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.
Simple fast and hearty. A great dish for a busy weeknight or a filling lunch for a weekend.
Melt butter in a skilled on medium heat, add pre-cooked ham and heat through, browning lightly.
Stir in peas and carrots, heat through stirring often to prevent sticking, add more butter if needed.
Stir in rice and continue to heat as well. When everything is hot and cooked add raw scrambled eggs and gently stir until they are cooked.
Serve hot with soy sauce over the top.For vegetarian omit the ham.
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
These are so delicious! Pastured eggs, bacon or sausage and potato are wrapped in organic, sprouted corn tortillas for a south-of-the-border start to the morning.
In large sauté pan, melt butter and coconut oil. Add onions and cook until soft. Add potatoes. Season with salt, pepper and garlic powder and cook until soft and golden brown. Top with crumbled sausage or chorizo, stir to combine.
In a small bowl, combine cracked eggs and milk (or cream), season with salt and pepper and beat well. Add to sauté pan over potatoes and bacon, and cook until scrambled. Remove from heat and sprinkle on cheese. Scoop into warmed corn tortillas and serve with cilantro, salsa and avocado slices if desired.
* Can use uncured (nitrate-free) bacon in place of sausage or chorizo
Dairy free? Omit milk/cream and cheese. Use coconut oil or lard in place of butter.