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.
Why cupcakes instead of quiche? Well, cupcakes sounds yummier. Who doesn’t want to eat cupcakes for breakfast? These egg cupcakes are savory and light. The Gruyere and ham combo are amazing.
Preheat oven to 350 degrees and grease muffin tins (stainless steel or stoneware are best).
Whisk together eggs, cream, salt, nutmeg and cayenne pepper.
Fold in remaining ingredients.
Scoop 1/4 cup of batter into each tin.
Bake for about 20 minutes, or until eggs are just set in the middle.
Allow to cool in the tins for a few minutes before trying to remove the cupcakes.
*NOTE: For dairy-free and Paleo, leave out the cream and increase eggs to 12.
Savory cheese and mild green chilies amid the creamy egg custard, atop sprouted corn tortillas. This green chili cheese strata is great for brunches, potlucks or anytime really. The strata recipe is simple to make. You can even mix it up the night before and refrigerate, so all you have to do is put the strata in the oven and walk away for 25 minutes.
Melt butter in a skillet and add onions and chilies (if using jar chilies only cook onions). Sautee on low heat for about 2 minutes or until translucent. Set aside to cool slightly.
Grease a 9 or 10 inch pie dish and layer the bottom with sprouted corn tortillas. You may need to break a few in half to cover the entire bottom. Sprinkle shredded cheese over the tortillas.
In a medium bowl, beat together eggs, cream, salt, cooled onions and green chilies. Pour into the dish over tortillas and cheese.
At this point you may refrigerate overnight or bake directly.
To bake, place dish in a 425 degree oven for about 25 minutes until just set. The strata may slightly jiggle in the very center. Be careful not to overcook.
Traditionally, Scotch Eggs are breaded and deep-fried. I’ve created a version here that is just as yummy and does not include any grains. A wonderful low-carb snack or breakfast for anyone.
Carefully place eggs in a saucepan and fill with water until the eggs are covered. Place the pan over high heat. When the water comes to a boil, place a lid on the pot and turn off the burner. Allow to sit for 5 minutes.
After 5 minutes, run the eggs under cold water until you are able to handle them.
The eggs will be soft-boiled at this time. This is important as we don’t want the eggs to become overcooked. Carefully, peel the eggs and allow to dry. The soft-boiled eggs may be more difficult to peel. Take care.
Divide the sausage into 5 equal pieces. Take one piece and pat it out into a patty. Place one egg into the center and mold the sausage around the egg. Be sure the entire egg is sealed in and there are no thin spots (this spots may crack during baking).
Roll egg in coconut flour and place on a parchment lined baking sheet. Repeat with remaining eggs.
Bake the scotch eggs at 350 degrees for 25-30 minutes, or until the outside begins to brown. Allow finished eggs to cool slightly before cutting into halves or quarters.
Serve warm or at room temperature.
Alternately, you can make these up the night before and bake in the morning, or if you’d prefer, bake the night before and refrigerate, then allow to come to room temperature before serving.
These are great for breakfast on the go or can be a beautiful display for a brunch.