Category: breakfast

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Kale and Sausage Frittata

Is it just me or are FRITTATAS all the rage? I always felt like they looked too complicated, but honestly it’s quite easy AND now I have a few days worth of breakfasts for the week. If you don’t already have one, I would invest in a cast iron skillet – I do think that is key. You can get a medium size Lodge brand cast iron skillet for under $50. It’s a great cookware investment.  

Kale & Sausage Frittata

cleaneatingwithkatie
Frittatas are an easy way to have a nutrient dense breakfast prepared for several days. I don't know about you, but a quick and easy protein-rich breakfast gets me started on the right foot each day.
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Cook Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 people

Equipment

  • Lodge Cast Iron Skillet

Ingredients
  

  • 1 tbsp cooking fat
  • 1 med. onion diced
  • 4 kale leaves destemmed & coarsely chopped
  • ¼ cup loosely packed basil chiffonade
  • 8 eggs pasture-raised
  • ¾ cup bulk pork sausage
  • 2 tbsp mizithra cheese grated
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp sage
  • ½ tsp dried parsley

Instructions
 

  • Preheat the oven to 350° F.
  • Melt the cooking fat in a cast iron skillet on medium-high. Rotate to coat the pan.
  • Add the onions and sauté until just translucent. Add the sausage and cook through using a spatula to break apart the meat. 
  • In a medium bowl, crack the eggs, whisk, and add six seasonings. Stir to combine. 
  • Once the sausage has cooked through, add the kale to the pan and begin to wilt. Then add the eggs. Stir just enough to disperse eggs throughout the pan. 
  • Top with basil and mizithra cheese. 
  • Bake at 350° F for 15-20 minutes or until the eggs have puffed up and solidified. Serve warm – Enjoy!

Note:

  • The frittata tends to stick if stored in the cast iron skillet. Take any leftovers out of the pan before refrigerating.
Keyword breakfast, brunch, frittata, gluten-free, grain free breakfast
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Pancake Charcuterie

2020 Mother’s Day Pancake Charcuterie Board

In keeping with the spirit of charcuterie boards, there is no one way to charcuterie! Add what appeals to you and your guests, but here is what we included in ours:

ProteinBrunchy CarbsFruitsToppings
BaconGluten Free pancakesStrawberriesHazelnut & Chocolate spread
SausageGluten Free pancake cerealBlueberriesJam
Deviled Eggs
(not picutred)		Waffles
(accidentally left at home!		ApricotsSyrup
Coffee cakePecan butter

Recipes for the pancakes, the pancake cereal, and the coffee cake came from The New Best Recipe cookbook using Cup for Cup gluten free flour.

Pancake Charcuterie Board complete with Pancake cereal. This is all the rage on Instagram!
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Copycat Kalua Pork Hash

Last summer, on our way home from Miller’s Meyer’s Farmhouse, we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. So naturally, on our way home this year, we stopped again and this time we both got the Kalua pork and we were delighted once again.

Copycat Kalua Pork Recipe

cleaneatingwithkatie
On our way home from Oregon we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. I knew I had to recreate this recipe. It's listed as a brunch item but makes a great lunch or dinner.
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Cook Time 16 hours
Course Breakfast, Main Course
Cuisine American
Servings 6 people

Equipment

  • slow cooker

Ingredients
  

Kalua Pork

  • 5 lbs pork shoulder
  • 4-6 tbsp sea salt
  • 1 tsp liquid smoke
  • 2-4 garlic cloves optional

Remaining Ingredients

  • 1 lb yukon gold potatoes washed and diced
  • 1 lb sweet potatoes washed and diced
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp dried rosemary
  • pickled onions
  • eggs one per serving
  • sea salt to taste
  • ground pepper to taste

Instructions
 

  • Pat the pork shoulder dry and season with the 4 tbsps of sea salt. If using garlic cloves, make enough incisions into the meat to tuck in the garlic cloves.
  • Place the pork shoulder in the slow cooker with the fat cap on top. Add the liquid smoke. Close the slow cooker and set for 16 hours on low. Once the pork is done use tongs or two forks to shred and set aside with SOME of the liquid from the slow cooker.
  • While the pork is finishing in the slow cooker put the yukon and sweet potatoes on a sheet pan and sprinkle with sea salt, pepper, and rosemary. Drizzle with olive oil and put in the oven to roast at 350°F. Cook for about 50-60 minutes, until fully cooked. Use a spatula to stir the potatoes on the pan 1-2 times during cooking.
  • While the potatoes are finishing up, add some butter to an egg pan and fry up one egg for each serving.
  • In a bowl, layer potato hash, kalua pork, fried egg, and pickled onions.
Keyword grain free breakfast, kalua pork, kalua pork hash

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Breakfast Casserole

While visiting my Aunt Regina and Uncle John in Austin for our trip to South by Southwest in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.

First, I added MORE veggies to the original recipe, because, well, VEGGIES. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.

This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. While on The 21-Day Sugar Detox, this has been a great option for my husband and I. Let me know what you think!

This picture doesn’t do it justice. I’ll be updating the photo soon.

Breakfast Casserole

cleaneatingwithkatie
If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Brunch, casserole
Cuisine American
Servings 8 people

Ingredients
  

  • 12 eggs pasture-raised
  • 8 slices pasture-raised bacon cooked and chopped
  • 1 can diced green chilies
  • 2 bell peppers diced
  • 1 med onion diced
  • 2 tbsp grass-fed butter
  • ½ tsp red pepper flakes
  • ½ tsp granulated garlic
  • sea salt to taste
  • fresh ground pepper to taste

Optional Ingredients (add any or all of these to tweak the recipe)

  • 1 cup cheddar cheese shredded
  • 1 large russet potato grated
  • ½ lb ground pork sausage cooked
  • 1 cup ham cooked and coarsely chopped

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
  • Sauté the bell peppers and onions in a skillet with the butter.
  • Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
  • Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
  • In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
  • Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve. 
Keyword breakfast casserole, casserole

Eggs are a good source of protein and healthy fat; often considered a “perfect food”. They are a good source of vitamins B12, B6, and D, riboflavin, choline, phosphorous, selenium, folic acid, pantothenic acid, iron, and omega-3s. It is important to choose pasture-raised, organic eggs because they are rich in the above nutrients, while factory-farmed eggs generally are not.

Green Bell Peppers are one of the most nutrient dense foods and are a great source of fiber. They are rich in vitamins C, K, B6, thiamin, folic acid, and also beta-carotene. They are great sources of phytonutrients. Green bell peppers help prevent against cataracts, prevent blood clots, which reduces risk of heart attacks and strokes.

Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.