Welcome

Hi Mom!

You are rocking it! Has anyone told you that today? You are , you are doing great at this mom thing and I am excited to share one of the hardest things for me " meal planning" with a little one in tow. As a working mom and having a baby who is now 8 months ( where did the time go ) it is time for me to get back in shape and back to a healthy lifestyle . If you know me you know that I love to workout and eat healthy but sadly this took a halt when I had my son by caesarean  birth  . I have struggled to get back but it is time . Time to get healthy for not only myself but for my son, for my hubby and because I am a child of the King .  So here is my crazy blog to being a mom , eating healthy and enjoying life.

Hugs
Laura

Egg Cups

Easy Southern Sausage/Egg Cups:

This is my go to for easy breakfast or for a yummy low carb snack. I make  these using a standard size muffin tin and make 12 in each batch. These freeze great or can last about 4 days in the fridge. I use smithfield sausage as it does not have nitrate in it and is the more healthier option. I also use Trader Joes hormone free eggs and half and half

- 1 pack of Smith-field sausage
- 12 eggs
- half a cup of organic half/half
- salt/ pepper to taste


Cut open package and cook sausage on non-stick pan . Chopped up as you cook into smaller pieces. Cook thoroughly  . Crack eggs in large mixing bowl and add half and half to eggs. Whisk well.
Grease a muffin pan with canola oil spray . Spray well. Add a spoonful of sausage to the bottom of each muffin spot. Pour egg mix into each muffin spot filling to about  3/4 full . Bake 325 for 30-40min . Let cool . Enjoy  . These can be stored in the freezer in foil  or store in plastic baggy in the fridge for 4 days . Heat for 30 seconds in microwave.