I nearly took this week off. Nothing on the Vanderbilt Commodores menu was working for me. Either I couldn’t afford the money required to purchase the ingredients or the recipe just simply didn’t strike my fancy as something my family would eat.
However, since it was a morning kickoff, I decided to stray from my original goal of cooking something from the opposing team’s menu and opt for something from the breakfast section of the cookbook, “Early Morning Warm-Ups.”
I finally settled on a recipe I’d had my eye on for a while. Scrambled Egg Muffin Sliders.
This is a cornbread muffin that is laced with cheddar cheese and bacon, cut in half and stuffed with scrambled eggs.
The idea is great. However, this particular cornbread muffin didn’t wow us. The mouth-feel was rough and we think it needed some regular flour to lighten up the texture. I’d probably just use my regular cornbread recipe, add some bacon and make it into muffins in the future.
One interesting thing was that the recipe called for the eggs to be seasoned with Cajun seasoning. I’d never thought of adding Tony Chachere’s to my scrambled eggs before, but I tell you what, it was good. Just a little went a long way to flavoring the eggs.
So there you go. A nice bounce back for the maroon and white and a nice end of the game video-bomb…
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Gig ‘em and God Bless the Aggies!
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