Breakfast Pot Pie

Ingredients:

8 oz Breakfast Sausage
1 oz Canola Oil
4 oz carrots, diced
4 oz celery, diced
2-1/2 oz butter
1 T rosemary, chopped
3 oz flour
6 cups whole milk
2 oz grated parmesan cheese
1/2 t crushed red pepper flakes
2 t salt
1/2 t black pepper
2 T corn starch
2 T water
1 sheet puff pastry
1 egg
dash of paprika

Directions:

Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making ½-inch crumbles.

Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
Add the milk and bring to a simmer while whisking continuously.
Add cheese, pepper flakes, salt and pepper.
Lower the heat and simmer approximately 20-30 minutes or until the flour cooks out.
Mix together the water and corn starch until well combined.
Whisk corn starch mixture into the gravy and pull off of the heat once the gravy has thickened. Set aside.
Follow baking instructions for puff pastry.
Cook egg to your liking.
Pour about one cup of gravy over cooked puff pastry, top with egg and sprinkle of paprika.

note: recipe is from Snooze. Because it calls for one egg the serving size says one (1) however it also calls for 6 cups of milk. Once I make this and determine how many servings of gravy I get I will revise the egg and puff pastry quantity to match.

Three Cheese Egg Bites

Ingredients

• 8 Eggs
• 1 cup lightly packed shredded Monterey Jack cheese
• 1 cup cottage cheese
• 1 cup lightly packed shredded Smoked Gouda
• 6 pieces cooked bacon (or real bacon bits)
• Chopped chives (optional)
• Non stick spray

Instructions

1. Preheat over to 350 degrees F
2. Beat all 8 eggs in large mixing bowl
3. Add shredded cheese and cottage cheese
4. Spray muffin tin liberally with non-stick spray
5. Fill muffin tin, each about ¾ full
6. Add half a piece of bacon or bacon bits on top on each egg muffin
7. Place in oven and cook for 12 minutes or until egg bites are cooked through
8. Remove from oven and enjoy hot

Source: https://www.pardonmypeels.com/three-cheese-egg-bites/

Slow Cooker Mexican Chorizo Egg Casserole

INGREDIENTS

• 16-ounce chorizo sausage
• 2 cups frozen hash browns, I used shredded
• 1 cup corn
• 1 cup black beans
• 12 large eggs
• 1 cup milk
• 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
• 1½ cups shredded cheddar cheese, divided
• Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Source: https://therecipecritic.com/2017/12/slow-cooker-mexican-chorizo-egg-casserole/

Saucy Chorizo and Egg Skillet

Source: Cooking Light, May 2016

Asparagus Frittata

Source: Oxgen, December 2015

Spicy Roasted Poblano and Cheddar Frittata (for two)

Roasted Poblano and Cheddar Frittata for Two
serves two

1 tablespoon butter
1 poblano pepper, roasted
1 shallot, minced
1/4 teaspoon sea salt (or more to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper, or more to taste
1/4 cup minced cilantro or parsley
1/4 cup grated sharp cheddar cheese
4 eggs, lightly beaten
1 avocado, sliced

Preheat your broiler.

Roast the poblano pepper in your broiler, using tongs to turn carefully until all sides are blackened. Set pepper in a paper bag to steam for 5 minutes. Remove the skin, stem, and seeds under cold running water. Mince pepper and set aside.

Preheat oven to 400 degrees F.

Heat a small ovenproof 8-inch skillet over medium high heat. Melt the butter and add the shallots, cooking until soft. Add the poblano pepper, sea salt, pepper, red pepper, and cayenne; stir to combine. Turn heat to low, sprinkle on the cheese, and then quickly pour on the beaten eggs. Sprinkle with a little more salt, the cilantro, and slide frittata into the oven.

Bake for 5 – 7 minutes, or until the eggs have set and the frittata has puffed up a bit.

