a simple {real food} recipe :: zucchini and sausage egg muffins

So who’s swimming in zucchinis this summer?!

We hardly tire from our zucchinis since there are so many things you can use them in! I will likely have more recipes including zucchini along the way, but this morning I made up these delicious egg muffins using up part of a zucchini I was going to slice up into veggie sticks for lunch later! We make these egg muffins a lot since they are perfect for little hands, for on the go, and they are quick 🙂

Be sure you are looking for a fantastic farmer to provide you pastured and nitrate free piggies if you are gonna go for the sausage. We absolutely love our farmers at Creswick Farms here locally! We get the most delicious breakfast sausage from them, and at a very fair price 🙂  Is it totally making your mouth water?! If you can’t find a good source, just skip the sausage and add in more veggies, or raw cheese!

This recipe makes up my half dozen muffin pan. They don’t freeze very well, so I don’t like having a lot of left-overs. If you have a larger family, or are cooking for a group, double it and use a 12 cup muffin tin.

Here’s what you’ll need:

¼ – ½ lb pastured ground breakfast sausage (depending on what you have and how much you like in there)

¼ – ½ cup of shredded or julienne zucchini (depending on what you have and how much you like in there)

4 pastured eggs

1 ½ TB whole milk (or coconut milk – if you don’t make it yourself THIS is a good brand in a BPA free container)

1 TB melted friendly fat (butter, coconut oil, tallow, lard)

¼ tsp baking powder

½ tsp sea salt

Pepper to taste

Shredded raw cheese of choice to top (optional)

1. Pre-heat oven 375 degrees.
2. Brown the sausage in some butter or coconut oil.
3. Beat the eggs, milk, fat, baking powder, salt, and pepper in a small mixing bowl.
4. In a well greased (with butter or coconut oil) 6 muffin tin, divide the sausage and shredded zucchini in each cup.
5. Pour the egg mixture over the zucchini and sausage.
6. Top with cheese.
7. Bake in a 375 degree oven for 20-25 minutes.

Kitchen Tips:

1. Use whatever veggies you have in season! This was a yummy combo but my favorite is broccoli and onion 🙂
2. Read THIS and THIS the importance of using pastured eggs and how to find them.
3. Read THIS on the benefits of pastured pork.
4. Read THIS and THIS on the importance of friendly fats and why you shouldn’t be afraid of them!
5. Read THIS on the dangers of processed cold breakfast cereals. This breakfast was 10 minutes or so of hands on time – the majority of which I did the night before – you could even get them completely ready in the muffin tin the night before so all you have to do is stick them in the oven when you wake up. They can bake while you get ready for the day and/or get the kids ready for school.

YOUR TURN!

What have you been doing with your zucchinis this summer? I love new ideas! Where are my gardeners out there? Are you up to your ears in zucchinis yet?!

Gather some cherries and some good quality cream in the next couple days – Cherry Almond Creamsicles anyone?! You and your family are gonna love Friday’s post for a fun weekend treat!

This post was shared at Real Food Freaks