This is a great weekend recipe that will keep giving for much of the week ahead.
1/2 lb. nitrate-free bacon (‘uncured’ bacon) or organic sausage
1/2 cup veggies of choice (mushrooms, onion, red pepper, spinach, scallions)
5 eggs
3/4 cup almond, rice, hemp or soy milk
Sea salt and fresh cracked black pepper to taste
Optional: Add shredded raw cheddar cheese or grated imported Parmesan
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- Cook bacon
- Saute veggies of choice, seasoning to taste
- Add portion of meat and veggie blend to each cup of egg mixture
- Whisk 5 eggs with 3/4 cup ‘milk’
- Pour into muffin tins (use foil cups if desired.)
- Top with optional cheese
- Bake at 325° F for 25 minutes or until golden brown
- Can be stored in the fridge or freezer, then easily reheated
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