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The Sailaway Gourmet

Time flies. I hope everyone has had a nice winter. Personally, I’m beginning to wonder if I need to be a ‘snowbird’. Really dislike being cold, especially in my own home! I have electric heat and it’s hard to keep warm without turning it up so high that the bill is insane. But I digress…we’re here to eat.
I don’t eat eggs often but like those little breakfast egg muffins that are packed with protein (which I seriously need more of) and whatever goodies you like to add. Making 12 at a time saves time if you’re someone who is racing to get out the door in the morning and eat too of that much non-healthy food picked up on the way to work.
The basics are easy. Eggs, some milk of your choice, seasoning and fillings. I love chopped spinach, diced cherry tomatoes with sharp cheddar cheese. You also need a 12-cup muffin tin and some baking papers – the ones used for cupcakes (I prefer the plain paper cups as on a rare occasion those pretty little papers can bleed color dye into your food).
Combine all your ingredients, pour into the muffin cups and bake. That easy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold (ugh) or reheat in the toaster oven for a few minutes before serving.
These are great for grabbing as you head out the door to get that boat ready for launching!! Enjoy.

Easy Mini Omelets
12 strips of bacon
8 large eggs
1/4 cup of milk
Salt and pepper to taste
Additional seasonings if desired – dill, basil, whatever you like in your eggs.
3 Tbs. of shredded cheese (your choice)
Optional to add any other ingredients – like chopped veggies!

Preheat the oven to 350ºF. Line the bacon strips along the sides of each cup in a 12 muffin pan.
Whip the eggs with the milk, salt, pepper and seasonings if using. Add the cheese and any extras. Pour into your muffin cups and bake for 30-35 minutes until set – test with a toothpick. Store any leftovers as explained above.

Ham and Cheddar Muffins
1-1/2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups buttermilk
2 large eggs
7 Tbs. unsalted butter, melted and cooled, divided
1 cup shredded sharp cheddar cheese
8 oz. thick-cut deli ham (1/2-inch), diced, divided
3 Tbs. finely chopped chives, divided
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.
Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in another bowl until combined. Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.
Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter. Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes until set. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely if storing.

Vegetarian Breakfast Muffins
1 red bell peppers, finely diced
1 cup broccoli, finely chopped
1 medium carrot, peeled and shredded
1/2 medium yellow onion, chopped
1Tb. of oil (vegetable or olive) OR butter
8 large eggs
1/4 cup milk
3/4 cup shredded Cheddar cheese + a little for topping if desired.
1 tsp. salt & 1/2 tsp. ground black pepper

Preheat oven to 375 F. Spray a 12-cup muffin tin with cooking spray and line with paper baking cups.
Heat the oil or butter in a medium skillet, then sauté peppers, broccoli, shredded carrots and onion until tender.

Whisk the eggs and milk in a large bowl (don’t overbeat). Add the salt and pepper and whisk again to combine. Add the sautéed vegetables and cheese to the eggs and toss to combine. Fill each muffin cup with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can top with an extra tablespoon shredded cheese if desired. Bake for about 20 minutes, or until muffins are set and lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.