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When it comes to recipes, I’m a fan of the KISS approach: Keep It Simple Silly. If a recipe has more than 8 ingredients, I start to question whether I really want to make the recipe or not. When it comes to breakfast, I am all about quick and easy options. I’m a big fan of breakfast and I’m not really one to try to eat salads or other non-breakfast-y stuff that I’ve seen in the Paleo circles. Maybe I’ll change one day but for now, spinach in my omelet is about as far as I take it.
I’ve had some people asking me what I like to eat for breakfast and I thought I’d share some yummy options that I’ve been using on the Whole30 that are de-LISH and will keep you full until lunch (as long as you have trained your brain to not snack in between meals, either way, you’ll get there — no worries.)
You’ll notice that I do a lot with eggs. I’m a fan of eggs! I think they’re very versatile. I eat the yolks and I always eat two. Sometimes I add some water to my eggs if I’m doing a mash-up or omelet that’s got a lot of veggies so that they get covered and cook evenly. I also LOVE nitrate-free, all natural bacon and I use it often. It’s seriously the best bacon you’ll ever have. Spread the word. And don’t forget to use the bacon fat as a your breakfast cooking fat. I keep some in the fridge.
Here’s what I’ve been making over the past (count ’em) 28 days:
- Breakfast Mash-ups:
Basically, take your ingredients and mix them all together and scramble them up in a small to medium frying pan.
Total Time: 10 minutes
Ingredients: 2 eggs, 1 palm-size serving of meat, 2 palm-sized servings of veggies
My favorite: Pan fry 2 strips of bacon or broil them = 6 minutes. While they are cooking, use a fork to whisk together 2 eggs, a little bit of chopped onion, 1/2 a red pepper and 1 C spinach in a medium bowl. Add a small amount of water to the mixture if it seems like there’s not enough liquid. Pour the mixture into a small frying pan and cook over medium heat, scraping the bottom of the pan with a spatula until you get a scrambled egg consistency. You can crumble in 1 of the strips of bacon or have them both on the side. I put all this in a to-go container if I’m in a real hurry. Salt to taste.
Total Time: 12-15 minutes
Ingredients: Same as above.
My Favorite: Start cooking the bacon first until it’s halfway done then use the exact same formula as the mash-up except don’t scrape the bottom of the pan, instead let it cook for 4-5 minutes on medium heat until you can carefully fold one half on top of the other. Crumbling one of the strips of bacon into the omelet before you fold it over adds a lot of flavor (that’s why it’s important to start cooking the bacon first.) I don’t need salt if I add the bacon. I usually use my broiler in this case and I cook the bacon 3 minutes each side(ish).
- Breakfast Fun-ttata (OK I may have named this one tonight but it’s yummy and that’s fun, right?)
Ideally, it’s great to make breakfast ahead so that it’s one less thing to worry about in the morning. Both the Quiche and this recipe take longer but you’re getting 5 breakfasts in one so to me it’s worth it. For a full fun-ttata recipe, click here to view the post I shared earlier this month. Total Time: 35 minutes
- Sweet n’ Savory Quiche:
Total Time: 1 hr (15 min prep, 45 min cook)
Ingredients: (notice there are only 8?)
1/2 lb ground beef
2 C Spinach
1/2 Sweet Yellow Onion
1/2 t unsweetened cocoa powder
1 and 1/2 t cinnamon
1/4 t vanilla extract
1/2 t salt
My Favorite: Preheat oven to 375 degrees. In a small pan over low-medium heat, brown onions in coconut oil (or bacon fat) until tender. Add ground beef and cook until brown. Mix in 1 t cinnamon and salt. Then mix in the cocoa powder. In a medium-large bowl, whisk eggs, remaining cinnamon and the vanilla extract. Grease a 9×13 baking dish with coconut oil or bacon fat and pour egg mixture into the dish. Spread the chopped spinach onto the egg mixture. Finally, pour the meat/onion mixture into the dish on top of the eggs. Spread the meat out evenly and make sure the spinach gets covered in egg. Place in the oven and cook for 45 minutes or until the quiche starts to lightly brown on the top or begins to rise. Note: This tastes good the first day you make it but it tastes WAY better the next day. I would definitely wait and eat it the next day.
- Sweet Potato “Hash”
This recipe isn’t mine but I’m going to try it next week because it sounds amazing! Credit goes to Katie G. who shared this on my Facebook page tonight: “I’ve been enjoying sweet potato “hash” with crumbled chicken sausage, all mixed up and topped with some eggs. I make a big batch on the weekend, and just take a dish with me to work each day.”
Doesn’t that sound delicious? I’m going to take make it with sweet potatoes and sausage and then add the eggs each day so that the yolk is warm and saucy.
Oh and here are three recipes from the Practical Paleo Cookbook (I’m serious people — buy this this!) that I can’t wait to try after the Whole30 (because they involve honey or almond flour, etc.)
- Paleo Pumpkin Pancakes
- Carrot Gingerbread Muffins
- Apple Streusel Egg Muffins
Hope you enjoy these recipes as much as I do!
P.S. As promised, I’ll be sharing my kitchen tour this Saturday! See you there!