Garlic Parmesan Crusted Asparagus Breakfast Skillet

Skillets meals are some of my favorite ways to enjoy breakfast or lunch. Often I am preparing my own lunch since the kids make their own lunches. This is a perfect time for me to experiment with veggies and eggs, which are my favorite way to break a fast. The garlic and parmesan crust is simply savory and delicious over perfectly cooked soft eggs and lightly steamed asparagus. A good dose of coconut oil helps to kick-start the metabolism.

Heat a small 6 -inch cast iron skillet over medium heat. Add coconut oil. Add chopped onions and saute until soft, about 2 minutes.
Add asparagus and saute for one minute.
Crack open pastured eggs over asparagus. Sprinkle all with REAL salt, minced garlic, and grated parmesan.
Place a lid or plate over the skillet. Reduce heat to low and cook for 4-8 minutes, or until eggs reach desired doneness.
This recipe serves one, but can easily be made for a crowd by using a larger skillet.

Brain Food - Breakfast Skillet

Brain Food - Breakfast Skillet Inspired by the Wahls Diet
The Wahls Diet makes sure we are eating enough nutrient dense foods to not just fuel or bodies, but make sure they have the elements to build and repair cells particularly brain cells. This breakfast skillet insures you get the right fuel to your brain in the morning.

To check it out I am doing a month of the Wahls Diet. This egg breakfast skillet is the first recipe I have developed to front load vegetables to reach the goal of 9 cups of leafy greens, bright color and sulfurous foods.

Over medium heat in a large skillet saute the onions and peppers in half of the fat until the onions are glassy.
Add the cabbage and miso and continue cooking until the cabbage is starting to go limp.
Mix in the sun-dried tomatoes and greens give them a quick stir then push all the veggies to the edges. Melt the remaining fat in the now empty center of the skillet to coat. Reduce the heat to low and add the eggs. Cook the eggs in the center until just set. Sprinkle the seaweed flakes over the top and you’re ready to serve.

Paleo Summer Breakfast Hash

Gather up some of your summer bounty from the SCA or your garden and combine it into a delicious breakfast worth savoring any time of the day. Summer squash and tomatoes take a front seat in this vegetable breakfast hash. The hash is topped with eggs done any style (poached or soft boiled is best) to help you absorb the most nutrients from the veggies.

Heat a large cast iron skillet over medium heat. Add coconut oil and butter to pan. Add onion and saute until transluscent. Add garlic and saute another minute.
Add chopped squash and cook for 2 minutes.
Add mushrooms and cook for about 5 minutes or until almost completely done.
Sprinkle with salt (we prefer REAL Salt) and pepper to taste. Add dash of hot sauce. Add in tomatoes and spinach or preferred green and cook until greens are wilted.
Drain hash mixture and place on individual plates. Top each mixture with 2 cooked eggs per person.
Serve with a slice of fresh avocado!

Fluffy Egg Nest with Greens

This is a fun way to eat eggs and makes a great dinner or lunch dish. The yolk is nestled in a bed of fluffy beaten egg whites with greens.

Heat a small cast iron pan on low and add 1 teaspoon of butter. Add the chopped onion and saute for 1-3 minutes until translucent. Set aside to cool.
Preheat the oven to 375 degrees. Separate the eggs and beat the whites with the salt until they are fluffy and stiff, but not dry. Gently fold in the cayenne pepper, chopped greens and sauteed onions.
Line a sheet pan with parchment paper. Spoon out the egg white mixture into 4 mounds on the parchment paper. Use the back of the spoon to create small dents in the center of each mound.
Put 1 teaspoon of butter and 1 egg yolk into each dent. Top each yolk with 1 teaspoon of cream and sprinkle with additional salt.
Bake for 10-12 minutes, or until the whites are golden and the yolks slightly set.

Huevos Rancheros

This traditional Mexican meal is a great excuse to have breakfast for dinner. Using leftover corn tortillas makes this dish take zero prep time. I like to serve this with homemade refried beans.

Masa Harina is cornmeal that has already been soaked in limewater (sodium hydroxide+water) so you can easily make homemade tortillas with properly prepared grains. Just make sure you use non-GMO masa.

