Breakfast is the most important meal of the day. This is when you break your “fast” and doing it with a lot of protein and healthy carbs is the way to do it! This is super easy to make when you follow the 5 min a day bread method using fresh milled flour (you can read all about that in my fresh milled 101 post here).
This is super clean when you focus on clean ingredients. I fresh mill my own wheat berries because I want to go back in time and use ancient grains not fiddled with by humans to maximize profits or harm our guts. Grains are doused in glyphosate these days and I have no idea what I am getting when I buy premade baked goods at the grocery store! For so many years I thought we were all gluten intolerant. Surprise – it was NOT the gluten that was the issue. It was how grains have been tampered with to make them easier to grow, harvest and process and store on the shelf for long periods of time. Long story short – the grains out there today are not the ones of our ancestors!
Alright so when you make the dough using the 5 minutes a day bread method you can store the dough in your fridge for anywhere from 5 days (for enriched dough like challah that includes honey, oil and eggs) to up to 2 weeks for basic bread dough! That means you can make all kinds of things with it throughout the week from a basic artisan no knead loaf of bread to hamburger buns to cinnamon rolls to breadsticks to pizza! And you can make as little or as much as you want. It is super flexible. That is why I love it.
So this weekend I decided to grab some of my challah dough that was sitting in the fridge and line my muffin tin with it. That is how this recipe came to life!
Protein packed breakfast muffin recipe
Ingredients
12 oz of bread dough (either challah or master recipe in this book)
12 pastured eggs
1 lb of pastured bacon (I used turkey bacon because we do not eat pork)
2-3 leaves of kale
1/2 cup shredded cheese (optional)
Directions
Press each 1 oz portion of dough into the bottom of each cup in a 12 cup muffin tin. Line the entire tin with the dough. Layer with the following: Place some uncooked bacon on top of the dough. Then add some kale. Then some shredded cheese. Crack an egg on top of the cheese. Place some more bacon on top of the egg and then add some more shredded cheese. Repeat this for the entire muffin in. You can easily double or triple this recipe. Bake at 350 degrees F for 20-25 minutes.
You can eat these cold or warmed up the next day or as a healthy high protein snack or lunch on the go too!
