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.

Paleo Sausage and Veggie Omelette Bites (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!

If you’re looking for a make-ahead breakfast that’s both tasty and healthy, then look no further! These omelette bites are super easy to prep and delicious fresh or re-heated.

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I am about to blow your mind with how easy breakfast can be! These omelette bites take maybe 45 minutes total, and will save you hours in slaving over breakfast during the week. You can reinvent them daily by adding cheese, salsa, avocado, or any other fixin’s you enjoy.

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Start off by browning your breakfast sausage. I used Johnsonville mild breakfast sausage, but any variety you like will do.

The low carb veggie mix I used was frozen chopped spinach (thawed and squeezed out), a few strips of red bell pepper, zucchini, seeded and chopped tomatoes, grated radishes (they’re SO good sautéd in a little butter, almost like slightly sweet hashbrowns), and sliced scallions. I softened the zucchini, bell pepper, and radishes together with the thawed and squeezed spinach in a little butter until the radishes started to soften. I let all of that cool while I chopped the tomatoes.

Personally, I seed tomatoes before throwing them into a dish like this for 2 reasons: 1. the seeds add a lot of water and moisture, and 2. they’re mushy. I would mush rather have the firm flesh than the seeds. Usually the seeds kind of fall away naturally as I’m chopping, and it isn’t a whole lot of extra work.

Also slice the scallions thinly, then toss with the spinach mixture with salt and pepper.

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Toss the sausage with the veggies, then let’s get to the filling.

I chose paper liners for my muffin pan, which had some drawbacks. On one hand, I wasn’t scrubbing egg out of every hole in my pan. On the other hand, I had to peel the liners off each one which was a bit of a pain. All of that to say, if you have silicone liners – use them, or spray the pan REALLY well.

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So, I’m madly in love with this 24-ct muffin pan. It makes a world of difference filling just one BIG pan instead of a few tiny ones. Also, for my limited-space kitchen I just don’t have room for a ton of small pans, so one large pan is just the ticket.

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Pile in a heaping spoonful of the sausage and veggie mixture into the bottom of each cup, then scramble the eggs.

I like my eggs with a little hot sauce, but if you don’t you can leave it out. Just make sure you season liberally with salt and pepper. I also used unsweetened, plain almond milk to scramble the eggs. You can also use cream or half and half, if that’s your thing. I have to watch the dairy, because my husband can’t handle too much of it and I want him to enjoy these also. I scrambled the eggs, milk, and hot sauce together in my big 8-cup measuring cup. It has a pour spout, making it easy to fill each cup without making additional dirty dishes.

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Fill each cup about 3/4 of the way full. You want a little space, because the eggs will puff as they bake.

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When all the cups are filled, pop them into a pre-heated 375 degree oven and bake for about 20-25 minutes, or until the tops are lightly golden.

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Delicious! The eggs are perfectly fluffy with bright, fresh veggies and a little spice from the sausage. They are the perfect morning pairing with some buttery avocado and fresh berries.

Sausage & Veggie Omelette Bites (THM S)

  • Servings: Makes 24
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 14 eggs
  • 1/3 c unsweetened, plain almond milk
  • few dashes hot sauce
  • 1lb bulk breakfast sausage
  • 1 c frozen chopped spinach, thawed and squeezed of its water
  • 1 small zucchini, diced
  • 1/4 c grated radishes
  • 1/4 c diced red bell pepper
  • 1-2 vine tomatoes, seeded and diced
  • 2-3 scallions, thinly sliced
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Brown the sausage and set aside to cool.
  3. Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
  4. Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
  5. Scramble the eggs with the almond milk, hot sauce, salt and pepper.
  6. Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
  7. Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
  8. Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.

5- Ingredient Egg Salad (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 quick, easy salads that I make one day, and eat for lunch all week. I usually go for chicken salads of some sort, but sometimes I go for something a little simpler.

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This egg salad is creamy, delicious, and filling. And it only takes a few minutes to prepare!

The base starts with hard boiled eggs, of course. My trick for easy-peel boiled eggs is to sit them in ice water after they’re done cooking. I boil (really, that’s a loose term. It’s more like “rapidly simmer,” because if the eggs are bouncing all over, they’ll crack.) the eggs for 12 minutes, drain the hot water, place a few handfuls of ice cubes (in the same pot, because one dish) around the eggs, then cover with water. Let that sit until the eggs are cool enough to handle.

To peel, I crack the egg on all sides until I can easily get to the membrane. Set the egg down in the ice water and move along the membrane to remove the shell. Easy peasy!

I chop just the whites to begin, leaving the yolks whole, off to the side. Once they’re all chopped, I dab the pieces gently with a paper towel to remove any excess moisture (nobody likes wet egg salad). Then I add mayonnaise, Dijon mustard (or yellow mustard works too), chopped fresh chives, a little Cajun seasoning or a few dashes of hot sauce. The Cajun seasoning and hot sauce are just for deeper flavor. You can choose one or the other, or both (that’s what I did), whatever you like. Mash up the yolks with the back of a fork, and add them to the mix. Finish by seasoning with a little salt and pepper, and you’re done.

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5-Ingredient Classic Egg Salad (THM S)

  • Servings: Multiple
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Chop the egg whites, leaving the yolks whole, off to the side.
  2. Add the mayonnaise, mustard, chives, Cajun seasoning and/or hot sauce (if using), salt and pepper.
  3. Mash the yolks with the back of a fork and add them to the mix.
  4. Adjust for seasoning as needed. Keep in an airtight container in the fridge for up to 1 week.

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Pumpkin Chai Fat Bomb Ice Cream (THM Deep 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!

What is a “fat bomb” you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.

