place back in the air fryer a few minutes. Enjoy.

Note: I use an air fryer oven. All air fryers are different. This cook temp/time may need to be adjusted to your specific air fryer. Cook time and temp is always trial and error with air fryers. You should check the muffins prior to the 15 minute mark. Maybe at the 10 minute mark.

Creamy Sweet Potato Casserole

I love sweet potatoes. I try and make a recipe with sweet potatoes at leeast once a week, even if it’s just a simple baked one! They are healthy and good for you so good to have to your diet. This recipe isn’t so healthy and is a little more induldgent. This sweet potatoe casserole is nice and creamy smooth and toped with brown sugar, butter and pecans. YUM! This is a perfect holiday sidedish.

You can make this casserole with fresh or canned sweet potatoes. Whichever you’d like. Please take a look and drool a little!! 🙂

Creamy Sweet Potato Casserole

Ingredients:
4 cups cooked sweet potatoes
1/2 cup granulated sugar
2 large eggs, beaten
1/2 stick butter, melted

Topping:
1/2 stick butter, cubed
1/4-1/2 cup chopped pecans
3/4 cup brown sugar
1 cup mini marshmallows

Directions: Add cooked sweet potatoes to a large bowl. Add in eggs, butter and sugar to the bowl. Using a hand mixer, mix until completely smooth and lump free. (Note: you can use a spoon if you don’t have a hand mixer, it just may not be super smooth, and that’s ok.)

Next add the sweet potatoes to a oven safe baking dish. Top evenly with brown sugar and chopped pecans. Add the butter cubes over the top of the brown sugar. Bake in oven at 375° for 30-40 minutes or until bubbly and brown. Lastly remove from oven and add the mini marshmallows on top and bake for another 8-10 minutes until they are soft but not melted. Remove from oven and let sit for 5 minutes before serving.

Note: This can be made ahead of time and popped in the oven the day of. Just note you may need longer cook time since mixture will be refrigerator cold. You can also use canned sweet potatoes if you prefer, I’d just rinse them as they may add extra sweetness. Or instead you can just reduce the sugar in the potatoes.




Sweet Cinnamon Whiskey Apples

I had some apples starting to get close to their expiration and didn’t want to waste them. That’s where this recipe came from. Cooking these up in the kitchen literally made the whole entire house smell like apple cinnamon. Even a few days later I could still smell it. I’m going to share the recipe for the apples first, but there are SO many things you can do with these apples. You can add them to a pie crust, you can eat them over ice cream or simply eat them with a spoon. However you choose to enjoy these you can be sure you’ll want to make over and over again.

Sweet Cinnamon Whiskey Apples

Ingredients:
2 cup apples, peeled and diced
3/4 cup lite brown sugar
2 t cinnamon
1/2 stick butter
1 t xanthan gum (or 2 t white flour)
3 T cinnamon Whiskey, optional

Directions: Heat a medium sauté pan on medium high heat. Add in the butter and once almost melted add in the apples. Sauté about 5-6 minutes until start to become slightly tender. Add in the brown sugar and cinnamon and mix well. Next slowly pour in the cinnamon whiskey and mix together well. Let cook until a few minutes until it starts to bubble.

Add in the xanthan gum and cook about 3-4 minutes mixing often. The apple mixture will become thicker. The apples should look like they are in thicker sauce not in liquid. Once cooked use as so desired. Or let cool completely before storing in the refrigerator. Note: If you are storing these for later, make sure you heat the apples completely before use, that will thin out the sauce as it will thicken once cold.


Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

20200518_221626.jpg

 

 

 

Chimichurri Sauce

With the nicer weather upon us I’m sure we will all be doing more grilling.  At least I know I will be.  This sauce is perfect.  Chimichurri can be used when cooking or as a condiment for meats.  That’s typically the way I use a chimichurri!

The flavors in the chimichurri really bring out the flavors in the meat!  The good thing about this sauce is that it can be stored in the refrigerator for 2-3 weeks.  So cook up lots of grilled meats and serve with this yummy sauce!

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Note: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

20200425_222051.jpg20200425_222028.jpg20200425_222111.jpg