Breakfast

1.Chicken Breakfast Patties

sausage2

Author:
Fresh4Five

Serves:10-12

Prep time:20 mins
Cook time:15 mins
Total time:35 mins
Ingredients
  • 4 small chicken thighs chopped small
  • 1lb extra lean ground chicken
  • 1-2 tablespoons cooking oil for onions
  • 2 tablespoons cooking oil for patties
  • 1 onion diced (about ⅔ cup)
  • 2 cloves of garlic minced
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper to taste
Instructions
  1. Heat oil in a skillet and sautee the onion for about 3 minutes, and then add the garlic. Sautee for about another 5 minutes or until softened and translucent. Place in a large bowl.
  1. Grind the fennel and caraway seeds in a spice grinder or mortar and pestle
  2. Chop up the chicken thighs into the smallest pieces possible. Place it in the large bowl. Add the ground chicken and spices.
  3. Use your hands to mix well and form the patties.
  4. Heat a large skillet (cast iron) and add cooking oil. Cook patties for about 15 minutes flipping once or until their internal temperature reaches 165F

2. Breakfast Scramble

Image

Ingredients

  • 1-2 Tbsp. coconut oil
  • 1 Hannah sweet potato (tan on the outside, whitish yellow on the inside), peeled and chopped into small pieces (the smaller you chop, the quicker they cook)
  • 1/4 lb. ground beef or other ground meat (I used a 100% grassfed patty from Trader Joe’s)
  • 1-2 large handfuls of organic baby spinach, sliced into ribbons
  • sea salt, to taste
  • 2-3 pastured eggs, beaten well

Directions:

  1. Heat a large cast iron or nonstick skillet until hot. Melt the coconut oil in the pan and add the chopped sweet potato and a little salt. Cook until the sweet potato is lightly browned and almost cooked through.
  2. Move the sweet potatoes to one side of the pan. Add the ground beef, breaking it up so that it is in small pieces. Season the beef with a little salt. Cook to desired doneness.
  3. When the beef is cooked, mix it with the sweet potatoes and then add the baby spinach. Cook for a few minutes until most of the moisture has cooked out and it is as done as you like it. Taste the mixture for salt and adjust as needed.
  4. Add the eggs and stir a few times to mix the ingredients. Cook until the eggs are done but not browned.
  5. Put it in a bowl and enjoy

3. Cherry Tarragon Pork Sausages

ccccc

Ingredients

  • Makes about 14 sausages
  • 1/2 cup dried cherries
  • 2 TBS onion, diced
  • 2 TBS fresh parsley, minced
  • 2 TBS fresh tarragon, minced
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1lb ground pork (pasture raised if possible)
  • 2 TBS coconut oil for frying

Directions

  1. Place the cherries in a bowl of hot water for about 10 minutes to slightly reconstitute them.
  2. Combine the onion, parsley, tarragon, salt and pepper in a medium-sized bowl and mix well.
  3. Add the cherries when soft, and add the ground pork. Mix all ingredients well. Form small patties (I usually can fit them in the palm of my hand) and place on a plate.
  4. Heat a skillet up to medium heat and add some of the coconut oil.
  5. Place about five to seven of the patties in the pan. Fry the patties until brown, about five minutes.
  6. Flip and flatten with the back of your spatula.
  7. Cook another five minutes or until brown.
  8. Test one sausage to make sure the center is completely cooked.  Enjoy!

4. Amish Breakfast Casserole

Amish Breakfast Casserole Recipe

Ingredients

  • 1 pound sliced bacon, diced
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1-1/4 cups shredded Swiss cheese

Directions

  1. In a large skillet, cook bacon and onion until bacon is crisp; drain.
  2. In a large bowl, combine the remaining ingredients; stir in bacon mixture.
  3. Transfer to a greased 13-in. x 9-in. baking dish.
  4. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
  5. Let stand for 10 minutes before cutting. 
  6. Yield: 12 servings.

