How to Build the Perfect Breakfast



I’m a HUGE breakfast/brunch fan. It’s my favorite meal to cook. Until recently, breakfast to me always included cereal, toast, oatmeal, pancakes, bagels, waffles or other grains. It was always high in sugar and I would feel hungry a couple of hours later. In September I did the Whole30 Program and was completely lost as to what to eat for breakfast. I started out just eating eggs and that was it. I knew I had to be more creative so I started playing around in the kitchen. My on-the-go paleo breakfast will always be egg muffins (recipe here), but when my morning is a little more relaxed I love to make a big roasted breakfast! If you are following a strict paleo diet use sweet potatoes, coconut oil, and remember have your coffee black!


1. Start with potatoes. Red potatoes, fingerling potatoes, sweet potatoes, any potato of your choice. Wash well and cut into small 1/2 inch cubes. I like to leave the skins on because they taste delicious and crunchy when roasted. Put your potato cubes in a large bowl and mix in the seasonings! Definitely sprinkle some salt and fresh ground pepper on the potatoes followed by any spice of your choice. I like using garlic powder, onion powder and smoked paprika (for a little kick). Coat the potatoes with a small amount of oil. I like using olive oil or coconut oil! Roast your potatoes at 425 for about 20 minutes or until crispy!


2. Load up on veggies. I always struggled with adding vegetables to my breakfast. I just found it hard to stomach greens in the morning. I found that if I roasted the vegetables though they were much more enjoyable. I like using broccoli, carrots, peppers, kale, zucchini, cabbage and mushrooms. Chop up veggies of your choice, coat with a little bit of oil and sprinkle with salt and pepper. Roast for about 20 minutes on 425. You’ll find yourself loving kale for breakfast in no time!




3. Bacon. Regular bacon, turkey bacon, veggie bacon….just any kind of bacon. You don’t need much bacon to add flavor to your dish. If I’m cooking breakfast for my husband and I, I use 3 slices (2 for him and 1 for me). I usually like it crunchy and chop it up to add to the mix. If you absolutely don’t like bacon try using black beans!


4. Top it off with an egg! I like cooking my egg over medium because I love to dip my veggies in the yolk.


5. Avocado. Avocado. Avocado. I LOVE avocado. I always think the best combinations are bacon & avocado and egg & avocado, so obviously all three together are amazing! So slice it up and don’t be afraid of the fat! It’s good for you.


6. Coffee. No breakfast is complete without a  hot cup of coffee!


Very Simple Breakfast Egg “Muffins”




If you’ve ever had the great fortune to meet me early in the morning, you know I like my coffee black and my breakfast fast. A good breakfast keeps me full all morning because I’m always on the move until lunch. Eggs in the morning always seem to do the trick, but I don’t have time to make a fried egg in the morning (I know, sad). These beauties have been a staple in my house since I first cooked them. These egg muffins are very versatile and very easy. I’ve kept them refrigerated for a whole week and they’re still good to go in the morning.  Just pop 2 in the microwave and heat for 45 seconds. Even my husband, who has never been a breakfast man, loves eating them on the way to work. I’m cooking this batch with bacon, broccoli, orange bell pepper and spinach, but you can use any veggies you like. I’ve used various veggies before including kale, carrots, zucchini, bell peppers, scallions, tomatoes, etc. You can also leave out the meat completely to make them a vegetarian breakfast or use any other type of meat, ground beef, ham, Canadian bacon, your choice. They’re also gluten free and paleo!

Simple Breakfast Egg “Muffins”


1/2 pack of bacon (4-5 strips), chopped
1 head of broccoli, stem removed, roughly chopped
1/2 bell pepper chopped
2 handfuls of spinach
14 eggs
1/4 tsp pepper
1/4 tsp salt
1/2 tsp onion powder

Preheat oven to 350 and spray muffin pan with non stick oil. Heat a skillet on medium heat, add bacon and cook for 3-5 minutes. Add in broccoli, peppers, and spinach and sauté until veggies soften and bacon starts to brown. Set pan aside. In a large bowl crack eggs and add spices. Beat until well blended. Add veggies to the eggs directly from skillet and stir. Using a 1/3 cup measuring cup fill each muffins cup about 3/4 of the way full with egg mixture. Cook muffins on middle rack for 20-30 minutes or until a toothpick comes out clean. Serve with whole grain bread, oatmeal or eat on their own for a delicious breakfast. Makes 16 muffins.