BREAKFAST RECIPES

Spinach Quiche

Ingredients:
5 large eggs;
1 ½ cups fresh spinach, chopped;
½ medium onion, chopped;
1 clove garlic, minced;
½ cup coconut milk;
½ tsp baking powder;
Sea salt and freshly ground black pepper to taste;
Method:
Preheat oven to 350F.

In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well, I slacked a little and the yolk ended up being quite chunky in the finished product. As you continue to whisk, start adding in all the other ingredients.

Now you are left with greasing a 9” pie dish and pouring everything in. 

Bake the quiche for about 30 minutes, or until cooked through in the center. I also like when the edges get golden brown and have a little crunch to them.

If you are opened to consuming some dairy, it is quite popular to add some cheese into the quiche. If you choose to do so, I would recommend using a sharp cheese like cheddar or gruyere. Unfortunately, I will have to leave it to you to experiment with portions, as I have never made it with cheese, mainly because it’s already so delicious without.
*NOTE credit for this recipe goes to "http://paleodietlifestyle.com/basic-spinach-quiche/" THANK YOU!

Cinnamon and Coconut Pancakes

Ingredients:
2 eggs
3 tablespoons coconut milk (I used defrosted Hawaiian Sun coconut milk)
1 tablespoon of Bob’s Red Mill organic coconut flour***** (try to double it)
½ teaspoon vanilla extract
½ teaspoon baking soda***** (try powder first)
¼ teaspoon cinnamon
1 teaspoon maple syrup
1 small pinch of salt
ghee (for frying)
Method:
Whisk the eggs together until well combined.

Then, I added the rest of the ingredients (except for the ghee)…

Blend with a whisk until uniform.

Heat a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.

As soon as bubbles formed on the surface…flip the flapjack over and let it cook for another minute on the other side.

Repeat until done with batter and enjoy!


*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/9199871590/cinnamon-and-coconut-pancakes" THANK YOU!



*I made these and they came out "alright". Some of the tweeks I would do to it is the following*
- I didn't have baking soda at the time so I didn't put it in.. MISTAKE!!! the pancake was very flat. You need baking soda to help it rise.
- I used honey instead of maple syrup (I don't like the taste of maple)... not sure if this was a good idea
- The vanilla is a bit over powering. I might back off a bit or not add any next time

According to responses to the original post I might try the following:
Double the recipe (too runny)
Add 1 more TBS coconut flour so not so eggy next time
Use baking POWDER rather than soda if have a fizzy after taste*****

Savory Coconut Pancakes

Ingredients:
3 eggs
2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
Kosher salt
1 tablespoon of butter

Method:
Beat the flour and eggs together and add a pinch of salt.

Melt 1/2 tablespoon of butter over medium heat and pour in half the batter.

After about 2 minutes, flip it over

Cook it for another minute or so to finish it off.

Repeat the same steps with the rest of the batter to make another flapjack.


*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/5538068650/savory-coconut-pancakes" THANK YOU!

Green Chili and Cheese Egg Muffins

Ingredients:

12 eggs
one 4 oz. can diced green chiles (or use half the can if you want them less spicy, but now I always use the whole can; be sure to use Anaheim chiles, not jalapenos)
about 1 1/2 cups grated low-fat cheese (I use Four Cheese Mexican Blend)
2 T half and half, or milk (optional, now I rarely use this)
1 tsp. Spike Seasoning (optional, but recommended; f you don't have Spike use your favorite multi-purpose seasoning.)
salt and fresh ground black pepper to taste
Method:
Preheat oven to 375F/190C. 

 Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.) 

 In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg in.

Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs.

Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.

Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)

Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/01/green-chile-and-cheese-egg-muffinswho.html" THANK YOU!

Egg Muffins

Ingredients:

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Method:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) 

Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html" THANK YOU!

Silver Dollar Pancakes

Ingredients:
3 large eggs
1 tablespoon water
1 tablespoon vanilla extract
2 tablespoons agave nectar or honey
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
grapeseed oil, for cooking (or for Paleo use coconut oil)

Method:

In a large bowl whisk together eggs, water, vanilla and agave

Add almond flour, salt and baking soda and mix until thoroughly combined

Heat grapeseed oil on skillet over medium low to medium heat

Scoop 1 heaping tablespoon of batter at a time onto the skillet

Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side

Remove from heat to a plate
Repeat process with remaining batter, add more oil to skillet as needed

* Credit for this Recipe goes to "http://www.elanaspantry.com/silver-dollar-pancakes/" THANK YOU!