Category Archives: Eggs

Paleo Chicken Sweet Potato Frittata

Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it’s 1) packed with protein and 2) totally portable. In fact, it’s totally representative of the tasty post-workout bites in my upcoming cookbook, The Performance Paleo Cookbook! (It comes out in just a little over a month, and it’s still on pre-order for 25 off!)

Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

My pal Jesse from Whitford Foundry came down to the house today to film a video teaser for the cookbook, and I needed to whip something up as my “prep at home, take to the gym” dish. This fit the bill perfectly.

Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

Normally, I like to keep post-workout food pretty low in fat—which slows digestion—but eggs are a great tradeoff for busy folks. The lean chicken bumps up the protein content, and I added sweet potato for a good carb boost.

Serves 6 to 8

Ingredients for Paleo Chicken Sweet Potato Frittata

  • 9 large eggs, beaten
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tbsp (15 mL) coconut oil or ghee
  • 1 large roasted sweet potato, cooled and roughly chopped*
  • 12 oz (340 g) lean ground chicken
  • 1 medium onion, diced
  • 1 small head broccoli, stem removed, chopped small

Directions for Paleo Chicken Sweet Potato Frittata

  1. Preheat the oven to 350°F (177°C).
  2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
  3. In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
  4. In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
  5. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
  6. Bake for 20-25 minutes or until the eggs are set and not runny.
  7. Serve directly from the skillet or slice and store for leftovers.

*My weekly big food prep involves roasting half a dozen sweet potatoes. I line a baking sheet with foil, place the washed and unpeeled sweet potatoes on it, and get that into a 400°F (204°C) oven for about 45 minutes. I cool them, then store them in the fridge. When it’s time to use them, I just peel them! (The peels loosen right up after they cool.)

Remember to check out my cookbook! It comes out on January 6th!

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Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

Avocado BLT Egg Salad

Steph’s note: I’m really chuffed to be featuring Lexi from Lexi’s Clean Kitchen on the blog today! I first noticed her drool-worthy recipes on Instagram, and her dishes are really approachable and simple. Lexi specializes in gluten-free, dairy-free and Paleo recipes that are packed with nutrient-dense ingredients. Make sure you keep up with her on social media because I guarantee you’ll like what you see: FacebookTwitterInstagram and Pinterest. Take it away, Lexi!

Avocado BLT Egg Salad | Lexi's Clean Kitchen for stupideasypaleo.com I

I love egg salad. Also on the list of things that I love are: avocados, tomatoes, bacon, and scallions, to name a few. This is the absolute perfect lunch. For one, it combines all of those favorite things listed. And two, it is packed with protein and healthy fats to fill you up throughout the day, while being super simple to throw together! This recipe replaces the standard mayonnaise that is ordinarily in egg salad with avocado. It is perfectly creamy and full of flavor!

Prep Time: 10 min     Cook Time: 10 min     Total Time: 20 min

Ingredients for Avocado BLT Egg Salad

  • 1 avocado
  • 6 hard-boiled eggs
  • 3/4 cup grape tomatoes, cut in halves
  • 4 strips bacon, cooked until crispy
  • 1/2 cup scallions, chopped
  • 2 teaspoon ground garlic
  • 1/2 teaspoon Himalayan sea salt, more to taste

Directions for Avocado BLT Egg Salad

  1. Make your hard-boiled eggs. Once done, peel, set aside in the refrigerator and let cool.
  2. While they are cooking, make bacon using you desired method and cook until crispy.
  3. In a medium bowl combine eggs, avocado, garlic and salt; smash with a fork until combined.
  4. Add in bacon pieces, tomatoes and scallions. Mix well.
  5. Taste and add additional salt and ground garlic as desired.

Notes

Serve over fresh spinach or lettuce or in lettuce wraps!

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Avocado BLT Egg Salad | Lexi's Clean Kitchen for stupideasypaleo.com

Questions for Lexi? Leave them in the comments below.

Paleo Zucchini Frittata Guest Post

Paleo Zucchini Frittata | stupideasypaleo.com

Paleo Zucchini Frittata is one of my favorite make-ahead breakfasts, perfect for busy folks and athletes. You can make up a batch ahead of time, slice it when it cools and take it with you for post-workout or just along for the ride to work.

I created this recipe specifically for Breaking Muscle, so head on over there to check out the ingredients and get one of these beauties baking in your oven today!

