When the weather breaks and the smell of fallen leaves and chimneys set ablaze travel the air into your living room with windows finally thrown open to welcome it all, you crave things warm and savory. At least I do.

And if I could have breakfast at every meal I would!!

These were easy to make but like I wrote below, you may think they’re better in muffin tins where each person gets their own egg. It also stays together for presentation a bit easier but there is something to be said for an entire loaf being cut table-side…

TIP: These can also be made in muffin tins

You Will Need:

* Ground Turkey (the leaner the better – one 16oz container per loaf)

* Hardboiled Eggs (or cook yourself – I used three per loaf, or one per muffin if presenting individually. Each loaf serves six slices)

* Coconut Aminos and BBQ Coconut Aminos

* Vegan or Low-fat Mayo (see image for what I use; try to get an olive oil or avocado based mayo)

* Shredded Mozzarella

* Dried Oregano, Salt and Pepper

* Avocado (I used one half of a large avocado per loaf’s pesto)

* Olive Oil

* Pistachios (shelled to save you some time)

* Baby Spinach

* Grated Parmesan

* Fresh Basil

* Loaf Pan or Muffin Tin, Parchment Paper, One Teaspoon and Tablespoon Measurement

(** I used all vegan dairy options, please see pic. I find too much dairy inflammatory to my system though I don’t abstain all together. Also better in regards in to saturated fat however, real food is real food. And in some cases alternatives have worse ingredients than the sat fat in dairy. Choose your adventure – but look at ingredients when choosing your substitute if you go that route. In situations like this however, where a lot of dairy is used, I choose Follow Your Heart Soy Free Mayo and Follow Your Heart / Daiya cheeses otherwise, for less dairy in recipes I go with the real thing**)

You can start by making your pesto so it’s ready to fill your loaf or muffin tins. In a food processor / blender place:

* Two handfuls of Pistachios

* Two-Three heaping tablespoons of Mayo

* The entire small container of Fresh Basil (or four full stalks of leaves)

* A half of your Large Avocado

* Three handfuls of Baby Spinach

* Three large tablespoons of Grated Parmesan

* Several “glugs” of Olive Oil (very scientific! Add more if the machine needs help blending).

Please keep in mind, for the measurements in the pesto and the loaf, I know it appears like a lot. But understand, you’re only eating a fraction of the loaf.

And if making an individual muffin – even less.

Blend and taste.

Set that aside and grab your ground turkey. Open the container and throw away the insert. Add the following measurements, stirring everything in as you go:

* One tablespoon of each: Coconut Aminos, BBQ Coconut Aminos

* Two tablespoons of Olive Oil

* Three tablespoons of Mayo

* Two teaspoons of Dried Oregano and however much salt and pepper you and your family typically like

* Three large pinches of Shredded Mozzarella

Take your loaf tin and lay your parchment down – if you’re using a muffin tin just use a teaspoon of olive oil dropped into each one.

The parchment will collapse into the tin as you fill it. Beforehand, drop two teaspoons of olive oil into the parchment.

Start by adding some meat mixture to the bottom, pressing and flattening (not too hard) to smooth it out evenly. Continue till you have a nice flat first layer that equates to about 1/3rd of the mixture.

Then, with a separate clean spoon, take some of your pesto and layer that over the meat, generously but with the understanding that you’ll be using more to cover the eggs – as well as later for a topping.

Place three hardboiled eggs down the center.

Then, cover the eggs with pesto and a bit of shredded mozzarella.

Cover the entire loaf with the rest of the meat mixture.

Pat everything down evenly and smooth. Top with more shredded mozzarella and a drizzle of olive oil.

Place your muffin tin on a baking sheet and bake on 350 degrees for thirty minutes.

During that time you can cook some veg if you’d like (we had steamed haricot verts and baby potatoes with olive oil and dried basil).

When done, let it rest and firm back up for about ten minutes.

When ready, pull it straight up and out using the parchment paper.

Take all the juices and olive oil from the parchment and collect it into the now empty loaf tin.

That’s flavor!! Don’t waste it! Add that to the remaining pesto and stir it in.

Slice the loaf as evenly as you can and top the loaf (and veg if you’d like) with some of the remaining pesto. (Pics are prior to adding more pesto.)

Should you make these individually, follow the same layering effect and use one egg per muffin.