Before Realm and I married, we sat down and talked about our expectations for married life. We used a workbook to help direct our discussions and jotted down our answers in it. I still have that workbook. When we came to the his tasks/her tasks section, it went pretty smoothly. It was simple to say, “Yeah, I can take the trash out every week. No biggie.”
“Sure, I can handle paying the bills.”
“Mow the lawn? No problem.”
“Can I wash a toilet? Like a pro.”
One of the things I signed up for was making breakfast. Easy, right? I certainly thought it would be easy. Married bliss began with Little Rilla Homemaker in the kitchen overcooking scrambled eggs and burning bacon. Plus, the orange juice was watered down. He was disappointed; I was disappointed. But I would not be so easily dissuaded! I couldn’t make eggs and bacon…so what? I could make muffins from a package and turkey bacon! We were still good, right?
Realm is an eggs, bacon, toast and o.j. man. Some people need their morning coffee. My husband needs his morning breakfast. No deviations. (Well, maybe biscuits instead of toast, and maybe sausage instead of bacon, but absolutely no turkey bacon. Blech.)
I, on the other hand, can’t eat when I first get up. Hunger does not hit me at 6:30-ish, but nausea from the aroma of eggs cooking on the stove does. I love my husband. I love to cook. Making eggs in the morning for him was pure torture for me. Go figure.
Gradually, I began to quit cooking breakfast. Okay, it wasn’t that gradual. It happened in that first year. Now here we are, fifteen years later, and I haven’t made breakfast for my husband in…um…fifteen years. Do I feel bad about this? Yes. I feel like I’ve defaulted on our original agreement. Realm has long past forgiven me. He’s over it, so why can’t I just let it go?
So guess what I found this week? A recipe for Egg and Sausage Muffins. I think I found it on some gluten-free website—or maybe it was a low-carb recipes website. I can’t remember. Anyway, I touched up the recipe a bit, and here it is:
2 Tbl heavy cream
1 lb breakfast sausage
¼ cup minced onion
¼ tsp pepper
2 cups shredded cheddar cheese
It makes 18 regular-sized muffins. And it’s so simple!
I pre-heated the oven to 350 degrees, greased the muffin pans, and browned the sausage and onion in the skillet. I whisked the eggs, heavy cream, and pepper while the sausage mixture was cooling in a bowl, then poured the egg mixture over it. I added the cheese, mixed it all up nice n’ cozy, and spooned it into each muffin cup. 18 minutes in the oven, and they were done.
Realm tried one.
His eyes lit up.
It was love.
And the darling muffins can be packed away in the fridge to be warmed up in just a few seconds in the microwave.
For the first time in fifteen years, I’ve made breakfast for my husband. And I don’t feel sick to my stomach from the smell of eggs! Go, Little Rilla Homemaker! Don’t you love life’s tiny triumphs?