This is a great recipe to make for the week ahead to grab-and-go.
These pucks can be custom made for members of the family. Get creative and make it your own to fit your taste buds and what’s in season. One person might want turkey bacon and another salmon – it’s easy to split a batch. Another reason to love these gems: they are super portable and delicious cold or hot.
This recipe is from our nourish – a community supported cookbook
makes 12
- 2-3 cups cooked veggies, diced: pick what you like – mushrooms, onions, scallions, tomatoes, sun dried tomatoes, zucchini, spinach, baby kale, Swiss chard, sweet potato, potato
- protein of choice, cooked and cut into bite size pieces (optional): turkey, turkey bacon, chicken, salmon, smoked salmon, mackerel, anchovies
- 12 eggs – the WHOLE egg!
- ¾ cup milk of choice: cow milk, almond milk, hemp milk, oat milk
- 1 teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parmesan cheese, grated (optional)
- Sauté veggies in a little hot water (called steam sauté) OR sauté in butter, ghee or coconut oil and set aside
- Prepare protein of choice and set aside
- Whisk eggs, milk of choice and spices together.
- Pour eggs evenly into 12 large muffin cups and add a bit of veggies and protein to each cup.
- Bake at 325 degrees for 25 minutes or until golden brown.
Additional Notes:
- We use silicone muffin cups – they work perfectly – no sticking and no mess. If you use a traditional metal muffin tin, we highly recommend using lots of oil to coat or paper cups as eggs stick easily.
- Store in the fridge for up to a week or freeze.
- VARIATION: add toasted pine nuts to the top before baking – this adds a nice flavor and crunch
created by Wendy Bright-Fallon
