3 Healthy Paleo Breakfast Recipes | Gluten and Dairy Free
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Recipes in this Video
3 recipes
Ingredients
- ●4 large eggs
- ●1/4 cup milk
- ●1/2 cup diced tomatoes
- ●1/4 cup diced onion
- ●1/4 cup diced bell pepper
- ●1/4 cup shredded cheese (cheddar or Mexican blend)
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
- ●1 tbsp olive oil
- ●2 tbsp chopped fresh cilantro (for garnish)
Instructions
- 1In a bowl, whisk together the eggs and milk until well combined.
- 2Add salt, black pepper, and cumin to the egg mixture and stir.
- 3Heat olive oil in a skillet over medium heat.
- 4Add diced onion and bell pepper to the skillet and sauté for about 3-4 minutes until softened.
- 5Add diced tomatoes to the skillet and cook for an additional 2 minutes.
- 6Pour the egg mixture into the skillet with the vegetables.
- 7Cook, stirring gently, until the eggs are scrambled and cooked through, about 5-7 minutes.
- 8Remove from heat and stir in the shredded cheese until melted.
- 9Garnish with chopped cilantro before serving.
- 10Serve warm with tortillas or toast if desired.
Equipment
skilletwhiskmixing bowlspatula
Ingredients
- ●6 large eggs
- ●1 cup milk
- ●1 cup shredded cheese (cheddar or your choice)
- ●1 cup diced vegetables (spinach, bell peppers, onions, etc.)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp paprika
- ●1 tbsp olive oil (for greasing)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Grease a muffin tin with olive oil to prevent sticking.
- 3In a large mixing bowl, whisk together the eggs and milk until well combined.
- 4Add the shredded cheese, diced vegetables, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until evenly mixed.
- 5Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 20-25 minutes, or until the quiches are set and lightly golden on top.
- 7Remove from the oven and let cool for a few minutes before carefully removing the quiches from the tin.
- 8Serve warm or at room temperature as a snack or light meal.
Equipment
muffin tinmixing bowlwhiskmeasuring cupsmeasuring spoons
gluten-freenut-freesoy-freepaleo
Ingredients
- ●1 cup mixed nuts (almonds, walnuts, pecans)
- ●1/2 cup seeds (pumpkin seeds, sunflower seeds)
- ●1/2 cup unsweetened shredded coconut
- ●1/4 cup chia seeds
- ●1/4 cup maple syrup
- ●1/4 cup coconut oil, melted
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1 cup fresh berries (strawberries, blueberries, raspberries)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the mixed nuts, seeds, shredded coconut, chia seeds, cinnamon, and salt.
- 3In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
- 4Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.
- 5Spread the mixture evenly on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 15-20 minutes, stirring halfway through, until golden brown.
- 7Remove from the oven and let it cool completely on the baking sheet.
- 8Once cooled, break the granola into clusters and store in an airtight container.
- 9To serve, place a portion of the granola in a bowl and top with fresh berries.
Equipment
mixing bowlbaking sheetparchment paperwhisk
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