On our trip across country and back,
we ate the "Continental" breakfast
provided by each hotel every morning.
This gets tired very quickly.
Their offerings range from sweet cereals (Pass.),
sweet Danishes (Pass.), sweet muffins (Pass.),
undercooked bacon (Nuke.),
bagels, white bread, dark bread,
greasy sausage patties,
and a substance that's supposed to be eggs
but I'm pretty sure it's missing some electrons somewhere
and really isn't eggs at all.
During these weeks on the road,
I've been eating vicariously through
others' food blogs.
One of the first items I made upon getting home
was Breakfast Balls.
I got the recipe from Carrie
at Our Life In Food.
Carrie prepared Armadillo Eggs
and while hers look a lot prettier than mine
(I know to give it more sausage next time.),
the taste is certainly there.
It's a jalapeno stuffed with seasoned cream cheese
and cheddar cheese wrapped in sausage.
Here's my recipe adapted from Carrie's:
3 ounces cream cheese, room temperature
1/4 cup grated cheddar cheese
1 garlic clove, minced
2 TB chopped onion
handful fresh cilantro
1 tsp ground cumin
1 tsp oregano
freshly ground salt and pepper
1 pound sausage
Mix cheeses, garlic, onion, cilantro, cumin, oregano
and salt and pepper together.
Cut each jalapeno in half lengthwise.
Scoop out ribs and seeds.
Cut each jalapeno half in half horizontally.
Stuff each jalapeno quarter with the cheese mixture.
Encase with sausage.
Bake at 375 degrees for 20 minutes or until sausage is cooked through.
I mixed my cream cheese, cheddar cheese,
cumin, oregano, cilantro, garlic, and onion.
Fill each jalapeno with cheese mixture.
Wrap in sausage.
I know I need to work on my execution.
Carrie's were so pretty.
But the taste is all there!
You've got the heat of the jalapeno,
the savory goodness of the sausage,
and the creamy gooey filling.
And every now and then,
I'd get the pop and crunch
of one of the fresh green coriander seeds from my cilantro.
Two of my Little Hawthornes loved this.
The third Little Hawthorne hasn't had the pleasure to try it yet.
I'll be making this again.
Need to work on my technique.