A Brunch Soyree with Egg and Toast Muffins! {Giveaway}

Wednesday, June 27, 2012

Too bad I didn't add "Practice being a Good Hostess" to my New Year resolutions because I would be wracking up some serious goal points this year.   I recently had the pleasure of hosting a " Brunch Soyree" with some goodies provided by Solae.  I thoroughly enjoyed my Chocolate Tasting sans children, but the kids were invited to this brunch gathering and they had so much fun!

{Make sure you scroll to the bottom to enter the fun giveaway from Solae!}


Because kids need a lot of protein to start their day, and soy protein can keep kids feeling fuller longer, I put 8th Continent Soymilk ( made from U.S. grown non-GMO soy beans) at the top of the menu!  We also had a couple of guests with milk allergies, so the soy milk was the perfect addition.  All of the kids enjoyed the milk to drink and with their cereal - so did the adults!



Also on the  brunch menu were Jamie's Blueberry Doughnut Muffins (which really do taste as good as they sound!), my Breakfast Egg Muffins (recipe below), some cereal to enjoy with the soy milk, and a lot of fresh fruit - strawberries, raspberries, cantaloupe, and red grapes.


Everyone, kids and adults, had a great time working their way through the menu options.  I think Brunch, is officially my favorite meal of the day!





Because I was trying to utilize all the health benefits of soy protein during our brunch meal, I made these Breakfast Egg Muffins with MorningStar Farms Veggie Sausage Patties.  These muffins are super quick and easy!  Best of all, they feel like a complete breakfast (just add fruit!).


Egg and Toast Muffins

Ingredients

1 package stuffing mix (6 oz)
1/2 cup butter
12 eggs
5 tablespoons sausage, or veggie sausage, crumbled
1/2 cup Monterey Jack Cheese, shredded (optional)

Directions

Preheat oven to 400 degrees Fahrenheit.  Grease a 12 cup muffin tin.

Prepare stuffing, with butter, according to package instructions, skipping stand time and cooking instructions.  Press approximately 1/4 cup stuffing into the bottom and sides of muffin cups.   Sprinkle sausage into each cup.  Crack an egg into each cup, then sprinkle with cheese.

Bake for 20 minutes, or until yolks are set.  Let stand 5 to 7 minutes before removing from tin and serving.  Serve as is, or with a drizzle of real maple syrup.  Makes 12 muffins.
 
{GIVEAWAY}

One reader will receive a Brunch Soyree Prize Pack:
  • 2 Free 8th Continent Soy milk vouchers
  • On-the-go cereal bowl with freezer gel milk holder
  • Children's Apron
  • Tumbler
To Enter: Leave a comment on this post and tell me,

What is your favorite thing to eat for breakfast?

Extra Entries - leave a separate comment for each entry:
  • Follow Some the Wiser on Twitter and ReTweet the following: I just entered to win a #soyprotein prize pack from @somethewiser #giveaway http://tinyurl.com/7gz6bqa 
  • Like 8th Continent Soymilk and Some the Wiser on Facebook (it counts if you already do this too!) 
Deadline + Rules:  U.S. entries only.  Winner will be chosen at random. Contest ends Wednesday, July 11th at 5 pm MST.

I received a prize pack and supplies to host the Brunch Soyree.  All opinions are my own.   
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