Eggs A Dozen Ways

2. Egg Muffins To-GoIngredients:6 Eggs

6 oz Ground Turkey

1 cup Chopped Tomatoes

To taste Salt, Pepper and Chili Powder

Directions:Preheat oven to 350ºF. Grease muffin cups with coconut oil.

Brown ground turkey, breaking meat apart as you cook.

Whisk six eggs in a bowl.

Add ground turkey and veggies to eggs. Season the mixture with salt and pepper, and chili powder. Stir well to distribute the ingredients evenly.

Ladle into six muffin cups (don’t overfill!).

Bake for 20-30 minutes, until a toothpick inserted in center of muffin comes out clean and tops are browned.

Servings: 6Proteins: 1 / Fats: 0 / Carbs: 0

1. Broccoli & Tomato FrittataIngredients:3 Eggs

1-2 Tbsp Milk (optional)

To taste Salt & Pepper

1 tsp Olive Oil, Butter or Coconut Oil

1 cup Broccoli (chopped)

1 clove Garlic (minced)

1 cup Grape Tomatoes (oven roasted)

Directions:Preheat oven to 350ºF.

Whisk together eggs, milk, salt, and pepper until well combined. Set aside.

Heat oil in a medium skillet over medium heat. Add broccoli and garlic to the skillet, and cook until the broccoli begins to soften.

Add the roasted grape tomatoes to the egg mixture, and stir. Add egg mixture to the skillet and cook. Use a spatula to stir everything up as it cooks (scraping the bottom of the skillet so it doesn’t stick) until it starts to set. Cook for an additional 30 seconds without stirring – this will let the bottom set.

Put the whole skillet into the oven. Bake about 5-7 minutes, until the top of the frittata is cooked.

Take the skillet out of the oven; let stand for 5 minutes to finish cooking.

Use the spatula to slide the frittata out of the skillet and slide onto a serving dish. Cut frittata in half and serve. Enjoy!

Servings: 2Proteins: 1.5 / Fats: .5 / Carbs: 1

3. Fiesta Scrambled Eggs

4. Potato, Pepper and Egg Burritos

Ingredients:1 Tbsp Butter or Coconut Oil

1 Potato (diced)

1/2 Pepper (diced)

4 Eggs

1 oz Shredded Raw Cheese (optional)

2 Sprouted Whole Grain (SWG) Tortillas

Directions:Heat butter or coconut oil in a skillet over medium heat. Add the onion and peppers, and saute until tender. Pour eggs over the mixture in the skillet. Sprinkle with cheese, and season with salt and pepper. Continue to cook over medium heat, stirring occasionally, until the eggs are completely set. Serve with salsa.

Directions:Heat butter/oil in a skillet over medium heat.

Crack all 4 eggs into one bowl; whisk.

Add diced potato to skillet, and cook for a few minutes, moving them around almost constantly, until potatoes are tender. Pour eggs into skillet and, using a spatula, keep moving the whole mixture around. Just before eggs are done, add diced peppers, and sprinkle with cheese (optional).

Divide egg mixture between 2 SWG tortillas, and enjoy!

Servings: 2Proteins: 2 / Fats: 1 / Carbs: 0

Servings: 2Proteins: 2 / Fats: 2 / Carbs: 2

Ingredients:1 Tbsp Butter or Coconut Oil

1/4 cup Onion (chopped)

1/4 cup Peppers (any color, chopped)

1 Jalapeno Pepper (seeded and chopped)

3 Eggs (lightly beaten)

2 oz Shredded Raw Cheddar Cheese (optional)

To taste Salt and Pepper

To taste Salsa

6. Banana Egg PancakesIngredients:1 Egg

1 Banana

Butter or Coconut Oil

Directions:Mash the banana in a bowl using a fork or a potato masher. Add egg to the bowl and mix really, really well. Heat butter or coconut oil in a small pan over low to medium heat. Spoon the “batter” into the pan. Let cook until the top looks set. Flip pancake and let cook. The pancake will puff up a bit. When both sides are done the way you would like, take the pancake out and put on a plate.

Serve with fresh berries, maple syrup, or just eat plain.

*Note: I used a really small pan to make these pancakes. I put just enough batter to fill the pan and got 2 pancakes out of it.

Servings: 1Proteins: 1 / Fats: 0 / Carbs: 2

5. Avocado Bacon and EggsIngredients:1 Large Avocado

2 slices Cooked Bacon (crumbled)

2 Eggs

To taste Salt and Pepper

Directions:Preheat oven to 425ºF. Cut the avocado in half. Scoop out enough of the meat of the avocado so the hole is about the same size as your eggs. Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the cookie sheet to help keep the avocado steady. Top with bacon crumbs.

