Everyday Paleo (35 page)

1.
In a large skillet, cook the diced bacon until crisp.

2.
While the bacon is cooking, whisk the eggs together with the oregano and black pepper and set aside.

3.
Add the veggies to the bacon and the bacon grease and sauté another 3–4 minutes or until the veggies are tender.

4.
Spread bacon and veggie mixture evenly over the bottom of the pan. Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture. Turn heat down to low and cook for 3–4 minutes. Make sure the heat is not too high or the bottom will burn.

5.
Move the skillet into the oven and under the broiler. Cook on high for another 3–4 minutes or until the eggs are cooked through.

6.
Slice like a pie and serve!

Egg Cupcakes

Be prepared, be prepared, be prepared! I highly recommend doubling this recipe and even freezing the cupcakes for later use. My friend Natalie gave me this recipe, so all credit goes to her. These cupcakes are delicious, portable, and kid friendly for on-the-go families, and when you make a batch on the weekend, all you will have to do in the morning is grab and go! Egg Cupcakes are also great for snacks.

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Serves: 6–8

• 10–12 eggs
  
• 1 green onion
  
• 2 zucchini squash
  
• 8 slices bacon
  
• 1 cup roasted red and yellow peppers
  
• 4 cups fresh spinach
  
• Black pepper to taste
  

1.
Preheat oven to 350°F and grease two muffin pans with coconut oil.

2.
Whisk all of your eggs along with your desired amount of black pepper in a big bowl.

3.
Put the green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped but not smooth. Add this mixture to your eggs.

4.
Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.

5.
Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18–20 cupcakes).

6.
Bake the egg cupcakes for 20–25 minutes or until the eggs are set in the middle.

Breakfast Paleo Pizza

Honestly, who doesn’t want pizza for breakfast? Although this is called Breakfast Pizza, you of course can eat this meal any time of day or night. Our family enjoys making this feast on the weekend when we have a little more time to kick back and enjoy our mornings together. The kiddos will love to help you top the pizza, and you will love to watch them gobble up every protein-packed bite!

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 5

Crust:

• 8 eggs
  
• 2 tablespoons extra-virgin olive oil
  
• 3 garlic cloves, minced
  
• 1 tablespoon dried basil
  
• Pinch of sea salt
  
• Black pepper to taste
  

Toppings:

• 1 pound ground mild Italian pork sausage
  
• ½ cup gluten-free organic marinara sauce
  
• 1–2 sweet bell peppers, diced
  
• 2 Roma tomatoes, sliced
  
• 1 cup sliced black, olives
  
• 3 green onions, diced
  

1.
In a mixing bowl, whisk the eggs together and set aside.

2.
In a medium-sized skillet, brown the sausage and set aside.

3.
In a large skillet, heat the extra-virgin olive oil over medium-high heat and add the minced garlic. Sauté for 2 minutes.

4.
While the garlic is cooking, add the basil, sea salt, and pepper to the scrambled eggs and mix well.

5.
Pour the egg mixture over the garlic in the skillet and turn the heat down to medium. Cover and let cook for about 3 minutes, or until the bottom of the eggs is set and firm. Do not stir or disturb the eggs while cooking.

6.
Remove the lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of the egg mixture is also firm.

7.
Remove from the oven and evenly spread the ½ cup of marinara sauce over the egg “crust.”

8.
Add the cooked sausage and the rest of the toppings.

9.
Place the pizza back in the oven and under the broiler for another 5 minutes.