5. Smoked Salmon Breakfast Hash

Smoked Salmon Hash

Ingredients:

  • 1/2 Tbsp grass-fed butter
  • 1 3-4 oz smoked wild salmon fillet, shredded (I like Loki Fish Co.smoked salmon, which is uses honey in the smoking process vs. brown sugar)
  • 1/4 head cabbage, chopped
  • 2 pastured eggs, beaten
  • Sea salt and pepper to taste
  • 2-3 Tbsp chicken broth
  • 2 Tbsp full-fat coconut milk
  • Black lava finishing salt for garnish, optional

Directions:

  1. Melt butter in a medium-sized skillet over medium heat. Add the cabbage and season with sea salt and pepper. Add the chicken broth and saute a few minutes, until softened.
  2. Next, add the eggs, smoked salmon and coconut milk. Add more sea salt and pepper, if desired. Mix together with a spatula and continue to cook over medium-low heat until eggs are cooked through.

6. Granola Recipe

Paleo Granola Recipe

Ingredients

  • 1/2 cup of almonds
  • 1/2 cup of pumpkin seeds
  • 15 raisins
  • 1 prune, chopped
  • (serve with coconut milk or regular milk)

Instructions

  1. Place the almonds and pumpkin seeds into a blender or food processor and blend on a slow setting so that they’re in reasonably large chunks still.
  2. Pour the blended nuts/seeds into a bowl and top with the dried fruit.
  3. Pour cold coconut milk or regular milk on top and enjoy.

7. Sweet Potato Breakfast Hash

Image

Part 1

Ingredients

  • 3 lbs. sweet potatoes
  • garlic powder
  • dried onion
  • chili powder
  • salt & pepper
  • butter or coconut oil

Directions

  1. Scrub potatoes.
  2. Chop or shred them.  (We have a Saladmaster which makes shredding go fast.)
  3. Pile in a rimmed cookie sheet (or a 9×13 pan will do).
  4. Sprinkle with all the seasonings.
  5. Dot generously with butter or coconut oil.
  6. Bake at 425 for about 30 minutes or until cooked.
  7. Stir once during cooking to distribute the butter or oil.
  8. While the potatoes are cooking, make the sausage…

Part 2
Ingredients

  • 1 lb. ground turkey
  • Sage
  • dried onion
  • salt & pepper
  • pinch of ginger

Directions

  1. Brown everything together in a skillet.
  2. Then, when the potatoes are done cooking…
  3. Mix up the sausage and hot potatoes and eat everything together!

8. Carrot-Apple Omelet

Image

from crossfitcatcave

Ingredients

  • 1 big carrot
  • 1 apple
  • 7 eggs
  • lardons (or pieces of bacon)
  • salt & pepper
  • coconut oil

Directions

  1. Grate the carrot and cook for a few mins in coconut oil.
  2. Meanwhile, cut up the apple and bacon in small pieces and add to the carrot.
  3. Let this cook for about another 5 mins.
  4. Whisk the eggs, add in salt & pepper or any spice to your liking.
  5. Pour in the egg mixture and cook on both sides until brown.

9. Sausage and Egg Casserole

Image

from not crocker

INGREDIENTS

  • 8 breakfast sausage, cut into bite-sized pieces
  • 1 tbsp butter or coconut oil
  • 1-2 jalapeños, diced
  • 1 clove garlic, minced
  • 1 cup mushrooms, roughly chopped
  • salt and pepper to taste
  • 10 eggs
  • 1 1/2 cup dry-curd cottage cheese (can use wet cottage cheese, just reduce the salt and butter added)
  • 1 1/2 cup cheddar cheese, shredded
  • 3 tbsp coconut flour *optional
  • 1/4 cup butter, melted

DIRECTIONS

  1. In a large pan over medium-high heat, cooking the sausage bites until browned. Drain, and set aside.
  2. Melt the tablespoon of butter in pan, add the mushrooms, garlic, and jalapeños. Cook just until the mushrooms are tender. Season with salt and pepper. Stir in with the sausages. Allow this mixture to cool.
  3. In a large bowl, whisk together the eggs, cottage cheese, and cheddar cheese.
  4. Stir the sausage mixture into the egg and cheese mixture.  Cover with plastic, and refrigerate in the bowl overnight.
  5. Heat oven to 350° F. Lightly grease a casserole dish. I baked this in a smaller, deeper dish that gave me thick slices, but it can be made in a 9- x 13-inch dish for thinner slices. If you opt for the large dish, the baking time will be less.
  6. In a small bowl, stir together the coconut flour and butter. Quickly whisk the flour mixture into the egg mixture, removing any lumps.
  7. Pour the mixture into the prepared baking dish, making sure that the sausages are distributed evenly. If you want, you can top the casserole with another 1/2 cup of shredded cheddar.
  8. Bake for 40 to 50 minutes, or until lightly brown and no longer liquid in the centre.
  9. Let stand 10 minutes before serving.

