I love to batch-cook quick and easy food that I can freeze and reheat in a pinch. Eggs happen to be one of my favorite foods to use for this purpose. To get my kids to eat I often lie to them, or just add some magical qualities. Owl eye muffins give these a very Harry Potter feel. Works like magic!
- 2 dozen pastured eggs
- 4 Tbsp coconut flour (for texture)
- 2 packages nitrate free applewood smoked bacon (from Trader Joe’s)
- 2 packages shredded brussel sprouts (Trader Joe’s)
- 1 package organic tomatoes
- 2 packages mushrooms
- 2 organic sweet onions.
- 1/2 pint raw yogurt (or Greek yogurt)
Chop and cook the bacon, divide the bacon grease in two.
Cook mushrooms in the first half of the bacon grease.
Cook the onions in the second half of the grease. Add the brussels to the onions and cook until wilted.
Throw all the ingredients (except the tomatoes) into a large bowl and add one container raw milk yogurt (or greek yogurt, full fat). Season with garlic, S&P. Pour into muffin tins and top with tomatoes that are sliced in half for the “eyes”. Bake at 400* until done, 20-30 minutes, depending on your oven.