ATX Inspired Breakfast Tacos

Don’t just save the tacos for dinner–they’re perfect for breakfast too! This Breakfast Taco recipe is inspired by a trip to Austin, Texas and they feature refried beans, chorizo, and scrambled eggs! Easy to customize and sure to be a big hit for a brunch of fun breakfast.

Breakfast tacos with chorizo and eggs on a plate.Easy Breakfast Tacos

Austin is one of my favorite cities to travel to largely because there are so many good eats! They have a little bit of everything, but what always blew me away were the amazing breakfast tacos! I constantly wonder why they aren’t everywhere in my neck of the woods in the North East, so I often resort to making them at home! They’re quick to make, easily customizable but best-of-all: so delicious! My favorite Austin inspired version uses refried beans, chorizo, a good scramble and sausage. But feel free to sub with what you do have on hand, though keep in mind with breakfast tacos: the simpler, the better.

Ingredients for Breakfast tacos.

Ingredients Needed for Breakfast Tacos

Other Options

The truth is, breakfast tacos really are a great way to use up what you have on hand! We love the combination of flavors that we’ve listed in our recipe, but feel free to substitute in what you have going on in your house. Here are some other suggestions that might work well:

Eggs on breakfast tacos.

How to Make Them

Really, this recipe is more of a suggested meal than a recipe, as a lot of this is just gathering together ingredients!

  1. We recommend making your own refried beans, since it’s so simple, so start with that.
  2. We love the use of raw chorizo cooked and crumbled without the casing, so that will need to be quickly sautéed up.
  3. Then move on to preparing the eggs. Scrambled is good choice here, but go ahead and fry up some sunny side up eggs if you want.
  4. Next gather the remaining ingredients you need, (mainly salsa and cilantro) and set aside before heating up the tortillas! Our favorites are Siete Tortillas or some corn tortillas.
  5. Then either assemble the tacos or set out all of the ingredients to let everyone assemble their own!

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Breakfast Tacos

Don't just save the tacos for dinner--they're perfect for breakfast too! This Breakfast Tacos recipe is inspired by a trip to Austin, Texas and they feature refried beans, chorizo, and scrambled eggs! Easy to customize and sure to be a big hit for a brunch of fun breakfast.


Yield 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe Type: Breakfast

Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Prepare refried beans (or use store-bought) and set aside in a bowl.
  2. Remove chorizing from the casing and place in a preheated pan with a splash of oil. Saute until fully-cooked through. Drain any excess oil and set aside in a bowl.
  3. Prepare scrambled eggs and set aside in a bowl.
  4. Heat tortillas until pliable, and set aside in a towel.
  5. Prepare the tacos! Layer the warmed tortillas with refried beans, chorizo, sausage, avocado, salsa and cilantro. Serve immediately!

Nutrition

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ATX Inspired Breakfast Tacos

This 3-Ingredient Breakfast Skillet is hearty, flavorful and so quick to make! Using just 3 common ingredients you likely have on hand, you can have yourself a unique weekday breakfast that everyone will love! It’s also gluten-free, dairy-free and Whole30 friendly!

Healthy breakfast skillet with eggs.Easy Breakfast Skillet

Maybe you’ve never thought of making a breakfast skillet out of ground turkey, salsa and eggs, but I’m here to tell you it’s super delicious and well worth the 20 or so minutes it takes to make! For me, I’d prefer to skip the sweeter choices at breakfast and instead go for the savory that’s going to fuel me for the day. This easy breakfast skillet does the trick! It’s also super customizable by adding in whatever else you have on hand to make it a bit more special. My one piece of advice for this is to use a good quality salsa, as a lot of the flavor comes from that.

Ingredients Needed

An easy breakfast skillet made out of 3 ingredients.Optional Additions

The options are endless in terms of what you could add in here! You can add in whatever veggie you may have at home such as:

Additionally you could change it up a bit and add in some:

Make Ahead Options

While this is already a pretty simple dish to put together, you can optional prepare a batch of the turkey and salsa ahead of time. It will last in the refrigerator from 3-5 days. In the morning you could either heat it up in a pan, toaster or microwave and fry up an egg to top it off with.

Breakfast skillet with eggs on a plate.


Watch how to make it here:


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4.7 rating
6 reviews

3-Ingredient Breakfast Skillet


Yield 2
Prep Time 2 min
Cook Time 15 min
Total Time 17 minutes



Author: Lexi
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Ingredients

  • 3/4-1 lb. organic ground turkey (or grass-fed beef)
  • 1 cup salsa of choice
  • 6 organic eggs*

Directions

  • Heat skillet with oil over medium heat, and place turkey into it. Cook until turkey browns and no pink remains.
  • Add in salsa and mix to combine, let cook together for 2-3 minutes.
  • Crack in eggs and cover skillet for 7 minutes or until egg whites are opaque**

Recipe Notes

  • *Adjust based on how many people you are serving. Example: If you're making it for 2 people, and you want 2 eggs each, reduce the amount as desired.
  • **Cooking time will vary based on how yolky you want your eggs

Nutrition

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3-Ingredient Breakfast Skillet

Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up for your post holiday breakfast! This savory breakfast is delicious and so simple to put together. Customize it as you need, and don’t forget to top it with a fried egg!

Potato hash with hamLeftover Ham and Potato Hash

Leftovers are good, but leftovers turned into something new and delicious are even better! This Ham and Potato Hash is the perfect way to use up leftover ham to create a great post-holiday breakfast that everyone will love. Plus, it’s customizable to use whatever other leftovers you might have on hand.

Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual holiday dinner?

Ingredients for Leftover Breakfast Hash 

Here is what we included in our leftover hash. 

It’s great if you have leftover roasted potatoes to use this. If you do, you can add those right into the skillet with the ham. If you do not have leftover potatoes, you’ll need to parboil them first, before adding into the skillet.

To parboil the potatoes: Cover the diced potatoes with cold water. Bring them up to a boil and cook until they are just barely tender. Drain, and rinse under cool water.

Have other leftover veggies?

Add in other leftover veggies you might have on hand(think green beans, mushrooms or Brussels) in with the ham.

Potato hash with ham

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Ham and Potato Hash

Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up in for your post holiday breakfast! This savory dish is delicious and is simple to put together. Customize it as you need, and don't forget to top it with a fried egg!


Yield 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Type: Breakfast
Cuisine Gluten Free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

  • 1 sweet potato (about 10 ounces), diced (or leftover roasted sweet potatoes)
  • 1 yellow potatoes (about 10 ounces), diced (or leftover roasted potatoes)
  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 1-½ cup leftover ham, diced fine
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-2 tablespoons butter or ghee
  • Sea salt and freshly ground pepper, to taste
  • 4-5 eggs, fried

Directions

  1. Add diced potatoes to a medium pot. Cover with water and add a pinch of salt. Bring to a boil and let cook until potatoes are just tender, about 5-7 minutes. Drain and rinse with cold water. Skip this step if using leftover roasted potatoes.
  2. Meanwhile heat oil in a large well seasoned cast iron or nonstick skillet over medium heat. Add onion and pepper, and cook until softened, about 8 minutes. Add diced ham and cook until it begins to get crispy. Stir in chili powder, garlic, salt and pepper
  3. Move the mixture to the edges of the pan and melt the butter. Add the potatoes, and cook until starting to get crispy. Flip the potatoes with a spatula and cook on the other side.
  4. Stir hash together and season to taste with additional salt and pepper.
  5. Serve and top with a fried egg, if desired.

