Paleo Egg McMuffins

This is my new favorite breakfast.  It takes me about 5 minutes to make in the morning.

Ingredients:

• Paleo Biscuit
• 1-slice uncured bacon
• 1-egg

Instructions:

1. Place paper towel on plate.  Fold bacon in half, cover with another paper towel and cook for about 1-minute - until bacon reaches desired crispness.
2. Spray round microwave safe dish with non-stick spray or grease with oil.  Crack egg into dish and puncture yolk.  Cook for 45 seconds to 1-minute - until egg is cooked.
3. Cut biscuit in half and assemble sandwich.

Enjoy!

This recipe will also work with breakfast sausage patty.

Nutritional Information:

Paleo Breakfast McMuffin

Paleo Biscuits

I actually couldn't believe how well this recipe turned out.  These little biscuits are the answer to several paleo roadblocks I've had.  These make a ridiculously good breakfast sandwich! (I'll post that recipe soon!)

This recipe is inspired by: Healthy Indulgences

Ingredients:
- 1/4 C Coconut Flour
- 1/2 C Blanched Almond Flour
- 1 TSP Baking Powder
- 1.5 TBSP grass fed butter softened (coconut oil works as well if you're okay with butter)
- 6 Egg Whites

Instructions:

1. Preheat the oven to 400 F.
2. Sift coconut flour, almond flour and baking powder together.
3. Using a pastry blender or a fork, blend the butter and flours together.  The mixture will be quite dry.
4. Put the flour/butter mixture in the freezer or the the fridge.  This allows the butter to get solid and will help the biscuits be flaky.
5. While the biscuits are chilling, use hand beaters or the blender to make the egg whites frothy.  This recipe is a great place to utilize the freeze dried egg whites.  
6. Quickly mix the egg whites into the flour mixture until just blended.
7. Spoon the batter into a greased muffin pan.  I use the "Texas-size" muffin tin to make 4 larger biscuits.  Using a regular muffin tin will result in 6 smaller biscuits.
8. Bake 15 minutes (until biscuits start to look brown on the top and don't "give" when you tap the tops).

Enjoy!  I like these with 100% fruit preserves, almond butter, butter, as "Egg McMuffins", etc.

Nutritional Information:

Paleo Biscuits

Salade Lyonnaise - Breakfast Salad

This photo really doesn't do this meal justice.  I was raving about this meal for a few days afterward.  I never thought I'd have salad for breakfast - alas, now I'm an addict!

Normally Salade Lyonnaise has croutons and poached eggs.  I omitted the croutons (for obvious reasons) and just cooked my eggs over-easy.  You can cook the eggs your favorite way and this salad will still be perfect.

This recipe was inspired from this site.

Ingredients:

• 2 Slices Uncured Bacon
• 3 Eggs
• Organic Spring Mix Lettuce
• 1/2 TBSP Olive Oil
• 1/2 TBSP Basalmic Vinegar
• 1/2 TSP Dijon Mustard

Instructions:

1. Cook Bacon in skillet.  When crispy, remove from skillet to paper towels to drain.
2. While bacon cooks, mix olive oil, vinegar and mustard together.  I like to use a tiny plastic container and shake - but a bowl and whisk will work as well.
3. Pour off most of the bacon fat.  Cook eggs in a small amount of bacon grease to desired doneness (I think I made that word up...).  Scrambled, fried, over-easy, sunny-side up, etc will work.
4. Fill plate with Spring Mix Lettuce.  Crumble bacon over lettuce.  Place cooked eggs on top of lettuce. 
5. Pour dressing over salad and enjoy!

Nutritional Information:

Salade Lyonnaise

Cavegirl Court's Coconut Flour Paleo Pancakes

When it comes to eating Paleo, I think breakfasts are the hardest.  I grew up eating sugary cereal, pancakes, waffles, muffins, cinnamon rolls, etc.  The carboholic in me cries when I eat too many eggs & bacon breakfasts.  These Pancakes are the answer!

Original recipe found at ComfyBelly.

Coconut Paleo Pancakes

Ingredients:

·   3 Eggs OR 3 Egg Whites & 1 Egg OR 4 Egg Whites

·   1 tsp Olive Oil

·   1 tsp Honey

·   1 tsp Vanilla

·   1/2 tsp Baking Soda

·   2 Tbsp Coconut Flour

·   Optional: Blueberries, Maple Syrup, Fruit Topping

·   Additional oil, grass-fed butter, coconut oil, or non-stick spray for cooking

Instructions:

1. Blend eggs in blender for 2-3 minutes until eggs are frothy.  If using egg whites, blend egg whites first until very foamy, then add yolks, and blend a little longer to incorporate.

2. Add olive oil, honey and vanilla (if you add them in that order the honey slides right out of the measuring spoon).  Blend for 1 minute.

3. Add baking soda and coconut flour and blend for additional minute.

4. Heat up skillet or pancake pan on medium heat (high will scorch pancakes too quickly and not allow pancakes to rise).  Add oil, butter, coconut flour or non-stick spray to pan.  When skillet is warm, pour batter into small circles on pan (3-4" in diameter seems to work best).  If you are using blueberries add them here.  Also, if you add a few blueberries to the blender with the dry ingredients you can make blue pancakes which are fun for kids (or adults that are young at heart).

5. Flip pancakes when bubbles appear.  This happens quickly and the pancakes get dark quickly, so pay attention!  Allow other side of pancake to cook for 1-2 minutes, then remove from heat.

6. Serve with maple syrup, berries, almond butter, etc.

Nutritional information (without toppings) can be found here:

3 Regular Eggs

3 Whites - 1 Whole Egg

All Whites