Friday, November 2, 2012

Breakfast for Dinner

Everybody loves breakfast, and after a busy week when your leftovers run out, it can be the the perfect paleo dinner. While I have experimented with many breakfast recipes like paleo pancakes and muffins, tonight's post highlights three quick and easy egg dishes that can be made with a moment's notice. A short and sweet post, but hopefully helpful when you run out of food and ideas! This is just another reason to buy an extra dozen of farm fresh eggs from your local farmers market each week. Enjoy!

Scrambled SOWA Eggs with Bacon & Herbed Tomatoes

- 2 eggs
- No-sugar-added bacon (I used fresh bacon from Westminster Meats)
- 1 tomato
- Mixed herbs (basil, oregano, etc.)
- Salt & pepper

1. Cook bacon in pan or on a griddle
2. Scramble eggs with salt & pepper
3. Slice fresh tomato and top with herbs of choice

Fried Eggs w/ Sauteed Asparagus & Mashed Sweet Potato

- 2 eggs
- 1 small sweet potato, baked & mashed
- 1/2 cup asparagus, chopped
- Olive oil
- Cinnamon, salt, pepper, & garlic powder

1. Sautee asparagus in olive oil with salt, pepper, and garlic powder
2. Head up sweet potato (can microwave, bake, or boil it if it isn't pre-prepared), and top with cinnamon
3. When asparagus is done, remove from pan and fry two eggs in the leftover oil & 

Simple Omelet Topped w/ Broccoli & Portobello Mushrooms

- 3 eggs or 1/2 cup egg whites
- 1 small head of broccoli, chopped
- 1/2 portobello mushroom cap, chopped
- 1 Tbsp. olive oil
- Salt, pepper, & garlic powder

1. Heat olive oil in omelet pan
2. Cook veggies in the oil with salt, pepper, and garlic powder
3. When veggies are cooked to your liking, remove them from the pan
4. Pour eggs (or whites) into the pan, and cook slowly over medium-low heat. Note: you will be tempted to flip! DON'T DO IT! Mal and I learned this the hard way from years of ruining omelets. Be patient, and when the bottom is fully set, flip the omelet, top with veggies, and serve.

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