Weekly Breakfast Meal Prep

I am trying to kick my Frito habit... at least at breakfast time anyway.  My diet has expanded a bit to include more spices and fruits and condiments too!  I am loving garlic and tomatoes too.  Instead of egg bites, I just made a big egg casserole type thing and cut it into daily portions.  It is a great reason to use my gorgy purple Le Creuset and way easier clean up than muffin tins!

2 tsp coconut oil

10 oz steam-in-bag frozen broccoli, steamed

14.5 oz can of diced tomatoes or fire roasted diced tomatoes

2 gloves garlic (sliced, pressed, minced)

Salt

Pepper

Oregano

Red pepper flakes

15 eggs

Yellow Mustard

Preheat oven to 350 and grease your casserole, mine is 6.5x11,  or a 13x9 pan.  

Heat coconut oil in a frying pan.  Add the garlic to warm it and release its aromatic goodness.  Add the pre-steamed broccoli, the tomatoes, salt, pepper, oregano, and red pepper flakes.  I don't put amounts on the spices since it is such a personal thing.  I will warn that the red pepper flakes are spicy though so I only use like 5 flakes total.  Cook, uncovered, on medium heat until broccoli is tender and most of the liquid from the tomatoes has evaporated, stirring occasionally.

Set veggie mixture aside to cool completely.

Whisk well all of the eggs in a large bowl, adding a bit of salt and pepper.  I love squeezing in some yellow mustard here too (365 brand is super zippy).  

Add the cooked and cooled vegetables to the beaten eggs and mix well.

Pour into prepared pan.

Bake 40 minutes for the 6.5x11 casserole dish or 25 for the 13x9 pan.  Inserting a knife in the center should come out clean when it is done.

Cool in pan and cut into squares.  You can line these up on a sheet pan to freeze individually and then pack up and store in the freezer, picking a square or two out as you want them.  I just eat it throughout the week and don't bother freezing it.

Pretty Purple Pickles

I had more blueberries than I knew what to do with!  I decided to put the sous vide to work again on this simple sandwich topping.

I found this recipe Sous Vide Supreme and I added a dash of Tabasco to one of the bags.

Here is how I did mine.

2 pints of blueberries, washed
1 cup of distilled white vinegar
1/4 cup water
1/4 sugar
1 teaspoon salt
A few shakes of Tabasco

Fill your pot with water and start the sous vide heating it to 140 degrees.  Pour all of the above ingredients into a heavy duty ziplock freezer bag.  Massage to combine and mix.

Place the sealed bag, with the air pushed out, into the heated water for 20 minutes.  Submerge bag in cold water for 15 minutes.

I put these beauties in jars for my friends!

Rainbow Cauliflower Kugel

This is as delicious as it is pretty!  Loads easier than potato kugel.  I'm thrilled with it!

2 bags frozen cauliflower (use rainbow for a little mood boost), roasted in the oven at 425 with oil and salt and pepper

4 large eggs

Dash of Bragg Liquid Aminos

You can absolutely add other spices and flavors.  I've seen recipes that use a package of onion soup mix and others simply add paprika.

Preheat oven to 350 and grease and 13x9 baking dish.

Put your cooled, roasted cauliflower in a large bowl.  Break it up a bit into smaller pieces.

Add the eggs and liquid aminos and stir well until thoroughly combined.

Spread into prepared dish and bake for 45 minutes. 

The crispy edges are so yummy!  I will admit it looks extra fancy in my purple casserole dish too!

That Famously Simple Reddit Sous Vide Custard

I have been making this for a few weeks now and each time I need to look it up on Reddit, convert the sous vide temperature to Fahrenheit, and it is getting annoying!  So, here it is!

Here is the link to the original recipe Idiot Proof Sous Vide Custard

I make mine with soy milk though. This makes 3 jars just over 1 cup full.   It really doesn't make a lot so I make a recipe and a half and fit 5 mason jars in my pan.   I have recently started eating bananas again and this is vair yummy with bananas and a bit of maple syrup!

Set up your water and sous vide to 178 degrees Fahrenheit

4 eggs
1/2 cup sugar
Dash of salt
2 cups soymilk (or whatever milk you want to use)

Blend the eggs, sugar, and salt for at least one minute.  I have used my immersion blender for this recipe and it is so easy.  I have also just used a whisk and it is fine too.  Add the milk beverage of your choice and mis well.

Pour into mason jars, about 1 cup in each jar.  Screw the lids on the jars.

Place into the heated water when it is ready.  Check for doneness after an hour.  Mine seem to take more like an hour and 20 minutes.

Remove the lids while the custards cool or it may become difficult to remove the lids later.

Simple.  Easy.  Idiot proof indeed!