Recipe Notes

  1. Add in other leftover veggies you might have (think green beans, mushrooms or Brussels) in with the ham.

Nutrition

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Leftover Ham and Potato Hash

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

Up close portion of skillet baked eggs

What ingredients you need for these easy baked eggs:

What skillet should I use for this recipe?

Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

Two portions baked eggs and chorizo on a plate.

If you like this savory breakfast recipe, check out these others:

5.0 rating
2 reviews

Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It's low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.


Yield 4
Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes
Recipe Type: breakfast, brunch
Cuisine gluten-free, paleo, whole30, low carb

Author: Lexi
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Ingredients

  • 1 lb. chorizo sausage, casing removed (see note)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1-15 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-15 oz. can black beans, rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs

Directions

  1. Preheat oven to 375ºF.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  5. Stir in spinach until wilted.
  6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  7. Gently crack in eggs sprinkle with salt.
  8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.

Recipe Notes

  1. You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
  2. This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.

Nutrition

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Saucy Chorizo Skillet Baked Eggs

Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.

Bowl of savory oatmealSavory Oatmeal with Breakfast Sausage

Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.

What is Needed for this Breakfast Sausage Oatmeal?

Toppings for savory oatmeal recipe

Are oats gluten free?

Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!

How to Make Old Fashioned Rolled Oats?

We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!

Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.

Bowl full with savory oatmeal breakfast

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5.0 rating
2 reviews

Savory Breakfast Sausage Oatmeal

Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It's gluten-free, optionally dairy-free and a great make-ahead breakfast idea.


Yield 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Recipe Type: breakfast, meal prep
Cuisine gluten-free, dairy-free option

Author: Lexi's Clean Kitchen
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Ingredients

  • 4 cups water or stock (veggie or chicken)
  • 2 cups (old fashioned) rolled oats
  • 1/2 red onion, diced very fine
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon oil
  • 1 lb. ground breakfast sausage
  • 3 green onions, sliced and divided
  • 1/2 cup cheddar cheese
  • cooked sunny side up or poached eggs (optional)

Directions

  1. In a pot over medium heat bring water/stock to a boil.
  2. Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
  3. Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
  4. Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.

Recipe Notes

  1. Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.

Nutrition

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Savory Breakfast Sausage Oatmeal

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

Oat flour muffins

What kind of oat flour should I use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Best banana oatmeal chocolate chip muffins

How do you store oat flour muffins?

We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

banana chocolate chip baked oatmeal muffins

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Watch the video here:


5.0 rating
4 reviews

Banana Oatmeal Chocolate Chip Muffins

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist muffin that the whole family will love! They are made with oat flour, coconut flour and are nut-free, dairy free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.


Yields 12
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes



Author: Lexi's Clean Kitchen
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Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
  4. Divide batter between muffin liners, almost to the top.
  5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
  6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.

Nutrition

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Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

We’re diving in to How to Make Sweet Potato Toast today because they are our new favorite breakfast, snack, or lunch and can guess they’ll be yours too! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. Sweet potato toast is a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!

Sweet potato toast toppingsHow to Make Sweet Potato Toast

Making sweet potato toast is about to become your new favorite breakfast, snack, lunch, or hey, even dinner! These Pinterest-worthy lower carb “toasts” have been making the rounds lately. What is sweet potato toast? Well basically they are cooked slices of sweet potato that are a great nutrient-dense alternative to regular toasted bread that can hold a hefty portion of toppings. Did we mention they are also delicious? Today we’re diving into all the details on How to Make Sweet Potato Toasts for our ongoing How to Wednesday series and sharing our favorite topping choices as well!

What kind of sweet potatoes are best?

Look for large round sweet potatoes! These work best because you can get good slices out of them. Curved ones, or oddly shaped ones, aren’t great for toast because you’ll waste more of the sweet potato when you’re slicing them up!

Sweet potato toaster oven

What are the different kinds of sweet potatoes?

Well this isn’t the most straightforward question! These day the grocery stores can sell a few different types of sweet potatoes and sometimes they are labeled yams (but apparently they’re not actually yams?). For this purpose the best type of sweet potato is usually labeled as a Garnet Yam, but a Beauregard or a Jewell Sweet Potato will work best too.

How do you easily cut up sweet potatoes

There are two options for slicing up the sweet potatoes. You can either use a mandolin, though it will need to be a good quality one with a sharp blade. Or use a sharp knife! If you are a little unsteady with your knife skills, slice of a piece of the sweet potato so you can rest it on that fast surface for safer cutting.

Do you peel sweet potatoes?

Peel the sweet potato if desired! The skin is edible, but can be rough and fibrous, so if you are concerned with texture you can peel the skin off. The most important thing is to aim to make them all the same size. For sweet potato toast, we find it’s easier to leave the skin on because it helps the sweet potato keep it’s shape.

Why we aren’t making sweet potato toast in the toaster

We know this method is out there–but we don’t recommend it. It takes too long to cook the sweet potato in the toaster (unless you are using a powerful toaster oven) so we recommend using the oven bake method first, and then to reheat you can use a toaster to warm it up and get it slightly crispy.

Is sweet potato toast better than bread?

There really are endless options for topping the sweet potato toast. You can go with savory or sweet, or even make a DIY sweet potato bar and let your loved ones make their own!

Weight watchers sweet potato toast

Savory Ideas:

Sweet Ideas:

How to Reheat:

This recipe makes a large make ahead batch for the week. To reheat as needed either stick it in a toaster, a toaster oven until hot and edges are crispy. It’s best to top as needed (like regular toast) but you can prep one for lunch to reheat at work later and reheat like any other food, though the sweet potato won’t be crispy.


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5.0 rating
2 reviews

Sweet Potato Toasts

We're diving in to How to Make Sweet Potato Toast today! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. They are a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!


Yields 8-10 pieces
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



Author: Lexi's Clean Kitchen
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Ingredients

  • 2 large, uniform sweet potato or yam
  • 1 tablespoon avocado oil, or spray
  • 1 teaspoon salt

Directions

  1. Preheat an oven to 425ºF and line a baking sheet with parchment paper.
  2. Scrub and wash and dry the sweet potato clean.
  3. Cut off the tips of the sweet potato.
  4. Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.
  5. Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.
  6. Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.
  7. Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.
  8. To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.

Recipe Notes

  1. See post for inspiration on how to top your sweet potato toasts.
  2. If topping and reheating outside of the home a toaster oven or microwave will work.

Nutrition

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How to Make Sweet Potato Toast

This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!

Breakfast fried rice recipeBreakfast Fried Rice

After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!

We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.

Rice breakfast recipes

What is in a Breakfast Fried Rice?

This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.

What are some other options to add to Breakfast Fried Rice?

If you wanted to add in a few more things there are plenty of options. You can add in:

Breakfast rice

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5.0 rating
4 reviews

Breakfast Fried Rice

This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!


