Now that the weather is starting to get a little cooler here in TX (at least in the mornings and evenings) I am less reluctant to use my oven. With over 60 days in the 100’s, we did a LOT of grilling over the summer, trying to keep the heat out of the house. But these days my oven is feeling a little less neglected. I experimented this morning with some ideas for a tastey high-protien with vegetables breakfast, and was very pleased with the results!
Veggie Bacon & Egg Bites
What you need:
12 slices of turkey bacon
1 yellow squash
1/2 red onion
several leaves of chopped fresh basil
salt/pepper to taste
Lightly oil a muffin tin. Thinly slice zucchini. Place one slice in the bottom of each muffin compartment. Throw remainder of zucchini in a food proccessor.
Cook turkey bacon in the microwave just long enough so it’s partially cooked, but not so long that it’s crispy. (I did 2 minutes on high.) Place one bacon slice around the edge of each muffin compartment.
In a food processor, finey chop zucchini, yellow squash and red onion. Mix in a large bowl with beaten eggs and fresh basil. Add salt/pepper. (Because bacon is already salty, you won’t need a lot of salt.) Using a soup ladle, scoop egg/veggie mixture into the center of each muffin cup.
Bake in a preheated 350 degree oven for 20-25 minutes or until eggs are set. I served with sliced avocado and it was delicious!
My son L liked it so much, he had 4 of them. I also gave him a few sliced peaches… just ’cause I’m such a good mommy.
This should be a very versatile recipe, so get creative! Replace squash with broccoli. Replace onions with sauteed leeks. Try some fun combinations of herbs and spices. And let me know what you come up with!