The Paleo Cookbook for Kids by Salinas Press

Author:Salinas Press
Language: eng
Format: epub
Publisher: Callisto Media Inc.

COCONUT OIL OR LARD, FOR GREASING MUFFIN PAN

5 EGGS

1 GREEN ONION, CUT INTO CHUNKS

1 SMALL ZUCCHINI, SLICED

½ CUP ROASTED RED AND YELLOW BELL PEPPER STRIPS

2 CUPS CHOPPED KALE

3 SLICES NITRATE-FREE BACON, COOKED AND CRUMBLED

SEA SALT

FRESHLY GROUND BLACK PEPPER

GARNISHES (PER BOX)

2 OR 3 CHERRY TOMATOES

3 STRAWBERRIES

3 CUCUMBER SLICES

3 FENNEL OR CELERY STICKS

4 MELON CUBES

1. Preheat the oven to 350°F. Generously grease an 8-cup muffin pan with coconut or lard.

2. In a large bowl, break the eggs and whisk until uniformly yellow.

3. In a food processor, combine the onion, zucchini, and roasted pepper strips and pulse until chopped but not completely smooth. Add to the eggs.

4. Chop the kale in the food processor and add to the eggs. (There is no need to clean the food processor in between the onion and kale.)

5. Mix the eggs and vegetables together well and season with salt and pepper. Pour about ¼ cup of the mixture into the muffin cups. They should be filled to within ¼ inch of the rim. Scatter the bacon evenly over the muffins.

6. Bake until the eggs are fully cooked, about 25 minutes. Let the muffins cool in the pan for a few minutes before removing them.

7. To assemble the bento box, add two muffins and as many of the suggested garnishes as you wish.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.