Sausage and Egg Stuffing Breakfast Cups

Use those extra stuffing boxes from Thanksgiving to make these quick and tasty hot breakfast cups!  If you're looking for meatless, go ahead and omit the sausage (or carnivores can easily switch it out for bacon or ham).
These work great baked in muffin cups and are perfect to grab and go, but if you'd like a little bigger portion size try a large ramekin, as pictured.  You may need to increase the cooking time based on the depth of your ramekins, so keep that in mind.

Sausage and Egg Stuffing Breakfast Cups

Recipe from The Baker Upstairs

6 eggs

2 c. milk

1/2 tsp. salt

1 c. grated cheese of choice

8 oz. sausage, cooked and crumbled (or meat of choice, or omit completely)

1/2 bell pepper, diced

1 6oz. box dry stuffing mix (Stove Top)

In a medium bowl, whisk together eggs, milk and salt until well blended.

Stir in the cheese, sausage, pepper and stuffing mix until incorporated.

Scoop into greased muffin tins (18) or ramekins, filling nearly full.

Bake at 350 degrees for 20-25 minutes, or until the middle is set and doesn't jiggle when you shake it.

Chewy Chocolate Chip Cookies

There is nothing worse than a hard cookie.  Soft is a must at our house, and these ones fit the bill.
Just remember the other key element; do not over bake!
Also, these can be made by hand, without a mixer or beaters, another added bonus.

Chewy Chocolate Chip Cookies

Recipe from Sally's Baking Addiction

2 1/4 c. flour

1 tsp. baking soda

1 1/2 tsp. cornstarch

1/2 tsp. salt

3/4 c. butter, melted

3/4 c. brown sugar, loosely packed

1/2 c. granulated sugar

1 large egg + 1 egg yolk (or 1 1/2 powdered eggs)

2 tsp. vanilla extract

1 c. chocolate chips or chunks

Combine flour, baking soda, cornstarch and salt in a large bowl.

In a separate bowl, whisk together the melted butter and sugars, until no lumps remain.

Whisk the egg and egg yolk into butter mixture, and then add the vanilla.

Pour the wet ingredients into the dry and mix together with a large spoon or rubber spatula.

The dough should be very soft, but thick.

Fold in the chocolate chips.

Cover dough and chill for 2 hours, or up to 3 days (this is mandatory).

Once chilled, remove from fridge and allow to soften for 10 minutes.

Using 3 Tbsp. of dough per cookie, roll into balls, making them as tall as possible, rather than wide or round.

Place on greased cookie sheets.

Bake at 325 degrees for 11-12 minutes.

They should look soft and under-baked, but will continue to cook while on the sheet.

Leave cookies on sheet for 10 minutes before moving to a wire rack to cool completely.