Cook in the oven for 15 minutes, or until eggs are cooked to your desired doneness. Season with salt and pepper.

Servings: 2Proteins: 2 / Fats: 1 / Carbs: 0

7. Avocado Egg Salad

8. Bacon, Egg, and Toast Cups

Ingredients:3 Tbsp Butter (melted)

8 slices Sprouted Whole Grain

(SWG) Bread

6 slices Bacon

6 Eggs

To taste Salt and Pepper

Directions:Scoop out avocado, and combine with hard-boiled egg in a bowl. Add mayonnaise. Mash all ingredients together with a fork. Season with salt and pepper.

Hard-Boiled Eggs in the Oven:Preheat oven to 325ºF. Place eggs in a muffin tin to keep them from rolling around. Cook for 30 minutes. Remove eggs from oven and place in a bowl of ice water for about 10 minutes. Voila!

Directions:Preheat oven to 375ºF and lightly grease 6 muffin cups using the melted butter.

In a large skillet or frying pan, cook bacon over medium heat. Undercook slightly, as the bacon will continue to cook once in the oven.

Use a rolling pin to flatten the bread slightly. Cut the bread into 8 4” rounds (use the top of a cup as your stencil and cut off the excess bread). Cut each round in half, and press 2 halves into each muffin cup, overlapping slightly and making sure bread come up to edge of the cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

Lay 1 bacon slice in each bread cup. Crack an egg over each, and season with salt and pepper

Bake until egg whites are just set, 20-25 minutes.

Run a knife around cups to loosen. Serve immediately.

Servings: 1Proteins: 1 / Fats: 2 / Carbs: 0

Servings: 3Proteins: 2 / Fats: 1 / Carbs: 1

Ingredients:1 Hard-Boiled Egg

1/2 Small Avocado

1 tsp Homemade Mayonnaise

To taste Salt and Pepper

10. Egg Drop SoupIngredients:1/2 Medium Onion (diced)

1 stalk Celery (diced)

1-2 tsp Butter

4 cups Chicken Broth

1/4 tsp Ground Ginger

1/2-1 tsp Wheat-Free Soy Sauce

1 1/2 Tbsp Arrowroot Powder + 3 Tbsp Water

3 Eggs

Directions:Heat butter in a pot over medium heat. Add onions and celery to the pan and saute over low heat until they turn soft.

Add broth to pot, and stir. Add ginger and soy sauce. Bring to a boil.

In a separate bowl, mix arrowroot powder with water until smooth. Add to soup in pot. Stir and cook until thickened.

Whisk eggs in a separate bowl. Pour into soup a bit at a time. (Make sure you are doing this step after the soup has thickened.)

Dish out into 3 bowls, and enjoy!

Servings: 3Proteins: 1 / Fats: 0 / Carbs: 0

9. Baked Egg in a Roasted Tomato

Ingredients:3 Tomatoes

To taste Salt and Pepper

3 Eggs

Directions:Preheat oven to 400ºF.

Slice the top off of each tomato. Using a small spoon, remove the core and seeds. Place the tomatoes in a baking dish, and cook for 30 minutes, until tender.

Crack one egg into each tomato, and season with salt and pepper. Bake for 8-10 minutes, until eggs are done to your liking.

Servings: 3Proteins: 1 / Fats: 0 / Carbs: 1

11. Eggs Florentine

12. Green Scrambled Eggs

Ingredients:4 Eggs

To taste Salt and Pepper

1 Tbsp Butter

1 cup Zucchini (diced)

1 cup Baby Spinach

3 pieces Bacon (cooked and crumbled, optional)

Directions:Preheat oven to 325ºF, and lightly butter a small ramekin.

Heat a little butter or coconut oil over medium heat in a small skillet. Add spinach and cook until slightly wilted. Move spinach from skillet to ramekin. Crack egg on top of spinach (don’t break the yolk). Season with pepper and parmesan cheese. Bake about 20 minutes, until egg is set.

Directions:Whisk together the eggs, salt, and pepper.

Melt the butter in a pan over medium heat. Add zucchini to the skillet, and cook, stirring, until tender.

Reduce heat to medium-low. Add spinach, and cook until slightly wilted.

Add egg mixture to the skillet. Use a spatula to push the eggs around the pan. When the eggs are about half cooked, stir in the bacon. Continue stirring until the eggs are done.

Divide the eggs between two plates and enjoy!

Servings: 1Proteins: 1 / Fats: 1 / Carbs: 0

Servings: 2Proteins: 3 / Fats: 1 / Carbs: 1

Ingredients:1/2 cup Baby Spinach

Butter or Coconut Oil

1 Egg

To taste Raw Grated Parmesan Cheese

To taste Pepper