This past weekend on Friday night we decided to visit our new property and take Grey camping on site! I purchased the hubs a blackout tent for Christmas and wanted to try it out before braving the true wilderness with a toddler.
I'm happy to report we all had a BLAST, invited some friends to boot and cooked our dinner, dessert and sunrise breakfast over an open flame.
Returning home smelling of smoke and the outdoors, we were craving a more fanciful breakfast come Sunday. We whipped up these little scrumptious Veggie Loaded Baked Egg Bites with some vegetables and fresh OJ and it was just the perfect return back into home life.
Veggie Loaded Baked Egg Bites
You know when you get breakfast envy?
Like when you go to a restaurant and you order but then the person who you're dining with, their food arrives and it looks way better than your food and so you're a little sad inside.
That's how this omelette was born.
Never a fan of green onions growing up and even into adulthood, my husband offered to make me an omelette one morning and it was the veggie we had on hand so I declined. I made myself my regular Paleo meal of scrambled eggs, sweet potato and bacon and felt like I had a rock star breakfast.
While cooking up his omelette he ran out of mozzarella and asked if he could use my Daiya mozzarella and once it was done and placed on his plate, I looked at my dish and looked at his and I knew I ordered wrong. Even though I was in my own kitchen.
And once I tasted it, it became a definite craving many weekends to follow, including this weekend.
Who'd have known? There was a green onion fan deep down inside of me. It just needed to be in this yolky, cheesy breakfast creation.
1 cup spinach
1/2 cup raspberries
1/2 cup blueberries
Chop up onions and tomatoes and fry in a pan
Add in spinach and eggs and scramble together
Mix in avocado
Serve with fruit salad on the side
6 slices bacon
1 sweet potato, peeled and chopped into small pieces
1/2 onion, chopped
1 tbsp olive oil
Sea salt & pepper
Preheat oven to 375F
In a pan sauté the bacon until it begins to brown, but not fully cooked
In your muffin sheet grease the bottoms of 4 cups and line the edge of each one with one slice of bacon, set the remaining 2 slices of bacon aside for the sweet potato hash
Crack one egg into each cup and bake for 15 minutes
While thats cooking add the olive oil, sweet potato and onion to a pan and sauté until the sweet potatoes become soft
Chop up the 2 leftover slices of bacon and add to the pan and continue sautéing until cooked through
Season with salt and pepper
Eat and enjoy the yummy goodness!
A protein packed way to start your day! (Serves 2)
6 Organic Eggs
6 Strips of Nitrate, Preservative Free Turkey or Pork Bacon (I use Applegate Naturals from Sprouts)
Sprinkle of Sea Salt
2 TSP. Dill
In a frying pan, cook bacon in a SMALL amount of oil until very crispy (I use olive oil or coconut oil. Never canola or corn.) Mix eggs in a bowl until scrambled and cook in a separate frying pan until desired consistency, adding sea salt and dill when almost completed. To serve two: Place half the cooked eggs in each bowl and, once slightly cooled, crumble 3 strips of bacon into each. Add 1/2 of a ripe avocado into the mix and toss. Enjoy while hot. Serve with a toasty mug of unsweetened chocolate almond milk for added protein.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.