#heartybreakfast

Hearty Baked Egg Boats

Hollowed-out bread boats hold baked eggs and cheese that get creamy and golden in the oven. This breakfast works equally well for a quiet morning or feeding a crowd at brunch.

These muffins are tasty and good for you. They have the health benefits of quinoa, the natural sweetness of bananas, the richness of peanut butter, and a touch of honey. That's great for a hearty breakfast or snack!

Ingredients: 1 cup cooked quinoa. 2 ripe bananas, mashed. 1/2 cup peanut butter. 1/4 cup honey. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 2 eggs. 1 cup whole wheat flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Add peanut butter, honey, melted coconut oil, eggs, mashed bananas, and mix them all together in a large bowl. Mix baking soda, baking powder, salt, and whole wheat flour in a different bowl. Stir the wet and dry ingredients together until they are just combined. If you want, you can fold in chopped nuts. Fill up each muffin cup about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 20 minutes

Start your day with a hearty breakfast burger that combines savory sausage, a perfectly cooked egg, and melted cheese on a toasted bun. It's a satisfying and delicious way to kickstart your morning!

Ingredients: 4 breakfast sausage patties. 4 burger buns. 4 slices of American cheese. 4 large eggs. Salt and pepper to taste. 1 tablespoon butter. Ketchup and hot sauce optional. Lettuce and tomato slices for garnish optional.

Instructions: Heat a skillet over medium heat and cook the breakfast sausage patties until fully cooked and browned on both sides. Remove from heat and set aside. In the same skillet, melt the butter over medium-low heat. Crack the eggs into the skillet and cook to your desired level of doneness, seasoning with salt and pepper. Once done, remove from heat. While the eggs are cooking, split the burger buns and toast them in a toaster or on a separate skillet until lightly golden. Assemble the breakfast burgers by placing a slice of American cheese on the bottom half of each toasted bun. Top with a sausage patty, a cooked egg, and optional lettuce and tomato slices. Add ketchup and hot sauce if desired, and then place the top half of the bun on each burger to complete the assembly. Serve hot and enjoy your delicious breakfast burger!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Slow Cooker Whole30 Egg Bake with Bacon and Hash Browns is a hearty breakfast or brunch dish that will fill you up. It tastes great and is easy to make in a slow cooker. It's full of protein and flavor.

Ingredients: 1 pound bacon, diced. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cups diced tomatoes. 1 cups diced sweet potatoes. 1 cups shredded sweet potatoes. 12 large eggs. cup full-fat coconut milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet. Add the diced onion, red bell pepper, and green bell pepper to the skillet with the bacon fat. Cook until softened. In a large bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, paprika, salt, and pepper. Add the cooked bacon, sauted vegetables, diced tomatoes, shredded sweet potatoes, and diced sweet potatoes to the bowl with the egg mixture. Stir to combine. Grease the slow cooker insert with cooking spray. Pour the egg mixture into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set. Once cooked, sprinkle with chopped fresh parsley before serving. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Enjoy a savory twist on classic scrambled eggs with the delightful combination of pepperoni and cheddar cheese. This recipe is quick and easy to prepare, making it a perfect choice for a hearty breakfast or brunch.

Ingredients: 4 large eggs. 1/4 cup whole milk. 1/2 cup grated cheddar cheese. 1/4 cup sliced pepperoni. Salt and black pepper to taste. 1 tablespoon butter. Chopped fresh parsley for garnish optional.

Instructions: Whisk the eggs and whole milk together in a bowl until they are well mixed. Grate the cheddar cheese and cut up the pepperoni and add them to the eggs. Add black pepper and salt. While the pan is on medium heat, melt the butter in a nonstick pan. The butter should cover the whole bottom of the pan. Put the egg mix into the pan and don't touch it for about one minute, until the edges begin to set. Carefully move the cooked edges toward the middle with a spatula, letting the raw eggs move to the edges. Keep cooking and gently stirring the eggs every now and then until they are mostly set but still a little runny. You can take the skillet off the heat, but the eggs will still be perfectly cooked in the residual heat. Pepperoni and Cheese Scrambled Eggs should be served right away. If you want, you can top them with chopped fresh parsley.

Prep Time: 5 minutes

Cook Time: 10 minutes