We are a BIG road tripping family. It is part of our family culture to get on the road. Having children has actually motivated us to see more by road, than we had when it was just the two of us… We are still not at the back packing stage yet, but last year got us back on the river. Five years ago, when I first got sick, I was determined not to let it slow our traveling down. That first year we had an amazing road trip up to British Colombia. We have since road tripped throughout California numerous times, the Southwest, and my favorite, heading out to Yellowstone National Park. The key was to find foods that travel and pack easily, and foods that are within my diet parameters, which basically means it needed to be nutrient dense.
I will post more about easy to travel foods as summer beckons closer, but for now we are going to start with eggs and these mini frittatas. Of course hard boiled eggs are hard to beat, but you can whip these up the night before a big road trip, and they make a great travel food. We drove up to Tahoe last weekend, and these were the perfect breakfast on the go. Truth be told, they are not the prettiest, but they hit the spot, and are darn appetizing and nutritious.
Give them a try…
10-12 pastured eggs
1 lb. nitrate free sausage or bacon (sugar free)
bunch of greens
2 leeks (chopped)
1/2 cup raw cream
salt and pepper to taste
fresh chopped herbs
Preheat oven to 350 degrees
Brown sausage or bacon, remove from pan and add onions. Saute onions for about 10 minutes. Add greens and lightly saute till slightly wilted. Remove from heat and bring in chopped bacon or sausage. In a mixing bowl, mix eggs, cream, fresh herbs, salt and pepper. (traditional recipes add nutmeg here, and I sometimes do that, but not all the time) Fold meat mixture into eggs and stir gently to incorporate ingredients. Pour into muffin tins. Put in oven, and cook for 25 minutes. Check in on them at 20 minutes to see how they are doing… Put a toothpick in, and if it comes out clean it is ready. 🙂
Now go get on the road!!
* this post was written over four years ago, and this recipe is still going strong.
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