Chorizo & Veggie Egg Bake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love when I can make a large, family-style breakfast without a whole bunch of effort. This chorizo-egg bake is great for breakfast, brunch, lunch, or dinner (BBLD) and it’s a crowd pleaser.

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Chorizo is my husband’s favorite, and sometimes I like for breakfast to have a little kick. It’s a spiced Mexican sausage you can find in bulk, or in casing. I like buying my sausage in bulk, so I have more choices as to its use. If you like something more mild, regular breakfast sausage will do just fine.

This is a great make ahead meal – I actually browned the sausage and veggies the night before, so the next morning all I had to do was heat up the oven and plop some eggs on top.

Usually I’ll make something like this as a frittata or casserole, but I enjoyed doing the baked whole eggs because it cooked a lot of eggs at once, and I still got to have runny yolks (which are my FAVORITE). You could also do this in individual ramekins using the same method.

Brown the sausage, zucchini, radishes, and bell pepper together in a big skillet until the sausage is cooked through. Stir in the black beans, then transfer to a baking dish and cool slightly.

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Make valleys in the meat mixture with the back of a spoon, so the eggs have a place to sit.

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Place the eggs on top and season with a little salt and pepper.

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Bake at 400 for about 25 minutes, or until the egg whites are set.

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Nom!

I served this over some chopped rainbow tomatoes and sliced avocados, but there are many more possibilities. Top with fresh pico de gallo, guacamole, sour cream, cheese, or any other S-friendly topper your mind can dream up.

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Top with some fresh chopped cilantro, and you’re ready to serve!

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My favorite part about this whole meal…

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That beautiful, runny yolk coating the sausage and veggies, making its own little sauce.

The sausage lends a little spice, while you get some crunch with the veggies, and the fresh avocado cools it all down.

This egg bake will please the whole family!

Chorizo and Veggie Egg Bake (THM S)

  • Servings: 6
  • Time: Hands on 7-10 minutes, bake time 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb bulk chorizo sausage (or other breakfast sausage)
  • 1 medium zucchini, diced
  • 1/2 bunch radishes, diced
  • 1/2 bell pepper, diced
  • 1 c black beans, drained and rinsed (sub cubed sweet potatoes for paleo, or additional vegetable)
  • 1/2 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • few dashes of hot sauce
  • 6 eggs (or one egg per person)
  • fresh chopped cilantro
  • Toppings of choice: pico de gallo, sour cream, cheese, avocado, etc.
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Brown the sausage and veggies with the paprika and coriander in a large skillet until sausage is cooked through and veggies are tender.
  3. Add the meat to one large, or several individual, baking dishes and make valleys in the meat mixture with the back of a spoon. Add the eggs in the valleys, and season with salt and pepper.
  4. Bake at 400 for about 25 minutes, or until egg whites are set.
  5. Top with fresh cilantro and serve immediately with toppings of choice.

Low Carb Bacon Leek & Tomato Quiche (THM S)

BLTs are one of my summer favorites. A classic combination that’s easy to put together – how can you go wrong?

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This recipe is not at all complicated, but it does take time to cook. It’s one of those you want to make on Saturday afternoon for Sunday brunch, because it’s even better the next day. However, this recipe is an anytime meal good for breakfast, brunch, lunch, or dinner (BBLD).

My favorite part of this BLT quiche are the big, beautiful slices of tomato. There’s just nothing better than a fresh, local tomato in the summertime. Yes, BLTs are traditionally with lettuce, but trust me the leeks are an amazing flavor addition to this quiche.

The crust is definitely an unsung hero here as well. It’s every bit as sturdy, crispy, and buttery as a traditional high-carb crust.

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For the crust, add the coconut flour, eggs, salt, EVOO, and butter to a food processor. Pulse the mixture until pea-sized balls form and turn the mixture out into your pie plate. Begin pressing the crust evenly into the bottom and up the sides of the dish.

For the filling, begin by browning the diced bacon in a llarge cast iron skillet. Remove the bacon from the pan, place it on a paper towel, and leave the fat in the pan.

Dice the leek (white and light green parts only) and add it to a small bowl of water. This helps get the grit and dirt out of the crevasses of the leek. shake out the pieces with your fingertips, and lift them out with your hands to a towel to dry them off. *NOTE: if you try to strain them through a colander the grit will follow. Just take my advice and lift them out of the water.

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Soften the leeks in the same pan with the bacon fat. Season lightly with salt and pepper, and saute for about 5-7 minutes or until softened. Set them aside and let them cool.

For the wet mixture, whisk together the eggs, yolk, cream, salt and pepper in a medium bowl. Gently fold in the cooled bacon and leeks, then pour the wet mixture into your prepared crust.

Dot the top with bleu cheese crumbles, and gently lay the sliced tomatoes over top. *NOTE: The bleu cheese really is a revelation in this quiche, but if it’s not your thing you can replace it with any cheese you like – mozzarella, parmesan, swiss, etc.

