01 Apr Easy Eggless Breakfast
I love eggs- they are a great source of protein, wonderful source of fat and make a quick and easy breakfast. With this said, I don’t think we should eat eggs every single day and we tend to see quite a few egg allergies in those who do. When working with local patients, I always recommend rotating the morning meal by having eggs 2-3 days per week, smoothies 2-3 days per week and utilizing some form of meat on the other days. Things like organic chicken sausages, bacon and even leftover steak from the night before are all great protein sources for breakfast.
Speaking of leftover steak- I used elk steak for the dish pictured. This recipe isn’t anything spectacular, really just a simple breakfast idea for those egg-free days. Feel free to add in other extras such as onion, asparagus, zucchini, yellow squash, broccoli and chili peppers. Avocado, salsa, hot sauce or just salt and pepper are also great add ins.
- 4-6 oz steak (Cook fresh or use any leftovers you have. Chicken, turkey, organic sausage, elk, beef and venison also work great. I used elk steak for the breakfast pictured).
- handful of fresh kale, chopped
- couple handfuls of fresh mushrooms, sliced
- 1/2 green bell pepper, chopped
- handful of grape tomatoes, halved
- About 4oz sweet potato, baked (I used purple sweet potatoes for the meal pictured).
- If you’re short on time in the mornings, I recommend baking a few sweet potatoes and cooking extra meat the night before to be used for meals the next day. Otherwise, bake potatoes and cook meat as desired.
- Add a little oil to skillet and toss in veggies. Cook, stirring frequently until tender. Add in meat. You add in sweet potato and mix together or enjoy on the side.