At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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These hearty muffins are protein packed to serve at breakfast or brunch!
Heat oven to 375°F. Spray 12-cup muffin pan with no-stick cooking spray. Set aside.
Melt 1 tablespoon butter in 12-inch skillet until sizzling. Add onion and bell pepper; cook over medium-high heat 3-4 minutes or until crisply tender. Add sausage, apple, garlic and crushed red pepper, if desired. Continue cooking, breaking up sausage into small pieces, until sausage is no longer pink.
Add chicken broth; cook until mixture comes to a boil. Stir in stuffing mix; remove from heat. Let stand 5 minutes. Stir in cheese, parsley and sage. Cool 10 minutes; stir in beaten egg.
Microwave remaining 3 tablespoons butter in bowl 20-30 seconds or until melted. Spoon sausage mixture into prepared muffin pan cups, mounding slightly. Brush tops of muffins with melted butter.
Dietary Fiber: 1g
Excellent for a crowd on Christmas Morning
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3832
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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