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?

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 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!