One Dish, A Thousand Ways: The Breakfast Skillet

A Sourdough Cinnamon-Walnut Pinwheel Log
A Sourdough Cinnamon-Walnut Pinwheel Log I made.

At the beginning of my real food journey, I was really into sourdough. I mean, really into sourdough. I made everything sourdough. I made so much sourdough that I made things with sourdough that no one ever thinks to make with sourdough. Once I learned some tricks and gateway recipes from the Sourdough A to Z ebook at GNOWFGLINS (she has an eCourse on the subject as well!), I took off. Then it was all sourdough waffles, sourdough pancakes, sourdough english muffins, breakfast burritos made with my sourdough flour tortillas every. single. day. Yes, we were loving our sourdough.

It’s true that grains are more easily digested when they’ve been fermented (sourdough) or sprouted. These two ways of processing whole wheat, rye, emmer, kamut, einkorn, and other grains greatly reduce phytic acid which is bound up in the grains in order to protect them. Phytic acid steals important minerals like iron from your system in order to digest, thus robbing your body of vital nutrients. So if you’re going to eat real whole food and you’re going to eat grains, please ferment or sprout them. However, there are days in everyone’s busy life when you gotta say, “Ain’t nobody got time for that.” (couldn’t resist *chuckle*)

Some days it just doesn’t happen. Even though I may have a menu plan, even though my kids know how to take care of a starter, something goes awry and I am unable to prepare the night before, or something comes up and I don’t have time to wait for proofing before we run out of the door. On days like this, I turn to my loyal, unfailing friend the breakfast skillet.

Asparagus Bacon, Onion Breakfast Skillet
Asparagus, Bacon, Onion Breakfast Skillet cooking

Now there are countless renditions of such a magnificent dish. So many, in fact, that I don’t have time to go through them all here. But I will say this: All breakfast skillets should (not must, but should) begin with a base of seasonal veggies and pastured eggs. Yes, you could make one without eggs if you have an allergy. Where you go from there is only limited by your imagination. Try add ins such as bacon, sausage, salmon, leftovers from previous night’s dinner, cooked beans, cooked rice, seasonings, sauerkraut, fresh herbs, cheeses, sauces, need I say more? The egg can change as well. You can have scrambled eggs, poached eggs, fried eggs or steamed (coddled) eggs in your skillet.

Lately, this is how my breakfast

skillet creations go:

1. Check produce on hand and select whatever veggies sound good that morning. Don’t be afraid to try ones you’ve never had for breakfast before! One of my favorite variations was made with brussel sprouts!

2. Chop said veggies and begin heating a medium cast iron skillet on low heat. Add in a tablespoon of fat of choice (lard, tallow, coconut oil, ghee). We typically use virgin coconut oil for this, but not everyone likes the taste. You could always use expeller pressed coconut oil if you don’t.

3. Add any meat to the skillet (if using) and saute a minute. You could also add in other solid mix-ins like beans or leftovers at this point. Also, this is a good time to add spices if using.

4. Add in vegetables. Saute veggies for a few minutes. This part is tricky. You have to be careful not to overcook the veggies here as they will continue to cook after you add the eggs, so keep that in mind.

5. Crack in enough eggs for the family. Put a lid on the skillet and let the eggs cook until desired doneness. This is my favorite way to do it, steamed (also called coddled). You can choose to scramble first if you want, but this way is easier, which is kinda what we’re going for in this recipe. I coddle the eggs for about 3-4 minutes to keep the yolks runny, but cook the whites.

6. Meanwhile, while eggs cook look for herbs to add and other toppings. Lacto-ferments are great here. Also cheese, tamari, crispy nuts/seeds, yogurt, sour cream, and avocado.

7. Scoop portions out and serve with your toppings.

My favorite skillet combo last month was shredded brussel sprouts, caramelized onions, garlic, coddled pastured eggs, cayenne pepper and butter.

What would be your favorite breakfast skillet combo?



Real Food Camping: Grain-free Sausage Pancake and Ultimate Bacon-Avo Grass-fed Burgers

Yesterday we had good ole scrambled eggs and bacon for breakfast. Lunch was the usual foraging. Dinner was amazing. I am sorry to say I didn’t get a pic because my phone was dead. In any case, I will put the recipe up anyway.

