The Incredible Edible Egg! Eating eggs for breakfast is a wonderful start to your day. 5 Breakfast Egg Recipes can really be eaten for any meal; breakfast, lunch or dinner! My daughters remind me often that eggs contain all the essential vitamins except vitamin C.
Nutrition Facts about Eggs
- Good source of protein, 6 grams per large egg
- Contains 13 essential vitamins and minerals
- Rich source of amino acids
- Powerhouse of disease fighting minerals
- Good source of healthy cholesterol
- Contains iron, essential for energy
- Choline content for a healthy brain
5 Breakfast Recipes with Eggs (A Nutritious addition to your diet!)
- Scrambled eggs, mushrooms & sausage
- Fried eggs & bacon
- Finnish pancakes
- Cheese & Sausage Quiche (Grain Free Crust Recipe included)
- Vegetable omelets
- 6-8 Large Organic eggs
- 4 Applegate Farm Chicken Sausage
- Freshly ground pepper
- Real Salt
- 1 mini bella mushroom chopped
In a medium glass mixing bowl add 6-8 eggs. Beat using a fork until well mixed.
Slice 4 sausage into small pieces. Tip: use a sharp knife if they are frozen and slice crosswise.
Fried Eggs & Bacon
Fried Eggs and Bacon
- 4 strips Uncured organic bacon
- 4 large Organic eggs
- 1 tsp. Bacon fat
Preheat your oven to 375°. Line a large baking sheet with unbleached parchment paper. Place strips of bacon on the parchment paper. They can close just not touching each other. Bake in the oven for approximately 20 minutes. Baking time will be determined by the thickness of the slices and how crispy you like the bacon.
Place a small cast iron skillet on the stove top, add your bacon fat. The bacon fat withstands high heat and keeps your egg from sticking. Once your cast iron is warm enough, crack your egg. Note: test your skillet with a sprinkle of water, if it sizzles, your pan is ready for cooking.
Enjoy your eggs and bacon!
Finnish Pancakes (no grains, no cow’s milk)
Finnish Pancakes (grain & cow's milk free)
- 3 T. organic butter or coconut oil
- 8 large Organic eggs
- 1 T. Maple syrup
- 1 c. Coconut milk, without the fat
- 1/2 c. Tapioca starch
- 2 T. Coconut flour
- 1 tsp. Organic cinnamon ground
Preheat oven to 395°. In a 9" x 13" glass dish, add the 3 T. of butter or coconut oil. Place each tablespoon evenly on the dish. Put the dish in the oven to melt.
In a blender or Vitamix, place the eggs, coconut milk, tapioca starch, coconut flour and cinnamon. Blend until well mixed.
Remove the baking dish from the oven. Make sure the oil is evenly melted in the dish. Pour egg mixture into the warm baking pan. Place back in the oven and bake for 18-20 minutes. If your oven has speed bake or a convection, you can cut the baking time by 3-5 minites. Finnish pancakes are done when you place a knife through the center & it comes out clean.
Serve warm with pure maple syrup. Refrigerate any leftover Finnish pancakes.
Cheese and Sausage Quiche
Grain Free Pie Crust
- 1/3 c. tapioca flour Bob's Red Mill
- 1/3 c. organic ground flaxmeal Bob's Red Mill
- 1/3 c. cassava flour Anthony's
- 1/3 c. organic coconut flour Nutiva
- 1/2 c. organic salted butter, cold
- 1 med-large organic egg
In a food processor, add the flours & flaxmeal. Pulse until mixed. Cut the cold butter into tablespoon pieces and add to the food proecrsdor. Pulse until crumbs. Add the egg. Pulse until the dough forms a ball.
Cut two pieces of wax paper or parchment paper, approximately 20" long. Dust one of the sheets with tapioca flour. Place the dough ball between the two pieces of wax paper or parchment paper. Using a rolling pin, evenly roll out the dough.
Peel off the top layer of wax paper. Place the flatten dough on top of your pie dish. Peel off the remaining wax paper. Fit the dough to the pie pan and finish off the edging to your liking. (I like to use my fingers and make a wave. My daughters like to flatten it with a fork.)
Using a fork, poke the bottom of the pie crust numerous times before baking. (This keeps the pie from puffing up.) Bake the pie crust at 350° for 10-12 minutes. The crust is done when it gets slightly brown along the edges. Cool on a wire rack.
This grain free crust is flaky and perfect for Quiche. Quiche can be made with sausage, bacon, mushrooms, peppers and spinach. My family requests a cheese and sausage cheese. I am a huge fan of spinach so you’ll notice a little green in the picture!
Grain Free Cheese & Sausage Quiche
- 8 large organic eggs
- 1/2 - 1 c. raw cheddar cheese, grate
- 4 - 6 links chicken or pork sausage Apple Gate Farm
- 1/4 c. coconut milk
- 1 mini bella mushroom optional
- 1 c. spinach optional
- 1/2 c. sweet peppers, finely chopped
Preheat oven to 395°. Cut the sausage into halves or quarters. Place them evenly on top of the pie crust. If adding mushrooms,peppers or spinach add them next. Grate the cheese evenly on top of the other ingredients.
In a blender, blend the eggs and coconut milk. Pour in the pie crust.
Next, add Real Salt and freshly ground pepper to taste. Bake for 20-25 minutes. The quiche is done when a knife is inserted in the middle of the quiche, and it comes out clean. It may seem a bit soft but give it a few minutes before cutting the slices. The cheese will firm up and make the quiche firm.
Store any leftovers in the refrigerator.
- 1 -2 large organic eggs gently beaten
- 1 link chicken sausage Applegate Farms
- 1/2 mini bella mushroom chopped
- 1 small organic sweet pepper chopped
- spinach chopped
- 1 tsp. bacon fat, lard or coconut oil
- 1 slice raw cheddar cheese
Heat a small cast iron skillet. Melt bacon fat or coconut oil in the cast iron skillet. Begin to add your vegetables. (Be creative! My daughters will grab veggies already chopped from a Stir Fry bag in the freezer.)
Saute your vegetables. Add your egg that is slightly beaten. Once it mostly done, flip. Press down on the omelet to get all the egg cooked. Flip again. Add a slice of raw cheddar cheese to one side. Fold it in half and remove from the pan.
We have a flock of laying hens, therefore our family eats eggs on a regular basis. Scrambled eggs, vegetable omelets, and fried eggs are the most common breakfast recipes for us. Finish Pancakes are a special treat and we enjoy Quiche about once a month. Our hens get fed organic grain and they free range for several hours a day, this produces eggs of high nutritional value. It’s important to purchase eggs from hens that get exercise, sunlight, and are fed a healthy diet. I encourage friends to look for backyard chicken raisers or visit their local farmers market. Our health food store co-operative sells eggs from local farmers.
I enjoy hearing from you! Do you have a favorite way you like to prepare eggs? Do you eat eggs on a regular basis?