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Breakfast Skillet

The breakfast skillet is similar to the Buddha Bowl in the sense that it’s completely adjustable to your taste or the contents of your fridge at any given time.   Having only two pans to wash at the end of a delicious meal is a bonus… (It’s mainly a bonus for the teenagers in my house, since they are on dish duty when they are home!)

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Breakfast Skillet
A quick and easy meal that is both delicious and satisfying!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Put ground meat into large skillet and begin cooking on medium heat.
  2. Once meat has been cooking for about 5 minutes, add all chopped broccoli to skillet and continue cooking with the meat.
  3. Add basil and oregano to meat and broccoli mixture.
  4. Heat some butter on low-medium in a small skillet and add the eggs.
  5. Once eggs are cooking, add halved cherry tomatoes to meat and broccoli skillet.
  6. When eggs are ready, divide the meat mixture evenly between 4 plates. Sprinkle each with cheese.
  7. Place egg on top, sprinkle with chives and serve immediately. NOTE: I was so excited to eat this today that I forgot to put the chives on for the photo... but they do add some depth of flavor so I recommend using them!

Cauliflower Scalloped N’otatoes

You just can’t have ham without thinking of scalloped potatoes….  or at least I can’t.  So when I was making ham, I decided to throw together a low carb version of scalloped potatoes and see how it turned out.  It.  Was.  Delicious.

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Cauliflower Scalloped N'otatoes
This creamy, cheesy side dish for ham does not disappoint. You won't miss the potatoes. I promise.
Course Dinner, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Slice head of cauliflower into small chunks.
  3. Chop onion and into small pieces, and crush the garlic.
  4. Add butter to a small skillet and heat on medium.
  5. When butter is melted and starting to bubble, add onions and garlic and cook on medium-low until onions are translucent.
  6. Pour cream into skillet and turn heat down to low. Add salt to this mixture.
  7. In a buttered casserole dish put half of your cauliflower to cover the bottom and sprinkle with about 1/3 of the cheese. Sprinkle with coarse ground black pepper and then add the other half of the cauliflower.
  8. Add the remaining cheese evenly on the top of the cauliflower, and add more pepper.
  9. As the cream mixture heats up, stir frequently. Once it is heated through and bubbling a bit at the edges, remove from heat and pour over cauliflower and cheese in casserole dish.
  10. Put the casserole dish in the oven for about 25 minutes until top is bubbling and the cheese is browning.
  11. Remove from oven and let sit for about 5 minutes so the sauce can thicken up a bit. Serve alongside ham and a salad and try not to lick your plate.

Prosciutto Wrapped Asparagus and Eggs

This is a little twist on traditional bacon and eggs, and while simple to make, looks and tastes impressive.  I recommend making enough proscuitto-wrapped asparagus for leftovers as they are delicious chopped into an omelette the following day!

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Prosciutto Wrapped Asparagus and Eggs
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and remove the woody ends from the asparagus.
  3. Wrap a slice of prosciutto around each asparagus stalk in a spiral so that 2/3 or more of the asparagus is covered.
  4. Place the asparagus on a parchment lined baking sheet. Make sure the asparagus are not touching.
  5. Using a pastry brush, brush the ends of the asparagus with avocado oil.
  6. Put into the oven for about 20-25 minutes until proscuitto appears crispy.
  7. When asparagus are about 10 minutes from being done, heat up some avocado oil or butter in a small skillet.
  8. Crack both eggs into the skillet and keep heat on low-medium until whites are fully cooked but yolks are still soft. For nice sunny side up eggs, the key is low heat over a longer period of time. If appearances aren't super important or you prefer your yolk fully cooked, feel free to flip the egg easy-over.
  9. Arrange 1/2 of the asparagus on each of two plates, place egg on top and serve immediately.