Instructions

BACON OR DELI MEAT

1. Bacon Version: Cook bacon halfway either in the air fryer, pan or oven. This way it will crisp up much better once baked in the oven. Take it out and place it on the kitchen paper towel or cookie rack to cool for a bit.
2. Deli Meat Version: If you are using deli ham or similar deli meat you can skip this part. Just place slices into muffin tin cups and make a small hole on the bottom with a fork. Cook only a few slices of bacon for the topping.

FILLING

1. Head up the skillet and saute the ground beef and Italian sausage (casing off if any) with salt, pepper, onion powder, and dried parsley.
2. Cook at medium-high heat for 5-6 minutes or until the meat is no longer pink.
3. Beat eggs very well. You do not need to season it cause it is quite salty already.

ASSEMBLY

Bacon Version:

1. Place bacon inside of the muffin cups, then add filling in, a tablespoon or two depending on the size of your muffin tin cups.
2. Add a bit of cheese on the top then pour eggs over it just under the edge of the muffin tin cups
3. Add more cheese if desired.

Deli Meat Version:

1. Place ham slices into the muffin cups then pierce bottoms with a fork.
2. Add filling, cheese and pour beaten eggs over it.
3. Add more cheese if desired.

BAKING:

1. Bake egg muffins in preheated oven to 350°F for 12 to 15 minutes.
2. Allow them to cool down for about 5 minutes then slide a spoon around the muffin cup and pop egg muffins out.
3. Garnish or top them with chopped parsley and crispy bacon bits.
4. They must be completely cooled down before placing them in the airtight container. They should be kept in the fridge and used within 3 days for the best taste.

Instructions

1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
3. Season each chicken cutlet with a pinch of salt and ground black pepper.
   Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
6. Each piece should be golden brown on both sides.
7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Instructions

1. Preheat oven to 400°F (200°C).
2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
   Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Bake about 25 minutes, or until pastry is nicely golden brown.