What? No eggs for breakfast?
That's right...we ran out of eggs on Saturday morning...then I ran a half marathon and was too tired to get them. So, here we are at Monday morning and still have no eggs. Time to get creative in the breakfast department.
I borrowed most of this recipe from Real Food Liz but made some of my own modifications.
Apple, Pecan, and Bacon Breakfast
// grain-free // gluten-free // dairy-free //
- 2-3 slices bacon
- 1/4 cup onion, diced
- 1/4 cup parsnip (or other root veggie), diced
- 1 apple, diced
- 1/4 cup pecans, diced
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Cook bacon. When bacon is done, set aside and cook onions over medium heat in bacon grease until translucent.
- Add root veggies to the onions after a few minutes (before the onions are done cooking).
- Once the onions are cooked and the root veggies have started to soften, add apple, pecans, coconut oil, cinnamon, and cardamom. Cook until the apples are soft.
This would also be an easy recipe to add some greens to if you are looking for a way to get more leafy greens in your diet. Kale, spinach, or collard greens would add bulk and nutrients but not mess up the flavors. It would also be easy to make a big batch of this ahead of time and stash it in the fridge for breakfast all week!