Yeah,  you’re right.

I have a couple resources that will be helpful as you return (or don’t)… plus a yummy sausage, egg, and cheese muffin recipe!

Summary of All the Websites

To help you prepare to return people to your workplace—or not—I’ve spent the last week pouring through COVID-19 websites of the CDC, OSHA, EEOC, and various states.

I’ve done my best to collate all of their information into an easy-to-read eBook that you can download for free here.

Take a look at it and let me know what questions I haven’t answered!

COVID-19 Daily Health Questionnaire

Everyone recommends that businesses screen employees for COVID-19 symptoms daily.

My eBook includes a questionnaire I’ve put together after studying federal and state guidelines.

The problem with a paper questionnaire is that by the time a potentially-positive employee arrives at work, stands in line with his coworkers, fills out the form while breathing all over it, and then hands it to your company’s COVID-wrangler, several people may have been exposed.

So we’re developing an app that will allow employees to complete your questionnaire on their phone before they come to work so that you don’t risk a workplace exposure.

 Let me know if your company would like to be part of the beta-test of this app!

Crazy Good Sausage, Egg, and Cheese Breakfast Muffins

Fathead dough is a big player for me. It is easy to work with and versatile.

These muffins are my own creation. They are yummy, easy to make, and offer a quick meal on the go. (Not that I’ve had much opportunity to be on the go lately!)

Fathead dough:

8 oz shredded/grated mozzarella
3/4 cups almond flour
1.5 oz cream cheese
1 large egg
1 pinch salt to taste
1/2 tsp Italian seasoning
1/2 tsp baking powder


6 eggs
8 oz ground sausage
4 oz cheddar or colby jack cheese
1 tsp baking powder


3 tbsp butter to oil the baking tin
4 oz of cheddar or colby jack cheese to top off the muffins


  1. Preheat the oven to 350° F.
  2. Butter the cups of a 3 ½ (jumbo) muffin tin liberally.

Prepare the filling:

  1. Cook up the sausage. (I generally just microwave it.)
  2. Use a hand mixer to combine all of the filling ingredients.

Prepare the dough:

  1. Mix the mozzarella and almond flour in a microwaveable bowl. Add the cream cheese.
  2. Microwave on HIGH for 1 minute.
  3. Stir then microwave on HIGH for another 30 seconds.
  4. Add the egg and baking powder and hand knead until well combined.
  5. Place the dough in between 2 pieces of baking parchment/paper and roll out to about 1/8-inch thick.
  6. Use a 1/4 measuring cup to cut out circles roughly equal to the size of the bottom of your muffin pan.
  7. Cut strips equivalent in width to the depth of your muffin tin (about 1 inch) and line the inner walls of the cups with the strips.


  1. Stir the filling mix to reduce any settling and scoop/pour the mix into the muffin tins.
  2. Top with the remaining cheddar or colby jack cheese.
  3. Bake at 350° F for 20-25 minutes.
  4. After removing them from the oven, let them cool slightly. Then use a paring knife to separate the muffins from the wall of the muffin pan and remove them.
  5. Enjoy!


  • When buttering the muffin tin’s cups, I’ve found that melting the butter and then liberally brushing it all over the inside of the cups creates the least amount of sticking.
  • I’ve tried using a food processor instead of the hand mixer to mix the filling. It tastes the same but you don’t get those chunky pieces of sausage that I like.
  • These refrigerate well. Just pop them in the microwave for 40 seconds and they are good to go!

Be well, keep your chin up, and keep washing your hands! 


Download the eBook here: