If you started the Whole30 on January 1, you're halfway through-- yay! Whether you're participating in #JanuaryWhole30 or you're just looking for more healthful breakfast options, this post is for you.
I love egg bakes. I'm perfectly happy making an egg bake in the crockpot on Sunday and enjoying the same dish for the next few days. My usual combinations include:
- Egg + Gunpowder Bison Breakfast Sausage with Sage + Onions + Dino Kale
- Egg + Wellshire Farms Turkey Bacon/ Wellshire Farms Turkey Andouille Sausage + Sweet Potatoes + Kale
- Egg + Brat Hans Chicken Apple Sausage + Garlic + Butternut Squash + Leafy Greens
The process is simple. I start by cooking the onions, garlic and then veggies in a large skillet, then I add in the breakfast meat after a few minutes. While that heats up, I crack and beat 8-12 eggs, depending on their size and how many servings I plan to prepare. My rule of thumb is usually 2 eggs and one breakfast sausage per serving, but it's up to you to make that determination. I add all ingredients to the crockpot and I cook on high for about 2 hours. I know it's ready when the egg has cooked through and it doesn't wiggle when I shake the crockpot.
If you don't have a crockpot, other breakfast ideas with eggs include...
- Whole Catch Smoked Salmon + Mashed Avocado + Fried Egg + TJ's Everything Spice
- Two poached eggs over Prosciutto (check your labels always to make sure there's no sugar or non-compliant ingredients) and spinach. You could even try to make your own Hollandaise with Ghee if you have that kind of time in the AM!
- Whatever you have leftover from dinner + an egg + my favorite bacon
If you're absolutely sick of eggs, try this Coconut Cauliflower Chia Meal. I will be totally transparent, this is weird. But if you're over eggs and you want something warm that's not savory, just try it out! You can grate a head of cauliflower to create "cauliflower rice"... or you can buy it from Whole Foods or Amazon for $2. To give the dish a creamy texture, I use canned Coconut Milk. When you first open the can, there will be thick layover of coconut on top and then liquid below. I spoon out all the contents of the can into my Vitamix for 1-2 minutes so that the texture isn't lumpy. This recipe only calls for a cup, but you can store the rest of the coconut cream in the fridge for a couple of days. Finally, I use chia seeds because they're very filling and they pull this dish together. Recipe yields 3 servings.
Ingredients:
1 tablespoon Coconut Oil
1 bag Riced Cauliflower
1 cup Coconut Milk
2 Tablespoons Chia Seeds
1 teaspoon Cinnamon
1 dash of salt
Optional additions: apple slices, chopped dates, mashed bananas, coconut flakes, nuts, bee pollen, etc.
Method:
Spoon coconut oil onto large skillet and cook at medium heat. When coconut oil melts, add frozen riced cauliflower, coconut milk and chia seeds. Cook for 5-8 minutes with top on, mixing occasionally. If you like cooked fruit, add in halfway through. Or, save it for the end as a crunch topping. Dash with cinnamon and salt and serve with any toppings you wish.
What I like about this Cauliflower Meal, is that I can make the base dish and then add in different fruit or toppings each day, for some variety. What do you think-- would you try this breakfast? Comment below or share your favorite egg free breakfast!