Breakfast Stuffed Acorn Squash - PaleOMG

Serves: 2

Ingredients

• ¾lb Ground Sausage
• 1 acorn squash, cut in half, seeds removed
• 2 eggs
• ½ yellow onion, diced
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Place acorn squash cut-side down onto your baking sheet.
3. Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
4. Remove from oven and let cool.
5. While your acorn squash is cooking, add a tablespoon of some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
6. Stir around to keep from burning.
7. Once your onions become translucent, add your breakfast sausage to the pan.
8. Cook down, breaking up the breakfast sausage as it cooks.
9. Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
10. Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
11. Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your egg.
12. Crack an egg on top.
13. Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
14. Serve!

Buffalo Chicken Egg Muffin - Easy Recipes

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)

Ingredients:

For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c Tessemae’s Wing Sauce (or use 2 tablespoons of a clean-ingredient hot sauce* + 2 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste
• 2 tablespoons of Tessemae’s Wing Sauce (or use 1.5 teaspoons of a clean-ingredient hot sauce* + 1.5 teaspoons melted butter or coconut oil)

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

Avocado, Spinach, and Goat Scramble - Against All Grain

 

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Creamy egg scramble with goat cheese, spinach, and avocado

Serves: 4

Ingredients

• 1 tablespoon grassfed butter or ghee
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)

Instructions

1. Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.