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Tasty Breakfast Tostada (GF)

By Kelly · 6 Comments

Breakfast Tostada

Tostadas make a super delicious and healthy way to start the day! And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner.

That’s why whenever I schedule tacos or burritos on my Weekly Meal Plan, I also make sure there are some leftovers for making these fast and fun breakfast tostadas. Then, it’s as simple as toasting the tortillas, scrambling up some eggs, and pulling out a few leftovers to create an awesome build-your-own Breakfast Tostada Buffet.

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Breakfast Tostada (GF)

Ingredients

  • 1 gluten-free or grain-free tortilla per person you're serving
  • 2 eggs per person you’re serving
  • Leftover taco meat, refried beans or fajita ingredients
  • Sour cream
  • Pico de gallo (or salsa)
  • Diced avocado (or guacamole)
  • Shredded cheese
  • Finely chopped fresh cilantro

Instructions

  1. Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).
  2. Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.
  3. Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.
  4. Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.
  5. Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!
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Filed Under: Egg Dishes ·

Quick & Easy Breakfast Sandwiches

By Kelly · 4 Comments

Bacon Egg Cheese Biscuit

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 Grain-Free Biscuit recipes:
• Almond Flour Biscuits (shown in photo above)
• Southern-Style Shortcake 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 (try my savory Turkey Breakfast Sausage patties in place of bacon for a deliciously spicy wake-up call)
• Big Bird Breakfast Biscuit (another high protein option, this breakfast sandwich is so easy to make using leftover Roasted Chicken – or turkey – layered with eggs and bacon on a almond flour biscuit)

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

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Filed Under: Egg Dishes ·

Simply Savory Baked Eggs (GF)

By Kelly · 14 Comments

Baked Eggs w:Garlic Toast

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!

Baked Eggs

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 turkey breakfast 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 gluten-free or grain-free toast! (Garlic toast is one of our favorite sides with this savory dish.) YUM!

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Filed Under: Egg Dishes ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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