Bake the quiche at 375 for about 55 minutes to one hour. The top of the quiche will be golden, and the center will be just set.

Let the quiche stand for at least 20 minutes before serving (if serving warm). If you’re making this ahead of time, let it cool completely to room temperature then place it in the fridge until you’re ready to eat.

The crust is golden, crispy, and slightly sweet which perfectly holds the creamy filling. The bacon adds a slightly salty flavor which perfectly balances the tangy, yet sweet bleu cheese and fresh tomato.
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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Bacon Leek & Tomato (BLT) Quiche (THM S)

  • Servings: 8
  • Time: 1.5 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    Crust:
  • 2 eggs
  • 2 Tbsp EVOO
  • 1/4 tsp salt
  • 1 c coconut flour
  • 1 stick (1/2 cup) softened butter
  • Filling:
  • 5-6 slices of thick-cut bacon, diced
  • 1 leek, diced
  • 1/4 c grated Bleu/Asiago/Parmesan cheese
  • 1 large heirloom or beefsteak tomato, sliced
  • 3 whole eggs
  • 1 egg yolk
  • 1 1/4 c heavy cream
  • salt and pepper to taste

Directions

  1. Preheat oven to 375.
  2. Combine ingredients for the crust in a food processor, and pulse until pea-sized balls form. Turn the mixture out into your pie plate, and press the crust evenly into the bottom and up the sides of the plate.
  3. For the filling, brown the bacon in a large cast iron skillet and remove to a paper towel to drain the fat. In the same pan, brown the leeks with a dash of salt and pepper.
  4. In a medium-sized bowl, whisk together the eggs and yolk, cream, salt and pepper. Gently fold in the cooled bacon and leeks and pour the mixture into the prepared crust.
  5. Dot the top with bleu cheese crumbles, or whichever cheese of your choosing, then gently lay the sliced tomatoes over top.
  6. Bake the quiche at 375 for about 1 hour. When it’s done, the top will be golden and the filling will be just set in the middle.
  7. Let stand for about 20 minutes before slicing. If serving the next day, cool completely to room temperature, cover, then place in the fridge overnight.

BBLD: Crepes

In the words of Rachael Ray, “This one is a perfect BBLD.” In Rach-lingo, a BBLD is a meal that can serve as breakfast, brunch, lunch, or dinner. Well, this meal fits that description almost to a T. This is more of a breakfast, brunch, lunch, or dessert.

The one thing you may find weird about this recipe  is the use of Meyer lemons. What the heck are they? They’re sweeter than a regular lemon – think of a cross between a mandarin and a lemon. You can, of course, use regular lemons if you can’t find Meyers. If you do, add a touch of orange extract to take some of the bitterness off the lemon.

Another ingredient that may throw you off is mascarpone cheese. Mascarpone is very common in Italian cooking – it’s a soft, naturally sweet cheese. It’s basically the Italian version of cream cheese. You can find it in the specialty cheese case of nearly any grocery store (even Trader Joe’s has it!). You can use cream cheese with a touch of cream as a replacement for mascarpone, if you can’t find it or already have cream cheese on hand. You’ll need to sweeten it up more, and soften it beforehand, but otherwise it’s the same preparation.

The filling possibilities are endless! Mascarpone and any type of berries, chocolate, whipped cream, peaches, bananas, kiwi, you name it you can crepe it.

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Blueberry-Meyer Lemon Crepes (THM S)

  • 1/4 c gluten free baking mix or THM baking blend (I used equal parts flax meal, almond meal, and coconut flour)
  • 4 eggs
  • 3/4 c unsweetened almond milk
  • 1 Tsp Swerve or Gentle Sweet
  • 1 tsp vanilla extract
  • butter or coconut oil for cooking

Mix all ingredients together in a medium bowl with a whisk until there are no lumps. Leave it to sit for at least 20 minutes before cooking, or overnight. [I let mine sit overnight, and it worked perfectly. If you don’t have time to do overnight, let it go for 20 minutes. This is so that all the bubble from whisking settle off, and you get smooth crepes without holes.]

Filling:

  • 8oz mascarpone cheese (can also use cream cheese, but mascarpone by nature is softer and sweeter.
  • 1-2 Tsp Swerve or Gentle Sweet
  • zest of 1 Meyer lemon
  • juice of 1 Meyer lemon
  • 1 pint fresh blueberries

Mix all ingredients, except for blueberries, together in a small bowl and set aside.

To prepare the crepes, heat a nonstick griddle on medium-low heat with butter or coconut oil.

Use a ladle or 1/4 cup measure to scoop the crepe batter and spread it into large rounds on the griddle. Spread it very thin, cook 1-2 minutes, flip, and cook another 1-2 minutes of the second side. Repeat until you get all the way through the batter.

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Prepare the crepes by adding a few tablespoons of the mascarpone mixture and a few blueberries, then rolling it how you like. Some prefer a folding method, I went for more of a taquito-style roll up.

Top with whipped cream and berries, a drizzle of chocolate, or just stuff it straight into your mouth without all the ceremony. ^_^