Cheesy Zucchini Egg Bake

I was going to call this a crustless quiche, but it really isn't very much like a quiche at all.  It's a breakfast casserole and not very different from the Omelet Muffins that I like to make.  This is kind of the lazy version of omelet muffins and also a little easier to wrap for mealpods than the muffins are.  The cheese seems to give this enough fat that it freezes and cooks well from frozen.  It works best if you put the mealpod in the fridge the night before and just pop it in the microwave for breakfast.  

Cheesy Zucchini Egg Bake

Prep Time: 10 min                

Cook Time: 30 minutes             

Yield: 6

INGREDIENTS:

6 eggs

¼ cup heavy whipping cream

¼ cup feta cheese

½ cup Parmesan cheese, grated

½ cup shredded mozzarella

¼ cup tsp garlic powder

½ tsp parsley

½ cup onion, diced

2 cups zucchini, shredded

Paprika

DIRECTIONS:

Preheat oven to 350˚

Grate Parmesan cheese, zucchini and dice onions

Whip eggs in a bowl and add remaining ingredients, except Paprika

Grease 11 x 7 glass casserole dish with butter and pour egg mixture into dish, 

sprinkle the top with paprika

Bake for 25/30 minutes or until knife inserted into the center comes out clean

Once cool, slice into 6 square mealpods and freeze.

Nutrition:  238 calories, 17g fat, 450g sodium, 4G carb, .5g fiber, 17g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/cheesy-zucchini-egg-bake/

Scotch Eggs

So.  Scotch eggs.  Hard boiled eggs wrapped in sausage.  Mmmmm.  Seriously?  I read about them a couple places this week, my favorites being F.E.D. and Johnny Roadtrip.  I really wanted to do a Pork x 3 egg with Canadian bacon, thick country bacon and sausage.  Sadly, my Canadian bacon was too thick and wouldn't wrap around the egg well enough.  I will defintately be re-trying this recipe with the Candian bacon.

These were really super easy.  I wanted to add an extra Paleo-esque aspect by rolling them in the ground almonds and frying them in the bacon grease before throwing them in the oven.  I am totally a breakfast person and I cannot imagine a more perfect breakfast unless I figured out how to add butter to this.

Scotch Egg

Prep Time: 10 min               

Cook Time: 45 minutes            

Yield: 12

INGREDIENTS:

12 eggs, hard-boiled

12 slices thick cut bacon, lightly cooked

24 oz pork sausage

¼ cup ground almonds

Bacon drippings

DIRECTIONS:

·         Preheat oven to 375˚

·         If you can hard boil eggs the night before and cool in the fridge.  Cook the bacon until done, but not crisp.

·         Wrap each egg in a slice of bacon, then cover in 2 oz of pork sausage.

·         Coat with ground almond, then cook in bacon drippings until lightly browned.

·         Bake in oven on a raised rack for 45 minutes.

Allow to cool, wrap tightly in foil, then freeze.

Nutrition:

12 PODS (serving) 295 calories, 34 g fat, 716g sodium, 3G carb, 0g fiber, 19g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/mealpod-scotch-egg/

Carrot Cake Pancakes with Honey Butter

Carrot Cake Pancakes were a favorite from my pre-Paleo days.  The original recipe used regular flour and brown sugar and lowfat everything.  I have added coconut oil and use local, organic honey with Kerrygold butter for my topping.  No syrup needed here! 

For photograping purposes I have added some Omelet Muffins and thick sliced country bacon.  In reality, I will eat half of this as my breakfast.  It sure does look awesome, though, all piled up high on the plate!  I could eat all that if I didn't want to eat the rest of the day.  As a formerly obese person, I still have to watch my calories pretty tight, Paleo eater or not.

Carrot Cake Pancakes with Honey Butter

Prep Time: 10 min               

Cook Time: 20 minutes            

Yield: 6

INGREDIENTS:

1 ¼ cups almond flour

¼ cup chopped walnuts

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp salt

Dash of nutmeg

Dash of ginger

¼ cup maple sugar

¾ cup buttermilk

1 tbsp coconut oil, melted

1 ½ tsp vanilla

2 eggs

2 cups carrot, grated

3 tbsp butter, softened

2 tbsp honey

DIRECTIONS:

·         Mix dry ingredients together until fully blended.  Add milk, oil and eggs, then fold in carrots. 

·         Heat skillet with coconut oil, spoon mixture onto hot skillet, about 2 overflowing tablespoons per pancake.  Allow pancake to cook until you see the edges start to brown.  Flip gently and continue to cook until done.

·         Combine butter and honey in a small bowl and serve with pancakes.

Nutrition: 6 PODS - 392 calories, 30g fat, 356g sodium, 22G carb, 4g fiber, 10g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/mealpod-carrot-cake-pancakes-honey-butter/

Omelet Muffins

Sunday Cooking with Sis

Week of 1/22

Omelet Muffins are a Paleo eating staple, but they work good for everyone. It's a super easy way to have a hot, delicious breakfast every day of the week. You can use absolutely any toppings you want, meat, fruit, veggies, cheeses. The only limit is your imagination and what's in your pantry.

This week I made bacon and feta muffins they are extremely simple and tasty.

Omelet Muffins

By mealpod

Ingredients

12 eggs

1/3 cup mayonnaise

1/3 cup water

1/4 cup shredded cheese of choice

6 slices cooked bacon

1/2 cup assorted fresh vegetables, diced

Instructions

Whisk together eggs, mayo and water

Pour into well greased muffin tins

Add toppings to each muffin

Bake 20 minutes at 350 or until eggs are firm, but not brown

Portion into 2 muffins per foil pod, allow to cool, then freeze

Yield: 6 pods

Prep Time: 10

Cook time: 20

I usually eat them the week I make them, just pop them in the microwave to 15/20 seconds to warm them. You can freeze them and them heat them in the oven too.

Sunday cooking with Sis!

So, I'm the big sister on this blog. My whole family calls me Sis, rather than Melissa. I owe y'all an introduction post telling you how I ended up here, as a dedicated ancestral eater and lover of planning and cooking my meals. We'll save that for a day when I have more time.

Most weeks I cook my food for the week every Sunday. It's become a ritual and when life interferes and I have to do it on Saturday night or (gasp) not at all, it is not a pretty sight. I am spoiled with eating my own home-cooked meals for breakfast and luch at work.

This week I made two recipes, Sausage and Potato Hash with Eggs and Italian Beef and Squash with Mashed Potatoes.