Repetition can be the kiss of death for a lot of people trying to follow a healthy eating program. Some days you just look in your fridge or at your plate and you think, “This sucks.” To avoid that, it’s good to have some quick and simple new ideas to break up the monotony. Eggs are a big part of the Whole 30 and Paleo program. They great thing about them, besides their enormous health benefits, is that they are possibly the least expensive source of protein you can buy. So of course it’s beneficial for your health, and your wallet, to incorporate them as much as possible. Unfortunately for a lot of people, it’s hard to move them out of the plain ol’ scrambled or fried scene. Here are a few easy ideas you can whip up pretty quickly in the morning.
1.Mexican Yam Stack
I ate this sooooo many times and will continue to for a loooong time. Super easy for when you have left over taco meat from the night before. Don’t be put off by the idea. My cousin smiled politely one day when I handed it to her, then promptly scarfed it down.
2.Kale & Mushroom Scramble
Another great dish when you have remnants of stuff lurking in the vegetable bin of your fridge. You can easily substitute and greens or vegetables. But this was a great combination.
Dice about a quarter cup of onion and sauté over medium-high heat in a pan with coconut oil. After it begins to become translucent, throw in the mushrooms and salt and pepper it a bit. Continue to cook until they become soft. You want them pretty close to the consistency you’d like to eat them at, because the kale doesn’t take long to cook down. After removing the ribs from the kale, chop it into bite-sized pieces and place in the onions and mushrooms and sauté until its soft and delicious looking. Then throw in a couple of eggs, some more salt & pepper, and scramble around until the egg is cooked.
You can also easily throw in some shredded chicken or seasoned ground meat at the same time you add the kale.
3.Mexican Mess with Baked Eggs
This was a total accident. It started off as some sautéed onions and eggplant and then I just kept throwing more stuff in. Don’t you love happy accidents? This takes a little longer because it requires baking, but is totally worth it!
Mexican Mess with Baked Eggs
½ Onion, diced
½ eggplant, cubed
Corn from one cob, raw
1 Jalapeño, minced
1 Tomato, juicy as heck, diced, reserve juices
1-2 t Cumin, depending on your taste. I love the stuff
Salt & Pepper
Heat coconut oil in a medium cast iron (or other oven safe) pan over medium-high heat. Sauté onion until translucent. Add eggplant and sauté for 4-5 minutes, until is starts to soften. Sprinkle with salt, pepper and half the cumin. Add the corn and jalapeno and sauté for another 5 minutes. Throw in the tomato and all the juice from the cutting board. As the tomato warms up it will release even more juice. After a few minutes, there will be enough liquid to actually cause the food to boil. When this happens, lower the temperature and simmer for 10 minutes.
After simmering, turn off the fire. Let it sit for a couple minutes, then try and make two wells in the mixture. Not totally necessary if you can’t get it to work. Crack an egg in each well and bake in a 400-degree over for 15-20 minutes.
When it’s done, let it cool for a few minutes, then transfer to a plate and top with salsa, avocadoes, cilantro, whatever you want.
What is your favorite way to prepare eggs for breakfast?