We found this recipe on The Daniel Plan website and it looks SO good! There are step-by-step with photos and instructions. Click here to get the full article.
Jalapeno, Bacon, Zucchini Muffin
by Chef Mareya Ibrahim
Ingredients:
- 1 muffin pan
- 6 cage-free or organic eggs
- 6 pieces of nitrate-free bacon
- 1/2 zucchini, grated
- 6 small pieces of fresh mozzarella or 2 tablespoons feta cheese
- A dab of room temperature coconut oil
- Smoked sea salt
- White pepper
- Dried tarragon
- Jalapeno oil to brush on bacon (optional)
You can make your own jalapeno oil by soaking whole jalapenos in a cup of extra virgin olive oil (EVOO) or you can use prepared chili oil.
Directions:
- Pre heat oven to 400 degrees Farenheit.
- Grease each muffin cup with a little coconut oil. Use a paper towel to rub the oil into the cup.
- Brush each piece of bacon with a little jalapeno, or chili, oil for kick. You can omit this step if you like.
- Position each bacon slice around the circumference of each muffin cup.
- Crack an egg into each liner keeping the yolks intact.
- Place a spoon of grated zucchini on top of each egg.
- Top with a slice of mozzarella or pinch of feta cheese.
- Season each egg cup with a small amount of smoked sea salt, white pepper and dried tarragon. You can also add smoked paprika if you like it hot and spicy.
- Bake for 8-9 minutes or until the eggs are firm.
Makes a great brunch dish. Serve by placing on a plate and cutting the egg in half and separating the two sections slightly.
Click here for the full article and more information on The Daniel Plan.
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