Yield 2
Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes



Author: Lexi's Clean Kitchen
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Ingredients

Directions

  1. In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
  2. Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
  3. Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
  4. Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

Recipe Notes

  1. If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.

Nutrition

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Breakfast Fried Rice

Everything Bagel Hummus Breakfast Toast is the best non-recipe recipe you’ve never heard of! It’s an easy way to to get a quick breakfast on the table that is full of protein and fiber and tastes SO GOOD. This post is made in partnership with our friends at Sabra!

Can you eat hummus for breakfast?Everything Bagel Hummus Breakfast Toast

Whenever we ask readers what is it that they are looking for it’s always easy and quick meals! Well this Everything Bagel Hummus Breakfast Toast checks all the boxes: it’s quick, it’s likely stuff you already have on hand and it’s so delicious! If you’ve never heard of hummus at breakfast time, let us introduce you to it because it’s the new thing!

We love our hummus breakfast toast topped with a soft boiled egg and a sprinkle of ‘Everything Bagel’ spice blend, along with a healthy drizzle of olive oil to add some heathy fats along with the protein filled hummus to fuel you for the morning. You also can top this any other type of egg you’d like, like hard boiled or fried, or simply leave the egg off! The hummus alone is already filling enough, but we are fans of eggs in the morning so we added one to ours!

What bread is good with hummus?

Can you eat hummus for breakfast?

Absolutely! We love savory items for breakfast and hummus is no exception! It’s so easy to pick up a prepared hummus at the store that has real food ingredients that you can always have on hand and use with a variety of toppings. And this is totally customizable to top with whatever you have on hand or feel like eating, not just with what we are suggesting here.

Everything Bagel Hummus Breakfast Toast

What bread is good with Hummus?

For our breakfast toast we choose to go with a gluten-free hearty loaf (we love Trader Joe’s Gluten-Free Bread and Canyon Bakehouse Gluten-Free Bread) that compliments the strong flavors of the ‘Everything Bagel’ spice and the hummus, but you can really use any toast (even sweet potato toast!) for this recipe.

Hummus Toast Egg

While you can now grab Everything Bagel spices in a store, we’ve been all about this long before that was a thing. So, here is how to make an ‘Everything Spice’ blend at home!

In a small bowl mix together:

Store in the pantry for 6-12 months, depending on how fresh your spices were to begin with.

Hummus on bread

If you like this breakfast recipe, check out these others:

P.S. pro tip: warm hummus is the best! Spread your hummus on your toast right when your bread is warm!

 

5.0 rating
2 reviews

Everything Bagel Hummus Breakfast Toast

Everything Bagel Hummus Breakfast Toast is the best non-recipe recipe you've never heard of! It's an easy way to to get a quick breakfast on the table that is full of protein and fiber and tastes SO GOOD.


Yield 2
Prep Time 5 hours

Total Time 5 hours



Author: Lexi
Scale This Recipe

Ingredients

  • 1 soft boiled egg, halved
  • 2 pieces gluten-free bread, toasted
  • 6 tablespoons plain hummus
  • 2 teaspoon Everything (but the) Bagel Spice
  • Pinch paprika
  • Drizzle of olive oil

Directions

  1. Spread 3 tablespoons hummus on each piece of bread.
  2. Add halved egg to each piece and top with 1 teaspoon 'Everything Bagel' spice each.
  3. Sprinkle a touch of paprika and drizzle with olive oil and serve immediately.

Recipe Notes

  1. For the best soft boiled eggs in the instant pot, check out this post but instead do manual pressure for 2 minutes, instead of 5.
  2. If you can't find 'Everything Bagel' spice blend in your store, make your own. Store the remaining in a clean spice jar for 6-12 months.

Nutrition

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This post is sponsored by Sabra. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Everything Bagel Hummus Breakfast Toast

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

paleo banana muffins

Paleo Banana Muffins Recipe

These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Ingredients Needed:

Paleo Chocolate Chip Banana Muffins

Is Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Paleo Chocolate Chip Banana Muffins

Check out all of these other muffin recipes:

Check out these other breakfast recipes:


5.0 rating
2 reviews

Paleo Banana Muffins with Chocolate Chips

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!


Yields 9
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe Type: Breakfast, Brunch
Cuisine Gluten-free, paleo, dairy-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
  2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
  3. Fill muffin tins about 3/4 of the way through.
  4. Bake for about 20-25 minutes or until a toothpick comes out clean.

Recipe Notes

  • Recipe updated on 1/9/2017.

  • Nutrition

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    Grain-Free Chocolate Chip Banana Muffins

    This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

    How do you cook oats in the oven?

    Apple Cinnamon Baked Oatmeal

    Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

    You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

    How long do you keep baked oats in the fridge

    What is baked oatmeal?

    Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

    How do you make baked oatmeal?

    It’s so easy!

    Can I bake oats?

    How do you serve baked oatmeal?

    There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

    If you like this oat recipe, check out these others:

    4.5 rating
    2 reviews

    Apple and Cinnamon Baked Oatmeal


    Yields 9
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
    2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
    3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
    4. Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.

    Nutrition

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    Apple Cinnamon Baked Oatmeal (Gluten-Free)

    These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!

    gluten free scones almond flour

    Gluten-Free Apple Scones

    While I have a few other scone recipes on this site and in my book, I’m really excited about these super fall Gluten-Free Apple Scones! They are light in texture but heavy on apple flavor! We had a few rounds of recipe testing on this one, to get just the right crispness on the outside and to incorporate as much apple flavor as we could. We love to serve them with apple butter for an extra oomph of seasonality!

    gluten free scones without xanthum gum

    There are a few tricks you need to use in order to get crispy edges on these scones. Because we often stay away from gluten-free mixes and typically use a blend of almond and coconut flours on this site, it meant we were dealing with a dough that has a lot more moisture. Don’t be afraid when the dough you’ve mixed is a little wetter than you would imagine. We have a longer baking time on these scones to ensure crispness, and instruct you to (gently) move the scones around the baking tray a bit so all parts of the scones get crispy. Follow the directions and we’re sure you’ll get just the right texture!

    gluten free scones

    How do you make gluten-free scones?

    Gluten-free scone recipes are a bit different from traditional scone recipes, but typically follow the same steps. The batter does look a bit different, but we were pleased with the outcome of these gluten-free scones.

