Sunday Breakfast

Who doesn't love a slow Sunday morning?  When sleeping late is acceptable but, the smell of breakfast draws you out of bed and to the table.  Thanks to Aunt Michelle's Morning Glory Muffins and Meme's Sweet Potato Sausage Hash, I was happy to be the one in the kitchen creating the aromatically irresistible breakfast.  


I'm always sure that when I make a recipe shared by Meme or Aunt Michelle, it's going to be delicious.  Loaded with vitamins and fiber, these 2 recipes satisfied our hearty Sunday morning appetites and the leftovers have carried us through the week.  


Morning Glory Muffins


2 cups flour
1 1/4 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups grated carrots
1 apple, cored and shredded
2 tsp. vanilla
1/2 raisins
1/2 cup coconut
1/2 cup chopped nuts
3 eggs 
1 cup vegetable oil


In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.  Stir in the carrots, raisins, coconut and nuts.  In a separate bowl, combine eggs, oil, apple and vanilla.  Add to flour mixture.  stir only until combined.  Spoon into greased muffin tins.  Bake at 350 degrees for 15-18 minutes. 


Note: I've made this recipe a bunch of times. The muffins are so delicious when they are made exactly as the recipe directs but, are also versatile.  In a pinch, I've substituted applesauce for the apple, dates for the raisins and flax seed for the walnuts.  


Sweet Potato Sausage Hash 


2 large sweet potatoes, peeled and cut into 1/2 inch pieces
1/2 lb. bulk sausage
2 tbsp. vegetable oil
2 bell peppers (any color), chopped
1 onion, chopped
2 cloves garlic, thinly sliced
2 tsp. ground cumin


In a medium pot of boiling water, cook the sweet potatoes until almost tender.  Drain and set aside.  In a large non-stick skillet, cook the sausage over medium heat until brown and crumbly.  Transfer with a slotted spoon and drain.  Heat the oil in the skillet over medium heat.  Add the peppers, onion and garlic and cook until softened.  Add the sausage, cumin and sweet potatoes and cook 5 minutes more.  Season to taste with salt and pepper and serve with green salsa.