Macadamia Nut Pesto Egg Muffins

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- My Notes -

  • 3 tablespoon Coconut Oil
  • 3 cup Zucchini - diced into cubes
  • 7 strip Bacon
  • 0.5 cup Fresh Basil - loosely packed
  • 0.33 cup Macadamia Nuts
  • 0.33 cup Olive Oil
  • 2 tablespoon Water
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Black Pepper
  • 1 pinch Asafoetida - gluten-free
  • 1 bunch Green Onion - chopped (green part only)
  • 8 Eggs - pastured
  • Preheat oven to 350°F.
  • Line a large baking sheet with parchment paper, or foil. Melt
  • 1.5 tablespoons of coconut oil in the microwave on high for 20-30 seconds. Dice the zucchini into small 1/2 inch cubes. In a medium sized bowl toss zucchini and coconut oil.
  • Lay the bacon out on one side of the sheet and turn a single layer of zucchini out on the other side. Cook for approximately 15-20 minutes, until the bacon and zucchini are done through and lightly browned. You may need to pull the bacon first. If you do, drain the bacon by placing it on a paper towel. Turn the oven up to *400 degrees and continue to roast the zucchini until lightly browned and caramelized.
  • *If you turn the oven up to 400 degrees, make sure you turn it back down to 350 degrees, prior to baking the muffins!
  • Once bacon has cooled enough to handle, dice the bacon.
  • While the bacon is cooking, prepare the pesto. Using a food processor or hand blender, puree together all ingredients for pesto including the basil, macadamia nuts, 1/3 cup olive oil, water, salt and pepper. Set aside.
  • Heat a medium sized skillet over medium high heat and add
  • 1.5 tablespoons of coconut oil. Sauté asafetida and green onion in coconut oil until soft and fragrant, about 4 minutes.
  • In a large bowl, whisk the eggs, then add the diced bacon, caramelized zucchini, the green onions (and asafoetida brown bits from the pan) and ¼ cup of pesto. Mix together.
  • Divide among 12 muffin tins lined with paper (or, we prefer silicon baking tins). Bake at 350 degrees for 30 minutes, or until the middles puff up slightly.
  • To Serve: top with a dollop of pesto.


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