Deep Fry the tortillas: Heat up approximately 8 tbsp (enough to cover a tortilla) of lard or expeller pressed coconut oil in a pan. Grab a corn tortilla and dip it in the hot oil. Cook each side about 30 seconds. After cooking both sides until golden brown, remove to a paper toweled plate to remove excess oil. Fry the tortillas one at a time.
Make the eggs: using the same hot lard or oil, fry the eggs one at a time for 20 seconds on one side, then flip over and let fry for another 5 seconds, and then remove. The egg yolk needs to remain tender for this recipe to be at it’s finest.
Serve: Place two tortillas on eat plate, place an egg on each tortilla, and cover the whole of each egg with some cheese, then fermented salsa. Add a slice or three of avocado to each and garnish with a lime wedge.

Bacon Vegetable Fritta

Frittata for breakfast is wonderful, and it is so versatile that it can be used as a main course in any meal. You may substitute other meats, vegetables, cheeses, etc. for the filling. It is a great way to use up a bit of leftovers too. This Frittata is savory and filling. You will love it!

In a cast iron skillet, melt the butter on medium heat.
Add the chopped bacon and cook, stirring, until it is partially cooked.
Add the chopped vegetables and continue to stir until the bacon is fully cooked.
Beat together the eggs, milk, salt and pepper.
Carefully pour the egg mixture over the vegetables and bacon in the pan.
Sprinkle the grated cheddar cheese on top.
Set the range heat on low. Allow it to cook, undisturbed, until the eggs are set within 1/4 inch of the top.
Place the pan under a broiler on “low”. Broil until the top is nicely browned.
Cut in wedges and serve warm.
If you wish, you can invert the Frittata onto a platter to serve.

Bacon and Spinach Pseudo-Omelet

I call this recipe a Pseudo-Omelet because there is two layers of eggs with bacon, cheese and spinach in the middle, but it does not require flipping and is served like a casserole.

Preheat oven to 375 degrees F.
Render the bacon on low heat until most of the fat has come out. Remove the bacon from the pan. Pour the bacon grease through a coffee filter in a metal sieve into a 12″ cast iron skillet.
Make a lattice of tortilla strips on the bottom of the skillet while you bring it up to medium heat.
Beat 1 tablespoon of cream and a pinch of salt, garlic powder and chili powder into 4 eggs. Pour the egg mixture over the top of the tortilla strips.
Once the eggs start to firm up, put a layer of raw cheddar cheese, spinach and bacon over the eggs.
Beat the second tablespoon of cream and a pinch of salt, garlic powder and chili powder into the other 6 eggs. Pour the egg mixture over the top.
Finally put a thin layer of Parmesan cheese.
Put it in the oven and bake it until it is done, about 10 or 12 minutes.
Slice it up into squares and serve it like you would a casserole.

Cheesy Egg Biscuit Sandwiches

Move over McDonalds. This egg muffin tastes much better than the typical fast food greasy version. Any basic biscuit recipe will do, but I used our favorite cheese biscuit recipe made with sprouted flour.

For Biscuits:
HEAT oven to 450ºF.
MIX first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in Cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Roll out 1/2″ thick and cut out 12 biscuits.
BAKE 10 to 12 min. or until golden brown.
HEAT cast iron and melt butter. Fry biscuits on each side for about a minute.
For eggs:
MIX all ingredients for egg filling.
HEAT a cast iron skillet over medium heat. If you have small egg/pancake metal frames, pour egg mix into forms and cook until set. If not, pour the whole egg mix into the skillet and cook until set. Turn off heat and use the same cutter you used for the biscuits to cut the eggs into 6 pieces.
Assemble:
Place egg cut-out in between 2 biscuits. Serve warm.
PLACE

Naturally Dyed Easter Egg

There is no need to use chemicals to dye your Easter Eggs. Dying your eggs with homemade vegetable dyes is an interesting, healthy, and fun way to enjoy this tradition with your family!

Hard boil your eggs, and allow them to cool completely. Make sure they are well dried before placing them into the dye baths.
Immerse the eggs in the coloring liquid to which you have added 2 Tablespoons of white vinegar (per quart of liquid) and put them into the refrigerator.
Go back from time to time and check on the color. When it is as you wish, then remove the eggs and discard the dye liquid. The longer they soak, the deeper the color.
After coloring, be sure to store your eggs in the refrigerator!

