Have I ever mentioned that I am obsessed
with anything that can be made in a muffin tin?
Food becomes conveniently transportable and freezable when it comes out in
the shape of an individualized portion. When
J.T. and I go on road trips we are often traveling with our beloved pooch,
Otis. With Otis in tow, it is not really
possible to stop for a meal anywhere, so I normally pack our food. One of my go to road meals is Peanut Butter
and Jelly Waffle Sandwiches with Strata Muffins. The sandwiches are served at room temperature
and the strata muffins are kept warm in a thermos. It’s Breakfast for Dinner served in the car J
Ingredients
- extra virgin coconut oil, for
greasing
- 2 whole grain corn muffins,
crumbled, or about 1 cup bread crumbs
- 1 tablespoon extra-virgin olive
oil
- ½ onion, chopped
- 1 jalapeno pepper, seeded and
finely diced
- ½ pound ground pork or beef
- 1 teaspoon fennel seed
- ⅛
teaspoon allspice
- 1 ½ teaspoons Celtic sea salt
- ¼ teaspoon coarse ground black
pepper
- ¾ cup unsweetened almond milk +
2 tablespoons water
- 8 large eggs
Directions
- Preheat the oven to 350 degrees
and grease a 12-cup muffin tin with coconut oil. Divide the crumbled
corn muffins among the muffin tin and set aside.
- Heat the olive oil in a
medium-sized skillet over medium heat. Add the onion and jalapenos
and sauté about 5 minutes. Then add the ground meat, fennel,
allspice, sea salt, and pepper. Sauté until the meat is just cooked
through and no longer pink. Off the heat and set aside.
- In a large glass measuring cup,
whisk together the almond milk, water, and eggs.
- Spoon the cooked meat and
vegetables on top of the bread crumbs. Pour the whisked eggs on top
of the meat and vegetables. Bake for 15 minutes. Cool in
the muffin tin for 5 minutes before removing.
Make ahead: Before freezing, cool completely overnight in the refrigerator. Place the muffins in a plastic freezer bag in one single layer. Defrost overnight in the refrigerator before serving. Reheat in 375 degree oven for 15 to 20 minutes.