    1. Whisk together the dry ingredients!
    2. Add in cold butter and quickly blend into the flour.
    3. Add in the wet.
    4. Pat scone batter into a round on the baking sheet. Don’t free if it’s a little wet! Cut it 8 times to get scone shape.
    5. Brush with egg wash, and sugar and bake!
    6. Cut scones once more, bake again, and then remove from oven one last time to shift the scones in the opposite direction to ensure an even crispness, and return to oven to finish baking.

    apple cinnamon scones healthy

    For this recipe, we used these tools:

    gluten free scones recipe

    If you like this fall breakfast recipe, check out these others:

    Watch the video:


    5.0 rating
    1 reviews

    Gluten-Free Apple Scones


    Yields 8
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2-1/2 cups almond flour
    • 1/4 cup tapioca starch
    • 2 tablespoons coconut flour
    • 1-1/2 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 4 tablespoons butter, cold and cut into 1/2" pieces
    • 1/4 cup maple sugar
    • 2 eggs, divided
    • 2 tablespoons almond milk
    • 1 teaspoon vanilla extract
    • 2 apples (we like gala, granny smith or braeburn)
    • raw sugar, optional

    Directions

    1. Pre-heat oven to 350ºF and line a baking sheet with parchment paper
    2. In a large bowl whisk together almond flour, tapioca starch, coconut flour, cinnamon, baking powder, salt and nutmeg until no clumps remain.
    3. Add in cold butter and quickly using a pastry cutter or your fingertips blend the butter into the flour until only small pieces remain. Add in the maple sugar and toss to combine.
    4. In a separate small bowl whisk together 1 egg, almond milk, vanilla extract. Grate one apple, skin on if desired, into the wet ingredients.
    5. Add wet ingredient mixture into flour mixture and combine thoroughly. 
    6. Peel and chop remaining apple into 1/4" dice and fold into scone mixture until mixture is completely combined. 
    7. Place scone batter onto the parchment paper and pat down into an 8" circle. Using a pizza cutter or bench scraper cut circle in half 4 times to create 8 scones.
    8. Whisk together remaining egg and then brush on top of scone mixture. Top with raw sugar, if using.
    9. Bake for 25 minutes. Remove from oven and cut again. Carefully using a flat spatula move scones apart leaving at least 1" of room apart.
    10. Return to oven to bake for 10 more minutes. Remove and turn scones around so that the pointed edge faces the outside of the baking. This ensures those edges are crispy as well.
    11. Bake for the remaining 10 minutes, until all the edges are crispy.
    12. Serve with apple butter.

    Nutrition

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    Gluten-Free Apple Scones

    This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

    lemon poppy seed overnight oats

    Lemon Poppy Seed Overnight Oats

    We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

    overnight oats healthy

    How Do You Make Overnight Oats?

    It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

    Do you eat overnight oats hot or cold?

    Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

    basic overnight oats recipe

    What type of oats do you use for overnight oats?

    We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

    How long can you keep overnight oats in the refrigerator?

    I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

    overnight oats without yogurt

    If you like this oat recipe, check out these others:

     

    5.0 rating
    3 reviews

    Lemon Poppy Seed Overnight Oats (Gluten-Free)


    Yield 2
    Prep Time 10 minutes

    Total Time 3 hours 10 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Place all ingredients into a jar and mix well to combine.
    2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

    Recipe Notes

    1. If desired, add more almond milk before serving, but this is the amount we prefer.
    2. Store in the refrigerator for 3 days.

    Nutrition

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    Lemon Poppy Seed Overnight Oats (Gluten-Free)

    This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

    One Pan Breakfast Bake

    Sheet Pan Classic Breakfast Bake

    We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

    We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

    Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

    Sheet Pan Breakfast Potatoes

    Tips for sheet pan cooking:

    If you like this recipe, try these other sheet pan meals:

    Sheet Pan Breakfast Bake

    Wondering how to get FREE bacon?  P.S. It’s sugar-free/whole30 approved bacon! I always add a few extra in the add-ons to my box!

    Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!

    Enjoy the best 100% grass-fed and grass-finished filet mignons, plus get tasty uncured, sugar and nitrate free bacon & $10 off your first ButcherBox! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

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    5.0 rating
    1 reviews

    Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)


    Yield 4
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
    • 1 medium onion, small dice
    • 1 red or green bell pepper, small dice
    • 1 teaspoon avocado oil (see note)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon dried parsley
    • 6 pieces nitrate-free bacon
    • 4 pasture-raised eggs, more as desired
    • fine sea salt and fresh ground pepper, to taste (see note)

    Directions

    1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
    2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
    3. Place in oven and bake for 20 minutes.
    4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
    5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
    6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

    Recipe Notes

    1. Can use sweet potatoes if desired
    2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
    3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.

    Nutrition

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    Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

    These baked oatmeal cups are delicious, filling, and packed with good-for-you ingredients to get you through a busy morning! They are the perfect on-the-go/make ahead breakfast or snack! Plus, they are totally customizable! Start with the base recipe and add in your favorite add-ins!

    How To Make The BEST Baked Oatmeal Cups

    How To Make The BEST Baked Oatmeal Cups

    Oatmeal cups are a perfect make ahead snack, breakfast, or treat to meal prep on a Sunday and have throughout the week ahead. They are super customizable and SO delicious.

    How To Make The BEST Baked Oatmeal Cups

    Oatmeal Cup FAQ’s

    How do you reheat them?

    You can throw them bake in the oven and bake for a few minutes, or reheat in the microwave.

    How long can you keep oatmeal cups in the refrigerator?

    I like to keep them for 4-5 days.

    Can you make oatmeal cups without chia seeds?

    Absolutely! We love them for extra fiber and antioxidants, but they are totally optional.

    What kind of oats are used for oatmeal cups?

    Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.

    Can you make oatmeal cups without apple sauce?

    You won’t taste it, it’s for the texture, but you can probably use pumpkin puree instead if you prefer!

    How To Make The BEST Baked Oatmeal Cups

    If you like this on-the-go breakfast recipe, try these other favorite healthy breakfast recipes:

    How To Make The BEST Baked Oatmeal Cups

    Watch the how-to video: 

    5.0 rating
    5 reviews

    How To Make The BEST Oatmeal Cups


    Yields 12*
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Oatmeal Cups Base Recipe

    To Make Cinnamon-Raisin Oatmeal Cups

    To Make Fruit Oatmeal Cups

    • 1 1/2 cup fruit of choice (finely chopped apples, blueberries, raspberries, chopped strawberries, finely chopped ripe pear)

    To Make Peanut Butter - Banana Crunch Oatmeal Cups

    • 1/2 cup peanut butter
    • 1/2 cup chopped walnuts
    • 2 bananas, chopped
    • 1/2 cup chocolate chips (optional)

    To Make Chocolate-Espresso Oatmeal Cups

    Directions

    For Base Oatmeal Cups:

    1. Pre-heat oven to 350 degrees and place parchment liners in muffin tin.
    2. Mix oats, baking powder, chia and salt in large bowl.
    3. In a separate bowl whisk eggs, maple syrup, almond milk, oil, apple sauce and vanilla.
    4. Pour wet ingredients into oat mixture and thoroughly combine.
    5. Scoop 1/4 cup mixture into liners.
    6. Bake for 15 minutes.

    For Optional Versions:

    1. Add in remaining ingredients and mix.
    2. Scoop 1/4 cup batter in liners.
    3. Bake for 15 minutes.

    Recipe Notes

    1. *The yield increases when you use optional add-ins.

    Nutrition

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    How To Make The BEST Baked Oatmeal Cups (Gluten-Free)

    Gluten-free Granola | Lexi's Clean Kitchen

    This easy gluten free granola recipe is the perfect morning or mid-day treat loaded with fiber, antioxidants, and protein! It is a great refined sugar-free granola recipe that is a staple in our kitchen. You won’t spend money on store-bought granola again! Plus, you’ll get my secret for crunchy granola clusters!

