Whole30 Breakfast Scramble Recipes

MEAL PREP BREAKFAST BOWLS

Steps:

• Heat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
• Toss the diced onion and bell pepper with half the olive oil, ½ tsp salt, and ½ tsp cracked black pepper. Spread onto one of the parchment lined baking sheets in a single layer, transfer to the oven, and set a time for 10 minutes.
• Toss the cherry tomatoes and zucchini with the remaining olive oil, salt, and pepper. Spread onto the second parchment lined baking sheet in a single layer.
• Once the time goes off, remove the baking sheet with the onions and peppers from the oven and stir the vegetables. Return both baking sheets to the oven and roast all of the vegetables an additional 10-12 minutes, checking for doneness at the 10-minute mark. Remove from the oven once the onions and peppers are bite tender and slightly charred, the cherry tomatoes are just starting to burst, and the zucchini starts to brown.
• Make the pesto. Place the almonds into a small skillet over a medium flame. Toast, stirring frequently, until the almonds are lightly browned and fragrant. Combine basil, toasted almonds, garlic, salt, and pepper in the bowl of a food processor. Pulse until the herbs and nuts are pulverized. Flip the motor to continuous, and pour the olive oil through feed tube until the pesto comes together. Add more olive oil to reach desired consistency.
• Make the scrambled eggs. Crack the eggs into a large bowl, sprinkle with salt, and scramble lightly. Heat a 10" non-stick skillet over medium high heat. Add fat of choice and heat until it melts. Add the eggs and gently scramble until cooked through.
• Divide the eggs between four containers. Add of quarter of the roasted vegetables to each container. Drizzle the eggs and vegetables with pesto to taste. Seal the containers and place in the fridge.
• To reheat, loosen the lid and microwave for thirty seconds. Stir the veggies, then microwave an additional 30 seconds. Meal prep breakfast bowls keep in the fridge for up to 4 days.

SPINACH EGG SCRAMBLE

Steps:

• In a bowl, whisk together your eggs with salt, pepper, garlic powder, and a splash of water. This helps make them fluffy!
• Add ghee to a skillet and heat to medium low or low heat.
• Pour your egg mixture into the hot pan. Stir in the fresh spinach. Cook, stirring occasionally, for 3 to 5 minutes or until eggs are how you like them and until spinach is wilted.
• Top with sriracha or hot sauce (optional) and enjoy!

WHOLE30 STEAK BREAKFAST HASH

Steps:

• Add the ingredients for the spice mixture in a small bowl
• Heat the oil in a large skillet over medium/high heatToss the steak tips with half the spice mixture and add to the hot pan. Cook for 5-7 minutes, getting a nice even brown on the meat (should be mostly cooked through)Then remove from pan & set aside
• Reduce heat to medium/low and add a little more oil if needed, then add in the onions, peppers and potatoes to the pan with the reamaining spice mixture Cook until potatoes are fork tender (stir ocassionally to prevent burning)
• Add the steak tips back in and continue cooking for 2-3 minutes to combine all the flavors
• Top with fried eggs cooked to desired consistency ( I like mine runny)*

WHOLE30 BREAKFAST SAUSAGE WITH SIMPLE SALSA (PALEO, KETO)

Steps:

• Pan fry or bake the sausage until they are completely cooked through with avocado oil. Whisk together as many eggs as you need and cook over medium heat in a skillet until scrambled. Set aside to cool.
• Combine the tomatoes, shallots, and cilantro in a bowl. Squeeze the lime over top and sprinkle with the salt. Gently but thoroughly toss ingredients together. Chill for at least 30 minutes, or refrigerate for up to 3-4 days.
• Pack-to-go: Plate the eggs and sausage in one container and the salsa separately or swap eggs for avocado and mixed greens. The breakfast taste great in room temperature or warm.

WHOLE30 BREAKFAST SCRAMBLE

Steps:

• Make ahead: bring a pot of lightly salted water to boil and add sweet potato. Cook for 8-10 minutes until sweet potato is easily pierced with a fork. Drain and let cool, then transfer to an airtight container to store overnight. Alternatively, toss sweet potatoes with 2 tablespoons melted coconut oil and roast in an oven for 25-30 minutes at 375 degrees.
• Melt ghee in a large skillet over medium heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook, stirring for 1 more minute.
• Add eggs and scramble until almost done (the eggs should look like soft curds). Add spinach and saute until wilted, then add chicken sausage and sweet potatoes and saute for 2-3 more minutes. Season with salt and pepper and serve immediately with minced jalapenos.