For the start of 2017, I’m trying something that I normally despise—eating breakfast. Most mornings, I don’t find myself particularly hungry and I get by with a cup of black coffee and wait until lunch. That said, it’s always been a hunger decision rather than a dislike of breakfast foods. You can see from our multiple breakfast recipes that we’re pretty keen on breakfast foods (although Heather is a much bigger fan of pancakes and waffles).
This recipe hits a number of must-haves for me: you can make it in one pot, it makes multiple servings, and you can make it spicy. This skillet dish reminds me a bit of chili, but the addition of cauliflower and the final step of baking the dish brings the texture closer to a breakfast casserole. And if you’re like me, and like things spicy, you can cover it in hot sauce with no regrets.
Without further ado, I hope you’ll enjoy this recipe for our tex-mex style breakfast bake.
Pizza for breakfast—every college student’s dream (and nightmare). My college years, and pre-paleo days, often consisted of pizza for breakfast, or whatever takeout was leftover. An adage of mine that survived this period of life is, “if it isn’t good cold, it isn’t good,” and I still use this for food and recipes today. We don’t often splurge for pizza these days, paleo or otherwise; but when Heather asked for breakfast this Sunday morning, I had an urge to be creative. About 30 minutes later, we were full and this recipe was born.
We made this paleo breakfast pizza fairly plain, with a topping of pepperoni and fresh basil, but don’t let that stop you from making it your own. We’ll likely update this post as we move forward with additional ideas, but feel free to add veggies, additional meats (…bacon?!), or cheese, if you tolerate it. Let us know in the comments how you personalize this paleo pizza, and enjoy!
As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins!
We brew coffee every morning. For years, we used an inexpensive french press. However, about 3 or 4 months ago, we retired the french press and decided to try something new: the Chemex Coffee Maker. We love it! The coffee is never bitter and we never get bits of coffee grinds in our coffee. It’s wonderful and we highly recommend it.
In addition to coffee, we usually make a few eggs with sauteed greens and bacon. Yet, sometimes we do not have time for all of that. So, on these hot summer days, we simply turn our coffee (which we tend to chill before drinking) into a breakfast smoothie. This coffee and banana smoothie is simple and fast. Plus, it provides a rich flavor and a caffeine boost we enjoy while filing our stomachs.
Sausage breakfast casserole is one of my favorite ways to add meat to breakfast. Don’t get me wrong, we love bacon, but we wanted to diversify our egg recipes. This easy casserole takes very little time, and went over really well with family and as leftovers.
For this casserole, all you’ll need is ground breakfast sausage (or ground pork with some seasonings), eggs, onion, and spinach. You could easily add in some mushrooms or bell peppers to suit what’s on your mind or in your refrigerator. We hope you’ll add this egg recipe to your regular breakfast rotation.