sausage and kale breakfast cups

A new school year not only calls for lots of easy dinner ideas, but also simple, on-the-go breakfasts!

These little guys totally fit the bill. You can make as many as you want in advance, keep them in the freezer, then pop them in the microwave as you need them. And with eggs, sausage, and kale, these are serious protein-packed goodness. Best of all - THREE ingredients, people. How great is that?!

Sausage and Kale Breakfast Cups (inspired by Mix and Match Mama)
makes 12

you'll need:
1/2 lb. sausage (any kind you like will work; I used pork breakfast sausage)
1 cup kale, chopped (I used curly kale, but use whatever you like!)
12 eggs

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners (or spray well with cooking spray).

In a skillet over medium-high heat, cook sausage until completely done. Remove to a bowl and mix in chopped kale. Fill each muffin tin about 2/3 full with mixture.

In a bowl with a spout, beat your eggs. Pour a bit of egg into each muffin tin, being careful not to overfill.

Bake 25 minutes. If freezing, allow to cool completely before transferring to a freezer bag to store. When you're ready to eat them, pop them in the microwave for about 30 seconds, and breakfast is served!

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late-night pasta

From the comments and emails I've been getting from y'all, it looks like we all need more quick and easy dinners for the always-busy fall months. So here we are!

This is not only quick and easy, it's also one of my absolute favorite dinners. The simplicity is what makes it so good. It's totally family-friendly, but also feels a little special (the egg addition really makes it). Chances are you have these ingredients lying around already, so you can whip it up in no time at all (hence the name). So what are you waiting for?

Late-Night Pasta (adapted from Martha Stewart)
serves 2

you'll need:
6 oz. spaghetti or tagliolini
olive oil
1 1/2 teaspoons coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup freshly grated Pecorino Romano (or sub Parmesan, if you prefer)
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped Italian parsley
Kosher salt

Bring a large pot of water to a boil. Salt well, add pasta and cook according to package directions.

Meanwhile, heat a  tablespoon of olive oil over medium heat. Add onion and 1/2 teaspoon black pepper. Cook for 2-3 minutes, until onion begins to soften.

While onion is cooking, heat 1 tablespoon butter in a small skillet over low heat. Crack eggs into skillet and cook until whites are just set, about 5 minutes.

Add garlic and red pepper flakes to skillet with and onion and stir to combine. Add 1/4 cup pasta water to the skillet. Drain pasta and add to skillet. Add 3 tablespoons butter and reduce heat to low. Add cheese and toss until well-combined.

Divide pasta between 2 bowls. Top with egg and parsley. Add some cracked black pepper, and devour!

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