10. Buffalo Chicken Egg Muffins

from friend 

Ingredients

  • 3/4 lb. boneless, skinless chicken thighs (or breast)
  • 1/2 tsp. garlic powder
  • sea salt & black pepper to taste
  • 1/4 cup Tessemae’s Wing Sauce (or use 2 Tbsp. of a clean-ingredient hot sauce* + 2 Tbsp. melted butter or coconut oil)
  • 6 large eggs, whisked
  • 2 Tbsp. green onions/scallions, sliced
  • sea salt & black pepper to taste
  • 2 Tbsp. Tessemae’s Wing Sauce (or use 1.5 Tbsp. of a clean-ingredient hot sauce + 1.5 Tbsp. melted butter or coconut oil)

Directions

1. Preheat the oven to 425.
2. 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.
3. 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.
4. In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
5. Pour the egg mixture into parchment cup lined (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.
6. Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

11. Sweet Potato-Steak-Egg Bake

from http://thefitfork.com

Ingredients

  • 1 tablespoon oil of choice
  • 2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon dried cumin
  • 1 yellow bell pepper, coarsely chopped
  • 1 sweet potato, diced into 1/3” cubes
  • 1 red or yellow onion diced, 1 (14 oz) can diced fire roasted tomatoes, drained, 3/4 lb. pre-cooked top sirloin in 1/3” cubes, 6 large eggs, Salt and pepper, to taste, Chopped cilantro and salsa for garnish, optional

Directions

  1. Preheat oven to 350 F degrees. Heat up cast iron skillet on stovetop to medium heat.
  2. Add oil, minced garlic, cumin, chili powder and garlic powder; sauté for 1 minute or until spices become fragrant. Add onions, yellow peppers, sweet potatoes to begin to cook down. Stir as needed.
  3. Cover skillet for about 6 minutes to help steam and soften the sweet potatoes.
  4. Add tomatoes and leftover steak cubes. Continue cooking over medium heat until mixture is heated through. Remove from stovetop and drain off any excess liquid.
  5. Use the back of a spoon to make indentions for eggs. Crack eggs directly on top of hash, several inches apart from one another.
  6. Bake in 350 F degree oven for 6-10 minutes, depending on desired ‘doneness of eggs’. To test, press on the egg yolk with spoon to determine consistency.
  7. Remove from oven. Garnish with chopped fresh cilantro and salsa, if desired. Serves 6.

12. Banana Vanilla Bean Pancakes with Mixed Berry Compote

Image

from paleomg
Ingredients
  • 2 bananas, peeled
  • 3 eggs
  • 3 tablespoons coconut flour
  • 1 vanilla bean pod
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • sprinkle of cinnamon
  • pinch of salt
  • 1 cup frozen mixed berries
  • 1-2 tablespoons honey
 Instructions
  1. Place banana in a food processor and puree until smooth.
  2. Then crack eggs into food processor and mix together.
  3. Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
  4. Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
  5. Puree until smooth.
  6. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
  7. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
  8. While the pancakes are cooking, let’s make the compote.
  9. Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
  10. Make all your pancakes and top with berry compote.
 Notes
Makes 16-18, 3 inch pancakes

13. Southwestern Omelet Muffins

from 

Ingredients

  • 6 ounces breakfast sausage links, chopped (I used Niman Ranch. Applegate Farms is good, too)
  • 2 bell peppers, assorted colors, chopped small
  • ½ cup green onions, chopped small
  • ¾ cups kale, chopped small
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon cumin
  • 1 tablespoon garlic powder (or 2 cloves chopped fresh garlic)
  • 4 ounce can Hatch green chiles, chopped
  • 1/2 cup chopped cilantro 1 dozen eggs

Directions

  1. Preheat oven to 375 degrees.
  2. Heat large skillet on medium high heat.
  3. Add sausage and brown all around.
  4. Add peppers and kale and cook to soften, about 5 minutes.
  5. In a large bowl, beat eggs with remaining ingredients.
  6. Add sausage and veggies.
  7. Line muffin tins with papers and divide egg mixture among them, filling about ¾ full.
  8. Bake for about 25 minutes, or until the center is firm to the touch.

