The great news is that it wasn't degenerative disc, it was only carpal tunnel. I was pretty excited about that. I'll have surgery in August and be ready for travel season starting in September. The doc said we would do the procedure on a Friday and I could go back to work on Monday, easy peasy.
Well, I know that everything should be that easy, but I also know myself and my body. So, I'm trying to do a few things to prepare so Dave isn't stuck with everything. I'm making a batch of keto chili and I'll freeze it in individual containers for a quick breakfast, lunch or dinner for Dave and myself and I'm making these egg cups.
Now I am one who can eat the same thing for breakfast and lunch every day for a week or two, as long as I have something different for dinner and a sweet treat at the end of the day (or in the middle of the day). So having a dozen egg cups ready to microwave will make the 10 days I have stitches easier when my right hand is stuck in a brace. And yes, I am right handed.
After they are cooked and cooled a little, I run a knife around the edge of the muffin pan to release them and then put them in individual containers for the freezer. Then I can just grab one and throw it in my lunchbox for breakfast at work. They reheat really nicely in the microwave.
Toppings are also easy to individualize. I happen to really like guac and salsa on mine, but have melted cheese on them when I warm them up. So these will be on my menu for post surgery easy breakfasts. These would be great to make a couple batches and have them on hand for quick breakfasts in the mornings if you have kids headed back to school soon.
And feel sorry for Dave, because my God, this doctor won't give me a robot body either.
Sausage and Egg Cups
Coconut oil to grease muffin pan
24 oz. ground sausage
salt and pepper
filling options: (keep in mind you won't have a lot of room)
spicy brown mustard
cheese of choice
avocado or guacamole
Preheat oven to 350°F. Grease muffin pan well, really well as the egg cups tend to stick.
Divide sausage into 2 oz. pieces (I use a scale for this). Flatten with your hands and form into cups in the muffin pans, going all the way up the sides of the muffin cups. Bake for 10 minutes.
Drain the fat from the cups (I put a cooling rack over the top and turn the whole thing upside down over the sink).
Add any fillings you want and then crack one egg into each cup. Top with salt and pepper. Return to oven and cook until yolk is done to your liking.
Remove from oven and let cool in muffin tins about 5 minutes. Run a knife around the edges to help release the eggs. Serve immediately or store in refrigerator for 5 days or freeze.
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August 6, 2018 Sunrise 5:08 am Sunset 10:42 pm Temp. H 59/L 50°F