Thursday, June 9, 2011

Egg and bacon muffins -- a new favorite breakfast!

I found this recipe in my most recent Weston A Price journal. I knew my girls would like it because they love anything you can call a "muffin," but I was very surprised at how much my husband liked them! I used a very flavorful smoked turkey bacon from Trader Joes and a bunch of garlic powder and he loved the strong flavor. I love the fact that these muffins warm up wonderfully in our toaster oven so I can make a bunch ahead of time for a super healthy quick breakfast or protein-filled snack. And don't worry if you despise cottage cheese (like my husband) because once the muffin is cooked you cannot even tell that it is there!

1 pound breakfast meat (I actually only used 4 large slices of bacon, 1/3 slice for each muffin)
salt and pepper to taste
1 cup cottage cheese
1 cup chopped veggies (they recommend onion, garlic, peppers, carrots, green onions, etc, but I skipped all those for the first try to make sure my family did not reject them simply because of the add-ins :)
12 pastured eggs, beaten
1 cup cheese, shredded or crumbled (I used a little of parmesan and cheddar)
herbs and spices of choice (sage, thyme, rosemary, garlic powder, onion powder, chili powder, etc)

Directions: Preheat oven to 350 degrees, Grease 12 muffin cups. Cook meat. Use leftover grease or favorite healthy fat (coconut oil, tallow, butter, ghee, or lard) to saute chopped veggies. In a large bowl, beat eggs then add everything else. Spoon 1/4 cup mixture into each muffin cup, sprinkle with cheese, and cook between 15 to 20 minutes, until egg has set.