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I love this ice cream recipe for two reasons: 1) my husband (who’s lactose intolerant) and I can both enjoy it and 2) there’s zero cooking involved.

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Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.

Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.

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Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it’s done.

This next part will be hard – DON’T EAT IT YET. I know, I’m mean.

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Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.

Talk about  creamy dreaminess!

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My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could’ve eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.

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This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.

Pumpkin Chai Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 30 minutes, plus firming time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1 c pumpkin puree
  • 1/3 c melted raw cacao butter (I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!)
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • 1/4 c Pyure or THM Gentle Sweet
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • scant 1/8 tsp cloves
  • 10-12 ice cubes
  • 2 Tbsp vegetable glycerin, optional

Directions

  1. In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
  2. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between. NOTE* Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly.
  3. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it’s about soft-serve consistency. Mine took about 10-12 minutes.
  4. Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving.

Breakfast for Dinner

I think we all can agree switching up your recipe routine is essential.

Growing up, “breakfast for dinner” usually meant pancakes, bacon, and eggs. Literally, breakfast at dinnertime.

This time I didn’t want to do something quite so literal, but I wanted to throw in some unexpected ingredients.

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The Breakfast Burger (THM S)

  • 1lb 90/10 ground beef
  • 1/3 c diced cheese (I used chipotle cheddar)
  • 8-10 dashes hot sauce
  • salt and pepper
  • 8 strips of bacon
  • 4 eggs

Cook the bacon on a broiler pan in the oven for 10-15 minutes on 400.

While that’s happening, assemble the burgers. Mix together ground beef, diced cheese, hot sauce, salt and pepper until just combined (no over-mixing!). Pat the meat into an even round, then score into 4s, and form patties. When you have the shape you want, make an extra little divet in the center of the patty. Depress it about 1/4 of an inch. This helps prevent semi-circle burgers once they’re cooked.

Cook the burgers over medium heat in a cast iron skillet until desired cook is achieved.

While the burgers are cooking, start your sunny-side-up eggs. In a small cast iron skillet, add 1 Tsp of butter and set over medium-low heat. Once pan is heated, and butter is just melted add your egg. Season with salt and pepper. Then, be patient! The egg is done once the white is cooked, it takes about 3-4 minutes, and you don’t want to rush by hiking up the temperature. Low and slow, and you’ll  get that beautiful, runny yolk.

Assemble by topping your cooked patties with 2 strips of crispy bacon (I cross them in an “x” for even distribution) and your sunny eggs.

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Gorgeous.

Breakfast Style Cauli Grits (THM S)

  • 1/2 a large head or 1 small head cauliflower
  • 3 Tsp butter
  • 2-3 wedges garlic herb Laughing Cow cheese
  • 3 Tsp cream cheese
  • salt and pepper

Cut the cauliflower into chunks and pulse in a food processor until large crumbles form. Place the crumbles into a microwave safe bowl, cover with a damp paper towel, and microwave for 5 minutes. Place the cooked crumbles back into the food processor (don’t rinse it! The raw crumbles add texture.) with  the butter, Laughing Cow, cream cheese, salt and pepper and pulse 2-3 times or until desired texture is formed. Serve with an extra little pat of butter for the full “breakfast” effect.

Summer Veggie Frittata

Don’t be afraid of the fancy name – a frittata is basically a giant omelet without all the flippy work. 

I love frittatas because you can literally throw whatever you want into some scrambled eggs and call it a day. I had some leftover veggies from my Thai stir fry the night before, and that was my inspiration for this recipe. 

I have a new-found love for breakfast burritos, and one of my favorite combos is potato, pepper, and onion. Precisely what I had on-hand from my stir fry, plus some other stuff.

Once you make a few frittatas, play around with the recipe and add your own flair to it – chorizo, ground beef, bacon, Italian sausage, smoked salmon, asparagus, tomato-basil…ALL great things. 

Summer Veggie Frittata

1 medium potato, any variety, cubed (skin removal is a personal preference. Personally, I love the skin.)

3 scallions, sliced

1/2 red bell pepper, cubed

1/2 green bell pepper, cubed

3-4 medium baby bella mushrooms, chopped

about 2 slices sharp cheddar cheese, cut into small chunks

6 eggs

1/4 c. water

Preheat your oven to 400. Chop all your veggies (except scallions) and saute them lightly in a pan over medium heat until they’re all tender. I found the order that works best is potatoes (cook 2-3mins), peppers (cook 4-5mins), and mushrooms (last 2-3mins). Once all your veggies are tender, crack the eggs in a medium-sized bowl with the water and scramble them up. I know water isn’t the “norm” for scrambled eggs, but I love it and I’ll tell you why: 1) water doesn’t add calories to your eggs and 2) scrambling eggs with water helps them not stick as much to your pan. Use milk if you must, but I like using water. Add the cooked veggies to the eggs, then add the sliced scallions and 3/4 of the cheese chunks. Add it all to a baking dish, an 8×8 will do just fine, then add the rest of the cheese on top. 

A note on your pan size – it doesn’t have to be big, but you want it to be on the deep side. Your egg mixture will puff up when it’s cooking and you don’t want it spilling over the edges and burning into the bottom of your oven (ick). You want about and 3/4 – 1in. of head room in your pan.

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Should look something like this ^ (don’t be jealous of my heart-shaped pan). Pop it into the oven and bake for about 30mins. I timed it in 10min increments because you don’t want burnt eggs. You’ll know it’s done when you move the pan and the center of your frittata no longer jiggles. 

At the end you should have something yummy looking, like this.

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Yum! Cut yourself a slice and have some breakfast, brunch, lunch, or dinner.