This meal is one that is equally good for meal-prep as eating right away. It is a kind of use-up-everything in your fridge meal and one that can be really versatile. I love having these on-hand for breakfast as well as eating for dinner when in a pinch.
First, I start by greasing a muffin tin with grass-fed butter. I then add spiralized zucchini and some cooked quinoa on top of that.
You can really add just about anything to these. In the past I’ve done broccoli, feta, tomatoes, chard, spinach, so many things. They are really like mini frittatas in a way. I also like to season them really well. Today I was lazy and just cracked the egg right on top but, typically it is nice to scramble with some minced garlic, salt, and pepper. Dump the egg mixture over top of the veggies in cook at 350 degrees for about 15 min or until the egg is cooked to your liking.
This avocado mayo is seriously the BOMB. I love how creamy and flavrourful it is. All I do is add half of an avocado to about 2tbsp of mayo, a tbsp of evoo and one clove of minced garlic. You can add more of any of the ingredients to suit your flavour preferences. The dressing is great right on top of the eggs or as a dip for a side of oven-baked sweet potatoes.