Finish frittata with a pinch of red pepper flakes and minced cilantro, slice, and serve with a sliced avocado.

Source: http://www.babble.com/best-recipes/spicy-roasted-poblano-and-cheddar-frittata-recipe/

Omelet and Potato Breakfast Bites

To make these yummy cups of deliciousness, first, preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom {Update: A few readers had trouble with these sticking to the pan and have offered the following suggestions: Either use a stoneware pan or use the cooking spray that has flour in it. Thanks for the pointers!!}. Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. 

Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients. This time I used red and green peppers, and 2 of the awesome Farmland precooked meats~ sausage links and diced ham. One of the reasons I love this recipe so much is because you can sneak all kinds of healthy things into your Breakfast bites. Other ideas include: spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc.

After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. I love that this meat is precooked because it saves so much time. 

Whip together 8 eggs and 1/4 cup milk with a fork. 
Pour your egg mixture in each tin. 

Sprinkle a little cheddar cheese on top of each cup.

Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, I ran a butter knife around the edge of each one to loosen it from the sides, and used a fork to pop them out.

Oh my goodness these are really delicious.  I love that you can make them in about 35 minutes, and be prepared for many mornings worth of breakfasts. I just keep them in the freezer and pop one in the microwave for a couple of minutes whenever we want a warm, yummy and filling breakfast. It is so much healthier than getting food on the go somewhere else!

Southwest Scramble

8 eggs
2 mild chicken sausages (or pork or sausage of choice)
1/2 teaspoon oregano
1/2 teaspoon paprika
1 zucchini, diced
1/2 red bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 plum tomato, chopped
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Instructions:
In a medium bowl, whisk eggs, oregano, and paprika. Set aside.

In a large skillet or seasoned cast iron skillet, heat 1 teaspoon olive oil (or coconut). Add sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, until sausage is cooked through and vegetables are tender. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 to 5 minutes. Season with salt and pepper to taste.

Serve warm with a side of fresh berries and your morning cup of coffee or tea. For even a added touch have some salsa and guacamole on the side. Enjoy!
Makes 4 to 5 servings

Source: http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/

Spaghetti Carbonara Quiche

Ingredients

• 1 medium spaghetti squash 
• 12 oz nitrate-free bacon
• 1 medium onion, diced
• 1/2 C mushrooms, diced
• 1 C spinach
• 1 Tbsp arrowroot powder
• 1/2 C full-fat coconut milk
• 8 eggs
• 1 tsp parsley
• 1 tsp salt
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 350 degrees
2. Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
3. Scoop out noodles and press into the bottom and sides of a pie pan.
4. Cut bacon into 1/4" strips and cook until crispy in a medium skillet over medium heat
5. When the bacon is finished cooking, remove from the pan and set-aside bacon. Drain excess bacon fat to save for later.
6. Saute the onions and mushrooms until softened. Add spinach and stir until wilted.
7. In a medium mixing bowl, scramble eggs, arrowroot, coconut milk, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated.
8. Stir in bacon, onions, mushrooms and spinach and pour into the pie pan.
9. Bake in 350 degree oven for 25 minutes, until top of eggs browns slightly.

Source: http://paleoparents.com/featured/spaghetti-carbonara-quiche/

Twice Baked Breakfast Sweet Potatoes

Ingredients

 

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

 

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

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Creamy Kale Baked Eggs

 

Author: Hayley @ Health Starts in the Kitchen

Serves: 4

Ingredients

• 4 Eggs, preferably local, organic & pasture raised
• Coconut Milk Creamed Spinach (made with Kale), see recipe at bottom
• 2 tablespoons chopped Organic Roasted Red Peppers
• 8 Cherry Tomatoes
• ½ cup Grated Mozzarella Cheese*, optional

Instructions

1. Preheat oven to 400 degrees F
2. Butter 4 small, oven proof ramekins and place on a cookie sheet
3. Make a batch of my Coconut Creamed Spinach, using kale instead of Spinach.
4. Add in chopped Roasted Red peppers at the end of cooking.
5. Divide your Creamed Spinach between your ramekins
6. Top each with halved cherry tomatoes and mozzarella cheese* if desired
7. Using a spoon create a small indent in the top of each and fill each with an egg & season with s&p
8. Bake at 400 degrees for 15-20 minutes, just until eggs are cooked but yokes are still runny.
9. Allow to cool slightly before serving
10. Enjoy!