14. Pulled Pork Frittata

from http://www.facebook.com/PopularPaleo

Ingredients

  • 1 cup pulled pork
  • 2 shallots, thinly sliced
  • 1-2 TBSP finely diced jalapeño
  • 6-8 eggs (depending on the size)
  • 2 TBSP chopped cilantro, garnish on top
  • Bacon fat preferred (or your fat of choice)

Directions

  1. Heat a non-stick, but oven-safe pan to medium-high and bring your fat of choice to temp. Mine is bacon fat, naturally. Slice the shallots, finely dice a jalapeño and whisk your eggs. When the pan and fat is hot, add the pulled pork, shallots and jalapeño. The goal is to warm the meat and soften the shallots, not sauté til done. This will only take two or three minutes.
  2. Add the scrambled eggs, shake the pan or gently distribute everything evenly for the frittata. Reduce the heat to low, cover the pan. Let this sit for maybe 3-4 minutes. When the edges are firm and have pulled away from the side of the pan, it’s ready to transfer to the oven. Turn your broiler to high, place the frittata under it for 3-4 minutes. When the eggs have set, especially around the meat and veggies, and have taken on some color, the frittata is done. Remove from the oven, place back on the stove top (off the heat) and re-cover. Let it sit for a minute or two to rest. Resting with the lid on creates condensation that loosens the frittata from the pan allowing for an easy exit.

15. Breakfast Toastada on Zucchini Tortilla

from http://www.beautyandthefoodie.com/egg-and-zucchini-breakfast-toastada/

Ingredients

  • ZUCCHINI TORTILLA INGREDIENTS: 1 medium to large Zucchini, cut in large chunks. 2 to 3 cloves Garlic, minced. ½ Tsp Chipotle pepper powder ( or chili powder). Dash Sea Salt* optional. 2Tsp Flax Meal * optional. 1 Tbsp Coconut Flour. 1 Egg, beaten.
  • BREAKFAST TOASTADA INGREDIENTS: 2 Zucchini Tortillas. 2 Eggs. 2 Slices of Bacon , nitrate free, cooked and crumbled. ½ of an Avocado, sliced. 1 to 2 Tbsp salsa or hot sauce, to taste. 1 Tbsp Cilantro, chopped. 1 to 2 Tbsp grated cheese* optional, can omit for dairy free.

Directions

  1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
  2. Put zucchini and garlic cloves in food processor or blender, and process till chopped into fine pieces ( or could grate zucchini with grater).
  3. Place zucchini garlic mixture into a cheese cloth ( fine weave towel) or layered paper towel, and squeeze out as much water into sink as you can.
  4. Transfer mixture to a mixing bowl, and mix all remaining ingredients.
  5. Mix until a little thicker ( it won’ be like dough , more like a batter ).
  6. Spoon batter onto parchment paper, using back of spoon to spread into a circle.
  7. Don’t make too thin, you shouldn’t see any paper.
  8. Slide back of spoon around outer rim of tortilla to make even edges.
  9. Bake in oven for 10 to 12 minutes, then take out and put another sheet of parchment paper on top and pick up both pieces with tortilla between and flip over and put back onto sheet, then slowly peel off parchment paper on top of tortilla. at this point, you could put back in oven to bake other side for 8 to 10 minutes and then place an already fried egg on top of it.
  10. Or you could oil a fry pan and place tortilla in it and crack egg right on top. Then cover and cook on medium until egg is cooked as desired, could flip over and cook a little also.
  11. Then top with bacon crumbles, avocado, salsa, cilantro, and optional cheese.
  12. Serve.

16. Strawberries and Cream Cereal

from http://preppypaleo.com

Ingredients

  • 1 ripe banana, mashed
  • 1 14 oz. can coconut milk
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup organic strawberry fruit spread (no added sugar)
  • 1 tsp. vanilla extract
  • 6 eggs
  • 1 lb. whole strawberries, plus more for topping (optional)
  • sliced or slivered almonds (optional)

Directions

  1. Combine banana through eggs in a large pot over low heat, stirring with a whisk. Stir in strawberries. Cook for about 10-15 minutes, stirring often. As the berries soften, mash them to your desired consistency.
  2. Remove from heat and allow to sit for about 5 minutes more, to thicken up further. Serve with more sliced berries and some almonds on top, if desired.

