Upcoming Special Events

Special Events:

Join our Newsletter to receive information about Special Promotions, Products, Unadvertised Specials etc.

** Please note ThriveSisters is no longer used. Everything will be under MyThriveChef You can shop at ThriveStore.com and reach me via email at MyThriveChef@gmail.com

Monday, June 27, 2011

Sausage, Egg & Cheese Brunch Cup


I LOVE making these.  I have mini cheesecake pans so I can make cute little individual serving and just pop them right out pushing the bottom up. Love my kitchen toys! You can make these in muffin tins or in a pie dish, will work just as well.
 

First I make Fresh Ricotta using Thrive Instant Milk. It doesn't take very long to make. Since I've only ever made ricotta with whole milk I was surprised how well this turned out and was pleasantly surprise how nice a non-fat ricotta could be.

This is my test batch, where I only made a quart.  After you add the acid it will make curds and separate.



Next batch I made a gallon as the first batch was eaten too quickly!
Thrive Sausage, Egg & Cheese Brunch Cups
Developed by ThriveSisters
12           Thrive Eggs, reconstituted
1/2 C      Thrive FD Cheddar Cheese
2 T          Thrive FD Onion
2 T          Thrive FD Celery
2T           Thrive FD Spinach or Broccoli
¼ C         Thrive FD Corn (optional)
¾ C         Thrive Sausage Crumbles
¾ C         Thrive Fresh Ricotta Cheese (optional) *see recipe below

Bake 350 for 15 min. I baked mine in mini cheesecake pan, twelve per pan. *see above pic

In a medium sized bowl reconstitute the eggs.  Blend in the cheddar cheese and vegetable, let sit 5 minutes to allow them to soften.  Meanwhile, cooking spray your baking containers.  Place 1 tablespoon sausage crumbles in the bottom of each cup.  Add 1 tablespoon of ricotta, if you are using it, in the center of the sausage crumbles.  Pour egg & veggie mixture in each cup, approximately 2 tablespoons each. Bake!



Thrive Fresh Ricotta Cheese
Developed by ThriveSisters
½ Gal     Thrive Instant Milk, reconstituted
3 T          Vinegar, white or fresh lemon juice
1 t            Salt
Bring the milk to approx. 180-185 degree. 

This can be done in a pan on the stove or in a Pyrex container with a little extra room.  Remove from heat and the vinegar & salt, stir slowly for a minute. Leave it sit, away from any cool drafts, for about 30 minutes.  I placed mine in my over just to keep the dish away from the air conditioning.


Lift with a slotted spoon into a strainer.  If you don't have a nice mesh strainer then line yours with cheese cloth or paper towel.  Allow to drain for about 3 minutes.  Your cheese is ready to use!  


We use Ricotta in sweet and savory dishes, excellent low-fat high protein snack!


Tell me what you think!


The more we can save money, feed our families nutritious food, prepare ourselves and our friends and neighbors the better off we ALL are.

2 comments:

  1. thanks for the ricotta recipe, I am going to have to try it!

    ReplyDelete
  2. Thanks for a great recipe. I have tried making something similar in the past and my eggs always turned out chewy. I'll have to try it with the ricotta cheese maybe that will help.

    ReplyDelete

We would love to hear what you have to say

LinkWithin

Related Posts Plugin for WordPress, Blogger...