Click here for the recipe >> Paleo Zucchini Frittata!

Paleo Chicken Bacon Mushroom Quiche

Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.com This Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You *could* make a gluten-free crust but that takes time, and I wanted this to be as quick as possible. Second, unlike regular quiche, this has no dairy (no milk, cream or cheese). Rest assured, it’s still ultra-tasty!

Wondering what makes a quiche different from a frittata? Technically it’s the amount of liquid you add: A frittata has very little while a quiche has more, resulting in a more custard-like texture to the eggs. I did cut the amount of liquid down to 1 cup so if you’re a quiche purist, go easy on me! You can change up this Paleo Chicken Bacon Mushroom Quiche in a variety of ways…check the bottom of the post for some suggestions! Bon appetit!

Ingredients for Paleo Chicken Bacon Mushroom Quiche

Directions for Paleo Chicken Bacon Mushroom Quiche

  1. If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
  2. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
  3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
  4. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
  5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.

Change it Up

  • Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
  • Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
  • Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
  • Double the ingredients and make a mega-sized quiche for the week ahead.

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Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.com

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Paleo Breakfast Sausage Scotch Eggs

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Scotch eggs…part curious oddity, part absolutely tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in Well Fed (the original) were nothing short of mind-blowing, and I’ve loved them ever since.

This is one of the 30 recipes featured in my upcoming ebook, The Paleo Athlete, coming in January! Click here to check out a preview chapter.

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside and you get the protein-packed snack you see here. Traditionally, Scotch eggs are breaded (yuck…gluten!) so all we do is leave that part off. Easy peasy. There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices. My mind wandered from pork to breakfast to breakfast sausage (and I remembered Popular Paleo made a breakfast-y Scotch egg recipe) and out popped these (ha…no pun intended). Another plus? They’re great as a pre-workout snack!

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Makes: 6 Scotch eggs

Ingredients for Paleo Breakfast Sausage Scotch Eggs 

  • 6 medium eggs
  • 1 pound (500 grams) lean ground pork
  • 1 Tablespoon homemade gingerbread spice mix (click for recipe)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon honey (optional)

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Directions for Paleo Breakfast Sausage Scotch Eggs

  1. Boil 6 eggs. To prevent the yolks from getting grey, I cover the eggs with water in a pot and bring it to a boil. Cover the pot and turn the heat off. Let sit for 10 minutes. Drain the hot water and cover with cold water for a few minutes. Peel and set aside. (You can boil the eggs ahead of time to save this step). Don’t use very fresh eggs…they’ll be harder to peel.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
  3. In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and honey (optional). Mix until combined but don’t over mix…that’ll make the meat tough. Now it’s time to assemble the scotch eggs.
  4. For each scotch egg: Fill a 1/3 cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle (like you’re making a burger). Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  5. Put the egg in the center. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  6. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  7. Make sure there are no cracks and that the meaty suit of armor is uniform. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  8. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Change It Up

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Have you ever tried Scotch eggs? Do you have a favorite flavor combo?

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Hearty Spinach Beef Frittata

Hearty Spinach Beef Frittata | stupideasypaleo.com Frittatas are one of those classic one-skillet meals that are more delicious the next day. This one is based off a spinach frittata from the book “It Starts with Food” by Whole9 (they’ve got a Whole30 starting today by the way) – I’ve taken the basic idea and jazzed it up just a bit. I recommend using a cast iron skillet since it goes right from stovetop to oven. As long as your skillet is properly seasoned, the eggs won’t stick and the frittata should come out cleanly.

You can use any type of ground meat you’d like. Since ground meat can be fattier than other cuts, I try to stick to higher quality when I can. Experiment with different types of veggies, too!

Ingredients for Hearty Spinach Beef Frittata

  • 10 eggs, beaten
  • 2 teaspoons smoked paprika
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon of black pepper
  • 8 to 12 oz. of raw ground grassfed beef 
  • 1 small onion, diced
  • 4 oz. package of shiitake mushrooms, sliced
  • 10 oz. package of frozen chopped spinach, defrosted and excess moisture squeezed out
  • 1 tomato, sliced

Directions for Hearty Spinach Beef Frittata

  1. Preheat the oven to 350°F (~175°C).
  2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
  3. In a large cast iron skillet over medium high heat, saute the meat until it’s cooked through.
  4. Add the onion and mushrooms and saute until they are softened and slightly tender.
  5. Add the defrosted and drained spinach. [Hint: start the spinach defrosting in the microwave after you preheat the oven so you aren’t waiting for it to be done. You need to drain this well by squeezing out the extra moisture or your frittata will end up soggy.] Stir to combine.
  6. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
  7. Lay the tomato slices on top.
  8. Bake for about 20 minutes or until the eggs are set and not runny.
  9. Serve directly from the skillet or slice and store for leftover.

