Egg Muffins -adapted from Everyday Paleo
I love to double this recipe and freeze some to have on hand for a quick snack or breakfast. Add some salsa for a bit of a kick.
10-12 eggs whisked well
1 green onion
2 small zucchini
3 hand-fulls of spinach
Any other seasonal veggies you are inspired to add
1/2# cooked bacon, breakfast sausage or ham
sea salt and black pepper to taste
Preheat oven to 350 and grease two muffin pans with coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle.
Cheddar Cheese Burgers-adapted from Epicurious.com
Your kids will love these!
1# ground beef
1/3 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated sharp cheddar cheese
2 large (4 1/2-inch-diameter) English muffins, split horizontally
For more tips on cooking burgers on the grill and additional recipes try this link.
Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 4 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.
Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.