Like many areas of the country, last winter was a weather nightmare. It was cold. It was snowy. It was very cold. It was icy. Did I mention it was a bit cold?
Because of the nasty weather, schools around the area, state and region were closed a lot more than anyone could have predicted. Here in Ohio, the state allows for schools to be closed no more than 5 days a year for “calamity” reasons but this year that wasn’t enough. So what to do?
The first answer, and probably the most common solution, was to “make up” those days. Some school districts reduced or eliminated breaks and other days off in the calendar. Others scheduled the school year to end much later than they anticipated.
One solution that was developed was the idea of “calamity” bags. This is where packets of work are sent home with students which is intended to make up for missing days. Our school district ultimately decided to go this route for the three extra days we needed to make it up. They announced this route on Good Friday, which happened to be the first day of my 10th grade son’s spring break and was due three weeks later.
In the eternal argument of nature vs nurture, this was a case where nature showed itself. My eldest son, who I love dearly, would have had his picture in the dictionary under the termĀ procrastination but he put it off too late and they went to press without him. I am confident when he was in 10th grade he would have started it only a day or two before the due date. My youngest? He started right away. Nature….not nurture.
Southwestern Breakfast Bites
These Southwestern Breakfast Bites are a great breakfast or lunch treat.
I didn’t have any full-sized tomatoes so cut up some grape tomatoes.
Put together the egg mixture.
Cook the sausage and vegetables.
Fill the cups. I think I use my muffin tins more often for non-muffin items.
Cover with tomatoes and cheese.
Delectable!
Southwestern Breakfast Bites
prepĀ 10 mins ā cookĀ 20 mins ā makesĀ 6 ā difficultyĀ Easy ā sourceĀ Eating stella style
INGREDIENTS
- 4 oz chorizo sausage, casings removed and crumbled
- 2 tablespoons diced red onion
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced green bell pepper
- 5 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh cilantro
- 1/2 cup pepper shredded jack cheese
- 1/4 cup diced tomatoes
DIRECTIONS
1. Preheat oven to 350Ā°
2. Add the chorizo, onion and bell peppers to a sautƩ pan and cook over medium-high heat for 4-5 minutes until the sausage is fully cooked. The oil from the sausage should be enough, but add oil if needed. Remove from heat and cool.
3. Add the eggs, salt, pepper and cilantro to a large bowl and mix well with a wooden spoon, then stir in the cooked sausage mixture.
4. Spray muffin pan or line with cups and fill the cups evenly with the finished mixture and sprinkle each with the pepper jack cheese and diced tomatoes. Bake for 15-20 minutes, until the eggs are firm, and serve warm.
Rantings of an Amateur Chef 
looks good!
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Oh how I love the seasons turning into fall and winter! I’m a CA girl who gets far too much heat in the summer and moves up north for some good rain storms. These southwestern bites sound delicious!!!
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There’s only one words for these – Y.U.M.M.Y. !!!!
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Reblogged this on fitnessoversixty.
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