Happy Monday! I am so excited to share a couple of healthy breakfast ideas with y’all today! I’ve been back on the paleo eating train because I feel best when I avoid grains, dairy and sugar. Sad fact of life, I know.
I’ve been shocked to find that it’s pretty impossible to find plain shredded frozen sweet potatoes. I love shredded sweet potatoes sautéed like hash browns and they make a perfect base for breakfast casseroles, quiches etc. So, I took matters into my own hands (As usual, which is not always the best option. This time it worked out. LOL) and I shredded a bunch of sweet potatoes with my food processor. I didn’t even worry with peeling them. I put the shredded sweet potatoes in a gallon sized baggie to keep in the freezer. I also try to keep already cooked and crumbled bacon or sausage in the freezer because it makes meal prep so much faster.
I’ve been playing around with different grain-free, dairy-free breakfasts. On Sunday morning I made up a recipe for these easy and delicious omelet muffins.
Seriously. I know. Delicious. Okay, here’s how you do it!
Easy Omelet Muffins
- 3/4 cup (or so) shredded sweet potatoes (of course you can use white!)
- 1/2 pound cooked and crumbled bacon or sausage
- 1/2 cup (or so) frozen chopped kale
- diced bell pepper
- diced red onion
- chopped tomatoes (salsa could also work)
- fresh parsley
- 9 eggs
- 1/2 teaspoon baking powder
- salt & pepper to taste
- a dash or two of garlic powder
Preheat the oven to 350 degrees. Butter a standard muffin tin.
Begin layering items in each section. You should use less “filling” than you think you need because they fill up quickly.
I usually do shredded sweet potatoes > kale > pepper and onion > tomatoes > parsley. The trick is to fill the muffin tin about 2/3 full with “filling”.
In a 4 cup measuring cup beat the eggs with baking powder, salt & pepper and a dash of garlic powder. Evenly divide the mixture over all 12 spaces.
Bake for 20-23 minutes or until a knife inserted comes out clean.
You can really just use what you have. Make it work! This recipe can be made ahead for the week and you can just pop an omelet muffin in a toaster oven to re-heat.
Easy. Simple. Healthy. Yum.
I’ve also made this same concept in a 13×9 baking dish as a Breakfast Casserole. I just layer everything in the casserole and then pour the eggs on top. I used a couple more eggs for the casserole than I did the muffins.
Oh, and I also had sausage AND bacon in it. Double yum!
I hope you will try these healthy breakfast ideas this week! Oh, and if you’re not avoiding dairy…you must add cheese because it makes everything even better. 😉