Ultimate Bacon Avocado Burgers Serves 6

2 lbs grassfed ground beef
2 pastured eggs
1/2 bunch cilantro, chopped
2 green onions, chopped
1 jalepeno, minced
Unrefined sea salt
Garlic powder
6 slices bacon
3 small sweet onions, sliced
2 avocados, sliced
3 tomatoes, sliced

Heat a cast iron skillet over a barbecue. Cook bacon slices until desired. Remove from pan. Add sliced onions to bacon fat. Sprinkle with salt and move skillet to upper rack. Cook onions until caramelized, stirring occasionally. Remove from heat.

Add chopped cilantro, chopped green onion an jalepeno to ground beef. Beat the two eggs and add them to the beef. Mix until combined. Form into 6 patties and sprinkle the surface of the parties with salt, pepper and garlic powder.

Cook burger patties on the grill over medium heat for 3-4 minutes in each side. Do not over cook or they will be dry.

Top each patty with one bacon slice, a spoonful on caramelized onions, avocado slices and sliced tomatoes. Enjoy!


For breakfast this morning, we enjoyed a Sausage Pancake cooked in the Dutch Oven along with soft “boiled” eggs cooked in the coals without a pan.

Grain-free Sausage Pancake

6 large pastured sausage links
3 eggs
1/2 cup grassfed milk or coconut milk plus 1 tsp vinegar
1/4 cup melted butter or coconut oil
2 tablespoons honey
2 cups blanched almond flour
1/2 cup arrowroot flour
1 tsp grain-free baking powder
1/2 tsp unrefined sea salt
2 tsp pure vanilla extract

Place hot coals under your Dutch oven and in the lid to preheat it.

Brown your sausage links in the bottom of the hot Dutch oven for about 5 minutes. Remove.

Carefully, place a parchment paper liner in the bottom of your Dutch oven and put the sausages back in. Our oven was a little too hot and started to scorch our paper. Next time less coals underneath. Maybe 10 or so.


Combine wet ingredients. In a separate bowl combine dry ingredients. Add the dry ingredients to the wet and mix until a thick batter forms. Pour the batter over the sausages.


Return the lid (should have about 10 coals or so on top). Bake for about 15 minutes or until slightly golden and a toothpick inserted comes out clean.


Campfire No-pan “Boiled” Eggs
6 eggs
Newspaper or paper towels
Aluminum Foil


Wet the newspaper or paper towels. Wrap around individual eggs. Then, wrap aluminum foil over each paper wrapped egg. Put eggs onto hot coals and cook for 6-10 minutes depending on how you like them. turn them around every couple of minutes.

Also included in our breakfast time was making new batches of milk kefir and water kefir and chopping some produce so it will be easier to use tonight. We are off to the beach for the day so it will probably be a late dinner. I want to make it as quickly a possible. Everyone is amazed at the real food we are making!

Real Food Camping: Grain-free Berry Grunt Breakfast

We got here a little late last night and ended up eating a light dinner. This morning’s prep work included getting our water kefir, milk kefir and sour cream fermenting, as well as soaking rice.

Breakfast was a delicious (albeit a little sweet) mixed berry grunt. What is a grunt, you ask? It’s similar to a cobbler, but a biscuit like crust which steams onto of the fruit mixture. The dough soaks up to fruit juice as it cooks. Easy to make in a Dutch oven. I’ll post the recipe here (from my phone) and I’ll repost it to the main recipe database when we get home so you can save/print it easier.


Grain-free Berry Grunt

2.5 cups blanched almond flour
1/2 tsp salt
1 tsp grain-free baking powder
2 pastured eggs
1/3 cup melted butter or coconut oil
2 tablespoons honey
2 teaspoons pure vanilla extract
Zest from one organic lemon (optional)
2 lbs mixed berries


Get coals going about 30-45 minutes before you start.

Line a 12 inch Dutch oven with parchment paper (makes for easy clean up). Once your coals are done spread half under the oven and put the rest on the lid to preheat it for ten minutes.


Pour berries into hot oven and allow to cook about ten minutes with the lid on or until bubbly.


Beat together wet ingredients. In a separate bowl combine dry ingredients. Add dry ingredients to wet and mix until well combined.


Remove lid and plop batter in by tablespoon full.


Return lid with coals still on top and cook for about 25 minutes or until top is golden.


Eat and enjoy! Serves about 8.