Onion Skin Dye Yellow to Gold

To make dye from yellow onion skins, place several skins in your pot of water. Boil them for a little while and allow the mixture to cool with the skins in the water. Then drain off the water to use for the actually dyeing. Add the vinegar. Put the skins in your compost. Soak your hard-boiled eggs in this dye bath and depending on how many eggs you use and how concentrated the dye bath is, you can get warm tones that range from gold to a lovely terra cotta.

Cranberry Dye Light Blue

To use fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let them cool. Drain and save the liquid. Add the vinegar. For a light blue, soak only a short time. If the eggs stay in very long, they will become dark gray in color.

Turmeric Yellow Dye

In a quart of water, simmer 1/4 cup of ground turmeric. Cool. Strain, add the vinegar and proceed.

Red Cabbage Blue

About 3/4 of a head of red cabbage chopped up will make a lovely blue. Again, cook for a while, cool in liquid, strain, add the vinegar and then dye your eggs.

Bacon & Spinach Oven Omelette

Some mornings call for something special. Not necessarily because it’s a weekend, usually because we just need a lil extra love to start our day on a happy note. This is our favorite omelet. It’s hardy, packed full of flavor, protein, and iron, and perfect for an early spring morning before you head out into the cold to plant trees, prune, start an early garden, or just run around town like a crazy person. This is a great dish to bring to a brunch. It can be assembled the night before so you can throw it in the oven as soon as you wake up. Also? The leftovers heat up beautifully.

Heat oven to 350º. Place butter in a 9×13 pan and stick in the oven to melt. Meanwhile, beat eggs, creme fraiche, milk, cheese, onions, and salt. Add bacon and mix briefly.
Once the butter is melted in the pan, take it out of the oven and tilt it around to coat the bottom of the pan. Place spinach in pan evenly. Pour egg mixture over spinach. Don’t be alarmed if all the eggs go to the bottom; they’ll puff up around the spinach as it bakes. Return to oven and bake 50 minutes, or until slightly browned on the top. Serve warm and grind some black pepper on top (optional).

Baked Eggs with Fresh Herbs and Cream

Surprisingly easy, impressive and ready in under 15 minutes. You can’t beat that! These are a great way to prepare a lot of eggs at once for company or for a large family breakfast or brunch. There is no standing over the stove flipping eggs or stirring. Instead, simply prepare and then pop in the oven and walk away.
You may use any fresh herbs you like, thyme, chives, oregano, basil and parsley are all good choices. My favorites are thyme and chives.

Position rack in the center of the oven and pre-heat to 425 degrees. Butter individual ramekins using the butter called for.**
Crack an egg into each ramekin. Season each with a pinch of unrefined sea salt and cayenne pepper. Sprinkle each with some of the fresh herbs. Drizzle a tablespoon of cream over each egg. Start drizzling over the yolk until covered and then the rest of the egg.
Bake until bubbly, about 5-7 minutes. Eggs may not brown and will not yet be set in the center.
Turn the oven to Broil. Keep eggs on center rack in oven. Broil an additional 2 minutes or until center of eggs are set. Remove immediately. Eggs will continue to cook and set after being removed.
**NOTE: If you’d rather, you can make these in a casserole dish. I’ve done this when I didn’t want to mess with ramekins. Simply butter an appropriate sized casserole dish (6-8 eggs in a 9×9 etc.), crack eggs in, season, sprinkle with herbs, drizzle 1 tablespoon of cream over for each egg. Bake at same temperature, but may require a couple minutes longer. Watch them. To serve, allow to cool slightly for a minute or two and use a spatula to cut out one or two eggs to serve to each person.

Spinach and Onion Strata

A perfect dish for entertaining-can be prepared the night before and is tasty hot from the oven or at room temperature. Great as leftovers, too. Serve with fresh fruit and homemade sausage for a complete meal.

Sauté onions in butter until soft.
Meanwhile, grease an 8x8x2-inch pan. Layer the bread, then the spinach. When the onions are ready, layer them next. Then spread the cheese across the onions.
Lightly whisk the eggs in a bowl. Add the remaining ingredients and whisk.
Pour the egg mixture over the contents of the pan.
Cover and chill for 2 to 24 hours.
Bake uncovered in a 325-degree oven for 50 to 55 minutes. Let stand 5 to 10 minutes before serving.
For a time-delayed oven: Bake at 325 degrees for 70 minutes.