Sunday brunch is Portuguese sausage and scrambled eggs with a side of cantaloupe. I usually rotate the protein and fruit for easy meal planning. Today was a healthy paleo friendly breakfast, but if I feel like indulging, I will fry up some frozen hash browns from Trader Joe’s in a little bit of olive oil to go with my scrambled eggs. I also like sprinkling Everything But The Bagel Seasoning (also from Trader Joe’s) over my eggs if I’m in the mood for the taste of an everything bagel without the carbs.
I prefer my scrambled eggs fluffy, but not creamy or oily, so I only add water and a pinch of salt and tend to overcook them. That is my personal preference, but I know everyone tends to have their own egg preferences. Feel free to leave a comment about your own method for scrambled eggs.
I love avocado toast and I love everything bagels so Everything Bagel Avocado Toast is to me the best of both worlds. It’s an easy vegan breakfast that still feels luxurious and tastes delicious. Before discovering this spice blend, I used to sprinkle my toast with ground cumin, sea salt and lemon juice. I recommend you still add a pinch of sea salt and a squeeze of lemon juice to make your avocado taste extra delicious. The acid cuts through the fat and the salt is a necessary flavor enhancer.
I originally wanted the instant pot because I had made these hard boiled eggs with my mom’s instant pot, and was blown away with how easy they were to peel. I was so happy with them, I turned them all into deviled eggs with a homemade mayo right then and there. If you haven’t tried my Deviled Eggs recipe you definitely should.
If you can’t tell already with my latest recipes, I’ve been kind of obsessed with my instant pot. I’ve always loved my slow cooker, but this uses the same type of recipes and it cooks everything so fast! One of our new resolutions for 2018, was eliminate delivery, so I’ve been doing a ton of meal planning, and this instant pot comes in so handy. Plus, with Easter, just around the corner, this will also help make your holiday preparations ten times easier, especially if you are cooking for a crowd.
Not only were these turkey breakfast sausage patties really easy to make, but they are also made without any chemicals or preservatives that you would normally expect to find in processed and frozen version. This recipe does have a small amount of sugar in it from the breakfast sausage spice blend that I used from Penzeys, so if you are doing a sugar free diet, keep that in mind. Personally, I’m not going to obsess about the miniscule amount of sugar in the spice blend that used for the entire batch of patties. Especially when paleo friendly desserts and even a breakfast smoothies filled with fruit will have a lot more sugar. That being said, I didn’t want to accidentally break someone’s diet or sugar free cleanse. You can always make your own sugar-free breakfast sausage spice blend, but it might not taste the same, since breakfast sausage tastes a bit sweet. Plus, I’ve been wanting to try this spice blend for awhile. It’s been neglected in my pantry for ages.
My husband and I were very happy with the results. They were easy to make and tasted like breakfast sausage, and since we both love breakfast, we will likely use this recipe quite a bit. They best part is that these can be made ahead and frozen, similar to meatballs. I used almond flour and an egg to bind the ground turkey together before baking. I also add some fresh herbs, because what recipe doesn’t deserve some fresh herbs?
In a large bowl, add ground turkey, chopped rosemary and parsley, and breakfast sausage seasoning.
Then crack in one large egg, and mix with hands.
Then add blanched almond flour, until ingredients are evenly mixed.
Line a cookie sheet with foil for easy clean up and grease it with olive oil.
Form mixture into patties and line them on cook sheet.
Bake at 350 for 20-25 minutes or until internal temperature is at least 165 F degrees.
Notes
This will have a lot of variability in this recipe. You have different thicknesses, different ovens, and different fat content. This should also tell you that you get a lot of flexibility in how you do this. The only important thing is an internal temperature of at least 165.
I can’t take credit for this one. Shameer ‘s Game Day Scramble is my husband’s invention and specialty. Although we’re not avid sports fans (sorry only sci-fi and fantasy nerds here), we love stadium food! When Shameer discovered grass-fed nitrate-free hot dogs at Whole Foods, we started eating them again … as a scramble! This way we could ditch the bun for eggs. Plus, I love breakfast food, even for dinner. Serve it with some raw dill pickle sauerkraut (by Farmhouse Culture) and some paleo friendy BBQ sauce (Peach BBQ by Steve’s Paleogoods) or homemade ketchup. The scramble itself only takes 5 to 10 minutes at most to make, so it’s an easy weeknight meal too or a fast breakfast option in the morning. It tastes just like the real thing, trust me you won’t miss the bun.
I’m obsessed with Mexican breakfast, and so is my husband. In LA, you can find delicious and cheap Mexican breakfast everywhere. Even the Jewish diners and the vegan restaurants will have a Mexican breakfast option. However, it’s healthier to eat it at home with your own locally sourced ingredients. Plus, you can make a ton and have lots of yummy leftovers, and this was crazy easy to make. You will need a food processor with a shredding attachment, and a gigantic skillet to saute everything, but it was really easy, and made me wonder why I haven’t been making this every weekend.
