I once read that you can put an egg on anything and call it breakfast, well it’s true. For the salad, I continued with the breakfast theme by adding sliced oranges, as well as red onions and sesame seeds giving the salad a Asian theme. The key to this dish is to carefully cook the burger and eggs, which I did not do. Since I’ve had tons of practice with eggs sunny side up that was a breeze, but I definitely need to practice my burger skills. On the bright side, you guys can look forward to more burger posts in the future.
I experimented with an egg free crust, but that will not be happening again. When I make this again, which I will because it tasted awesome, I will use my favorite paleo pie recipe from Elana’s Pantry. I love recipes with a small ingredient list and hers only contains almond flour, sea salt, coconut oil, and egg. We served this with mango salsa Shameer picked up at whole foods, while I started cooking. They make it there fresh so it saves me some effort, plus the dish is heavy and needs something fresh and sweet to balance it out.
So this was my first attempt at quiche and I was very happy with the finished product. I could have mixed the eggs a bit better, but it tasted great and that’s what counts, right? I used my favorite Paleo Pie Crust recipe from Elana’s Pantry, although to be honest, it’s the only one I’ve ever made. It’s crazy easy with a food processor, and dairy and grain free. Need I say more? I’ve also used this recipe to make a paleo pumpkin pie, ever since then I’ve wanted to try to make paleo quiche.
Bake pie dish for 5 minutes on 350 degrees fahrenheit.
Lightly steam broccoli for a couple of minutes, should turn a pretty bright green. Set aside.
Saute chopped red onions and chopped ham in coconut oil. If ham is fatty skip coconut oil, the fat will render and be enough.
Add veggies to lightly baked pie crust.
Then whisk eggs and water and add over veggies. Water helps make eggs fluffy, so does baking soda. Other recipes I googled use almond and coconut milk. Your pick.
Bake for 25-30 minutes or until desired firmness.
Notes
Tip: I always undercook food, you can always put it in the oven for longer.
Recently, I’ve been practicing my muffin making skills. For Thanksgiving, I plan on using a plain almond muffin as my bread for stuffing. The almond muffin recipe that I’m using is found at Elana’s Pantry. But I used my local creamed honey instead of agave. I tried grade b maple syrup but the muffins didn’t come out sweet enough. I was so happy with the way my muffin experiments were turning out, I decided to get her book The Gluten-Free Almond Flour Cookbook.
I used frozen blueberries in this recipe because it’s what I had on hand, it’s cheaper, and blueberry season is over, but if you don’t want parts of your batter turning blue, stick with fresh blueberries.
This would be great for dinner or breakfast. Normally, I struggle with sweet cravings late at night, but after having this for dinner, I had no problems with late night snacking. I can eat a lot of food, and I found two halves were very filling. The breakfast sausage is locally sourced and handmade from Lindy and Grundy in West Hollywood. I’ve missed using sausage in my cooking, I couldn’t find a local source until recently, so I’m really excited to be eating it again. The sausage was a splurge, but it tasted amazing and it contains liver (I asked) so it makes it super nutritious!
Paleo Breakfast Sausage and Onions Stuffed in Acorn Squash
All the ingredients from this dish are local and organic from my farmer’s market, including the tallow which is a very stable cooking oil and has a high smoke point. Since I’ve started using tallow, I use a lot less coconut oil which is great as it saves me from having to repurchase it as often. Organic unrefined coconut oil can get expensive pretty quickly. I save the tallow when I make bone broth and I have a healthy stable cooking oil full of good things like vitamin K2, conjugated linoleic acid, and saturated fat. If you are worried about losing weight check out my article on Saturated Fat and Weight Loss.