Hearty Spinach Beef Frittata | stupideasypaleo.com

Do you love frittatas? What’s your favorite flavor combo? Let me know in the comments below!

Paleo Smashed & Loaded Sweet Potato

Paleo Smashed & Loaded Sweet Potato | stupideasypaleo.com One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado and crispy homemade bacon bits. Get creative and use any leftover meat that you want! Is your mouth watering yet? [Hint: roast a bunch of sweet potatoes on a foil-lined sheet in a 400°F oven for about 45-60 min. Refrigerate. When cold, the skins come right off.]

Prep time: 5-10 min     Cook time:  10 min     Makes: 1 serving

Ingredients for Paleo Smashed & Loaded Sweet Potato

  • 1 roasted medium-sized sweet potato, peeled
  • Ghee, coconut oil or fat of choice
  • 2 eggs
  • Toppings: leftover shredded or cubed meat (I used shredded kalua pork), avocado, bacon, jalapeño rings, etc. Get creative!

Directions for Paleo Smashed & Loaded Sweet Potato

  1. Heat a skillet over medium-high (I like cast iron for this job). Add ghee or your fat of choice. 
  2. Put the pre-cooked sweet potato in the skillet. Press flat with a fork or spatula. Fry on each side for 2-4 minutes or until the sweet potato caramelizes (but doesn’t burn). Remove to a plate.
  3. In the same pan, add more ghee. Fry two eggs (or more if you’re hungrier) in whatever style you’d like. I made mine over-easy so the yolk would run all over my potato. Tasty.
  4. Stack your smashed and loaded sweet potato: add the eggs on top of the sweet potato then layer with your toppings of choice.
  5. Rejoice in how tasty your breakfast is. Consume.

Note: Great for post-workout if you go easy on the avocado and bacon.

Sweet and Savory Blueberry Tortilla

Sweet and Savory Blueberry Tortilla | stupideasypaleo.com

Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla – a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used the technique of making a tortilla and simply added blueberries, coconut aminos and a few spices, and the result was a little bit sweet, a little bit savory.

If you’re going to make a tortilla, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs! Confidence is key! The pan will be hot, so don’t burn yourself, silly…but don’t hesitate either. You want the tortilla to come out in one beautiful round piece of eggy heaven.

The coconut aminos really add that savory, umami flavor but if you don’t have them, you could just use a dash (1/8 tsp) of salt though it won’t be the same.

Prep time: 5 min     Cook time:  15 min    Makes: 1 serving

Ingredients for Sweet and Savory Blueberry Tortilla

Directions for Sweet and Savory Blueberry Tortilla

  1. Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
  2. In a small nonstick skillet over medium heat, add the ghee or coconut oil.
  3. Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
  4. Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
  5. You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
  6. Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
  7. Eat. That was exciting, wasn’t it?!

Paleo Carnitas Egg Muffins

Paleo Carnitas Egg Muffins | stupideasypaleo.com Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog. Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.

These make a perfect pre-workout snack.! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.

Prep time: 15-20 min     Cook time: 30 min    Makes: 12

Ingredients for Paleo Carnitas Egg Muffins

  • 1 small onion, minced
  • 1/2 cup tomatoes, diced small
  • 1 spoonful of bacon fat or fat of choice
  • 1 cup shredded pork carnitas or other shredded/ground meat
  • 9 eggs
  • 3 Tablespoons full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Directions for Paleo Carnitas Egg Muffins

  1. Preheat oven to 350F (175C). Line a muffin tin with paper or foil liners. I used silicone muffin cups.
  2. In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
  3. Combine the eggs, heavy cream, salt and pepper and beat until combined.
  4. Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
  5. Pour the egg mixture into each cup until about 3/4 of the cup is full.
  6. Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. It’s science, yo!
  7. Enjoy with a bit of salsa!

