I’m thrilled to be over at Happy Wives Club today sharing a super delicious and healthy way to start the day – Breakfast Tostadas – olé!

And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner like tacos, burritos, etc.

Breakfast Tostadas aren’t just for Cinco de Mayo, but any day you’re in the mood for a savory Mexican-style breakfast.

What are your favorite savory breakfast recipes? Please pop over and share them with us at the Happy Wives Club – a wonderful resource for inspiring more joy in our role as wives!

Joyfully Serving HIM, Kelly

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Breakfast on the go couldn’t be any easier (or healthier) than a quick grab-n-go sandwich made with wholesome real food ingredients!

Bacon, Egg & Cheese Biscuits are especially easy to assemble when you make the biscuits and bacon ahead of time. Simply reheat them in the oven at 250 degrees, while you scramble up an egg or two. Then, assemble sandwiches and wrap in foil or parchment to keep them warm (and make them easier to eat on the go).

Here’s a couple of our favorite biscuit recipes:
• GF Almond Flour Biscuits (shown in photo above)
• Spelt Buttermilk Biscuits

More great breakfast sandwich ideas!
Breakfast can be simple, when you plan ahead. Simply double or triple your favorite recipes for biscuits, waffles, tortillas, etc. Then, save the leftovers to create quick-n-easy breakfast sandwiches like these:
• Sausage & Egg Biscuit
• Waffle Sandwich
• Breakfast Burrito
• Nut Butter & Jam Pancake Sandwiches

What are your favorite quick-n-delicious breakfast ideas?

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So beautiful and delectable, baked eggs belie how incredibly easy they are to make! There’s really nothing to it … simply layer an assortment of veggies and a pastured egg or two into a ramekin and top with a splash of your favorite milk; then bake and enjoy! Super simple and oh-so savory! Definitely a delicious way to start the day!

How to Make Savory Baked Eggs

1. I like to use kale or Swiss chard as my base layer, but spinach is a nice option as well. Simply, dice a handful of yellow onion and add it to a preheated pan with some butter. Sauté the onions over medium heat, until they begin to soften. Then, toss in one large bunch of chopped kale or Swiss Chard (leaves only) or about 6oz. of baby spinach leaves. Cover the pan and lower the heat. Allow to steam, stirring occasionally until just tender. Uncover and remove from heat.

2. Next, dice some yellow or red pepper and halve some grape or cherry tomatoes. (Of course, you can dice up any veggies that you prefer.) And if you have some leftover precooked nitrate-free bacon or sausage, by all means dice up some of that as well!

3. Grease 4-5 ramekins with butter or coconut oil. Then begin to layer the ramekins as follows: Place precooked bacon or sausage on the bottom of the ramekins, followed by the greens. Crack a pastured egg or two into each of the ramekins and top with the remaining veggies. Finally, add a splash of your favorite milk. (I use about a teaspoon of milk per ramekin.)

4. Bake at 350 degrees for approximately 15-20 minutes, just until whites are set, but yolks are still runny enough for dipping with your favorite wholesome toast! (Garlic toast is one of our favorite sides with this savory dish.) YUM!

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