    Gluten-free Granola

    Gluten-Free Granola

    Sick of store bought granola? I was definitely sick of reading labels and seeing so many forms of sugar and additives! I came up with this recipe and everyone who has made it raves about it! Crunchy and delicious; perfect on top of a smoothie bowl, a yogurt fruit bowl, or just as a snack! Plus it makes your kitchen smell AMAZING!

    Homemade gluten free granola in jar

    Everybody simply loves this gluten free granola recipe with honey recipe. It’s a family favorite, and great to gift, too!

    Are Oats Gluten-Free?

    Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. Therefore I always buy gluten-free rolled oats.

    Granola Gluten Free

    Those chunky granola clusters are the BEST.

    Eat homemade granola with:

    Gluten free granola recipe with honey

    Like this easy granola recipe and want other breakfast recipes? Try these:

    How do you make homemade granola

    Watch the video: 

    Gluten Free Granola

    5.0 rating
    3 reviews

    Chunky Gluten-Free Granola



    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 4 cups organic gluten-free rolled oats
    • 1 cup nuts/seeds (I use slivered raw almonds, chopped walnuts, sunflower seeds, sesame seeds, and whole raw almonds)
    • 2 tablespoons flaxseed meal
    • 1 tablespoon cinnamon
    • Optional: 1 teaspoon pumpkin pie spice
    • Dash of salt
    • 1/4 cup coconut oil
    • 1/4 cup raw organic honey
    • 3 tablespoons organic pure maple syrup
    • 2 tablespoons organic molasses
    • 1 teaspoon organic vanilla extract
    • Optional: 1/2 cup dried fruit
    • 1 large egg white, whisked well until frothy

    Directions

    1. Preheat oven to 350 °F.
    2. Line baking sheet with parchment paper or baking sheet liner and set aside.
    3. In a large bowl combine organic oats, nuts/seeds, and flaxseed meal, with cinnamon, pumpkin pie spice (if using), and a dash of salt.
    4. In a small saucepan heat the oil, honey, vanilla extract, and pure maple syrup, and molasses. Once the mixture starts to boil, take off heat and pour over nut mixture. Mix well.
    5. In a small mixing bowl, whisk together the egg white until frothy. Add to the granola mixture and mix well.
    6. Pour onto baking sheet and bake, stirring occasionally, until slightly brown, about 15-20 minutes. Add the dried fruit of choice and stir well.
    7. Let cool, and store in an air-tight container.

    Recipe Notes

    • *I generally add the dried fruit as I eat. When mixed in during baking, and then stored I have found that the dried fruit gets hard after about a week. If you are serving the granola right away, feel free to mix them in.
    • **Adding whisked egg whites to the granola helps create clusters and make it extra crunchy!
    • *** Photos updated May, 2017.

    Nutrition

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    The BEST Gluten-Free Granola (Video)

    These tried and true Paleo Pancakes are the real deal! Made simply with just a few paleo ingredients, these light and fluffy pancakes are perfect for any day of the week!

    Paleo pancakes stacked up.

    Almond and Tapioca Flour Pancakes

    Hands-down, this is one of the most popular and beloved recipes on this site! It’s been made by thousands of people and is a huge hit, both with paleo and non-paleo eaters! These pancakes are fluffy, golden, and can easily hold any of your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal.  They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

    Paleo pancake batter in a bowl.

    Paleo Pancake Ingredients

    Common Substitute Questions

    Can you use almond meal instead of almond flour?

    Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!

    Can you swap the almond flour with anything?

    We know many people are allergic to almonds. Unfortunately, the almond flour isn’t easily substituted with something else. If you tolerate oats, we’ve had success swapping oat flour with almond flour in some recipes.

    What can you use instead of applesauce?

    Pumpkin puree will work as a substitute for the applesauce, but it will make the pancakes taste slightly of pumpkin.

    Tapioca flour pancakes on a plate.

    How to Make Them

    It couldn’t be easier to make these pancakes: add all ingredients to a bowl and whisk together! Then cook in your favorite skillet, making sure place your favorite add-in’s to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

    Make Ahead Instructions

    The pancakes batter should be cooked immediately. However you can make them and keep them warm on a wire rack on the keep warm setting in your oven. They also freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

    Fluffy paleo pancakes with blueberries on a plate.

    Is maple syrup allowed on paleo diet?

    I drizzle these pancakes with good quality maple syrup and top with grass-fed butter! Real maple syrup is a paleo-friendly alternative to white sugar. Always look for good quality, 100% pure maple syrup! Technically butter is not allowed on a paleo diet because it contains dairy. If you are strict paleo, skip the butter.

    A stack of paleo pancakes with a slice taken out of them.


    Watch the video here:

    If you like this breakfast recipe, check out these others:

    5.0 rating
    15 reviews

    Fluffy Paleo Pancakes


    Yields 2
    Prep Time 5 min
    Cook Time 10 min
    Total Time 15 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1/2 cup blanched almond flour
    • 1/2 cup tapioca flour
    • 2 eggs
    • 1/4 cup unsweetened applesauce
    • 1 tsp baking powder
    • 1/2 tsp vanilla
    • Add-ins of choice

    Directions

    • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
    • Add in eggs, applesauce, and vanilla- mix to combine
    • Heat grass-fed butter in a skillet over medium heat and pour in batter
    • Let cook for 3-4 minutes on each side or until golden brown
    • Continue with remaining batter
    • Transfer to a plate and serve

    Nutrition

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    The Best Paleo Pancakes

    Breakfast Burritos Freezer Friendly | Lexi's Clean Kitchen

    These Freezer Breakfast Burritos are the perfect grab and go breakfast filled with all of your favorite breakfast fixings! They are great when cooking for others or for when you needed a meal prep breakfast ready to go! They’re customizable based off of what you love and easy to make.

    Unwrapped freezer breakfast burritoFreezer Breakfast Burritos Recipe

    Monday mornings come fast after a long weekend, but that doesn’t mean you shouldn’t have a healthy, filling breakfast. Cue the make ahead Freezer Breakfast Burritos! These burritos can be customized to your liking, frozen ahead of time and heated up for a handheld on-the-go breakfast! The prep doesn’t really take that long, and when you pull one of these from the freezer you’ll be thanking yourself you did it. I stuffed my burrito with home fries, ground Spicy Italian Sausage, bacon, fluffy scrambled eggs and beans for the ultimate protein packed quick and easy breakfast! But feel free to get creative and add your favorite burrito add-ins!

    Meal Prep Breakfast Burrito Filling Ideas

    The truth is you can put just about anything you like in your meal prep breakfast burritos. The trick is to make sure the filling is too wet, or else it will make the burrito soggy. Here are some of the filling ideas we used for our breakfast burritos, but feel free to get creative.

    Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenHow to Store Freezer Breakfast Burritos

    The first tip I have to offer is to make sure that when you assemble your burritos that the filling isn’t very hot. Let it cool slightly before packing it. The quicker you can get this to freeze, the better.

