25 November 2011
Precious Breakie on the Go
A friend of mine, Anna, has delighted us with little self-contained egg puffs more than once during our monthly herbal class. The last time I asked her for a recipe and she just shrugged, claiming she always makes it up as she goes along. My kind of recipe!!!
I started by pre-cooking a whole package of nitrate-free bacon for use in this and another recipe. Then I put it in the fridge for when I had a spare moment to put my breakfast plan into action.
I filled the bottom of 1 dozen cupcake wrappers with some leftover slow-cooked sage and rosemary potatoes. I figure that part is up to whatever you have on hand. I have other ideas floating around in my head for this step too. Then I added some of the crumbled bacon and about 1 teaspoon of grated parmesan I also had leftover in the fridge.
Then I did some herby stuff. I scrambled up 10 eggs and added a dash of garlic powder, pepper, stinging nettle, kelp granules, homemade yogurt and about a teaspoon of slippery elm powder. Something I do a lot for my belly's health. You can, of course omit these things.
Next I poured the egg mixture over the potatoes, bacon and cheese and baked the whole thing at 375 for 20-25 minutes.
The result is a deliciously portable breakfast! I've been taking them into work on my early mornings. You could also freeze some to have when needed for a quick morning meal.
I love that the possibilities are endlessly edible!
XO