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I cannot express how over egg muffins/mini frittatas I am. I change up the veggies in them every week. I add hot sauce to them. I put avocado on them. I try and change it up but I'm OVER THEM!

I teach and commute to work so I get up at 5:15 every morning already. While it only takes about 20 minutes to cook a great breakfast, getting up before 5AM would suck. I'd also have to go to bed even earlier and then get less time with my significant other in the evening after work.

I'm also in the middle of a whole30 so I can't do banana pancakes and bacon* which will probably enter the rotation after this. (*okay I could do bacon if I would suck it up and pay $10/lb from pete's paleo)

Any thoughts or idea or forums that have already covered this issue that I missed in my search?

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I've been enjoying a beef burger with eggs and sweet potato... All made beforehand so all I have to do is make coffee and heat it all up in the morning. I made 13 burgers this week from 3 lbs of gf ground beef and had them for breakfast, lunch, or dinner when I didn't feel like cooking. I made them with onions and garlic so they were tasty cold or heated up... Just added salad or sweet potato and pickles :)

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I have just added soup to my meal 1 rotation and is perfect. I made one with carrots, parsnips, green beans, tons of chicken and homemade broth, oregano, thyme and S&P. I just put everything in a pan and boiled, very easy. Then I top with crushed macadamia nuts for some crunch.

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I second the hash.

Also, I made this for dinner the other night and think it would be a delicious breakfast option as well. I'd make it for dinner one night and have it two mornings later if you didn't want it again the next morning. (Although I would have eaten it 5 meals in a row)

 

http://thehealthyfoodie.com/2013/03/22/butternut-squash-chicken-mash/

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Sometimes I do this:

 

Fry two pieces of (compliant) bacon. Remove from pan. In the grease, sauté kale, chard, spinach, turnip greens, whatever. I keep bags of frozen handy for this. Put the greens in a bowl, crumble bacon on top, fry or poach two eggs so that they are still a little runny. Top greens with eggs, hit it with some guac and hotsauce if you want.

 

But I can only handle this once or twice a week.

 

Other things I have tried that were good: 

- A crepe-like omelet with ground flax seeds and eggs. I just fill it with leftover meat and veg.

- "Hash" -- leftover sweet potato, chopped chicken (or whatever leftover meat), and maybe some apple, cooked in bacon grease with a little cinnamon and sage.

- Scrambled eggs topped with a really great tomato sauce.

- Bacon, almond butter, and banana lettuce wraps.

- Omelet with pesto.

 

Usually, though, I end up eating leftovers or scrambled eggs, avocado, and whatever vegetable I have handy. It can be easy to get in a rut.

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I made a spinach, mushroom, caramelized onion and turkey kielbasa frittata, with a shredded sweet potato crust, and heat it up once I get to work. Delicious! Coworkers are very jealous because it smells so good!

That sound delish - can you share the recipe?

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If you have the Well Fed cook book, there are awesome spinach/ground beef "cupcakes" in there. I will make a dozen on Sunday and pull from them for breakfasts in the morning. Also a big pot of sweet potato hash and taco meat already in the fridge, add some tomatoes or other cooked veggies (zucchini works well) and make a taco bowl. That is a great breakfast for me when I need a break from eggs.

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Recipe for sweet potato, kielbasa, mushroom, sweet onion, and spinach frittata.

 

1 onion

olive oil

2 separate cups chicken broth (or water)

1 teaspoon thyme.

2 small sweet potatoes/yams

coconut oil

1 package mushrooms (8 oz), cleaned and sliced

2 garlic cloves, minced.

1 Trader Joes Turkey Kielbasa sausage (12 oz) (or other compliant sausage) diced.

1 package frozen spinach, (10 oz)

1 dozen eggs

Coconut milk or more water

salt

pepper

 

To make sweet caramelized onions (this can be made ahead and kept in fridge) slice onions thinly. Put 1-2 tablespoons of olive oil in pan, on medium high heat, once hot add thinly sliced onions and stir so they start to brown. After 2-3 minutes add 1 teaspoon thyme (optional) and 1 cup chicken broth, stirring occasionally. Cook until onions soften and get brown. This can take up to 20 minutes or so. Add additional broth once it dries out, the onions will become sweet, soft and brown. At this point, can be set aside for future use. Put onions in a bowl.

 

Heat oven to 400 deg F.

Take frozens spinach and put into a wire mesh strainer. Run under warm water until thawed. Once thawed, squeeze out water until dry and crumbly.

In pan, add 2 tablespoons olive oil, when it gets hot, add the minced garlic. Stir for 1 minute, then add sliced mushrooms.Stir and let cook for 5 minutes.  Add salt and pepper to taste, then add 1 cup of chicken broth. Let  cook for 5 more minutes, stirring occasionally. When all liquid evaporates and mushrooms are cooked, add diced turkey sausage. cook for 2 minutes until hot. If needed, add additional olive oil or coconut oil. Once hot, then add crumbly pieces of spinach and stir. Cook for 2 more minutes until warm. Set aside.

 

Next, peel sweet potatoes, then shred with box grater or food processor. Using a large, ovenproof skillet with high sides (at least 2-3 inches high, heat 1-2 tablespoons  of coconut oil to pan over medium-high heat. Add shredded sweet potato and cook into soft and it starts to turn crispy, about 5 minutes. Flip sweet potato shreds over occasionally so it cooks evenly. Once the sweet potato starts to get crispy (and before it burns) turn off heat and push sweet potatoes in pan, forming a crust like a pie crust on the bottom of the pan.

 

In a large bowl, break 1 dozen eggs and beat well. Add salt and pepper, and 2 tablespoons of water or coconut milk and combine until smooth. Add sweet onions, spinach, mushroom and turkey kielbasa mixture and mix well. Pour egg mixture over sweet potato crust and then put whole pan in oven. Bake for 15-20 minutes until eggs are set.  Using oven mitts, remove from oven and let sit for 5 minutes.

Slice up into pieces and put into individual plastic bags or containers for the week. Heat up for 1 minute in microwave each morning and enjoy!

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Hello...I am new to posting but have been reading here on the forum for about 3 weeks.  I am on day 19 of my whole30 and I am looking forward to completing it successfully.  Has not been as hard as I thought it might be, but I was about 90% whole30 for a couple of weeks leading up to "officially" starting on Sept. 1 so I think that helped me be better prepared.  I am learning so much about healthy eating and getting great tips from all of you here on meal planning, etc.  I am having a problem with breakfast though....I am just totally bored with eggs and all things "made with eggs".   I know many have suggested eating non-traditional breakfast foods but quite frankly, I can barely tolerate the thought of last night's dinner for breakfast the next morning.  I had truly hoped that this far into my whole30 I would have acquired a taste for more less-traditional foods at breakfast but that has not been the case.  I still long for things like french toast, oatmeal, and the occaisional biscuits and gravy (yes I come from southern roots).  The thought of a plateful of veggies at breakfast just isn't appealing in the least.  So, I end up with eggs every morning and a couple of pieces of compliant bacon about twice a week.  I do add some fruit and sauted green pepper and onion but I know I am not meeting the requirements for morning veggies that I should be.  It does not help matters that I am the only one in a household of 3 that is eating this way as I am responsible for all the cooking.  I need advice from those of you who are going it alone within your family structure.   I guess I need some more motivation at this point and I am eager for your comments/suggestions. :)

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