    Once you’ve assembled and wrapped your burritos in either plastic wrap or aluminum foil, lay them on a sheet pan to flash freeze in your freezer. Once they’re fully frozen, place them in a tightly sealed bag for long term storage. You can store these up to 3 months in the freezer.

    How to Heat them Up

    To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.

    Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenIf you like this meal prep recipe, check out these others:

    If you like this breakfast recipe, check out these others:

    5.0 rating
    1 reviews

    Freezer-Friendly Breakfast Burritos


    Yield 8
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Classic Home Fries from page 42 of the Lexi's Clean Kitchen Cookbook

      • 2 cloves garlic, minced
      • 1 large onion, diced small
      • 1 green bell pepper, diced small
      • 1 red bell pepper, diced small
      • 2 tablespoons ghee, butter, or oil of choice
      • 4 medium russet potatoes
      • 1 teaspoon garlic granules
      • 1 teaspoon paprika
      • 1 teaspoon sea salt
      • 1/2 teaspoon black pepper
      • Optional: 1/8th teaspoon cayenne pepper

      Other

      • 1 package nitrate-free bacon, cooked according to package instructions
      • 1 cup cheddar cheese, more as desired
      • 2 tablespoons scallions
      • 1 Spicy Italian Sausage, casing removed
      • 1 15-ounce can black beans
      • 4 eggs, soft scrambled
      • 1 package gluten-free tortillas or tortillas of choice
      • 1 avocado, diced
      • 1 tablespoon scallions, sliced thin

      Directions

      1. Pre-heat oven to 375 °F.
      2. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes.
        Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes.
      3. Add in the potatoes and cook stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan.
      4. Add in spices and mix until well combined.
      5. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown.
      6. Let cool slightly. Place in a bowl and set aside for assembly.
      7. While the potatoes bake, cook the bacon, the sausage, and the scrambled egg in three separate skillets.
      8. For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice. Pour into a bowl.
      9. Assemble: Lay a tortilla flat. Place home fries, bacon, sausage, black beans, scallions, and avocado in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling. Either eat right away or wrap individually in tinfoil, freeze or refrigerate to enjoy for later!

      Recipe Notes

      1. Refrigerator: The burrito will last for 3-4 days.
      2. Freezer: The burrito will last for up to three months. To thaw the frozen burritos, remove the tinfoil and place the burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until warmed through. You can also thaw the burrito in the oven: pre-heat oven to 375 °F and bake for 30 minutes in the tinfoil, or until warmed through.

      Nutrition

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      Freezer-Friendly Breakfast Burritos

      I recently shared a few ideas about cooking for others (aka home-cooked meals and meal train ideas) and so many of you were looking for more ideas, had ideas to share, and were interested in seeing a guide about it and how I usually go about it!

      Cooking for Others: A Guide to Home-Cooked Meals & Meal Train Ideas - Lexi's Clean Kitchen

      I am really excited to share this post with you today because I truly think it is a useful tool and resource and filled with great recipes that will help you, help those in need! I’ve been cooking a lot lately for various families so before I jump into the recipes, here are a few tips I’ve gathered.

      A few notes about delivering meals:

      P.S. Don’t know what a meal train is? Mealtrain.com is a crowdsourcing platform that helps organize home-made meal giving for a friend around a birth, surgery or illness also known as a Meal Train! It’s essentially just a website that helps you organize the process and allows people to sign up for different days, etc.

      Breakfast:

      1. Granola
      2. Cut Up Fresh Fruit & Yogurt
      3. Frozen Smoothie Packs: Place smoothie ingredients for one serving in freezer-friendly Ziploc bags, label with an expiration date (about 6 months for frozen fruit), and store in the freezer until ready to use!
      4. Freezer Waffles: Pumpkin Waffles, Double Chocolate Banana Waffles, or the Best Ever Waffles in my Cookbook
      5. Freezer-Friendly Pancakes
      6. Frittata: Potato Leek and Chard Frittata, Sweet Potato BLT Frittata
      7. Quiche
      8. French Toast Cups
      9. Breakfast Burritos (freezer-friendly)
      10. Breakfast Parfaits in Mini Mason Jars
      11. Muffins: Cinnamon Bun, Banana Berry, Pumpkin Sticky Bun Muffins, Gingerbread Chocolate Chip Muffins, Chocolate Chip Zucchini Muffins, Coffee Crumb Cake Muffins
      12. Breakfast Cookies
      13. On-The-Go Baked Egg Nests

      Main Meals: Lunches & Dinners

      1. Freezer Burritos
      2. Pasta Dishes: Pesto Pasta Salad, Pasta with Meat Sauce, Sausage and Veggie Pasta, Mac and Cheese
      3. A Protein: Grilled Chicken, Steak, Shrimp, Fish
      4. Meatballs: Thai Meatballs, Loaded Turkey Meatballs, Nanny’s Sweet & Sour Meatballs
      5. A batch of soup: Chicken and Kale SoupTurkey Chili, Game Day White Chicken Chili, Healthy Broccoli Soup, Green Chili Vegetable Soup, Feel Good Veggie Soup, Classic Chicken Soup, Butternut Squash Curry Soup, Tomato Basil Soup (with grilled cheese), Slow Cooker French Onion Soup (and send a loaf of bread)
      6. Chicken Nuggets: Zesty Chicken Bites, Pecan Popcorn Chicken
      7. Sheet Pan Dinners: Sheet Pan Buffalo Chicken, Sheet Pan Chicken & Veggies
      8. One Pan Meals: Lemon Garlic Chicken & Rice, One-Pan Indian Spiced Chicken & Cauliflower, One-Pan Fiesta Chicken
      9. DIY Taco Bar or Taco Salads
      10. Casseroles: Spaghetti Squash BakeCreamy Pumpkin Casserole, Sweet Potato Casserole
      11. Slow Cooker Dishes: Caribbean Pulled Chicken Lettuce Wraps, Thai Curry Chicken, Beef Barbacoa, Carne Asada, Slow Cooker Baked Potato Bar
      12. Sausage, Peppers, and Onions
      13. Mason Jar Salads
      14. DIY Lunch Pinwheels
      15. Loaded Egg Salad
      16. Copy-Cat Chipotle Burrito Bowls
      17. Stir Fry
      18. Pre-Made & Wrapped Sandwiches
      19. A Tray of Lasagna

      Side Dishes

      1. Tray of Roasted Vegetables: Maple Roasted Brussels SproutsSpiced Roasted Cauliflower, Perfect Roasted Veggies, Garlic Roasted Vegetables
      2. Salads: Arugula Salad with Mint Chia DressingSteak Cobb Salad with Cilantro Vinaigrette, Grilled Caesar Salad
      3. Mexican Street Corn Salad
      4. Israeli Salad
      5. Pasta Salads: Antipasto Pasta SaladBLT Pasta SaladCold Asian Noodle Salad
      6. Sweet Potato Fries, Zucchini Fries, Eggplant Friesor Regular Fries
      7. Instant Pot Risotto
      8. Beet Slaw
      9. Greek 3-Bean Salad
      10. Potato Latkes (makes a lot)
      11. Mediterranean Fritters (makes a lot)

      Snacks/Treats

      1. Cut up Veggies & Hummus or Other Dip: Tzatziki Sauce, Spanish Eggplant Dip, Buffalo Chicken Dip, Spinach and Artichoke Dip
      2. Mini Meatloaves 
      3. Chips & Salsa
      4. Salad Roll-Ups
      5. Trail Mix (make a homemade blend of nuts, dried fruit, seeds, and chocolate chunks)
      6. Granola Bars
      7. No-Bake Energy Balls: Nut-Free Powerbites, Mint Chip Bites, Chocolate Chip Cookie Energy Bites
      8. Cookies: Double Chocolate Macadamia Nut CookiesChocolate Chip Cookies, Chai Cookie BarsOatmeal Raisin Cookies
      9. Secret Ingredient Brownies (send a pint of ice cream, too)
      10. Cupcakes
      11. Chocolate Dessert Cups + Fresh Fruit
      12. Bowl of Fruit (pre-cut)

      Misc.