17. Fruit and Chocolate Cereal with Honey Almond Clusters

from http://mypaleorecipebox.wordpress.com

Ingredients

  • 3/4 cup coconut flour
  • 1/3 cup almonds, slivered/sliced/chopped (omit if nut-free)
  • 1/4 cup coconut oil, melted
  • 2 Tbsp raw honey
  • 1 cup dried strawberries (or dried fruit of choice), chopped to desired size
  • 4 squares dark chocolate (one half of a 3.5 oz bar), grated or chopped
  • 1/3 cup dried coconut, chips or shredded

Directions:

1. Pre-heat oven to 175 degrees F.

2. Add coconut flour, almonds, coconut oil and honey to a medium-sized bowl and mix until well combined. Mixture should resemble a cookie dough that’s just a bit on the dry/crumbly side.

3. Press mixture on a baking sheet (use parchment paper if desired) into a slab with a thickness of approximately 1/4″ and place in oven for 3 hours. Remove, leaving oven on.

4. After slab and baking sheet have cooled enough to handle, with your hands or a large knife, break/cut it into clusters of desired size. Return to oven for 1 hour, remove and let cool.

5. Add clusters, dried fruit, chocolate and coconut to an air-tight storage container and mix to evenly distribute ingredients.

6. Serve with milk of choice or enjoy on its own as a trail mix.

18. Bacon, Sausage and Egg Pie

meaty pie!

from http://thingsmybellylikes.com

The crust:

*adapted from the Coconut Mama

  •  1/2 cup butter, melted
  • 2 large eggs
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  1. Whisk together the butter and eggs. Stir into the coconut flour and salt. Keep mixing until it comes together as a wet dough.
  2. Press into a well-greased 9in pie dish. It won’t behave like ordinary dough, you’ll have to do a fair amount of pressing with your hands but trust me, it comes out fine.
  3. Prick the bottom and bake at 350 for 5-7 minutes til it browns slightly. Remove from oven and set aside.

The filling:

  • 5 large eggs
  • 1/4 cup milk
  • 1 tbsp chives, finely chopped
  • 1 clove garlic, minced
  • 4 slices of cooked streaky bacon, cut into pieces
  • 2 cooked pork sausages, sliced into 1 inch pieces
  1. Whisk together the eggs, milk, chives and garlic. Season well.
  2. Scatter the meat evenly in the pie crust.
  3. Pour over the egg mixture.
  4. Bake at 375 for 25 minutes. Let cool slightly before slicing.

19. Summer Breakfast Meatloaf (egg free, nut free)

Image

from http://paleomg.com/summer-breakfast-meatloaf/

Ingredients
  • 1 pound ground beef
  • 10-12 ounces bulk pork breakfast sausage
  • 1 tablespoon bacon fat (or other fat)
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 medium zucchini, diced
  • 4 ounces of button mushrooms, sliced
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a large skillet over medium-high heat. Add fat along with 2 garlic cloves and diced onion.
  3. Once the onions begins to become translucent, add diced zucchini and cover to help steam the zucchini.
  4. After about 3-4 minutes, add the mushrooms on top and cover again for about 4-5 more minutes.
  5. Once vegetables have softened, add in parsley, basil, garlic powder and salt and pepper. Mix well then remove from heat to cool.
  6. Once vegetables are cool, add ground beef, breakfast sausage, and cooled vegetables to a large bowl and get dirty with your hands. Mix well to combine, trying not to squish the zucchini too much.
  7. Line a large bread pan with foil or parchment paper and place the meat mixture into the dish. Press firmly to make sure it all sticks together and to keep it from falling apart.
  8. Place in oven and bake for 40-45 minutes until meat presses back at you when you poke it.
  9. Let sit for 10 minutes after baking.
  10. Eat with some avocado on top. And fruit on the side. What up breakfast!?!?

20. Summer Squash Pancakes

Image

from http://paleomg.com/summer-squash-pancakes/

Ingredients
  • 1 small zucchini, shredded
  • 1 small yellow squash, shredded
  • 1 small carrot, shredded
  • ½ yellow onion, shredded
  • 1 cup almond flour/meal
  • 2 eggs
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used duck fat)
  • avocado, diced (to garnish)
  • green onions, diced (to garnish)
Directions
  1. Shred all vegetables. I used the shredding attachment on my food processor.
  2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
  3. Make 6-7 patties and flatten them out.
  4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
  5. Cook 5-7 minutes per side, until pancakes are browned.
  6. Top with avocado and green onions.
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