I’ve been on a mission to get more protein in my kids in the morning before school. They don’t eat paleo exclusively and breakfast is where they really want to have their grains and carbs. For the most part I don’t push, but offer food I think is better for them. Sometimes they go for it and sometimes they don’t. Last week I had a little extra weekend time and decided to make egg cups to keep in the fridge for the week’s breakfasts. The boy wanted bacon and cheese in his and the girl wanted pizza flavored. I wasn’t sure exactly how to go about that, but I gave it a shot and she seemed to like them. Each morning, she would get out one of her egg cups, put it in the microwave for a few seconds to knock off the chill and gobbled it down. Give them a try!
Pizza Egg Cups
6 slices of bacon cut in half
6 Tbs pizza or pasta sauce (I like classic or newman’s own)
optional : olives, peppers, mushrooms, or other pizza toppings.
Beat 6 eggs in a bowl with a fork. In a muffin tin, lay half of a slice of bacon across the bottom then lay the other half on top of it making an X in the bottom of your pan. Spoon in egg until it reaches almost to the top of the muffin cup. Place 1 Tbs of sauce in the middle of the egg then top with pepperoni slice. Add any optional ingredients you would like. Bake at 350 for about 30 minutes or until eggs are set. Cool then eat!
If you have a teenager in the house who needs to be up and out at silly o’clock to catch his school bus you will appreciate the need for a quick and healthy breakfast option.
My son can be picky and tends to screw his nose up at most things herby or green so this recipe allowed him to be as plain as he wanted. Guess what?… he made his own! My hubby is an avid chef at home and loves to teach the kids to cook. I know, I am truly blessed!
Here’s what he did…
- 9 eggs
- 7 strips (rashers) of bacon
- ½ lb. of sausage
- a little coconut oil for greasing
- YOU can add anything else here to suit your taste.
- Preheat oven to 350*f
- Cook bacon and sausage in a frying pan with a little coconut oil or on a griddle as we did.
- Whisk eggs in a bowl
- Using scissors cut up cooked sausage and bacon into small pieces and drop into egg mixture
- Divide egg mixture into oiled muffin pans
- Bake for 20 minutes
- Eat straight out of the oven or refrigerate for a later date.
Happy, healthy fed boy = Happy mom!
Breakfast is probably one of the hardest meals to figure out for new-to-Paleo eaters, understandably so! Breakfast in this country usually consists of cereal, granola, bagels, pastries, toast, oatmeal and other such sugary grain-filled foods. What do I eat if I’m not eating grains? What else is there?
I’ve been hearing from even non-Paleo eaters lately, that they’ve been adding more protein to the start of their day with great success. Especially children, can benefit from a protein-rich breakfast rather than a sugar-filled one. Children with high protein breakfasts tend to have better concentration at school and less behavioral problems. And that makes sense, right? Filling our bodies with sugar before we try to go to school or work and think and get along with others just doesn’t make much sense really. Also, considering that we eat breakfast 4-6 hours before lunch, having protein as a major part of that breakfast will keep us full longer than carbs will. Win-win!
So, now we’re all convinced that protein is the way to go for breakfast foods, but what is there to eat other than eggs? Here’s a list of my top 10 favorite breakfasts, in no particular order. What’s your favorite breakfast food?
- Fried Eggs with olives and a side of sautéed greens (time to make: 10 minutes)
- Paleo pancakes (time to make: 30 minutes, but I usually have leftovers from the weekend in the fridge)
- Trail mix cereal – a few handfuls of nuts, a few prunes and almond milk (time to make: 5 minutes)
- Dinner leftovers (time to make: 2 minutes in the microwave)
- Muffins or scones (time to make: 45 minutes, make over the weekend and eat throughout the week)
- Paleo porridge (time to make: 20 minutes, make over the weekend and eat throughout the week)
- Pre-cooked bacon and fruit (time to make: 3 minutes in the toaster oven)
- Smoothie with banana, almond milk and almond butter (time to make: 5 minutes)
- Almond butter dipped apple slices (time to make: 5 minutes)
- Boiled eggs and fruit (time to make: 15 minutes, make over the weekend and eat throughout the week)
I’ve been looking for a quick pizza crust to throw together when pizza sounds good, but pizza eggs don’t. I’d looked into the almond crusts (too time consuming), the cauliflower crust (reports were that it was too soggy) and then landed on this one from Caveman Strong’s Josée (clever girl).
It turns out a pizza that looks like this:
I like. It is a bit more like a flatbread pizza than it is like the cracker-like pizza of the gluten days. This is quick to prep and is made easier if you have parchment paper or a Silpat liner like I use.
Also, I have to give a shout out to Applegate Farms Pepperoni. It is just so yummy and free of additives. I did use a smidge of “microplaned” sheep’s milk manchego on this, as I’ve learned that I don’t have the same ick from sheep or goat cheese.
I love pizza… or perhaps I should say I LOVED pizza. Now, I find that cheese and I aren’t the bosom friends we once were, and a slice of conventional pizza leaves me in a stupor. BUT… I love pizza flavors. So, when I found those lovely Mini Egg Pizzas that the Paleo Parents make, I was quite happy. However, at my house, it’s END OF SCHOOL rush that begins about May 2 and finishes up on the last day of school, this year June 22. I’m finding that even whipping up those little egg cups is more than I can do, since I know there will be massive clean-up of the little pans for it. SO… being hungry makes me resourceful, and I made pizza eggs in the skillet. I’ve made them a few times now and am sure I’ll continue. Long live pizza flavors.
They are not very pretty…
BUT…I was very happy.
If you care to make these yourself, get out your cast iron pan and warm a tablespoon of coconut oil in it.
1/2 a small onion, chopped
1/2 c. chopped mushroom
1-2 oz. chopped Applegate Farms Uncured Pepperoni
1 T marinara sauce
1 T drained Giuliano’s Muffuletta Mix
Saute the onion and mushroom until tender. Add pepperoni, stir. Scramble eggs with marinara sauce and muffuletta mix and then add to pan. Scramble lightly with fork until done. They have a moist texture thanks to the added ingredients.