Breakfast Bites

Breakfast Bites - Veggie Base

1 dozen eggs

1 red pepper, chopped

1 white onion, chopped

5 mushrooms, chopped

2 large garlic cloves, sliced

1 head cauliflower

1 head broccoli

salt and pepper

1 tsp chili powder

1/2 tsp cayenne pepper

Start by roasting your cauliflower and broccoli. Use 1 Tbls olive oil with a little bit of salt and pepper for a flavor base. Wrap with the aluminum foil, and cook in the over on 425°F for 25 minutes. It doesn't matter if you don't roast it enough for your usual liking, because it will cook further later.

Heat 1 Tbls olive oil over medium-low heat (4 out of 9). Once you think it's ready, wet your fingertips and splash a little bit of water onto the pan. If it immediately sizzles, you're ready to add your onions. Cook the onions until they start to become translucent. Then add your sliced garlic. After cooking the onion and garlic for another 10 minutes, add your red peppers. Cook for ~5 minutes.

In a separate pan, heat 1/2 Tbls olive oil and 1 1/2 tsp bacon fat over medium-low heat (3 out of 9). Once ready, add your sliced mushrooms. The trick to cooking mushrooms properly is don't overcrowd. Cook until they've started to brown and have reduced in size.

While these veggies are cooking on the stove, whisk your dozen eggs. After all of your veggies are done cooking, stir in the broccoli, cauliflower, onions, garlic, red peppers, and mushrooms. At this point you're ready to make veggie muffins.

Veggie Egg Muffins
Veggie base (see above)
1 muffin tin
Muffin tin liners

Preheat oven to 350°F.
Pour roughly 1/4 cup of the mixture into each muffin liner. Bake for 25 minutes or until the egg is fully cooked and solid.

Chorizo Egg Muffins
Veggie Egg Muffin base (see above)
1-2 chorizo sausage links, casing removed

Take your chorizo sausage links and make a slice length-wise down the link. Pull the link open and turn inside out, removing the meat from the sausage casing. Break the meat into pieces and mix into the egg muffin mix. Preheat oven to 350°F. Pour 1/4 cup of the mixture into each muffin liner. Bake for 25 minutes or until the egg is fully cooked and solid. The "muffin" won't rise, so feel free to fill the muffin tin.

Salmon Frittata
Veggie Egg Muffin base (see above)
~ 1.5 cups of Lemon-Rosemary Salmon, shredded

Mix salmon into the veggie and egg mixture. Preheat oven to 350°F. Lightly grease a round 8" pan with coconut oil. Pour the egg-salmon-veggie mixture into the pan. Cook for 30-35 minutes or until eggs in the center are cooked through and are solid.

And now you know what I've eaten for the week. Yum!