Bacon Egg Cups

Ingredients

• 6 medium slices bacon
• 4 Organic large eggs
• 1 Small Broccoli Crown (florets only for this)
• pinch Salt & Pepper

Optional

• 1/4 cup Cheddar

Directions

	Using a muffin pan, spray with nonstick and line the cups with one slice of bacon. (yes the egg will still stick to the pan) Start by covering the bottom first and then work your way around the sides.
	Place a small amount of cheese down on top of the bacon and then 1-2 broccoli florets on top.
	Scramble eggs in a bowl and add a pinch of salt and pepper. Pour eggs over each cup.
	Bake at 350 degrees for 15-20 minutes. Source: http://scdfoodie.com/bacon-eggs-cups/

Tomato-Basil quiche with bacon & spinach

8 slices bacon
8 eggs
2 cloves garlic, minced or grated
2 tablespoons chopped fresh chives
1/4 cup chopped fresh basil leaves
1/2 teaspoon sea salt
1 teaspoon black pepper
 2 cups chopped spinach
1 to 2 tablespoons bacon fat (reserved from cooking bacon)
12 cherry tomatoes, halved

Preheat the oven to 375°F.

Slice the bacon crosswise into 1/4-inch strips. In a skillet over medium heat, cook the bacon until the fat is rendered and the meat is cooked, approximately 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels; reserve the fat.

In a large mixing bowl, whisk the eggs, garlic, chives, basil, salt, and pepper until well combined. Stir in the spinach.

Grease a 9 by 11-inch baking dish with the reserved bacon fat, then pour the egg mixture into the pan. Top with the bacon pieces and cherry tomato halves. Bake for 30 to 35 minutes or until the quiche puffs up and becomes golden brown on the edges.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2916-2917). Victory Belt Publishing. Kindle Edition.

Buffalo chicken egg muffins

grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)
 
Ingredients:
For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c + 2 tablespoons (divided) Tessemae’s Wing Sauce (or use 3 tablespoons of a clean-ingredient hot sauce* + 3 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, 2 tablespoons of wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (Without liners, I can’t guarantee these won’t stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

*My favorite organic gluten free hot sauce is from Arizona Gunslinger - chipotle habañero!

Source: Balanced Bites

Omelette Roll

Serving size: 6 people

• 8 Eggs
• 1 cup Milk
• 1/3 cups Flour
• 1 medium Tomato; finely chopped
• 4 slices Ham; chopped
• 1/4 cups Purple Onion; finely chopped
• 1 1/2 cups Mozzarella Cheese

Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.

Pour egg mixture onto a pan (12x16) lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.

Top omelette with remaining cheese; bake 2 min or until the cheese is melted.

Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve immediately, as melted cheese does taste the best.

Depending on a cheese and ham you will use you may want to season the omelette with some salt. I usually didn't add any salt to my omelettes.

Baby Spinach Frittata with Sweet Potato Hash Crust

 

Ingredients

• 8 eggs
• ½ cup milk
• Sea salt and black pepper
• 2 small sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 2 green onions, white and green parts, thinly sliced
• 2 cups baby spinach (give it a few chops with a knife if you'd like)
• ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
• Chopped fresh cilantro, for garnish
• Hot sauce (I recommend Cholula)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
2. Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
3. Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
5. Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.

