Inspired by my friend Caelin and her love of Nom Nom Paleo’s Mini Prosciutto-Wrapped Frittata Muffins, I whipped a batch of my own. They are tasty delights and Genesis and I will be making these again and again. I will make twice as many next time so I can report back on their freezablity. In the meantime these treats are totally Keto-friendly (essentially lacking in many carbs) and Paleo. Cook them up, switch up the veg and enjoy! I marked things that are optional, but really all the veg is totally optional, in that you can option in and out any veg you like.
Bacon Frittata Muffins
- 1 package (250g) of bacon
- 1/2 medium onion, finely diced
- 3 cloves of garlic, minced
- 1 small zucchinis (or one regular one), chopped into 1/4-slices
- 4 mini bok choy heads (or a handful of spinach, swiss chard, kale, etc.)
- 6 pickled artichoke heart quarters (not for everyone, again, go with what you have an what you love), chopped
- 8 eggs
- 1/2 cup ricotta cheese
- 1/4 cup heavy cream
- pinch of salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper *optional
- 1/4 tsp paprika *optional
- Heat oven to 400°F. Have a muffin tin on hand.
- Cook bacon flat in a pan. Don’t cook until totally crisp, but just cooked and still pliable. They will crisp up a bit more in the oven. Drain and set aside.
- Sauté your onions and garlic in the bacon pan until the onions are translucent. Set aside.
- Dice and chop the rest of your vegetables and set aside. Bite sized and smaller chunks are key, these are not fork and knife treats.
- In a large bowl whisk together your ricotta, eggs, heavy cream, salt and pepper, and other desired spices.
- Whisk in your onions and garlic, veggies and stir until well combined.
- Lay your bacon slices into the muffin cups, one slice to go around the edge and chop a piece to cover the bottom.
- Spoon your egg mixture into your bacon cups, if you have extra, make it into an omelet!
- Bake the muffins until they are no-longer jiggly, about 15-20 minutes.
This is my second load of beer bread, the first baked a few months ago when I wanted a grill cheese. Gen and I don’t normally buy bread (he eats it way too quickly) so when I have the rare craving for a sandwich I try to make something from scratch. I’ve made a couple of other breads in the past.
Me in my pjs baking bread circa 2010.
The loaf above was my first, just a plain white bread. Tasty but nothing special. So far last month’s Spicy Cheddar Irish Soda Bread has been my favourite because of its flavour and crumb. But today’s beer bread was a pretty big hit and will come back for sure.
This beer bread is fluffy and light on the inside with a substantial crust. I added some spices for extra flavour but feel free to omit these, it stands up on its own!
Easy Beer Bread
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp chili powder
- 1/4 cup sugar
- 1 (12 ounce) can/bottle dark beer
- 1/3 cup melted butter
Preheat oven to 375 degrees.
Whisk together dry ingredients (as opposed to sifting, I don’t have a sifter but I find whisking helps this).
Ready for the brewski.
Pour beer into dry ingredients and mix until combined, will be sticky.
Plop the dough into a loaf pan lined with parchment paper, cover the dough with melted butter.
Buttered. Ready for the oven.
Bake appx 1 hour (check at 50 mins, my oven runs hot), remove from pan and cool on a rack for 15 minutes.
And what should you do with this bread? Oh, how about make a delicious sandwich?!
Caprese Sandwich made with Beer Bread
• Beer bread
• Fresh mozzarella (preferably di bufala)
• Olive oil
• Salt and pepper
Slice the cheese, bread, and tomato. Lightly drizzle a pan with olive oil, layer in bread, cheese, tomato, basil, salt and pepper, and top with a drizzle of olive oil. Top with another slice of beer bread. Brown both sides of the sandwich, eat.
Ignoring the holiday plate, this was a gorgeous and tasty lunch.
New, delicious sandwich made for me by my sister. Beer bread, honey ham, marble cheese, poached egg, grilled together to perfection.
Not much of a recipe but a celebration! I love Caprese Salad. I could eat it daily.
Oh dear. Deliciousness.
Mozzarella di Bufala (or if you don’t have this, a soft cow mozzarella, though it wont be as amazing)
Extra virgin olive oil
Slice the cheese and tomato. Rip the basil leaves over everything. Drizzle with olive oil. Devour.