This idea saved me so much time!!! Once a week I will make a a muffin tray of these and keep what I think I will use in the next few days in the fridge and freeze the rest. I switch up the ingredients each time too. So for instance, always using bacon (from the farm if possible) and eggs (pastured when possible) but I may saute onions, ground meat (rotate bison, beef, mutton, sausage), greens (spinach , kale, or chards) in lots of grassfed butter one time. The next I may use more veggies – peppers, broccoli, mushrooms – whatever I have on hand. This way they don’t get boring and your nutrients are always varied. Then I top with a cheese of some kind – if you don’t have raw cheese from the farm, try for a grassfed cheddar, feta or whatever your preference is. I eat them cold right out of the fridge! But if I want them warm – they reheat in the toaster oven just fine (I try to avoid the microwave as much as possible).
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