Perfect Scrambled Eggs

Perfect Scrambled Eggs | stupideasypaleo.com If you’ve got a little extra time on your hands, say on a weekend day or another time when you can dally around the kitchen a bit, making scrambled eggs like this will be well worth the extra minutes of investment. The result is scrambled eggs so creamy, you’d swear there’s cheese in them. Secret’s in two things: 1) the addition of heavy whipping cream* (or double pouring cream for my UK compatriots…I imagine you could also use full-fat coconut milk but I haven’t tested that out yet) and 2) cooking them on low heat. I mean low. Lower than a double-jointed-kid-doing-the-limbo low. Method becomes almost more important than ingredients here.

Prep time: 5 min     Cook time: 10 min    Makes: 1 serving

Ingredients for Perfect Scrambled Eggs

Perfect Scrambled Eggs | stupideasypaleo.com

Directions for Perfect Scrambled Eggs

  1. Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
  2. In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
  3. Now…here’s where you have to be patient. Continuously stir the eggs around the pan using a spatula. It will take several minutes for the eggs to cook. You may have the urge to up the heat and get the process over with. Resist. The. Urge.
  4. After several minutes (mine took ~8 minutes), the eggs will be cooked through and very creamy instead of rubbery little lumps like normal scrambled eggs. Serve with a side of bacon for pure bliss.

*It’s hard to find heavy whipping cream without the additive carageenan. Even the organic brands tend to add it. Carageenan is used as a thickener derived from seaweed which sounds cool until you consider that it’s known to promote intestinal inflammation. Not cool. For those of us living near a Trader Joe’s, their organic heavy whipping cream is carageenan-free. Read your labels, folks :) Substitute coconut milk if you don’t do heavy cream.

Blueberry Kale Omelette

Blueberry Kale Omelette | stupideasypaleo.com

I know what you’re probably thinking: “Really, Steph…blueberries and eggs?! Weird.” Just trust me on this one. The idea of combining fruit with eggs was actually inspired by my longtime pal Allison who has been doing that for quite some time. I finally decided to bite the bullet and make my own variation which was a nice departure from steamed eggs, my usual standby. No kale? Precooked spinach with the moisture drained out of it would make a good substitute. The coconut aminos add a great savory contrast to the sweetness of the berries. The name “omelette” might not be completely accurate here, but I since couldn’t think of what else to call it, that’s what I’m sticking with!

Prep time: 5 min     Cook time: 10 min    Makes: 1 serving

Ingredients for Blueberry Kale Omelette

Directions for Blueberry Kale Omelette

  1. In a small bowl, whisk eggs with coconut aminos.
  2. Add a spoonful of your fat of choice to a small nonstick skillet over medium heat. Saute the kale for 2-3 minutes until softened and a bit wilted.
  3. Add the blueberries to the kale and cook for another 2-3 minutes.
  4. Pour the egg mixture into the pan and let it cook undisturbed for 3-4 minutes. Use a spatula to loosen the bottom of the eggs and then carefully flip them over. Allow the eggs to cook through, another couple of minutes.

Breakfast of Titans

Breakfast of Titans | stupideasypaleo.com Do you have 5 minutes? Literally 5 minutes, including time to heat up the pan (okay…5:02)? Then you have enough time to cook up a nutritious dish instead of deferring to something processed or pre-made. Contained within is a solid dose of protein, healthy fats and some good carbs. Breakfast of Titans is one of the easiest things to make. Why Titans you ask? They were gods of unmatched strength, and plus Craig Zielinski of @bamfathletics named it so…and I’m not one to argue with that. If you don’t like smoked salmon, you could substitute in any leftover meat of choice. Another suggestion to make this breakfast even simpler is to roast a bunch of sweet potatoes (375 degrees F for about 45 minutes) in the oven once or twice a week to always have them on hand.

Ingredients for Breakfast of Titans

  • 4 oz wild smoked salmon
  • 3-4 eggs
  • Big handful of spinach
  • Coconut oil or fat of choice

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Directions for Breakfast of Titans

1. Heat a medium-sized skillet on medium heat. Add a spoonful of coconut oil, butter, bacon fat, etc.

2. Add smoked salmon, break up into chunks and cook for about a minute.

3. Crack eggs directly into the pan and scramble.

4. When the eggs are almost completely cooked through, add spinach on top and stir around until wilted.

5. Serve with sweet potato on the side.