      1. Cold Brew Ice Coffee
      2. A Pitcher of Iced Tea
      3. A Pitcher of Lemonade
      4. Chia Seed Jam
      5. Paleo Sandwich Bread or a Loaf of Bread
      6. DIY Chicken Rub
      7. Wine
      8. Chocolate
      9. Flowers
      10. Fresh Milk (or other groceries)
      11. Non food related: Chip in with friends and hiring a cleaning service!

      Have other ideas? Leave them in the comments below!

      Cooking for Others: A Guide to Home-Cooked Meals & Meal Train Ideas

      Lemon Curd Blueberry Compote Parfaits | Lexi's Clean Kitchen

      This Lemon Curd and Blueberry Compote Breakfast Parfait is a fabulous on-the-go breakfast option! It has all of my favorite flavors and textures in one hearty breakfast parfait!

      Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean KitchenCreamy lemon curd, sweetened-just-right blueberry compote, nutritious chia pudding, and crunchy granola! Made in partnership with Wyman’s Wild Blueberries.

      Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

      I am so excited to partner with my friends at Wyman’s today to bring you this nutritious and delicious breakfast option! Wild blueberries are smaller and have more antioxidants than domesticated blueberries, and 2x the antioxidant power! Wyman’s prides itself on harvesting wild blueberries, which are picked fresh and immediately frozen to maximize health benefits to consumers.

      Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

      Wyman’s Wild Blueberries have no added sugars, preservatives, sodium, or starches and since they are smaller and more compact, you get more wild blueberries per pound!

      Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

       

      Tart lemon, sweet blueberries, creamy chia pudding, and optional Greek yogurt = the perfect protein-packed breakfast for any day of the week!

       

      Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

      0.0 rating

      Lemon Curd and Blueberry Compote Breakfast Parfaits


      Yield 8
      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Blueberry Compote

      • 3 cups Wyman’s Frozen Wild Blueberries
      • 1 tablespoon plus 1 teaspoon honey
      • 1 tablespoon lemon juice

      Chia Pudding

      • 1 cup unsweetened cashew milk, or any nut milk of choice
      • 1/4 cup chia seeds
      • Optional: 2 teaspoons honey
      • 1 batch gluten-free granola

      Other Ingredients

      • 2 teaspoons lemon zest for garnish
      • 1/2 cup Wyman’s blueberries
      • Optional: 2 cups plain Greek yogurt

      Directions

      1. Heat all blueberry compote ingredients in a small saucepan over medium-low heat. Let simmer for 10-15 minutes until most of the liquid has evaporated. Taste and adjust lemon and sweetener as desired. Once done, take off heat and let cool before pouring into a small mixing bowl.
      2. Divide the lemon curd, blueberry compote, chia pudding and Greek yogurt (if using!) among 8 4-ounce containers or 4 8-ounce containers. Top with granola and lemon zest and either eat right away or store in the fridge for later!

      Recipe Notes

      *Save the rest of the lemon curd for more delicious treats! We love using it in our lemon bars, top it with whipped coconut cream and berries for a fun no-bake treat, or even as a topping on our favorite Fluffy Paleo Pancakes!
      *This should keep refrigerated for 1-2 weeks!


      Nutrition

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      This post is sponsored by Wyman’s of Maine. All opinions are always, 100% my own!

      Lemon Curd and Blueberry Compote Breakfast Parfaits

      Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

      This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

      Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

      Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

      Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

      Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

      Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

      Top it with avocado slices and some flaky salt!

      Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

       

      5.0 rating
      2 reviews

      Paleo Spring Vegetable Quiche


      Yields 4
      Prep Time 5 minutes
      Cook Time 1 hour
      Total Time 1 hour 5 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
      • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
      • 1 cup fingerling potatoes, thinly sliced
      • 1 teaspoon extra-virgin olive oil
      • 1 onion, diced, cooked until translucent
      • 1/2 cup leeks, diced, cooked until translucent
      • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
      • 1 garlic clove, minced
      • 1/2 bunch Chives, sliced thin
      • 8 eggs
      • 1/2 teaspoon sea salt
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon paprika
      • 1/4 teaspoon garlic powder

      Directions

      1. Prepare one batch of tart curst and place in the refrigerator to chill.
      2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
      3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
      4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
      5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
      6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
      7. Garnish with additional chives, sea salt, and avocado. Serve warm!


      Nutrition

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      Spring Vegetable Quiche

      DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much!

      Pancake and Waffle Mix

      Day 4 of DIY Gift Week!

      Monday: Espresso Candied Pecans

      Tuesday: Best Ever Chicken Rub

      Wednesday: Homemade Bark

      TODAY: Pancake and Waffle Mix!

      This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year!

      Pancake and Waffle Mix

      What You’ll Need:

      Jars (mini or larger- adjust sizes based on quantity you are giving)

      Printable Labels: Double Batch Labels or Single Batch Labels

      Ribbon

      Card Stock (White) Card Stock (Brown)

      0.0 rating

      Pancake or Waffle Mix



      Prep Time 4 min

      Total Time 4 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Single Batch

        • 1/2 cup blanched almond flour
        • 1/2 cup tapioca flour
        • 1 teaspoon baking powder
        • Pinch of fine sea salt
        • Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
        • (Labels have instructions on how to make the waffles/pancakes)

        Double Batch

        • 1 cup blanched almond flour
        • 1 cup tapioca flour
        • 1 1/2 teaspoon baking powder
        • Pinch of fine sea salt
        • Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
        • (Labels have instructions on how to make the waffles/pancakes)

        Directions

      • In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
      • Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.

      • Nutrition

        Loading nutrition data...


        Pancake and Waffle Mix

        Pancake and Waffle Mix

        Grab your FREE Printable Labels: Double Batch or Single Batch!

         

        Pancake and Waffle Mix

        This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

        Fall Hash Brown Breakfast Skillet

        The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

        P.S. Did you miss that I announced the first leg of the LCK BOOK TOUR? Make sure to RSVP before tickets run out!

        [yumprint-recipe id=’392′]Fall Hash Brown Breakfast Skillet

        I hope you have an awesome weekend and that you LOVE this skillet! 

        buythis-getthis

         

        Get the details here!

        Fall Hash Brown Breakfast Skillet

        Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread. Yes, banana bread.