Notes

• Adapted (just a bit) from The Sprouted Kitchen Cookbook by Sara Forte.
• Yields 6 moderately sized slices or 4 large.
• Source: http://cookieandkate.com/2012/baby-spinach-frittata-with-sweet-potato-hash-crust/

Prosciutto-Wrapped Frittatas

• 4 tablespoons fat (coconut oil, ghee, etc.)
• ½ medium onion, finely diced
• 3 cloves of garlic, minced
• ½ pound of cremini mushrooms, thinly sliced
• ½ pound frozen spinach, thawed and squeezed dry
• 8 large eggs
• ¼ cup coconut milk (the fatty stuff at the top of the can works best)
• 2 tablespoons of coconut flour
• 1 cup of cherry tomatoes, halved
• 5 ounces of Prosciutto di Parma
• Kosher salt
• Freshly ground pepper
• A regular 12 cup muffin tin

Preheat the oven to 375°F and prepped my veggies.

Heat half the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent.

Add the garlic and mushrooms and cook them until the mushroom moisture had evaporated. Then,  season the filling with salt and pepper and spoon it on a plate to cool to room temperature.
For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, add the sautéed the mushrooms and spinach and stir to combine.

Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.

Spoon in the frittata batter and top each muffin with some halved cherry tomatoes.
Pop the muffins in the oven for about 20 minute flipping the tray at the halfway point.

Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

Easy, tasty, and portable!

Source: Nom Nom Paleo

Chicken Stir-Fry Breakfast

Ingredients

• 2 eggs
• 1 Tbs water
• 1 tsp coconut oil, lard, or tallow
• 1/4 lb asparagus, washed and cut into 1-2" pieces
• 1 red bell pepper, sliced
• 1 clove garlic, minced
• 1/2 lb cooked, diced chicken breast
• 1/2 cup sliced olives (optional, Castelveltrano recommended)
• sea salt, to taste (optional)
• 1/4 cup slivered almonds
• 1/2 avocado, sliced

Instructions

1. In a small bowl, beat eggs and water together. Set aside.
2. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
3. Add asparagus, red pepper, and garlic, and saute for 5 minutes, or until slightly tender.
4. Add chicken, eggs, and olives (if desired). Stirring constantly, cook until vegetables are slightly tender, eggs are cooked, and chicken is heated through.
5. Season with sea salt (if desired), and top with almonds and avocado to serve.

Fried Eggs with Sweet Potato Hash

Ingredients

• 1 Tbs coconut oil, divided
• 1 medium sweet potato or yam, diced into 1/2" cubes
• 1/2 yellow onion, diced
• 2 nitrite/nitrate free sausages, sliced
• 1 medium bell pepper, diced
• 4 eggs
• freshly ground black pepper

Instructions

1. In a large skillet, heat 2 teaspoons coconut oil over medium heat.
2. Add the onions and sweet potatoes, and sauté for 5 minutes.
3. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
4. Add bell peppers and 1 Tbs of water.
5. Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
6. Meanwhile, fried eggs in 1 teaspoon coconut oil.
7. Season with freshly ground black pepper and serve over sweet potato hash.

Western Omelet

Ingredients

• 4 eggs
• 1 tsp coconut oil
• 1/2 yellow onion, diced
• 1 bell pepper, diced
• 1 medium tomato, diced
• 1 cup spinach
• 1/4 lb ham, cooked and diced
• sea salt and fresh ground black pepper to taste

Instructions

1. Wash and chop vegetables.  Set aside.
2. Crack eggs into small bowl and beat well.  Set aside.
3. Heat non-stick skillet over medium heat.  When hot, add coconut oil to pan.
4. Pour half of the beaten eggs into the skillet and coat the bottom of the pan.  When the egg has partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to the hot cooking surface of the skillet.
5. Immediately after, add half of the vegetables and ham to one half of the omelet and continue to cook until the egg is almost fully set.
6. Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer, then serve.
7. Repeat the process with the remaining ingredients to make the second omelet.