Brussel Sprouts, Sweet Potato & Bacon Hash

Who would ever think that Brussel Sprouts would be used for breakfast???? Well I am here to tell you that this recipe from Kevin of Closet Cooking, is a perfect breakfast for someone on the Paleo Diet.  I took his recipe and added more vegetables to it and with an egg to top it off!! So go ahead all you “naysayers” and turn your nose up to it but you will miss out on something that yes, is different, but none the less it is delicious!  So gather all your ingredients, bake the bacon in the oven and while that is cooking chop up all your ingredients and be ready to go!!!! And don’t throw away that Bacon grease because I use it.  If you don’t want to use the Bacon Grease that is fine…olive oil works just as well…(doesn’t taste as good…)

INGREDIENTS:

• 1/2 sweet potato peeled and diced
• 6-8 brussel sprouts thinly sliced
• 1/4 med onion, chopped
• 1 TBS minced garlic
• 1/2 red pepper, diced
• 8 grape tomatoes, cut into quarters
• 6 pieces of bacon cooked and chopped coarsely
• 3-4 mushrooms cleaned and sliced
• S & P to taste
• 1-2 eggs (your choice of whether to use or not)

Sweet Potatoes with Brussel Sprouts, other veggies and BACON make up this Paleo Breakfast!

Let’s start with my FAVORITE “Food Group”..Bacon. I bake it in a 375 degree oven for 20 mins until nice and crisp

Here are all my ingredients chopped, sliced and diced ready to go into the pan.

I take 2 TBS of the bacon grease (I “always” SAVE the bacon grease!!) and put into a saute pan. I then add the sweet potatoes and onion and cook for 5-6 mins until softened.

I then add 1 TBS of minced garlic (I prefer from a jar) and saute for 30 seconds

Then I add the rest of the Veggies and add more bacon grease if necessary (can never have enough of that flavor..) and sauté until the sprouts are caramelizing (brown) about 7-8 mins

Now the aroma is getting those hunger pangs going and time to add the bacon…stir al of this around about 1-2 mins and then make a “well” in the middle and add just a little grease so the egg won’t stick to the pan when cooked. Makes it messy to get out!!

Like so….

Now carefully, crack the egg and put it in the middle, season it with Salt & Pepper and anything else you want and then cover with a lid so that the egg will cook through..1 minute

1 minute should be plenty of time…

Then off comes the lid and look at the beautiful “hash” you have made and you can’t wait to sit down and eat it!!! I like to add hot sauce to mine, but that is totally up to your taste buds! This is PLENTY for 2 people and of course you can put another egg in there!

You can put any other vegetables that you may have on hand…it’s your palate to do whatever you want!  Thank you again, Kevin of Closet Cooking for your inspiration!!!! And to all you “naysayers”, JUST TRY IT!!

 

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Bacon Pancakes

 

 

Bacon Pancakes

Start with the bacon and cook in a 400 degree oven for 15-20 mins until crispy

 

Just follow the “all you do is add water” directions for the amount of pancake mix you are going to use

 

Just put the cooked bacon in the pan and add the pancake mix on top

 

How easy is that. Now wait for the bubbles to appear, and then flip over

 

30 seconds later….

 

VOILA!…and you can add fruit to make it sooo HEALTHY!! hahaha

 

 

Eggs in a Basket

Easy breakfast with home made hash potatoes and eggs!

INGREDIENTS:

• 1 potato, cleaned and poked with fork then put into microwave for 3 mins
• 1/4 c thinly sliced onions
• 1 garlic, chopped or 1 tsp of minced garlic from jar
• 2 TBS chopped green chilies from can
• 1/2 c chopped tomatoes
• 1/4 c chopped ham…or bacon…or whatever you have on hand!
• 1/2 c grated cheese…cheddar…monterey jack…swiss..put aside
• 2 eggs cracked and put into a cup
• seasonings that are to YOUR liking
• 2 TBS oil

DIRECTIONS:

1. cook potato in microwave, then coarsely chop
2. heat 2 TBS of oil in pan, add garlic and onion and cook 2 mins then add potatoes
3. once potatoes are getting brown add ham, tomato, chilies and reduce heat and let brown
4. once browned on both sides, spread potato mixture so there is a hole in the middle to pour your eggs into, forming a “nest” if you will.
5. season the eggs, put the cheese on top of the potatoes and cover and cook till eggs are to your liking
6. Then, carefully remove and put on a plate and voila!!!!!!!!

