Egg Muffins

12 eggs
1 C. Chopped bell peppers
1/2 C. chopped green onions
1/2 roll breakfast sausage cooked/bacon
6 Mushrooms chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder/garlic

Preheat oven 375. Spray muffin tin with coconut/olive oil. Pour batter into 12 muffin tins. Bake 20-25 min.

Uncle Jordon's Corn Chowder

(2) 15 oz cans whole kernel corn - undrained
(1) 15 oz can creamed corn
2 lbs bacon/pork belly
6 stalks celery chopped
7 medium red potatoes cubed
1 red bell pepper diced
16 oz half & half
2 TBSP flour

Chop bacon and fry. Cook potatoes in large pot. Add celery and bell pepper. Add water to cover veggies. Add both corns. Stir over low heat.

In measuring glass, mix flour into half & half, pour into soup. Stir until thickened. Serves 10-12.

Brussels Sprouts Asparagus Bacon with Honey Soy Sauce

  

Brussels Sprouts

Asparagus

2 packages uncured bacon

1/2 cup honey

1/4 cup coconut oil

2 TBSP soy sauce

4 garlic cloves minced ((1 tsp garlic powder)

1/2 tsp salt

1/2 tsp pepper

Pre-Heat oven to 400

Cut raw bacon into 1" pieces and separate.  Cook until done. While bacon is cooking continue with the following:

Wash and cut in half Brussels sprouts.  Put into a deep baking dish and bake for about 15 min.  Wash and cut into thirds the asparagus and set aside. 

In small pot add honey, coconut oil, soy sauce, garlic, salt and pepper.  Bring t a soft  boil over medium heat.  Do not use high of heat.  Boil for 5 min. stirring continually.  The sauce should thicken up just a little bit. 

Pull out Brussels sprouts from oven and add asparagus and bacon. Drizzle over the top half the sauce.  Bake another 15 min. Do not over bake or the asparagus will get too soft.  They are done when they are a bright green. 

Once vegetables are to your desired liking, remove from oven and pour remaining sauce over the top.