        Breakfast Cookies with Collagen Peptides

        Breakfast Cookies

        Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

        My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

         

        Easy Breakfast Cookies Cooling on Baking Sheet

        I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)? Through my coffee (yes it’s tasteless)!


        Paleo Breakfast Cookies Cut In Half

         

        Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste. But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

        Make them nut-free

        Swap out almond flour for oat flour and omit nuts for your favorite add-ins!

        Breakfast Cookies

        Watch the video:

        Other collagen recipes:

        Breakfast Cookies

        5.0 rating
        1 reviews

        Breakfast Cookies


        Yields 12
        Prep Time 8 min
        Cook Time 15 min
        Total Time 23 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

      • Preheat oven to 350°F and line a baking sheet or a plate with parchment paper.
      • In a bowl smash bananas until soft and mushy.
      • Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
      • Add in maple syrup, vanilla, and sea salt and mix to incorporate.
      • Add in any add-ins as desired.
      • Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
      • Let cool completely before serving.
      • Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
      • Recipe Notes

      • For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.

      • Nutrition

        Loading nutrition data...

         

        In partnership with Vital Proteins. All opinions are always 100% my own.

        Breakfast Cookies

        SPRING is here and I am loving that the sun is now setting a bit later in the day! High five for daylights savings and being able to shoot recipes for you after 4pm!

        Today, I want to talk about kick-starting your Spring, and your mornings, with delicious and nutritious breakfast recipes that will give you proper fuel to keep you energized and moving!

        8 Healthy Breakfast Recipes

        Breakfast is an important meal of the day, so why does it often get skipped over? Today I’m sharing a few of my favorite LCK breakfast recipes– some that come together in under 15 minutes, some that are grab-and-go, and a variety of types of recipes to satisfy everyone. All of the recipes are packed with good-for-you ingredients to fuel your morning.

        A good idea is to prep the night before so you can get up and nourish your body!


        On-The-Go Egg Nests

        Egg Nests

        Morning Glory Muffins Gluten-Free Morning Glory Muffins

        Mexican Breakfast Casserole Mexican Breakfast Casserole

        Creamy Green SmoothieGreenSummerSmoothie1

        3-Ingredient Breakfast Skillet3igredientbreakfastskillet10

        Breakfast FajitasBreakfast Fajitas

        Bananas Foster Chia Puddingbananasfosterchiapudding6-683x1024

        BLT Sweet Potato Frittata SweetpotatoBLTfrittata5 

        Learn more about living gluten free! Visit http://udisglutenfree.com/community 

        This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

         What is your favorite breakfast to eat in the morning?

        Kick-Start Your Morning: 8 Healthy Breakfast Recipes

        This Bananas Foster Chia Pudding is the perfect make-ahead chia seed pudding recipe! It is a delicious egg-free breakfast option that everybody will love, and the Bananas Foster topping is one of my all-time favorites!

        Bananas Foster Chia Pudding

        Bananas Foster Chia Pudding

        Life sometimes gets busy. Right now, life for me is super super busy. Have you noticed I’ve been blogging less the past few weeks? Don’t worry, it’s about to pick back up! I’m finishing up the school year with my students, then off to embark on my new journey (you can read about that here). So, with the twenty million tasks I’ve set for myself in these busy few weeks, I’ve also set myself on a mission to make some delicious nutrient-packed snacks and breakfasts that have a fun twist to them

        Now, I’m currently all about exploring egg-free breakfasts. Not because I’m not eating eggs, but because sometimes you just want to switch things up a bit!

        Bananas Foster Chia Pudding ingredients

        This chia pudding is packed with omegas, nutrients, and potassium, while also throwing in the delicious flavors of decadent bananas foster. I seriously love bananas foster. All this is missing is the vanilla ice cream, but I promise you won’t miss it! When we were in Jamaica one of the desserts was a bananas foster bar which sparked my current obsession. It’s just so good!

        Chia Seed Pudding Recipe

        Bananas Foster Chia Pudding

        It’s as simple as throw it in a jar and leave it overnight. Then boom! It’s ready to devour. Love me some simple, healthy, and quick snacks!

        How to make chia pudding

        Bananas Foster Chia Pudding

        Watch the video:  

        Bananas Foster Chia Pudding

        [yumprint-recipe id=’282′]

        This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

        Have you tried chia pudding? What flavor combination would you like to see next?

        Bananas Foster Chia Pudding [Video]

        This easy Mounds Smoothie is the perfect creamy and flavorful on-the-go breakfast to add to your morning routine! It combines nutrient-dense coconut and cocoa powder to get a chocolate covered mounds flavor! It’s is dairy-free, packed with healthy fats and so delicious.

        Chocolate Coconut Smoothie

        Sometimes breakfast is just better with a little something sweet (that’s packed with nutrients), delicious, and made with good-for-you ingredients! I personally am a huge fan of the coconut/chocolate combination. Reminiscent of a mounds chocolate bar in smoothie form, if you will! Okay possibly a slight stretch to the candy bar, but the flavor combination- on point!

        This smoothie is: creamy, coconut-y, chocolate-y, and delicious!

        [yumprint-recipe id=’270′]

        Creamy ‘Mounds’ Smoothie

        This easy Shakshuka recipe is hearty, flavorful, and the perfect breakfast, brunch, or even DINNER. It’s paleo, whole30, gluten-free, and packed with flavor! It’s a one pan dish that requires minimal clean up! 

        Homemade Shakshuka

        Shakshuka

        Shakshuka is a Middle Eastern dish. I first discovered it on my trip to Israel years back. Now, they probably wouldn’t approve of my sausage addition, but I was served a version of Shakshuka last weekend at a brunch (at The Beehive in Boston), and it was served with Moroccan sausage. I loved it. So naturally, my version has sausage added to it. 

        It’s breakfast, but hearty and sophisticated making it a perfect dinner. I’m thinking it’s a must for weekend brunch, too. 

        Shakshuka Recipe For One

        It’s no secret I love me some breakfast! Breakfast for dinner? Even better. It’s also even better on a night you just don’t feel like cooking. Ever have those? I do about once a week. I made this on Monday night and it was requested Tuesday night again for dinner. Does that tell you something? A winner all the way!

        If you like this savory breakfast recipe, try these favorites: 

        Shakshuka Recipe

         

        5.0 rating
        2 reviews

        Shakshuka



        Prep Time 5 min
        Cook Time 25 min
        Total Time 30 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

      • 1. Heat oil in a skillet
      • 2. Add sliced onions and red bell pepper, sauté for 5 minutes until translucent
      • 3. Add in sausage and spinach, let sausage cook and spinach wilt
      • 4. Add in diced tomatoes, chili powder, sea salt, cumin, and cayenne; mix to combine
      • 5. Gently spread an area and crack an egg in, continue with remaining eggs
      • 6. Let cook until egg whites are opaque
      • *For quicker cooking, cover your skillet
      • 7. Garnish with parsley, additional cayenne pepper, and freshly cracked black pepper
      • Recipe Notes

      • You can leave out the sausage for an equally delicious Shashuka

      • Nutrition

        Loading nutrition data...

        What is your favorite way to eat eggs?

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