Easy Breakfast Frittata

Breakfast Frittata

INGREDIENTS:

• 1/2 c liquid egg whites & 1 whole egg or 4 eggs but only 1 with the yolk
• 1 tsp minced garlic
• 4-5 sliced mushrooms
• 2 green onions chopped
• 3 stalks of leftover asparagus
• 1 tomato seeded and chopped
• 3-4 slices ham, chopped
• 1 TBS green chilies from a can
• 1/4 c shredded cheese from the package
• 1/4 c cilantro
• 2 TBS oil

DIRECTIONS:

1. Preheat “Broiler” of oven
2. Saute vegies, ham, green chilies and anything else you want to put into it in 2 TBS of oil & garlic  in a non-stick pan that can go into the oven.  
3. Whip the eggs with a fork and season with S & P, cumin, mexican flavorings….whatever you have on hand
4. pour on top of the vegies and let it cook on med heat until the sides have hardened.  **now, slip a spatula underneath and tilt the pan, allowing the waterey egg to go underneath the spatula, so that it will cook.  Do this at different places in your pan…as you would do with an omelet.
5. When the egg mixture is hardened with minimal loose egg on top, take off the stove & put the 1/4 cup cheese on top topped with cilantro and put under the broiler for 5-7 mins…or until golden brown
6. When done, take out and let it set, then put on a cutting board and use a pizza cutter to cut into quarters.
7. Top with salsa…or even sour cream!! it’s your frittata, go at it!!

Breakfast Skillet in a Jiffy!!!

Grab some bacon grease or olive oil, slice some potatoes…then add some peppers and green onions for color, mushrooms, green chilies, seasonings..cheese and an egg….voila!!! Infact, add whatever you please…..!!! This is quick AND EASY!!! Go For It!!!

Leftover Risotto….hmm…why not!!!

Leftovers

Took leftover risotto, fried it…then added sliced tomatoes, sliced avocado, a poached egg, little sprinkling of cheese, some salsa…cilantro and OMG…BREAKFAST!!!!! How easy is that?????

Just “BAG IT”!!!!!!

Sure, anyone can make an omelette….or maybe not….but this is “childproof” and thanks to my friend Grinder (who told me about this) it can be lots of fun!!!

Enjoy!!

Chef-Boy-R-D2

Poached Eggs Delux!!!!

Come on…it’s a weekend morning and you don’t want to do the same ‘ole…same ‘ole..!! You open the fridge, pull out the eggs and think…hmmm…let’s try something different this morning!! So, then you reach for tomatoes, avacados, whatever cheese is available to shred…and then, opening and closing draws you see something in the “salad” drawer that piques your attention… arugula…hell, why not!!!  You’ve now got the makings for “spicing” up the “same ‘ole” poached eggs!!!

Ingredients:

• Large pand filled 1/2 way with water (enough to cover eggs)
• 1TBS cider vinegar
• 3 eggs (or as many as you have people)
• 3 pieces of bread…any kind your little heart desires
• 2 roma tomatoes, sliced thinly
• jarlsberg cheese, or cheddar or whatever shredded about 1-2 cups
• 2 avacados (ripe NOT hard) sliced
• 1 bag of Arugula lettuce

Now, watch the video…get everything organized…that means get everything on the counter and ready to go!!!  Get the water boiling, turn on the broiler, slice the tomatoes and avacados, shred the cheese…and go for it!!!

Enjoy, my friends!!!