Breakfast to go - Apple Muffins and Sausage Balls

Friends come to visit. Make breakfast ahead of time.
   This is one of my life mottos. In October my college friends came down for Homecoming. I prepped us some sausage balls and apple muffins to have for Saturday morning. Even if we have brunch plans I always like to have something in the kitchen that folks know they can grab if they're hungry when they wake up. And if there are no brunch plans all the more reason to have some easily accessible breakfast! On this particular morning we had a quick breakfast here at the house before making our way to campus for a noon football game.

One other thing I've been doing recently is putting recipes into Google drive so I can save them in a recipe folder. When I'm making a meal with multiple recipes or more than one thing I usually put them in the same document and that's what I did with these. I made the document available to you - so here's a handy dandy printable.

Martha Stewart's Sausage Cheddar Balls
   Makes approximately 45 balls
1 1/4 cups all-purpose flour
1/2 tsp coarse salt
1/4 tsp ground pepper
1/2 tsp cayenne pepper
1 1/2 tsp baking powder
2 cups grated cheddar (1/2 pound)
1 lb bulk breakfast sausage
1/2 large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted

   Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

Eating Well's Apple Cider Muffins
   Prep time 30 minutes | Total time 1 hour | Makes 1 dozen muffins
   For the streusel
2 tbsp packed light brown sugar
4 tsp whole-wheat flour
1/2 tsp ground cinnamon
1 tbsp butter, cut into small pieces
2 tbsp finely chopped walnuts, (optional)
   For the muffins
1 c whole-wheat flour
1 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg
1/3 c packed light brown sugar
1/2 c apple butter, such as Smucker's - substituted in 1 medium apple, shredded
1/3 c maple syrup
1/3 c apple cider
1/3 c low-fat plain yogurt
1/4 c canola oil

   Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
   To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
   To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
   Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
   Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.


  1. You are so smart!

  2. The sausage balls and muffins were so yummy! Thanks for posting this, we can't wait to make them!! :)