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For those of you who read Tracy Olund’s story on Tuesday, this is one of the recipes she shared for a great breakfast (or really, any time) from her favorites.
9-10 whole eggs
A protein of your choice bacon/ham/sausage
¼ cup onion, chopped
½ cup bell peppers
6 white mushrooms, chopped
10 olives, chopped
12 tomato slices
- Preheat oven at 400 degrees.
- Sauté your meat, onion, peppers, mushroom and olives together.
- Spoon in your meat/veggies mixture into a muffin tin.
- Then add your beaten eggs.
- Bake for 25 minutes.
- Let cool, then store in a container in the fridge.
You can place them in the freezer, too.
Top with black pepper, dried minced onion and tomato slices.
These are a quick and easy way to get a protein and vegetable for breakfast. You can add whatever vegetables you would like. I have also seen spinach added to this like a crust less quiche.
Sometimes you just need an easy Paleo recipe that never fails. Here’s our own Robyn (who, just passed her CrossFit Level 1 Cert! Go Robyn!) with another of her family’s favorite go-to’s and you gotta love how easy it is to double or triple to feed a crowd.
“This is one of my favorite lazy day meals. It is so easy. And so good. Seriously.
In fact, so that Scott and I could go to yoga last Sunday, I struck a deal with my parents. They come watch the kids, we do yoga, we feed them dinner. And then we invited down my brothers and sister-in-law. Seven adults for dinner, I fed them all with this meal (tripled the recipe below!), and it got rave reviews.
You can use any combination of vegetables that you like to have roasted, and it’s a great way to finish off any kitchen orphans you have lying around. Below is my current favorite combination.”
Lazy Sunday Roasted Sausage & Veggies
1 package Hormel naturals beef sausage – cut into two-inch chunks
1 turnip, peeled and cut into chunks (can sub sweet potato or yam)
1 lb Brussels sprouts, trimmed and quartered
1 medium onion, cut into chunks
10-15 baby carrots, sliced in half lengthwise
1 head garlic – separate, crush and peel cloves
3-4 sprigs fresh rosemary – strip leaves and coarsely chop
4-5 sprigs fresh thyme – strip leaves
olive oil 2 – 3 Tbsp
salt & pepper to taste
- Preheat oven to 425 degrees.
- Dump all ingredients onto a jelly roll pan (cookie sheet with elevated sides), mix with your hands until all veggies are evenly coated with olive oil, herbs, salt and pepper and the sausage is distributed throughout.
- Cook at 425 degrees for 30 minutes.
- Eat. It really is that easy!
Saturday or Sunday is the day to clean out the fridge, add to the grocery list what needs to be replenished or replaced and make quick work of the leftovers from the week. One of the favorite ways to use up the leftovers is an egg bake and since everything on the ‘left over’ list has already been cooked/steamed/grilled or fried – it’s a matter of assembly & putting it in the oven to bake.
This Sunday’s bake took care of some spinach (not enough to make a salad for two or to cook down & sausage (left over from a homemade pizza). You can use any veggie & meat combo – broccoli & ham, hamburger & fresh-cut cherry tomatoes peppers and taco seasoning, Canadian bacon & sausage with fresh tomatoes & pizza seasoning, etc. – only limit is what sounds good to you. I vary the spices depending on the meat – this one was just salt & pepper since the sausage was a little bit spicy!
1 cup veggies (I used spinach)
1 cup meat (we had left over sausage)
1/2 cup grated onion
spices or seasonings with Salt & Pepper to taste
- line an 8 x 8 pan with parchment paper (trim the edges once the pan is full as the excess will brown or burn)
- dump in your meats & veggies, top with grated onions & garlic
- beat the eggs & pour over top
- bake in a 350 degree pre-heated oven for 25 – 35 minutes (depending on how ‘heavy’ your meats are or how ‘light’ your veggies are — this one took 25, the ham & broccoli chunks takes closer to 35 minutes) – test with a knife inserted in the middle to ensure your eggs have set
- let cool for about 5 minutes, then lift the parchment out of the pan & slice.
This is great stored in the fridge & re-heated with a salad for lunch or dinner later in the week or as a breakfast when you’re busy as it can be eaten on the go.
I’ve come to love parchment paper because I don’t need to grease or oil the pans and you just trim the paper once you’ve lined the pan (excess will not exactly burn, but will crisp!) and throw the paper away after cooking/plating the food. You can get a humongous roll of parchment paper at Costco for less than $6.00 and not have to worry about clean up after any baking session as the food easily separates from the paper.