Tag Archives: eggs

The Perfect Deviled Egg (Paleo)

18 Sep

The Perfect Deviled Egg








6 Eggs
¾ Cup Mayonnaise (paleo style)
Less than ¼ tsp Seasoning salt (paprika, garlic powder, salt and pepper)
1 tsp prepared mustard (365 Organic Yellow Mustard)


Boil eggs for 10 minutes.
Peel eggs.
Slice each egg in half.
Gently scoop out the egg yoke with a small spoon.
Mix together yokes, mayo, seasoning salt and mustard with a fork until mixed well.
Spoon into egg white halves.
Sprinkle with Paprika.

If you want to get fancy you can use a cake decorator to squeeze the mixture out in a nice design.

Gluten-Free Valentine’s Day Breakfast

26 Jan

Gluten-Free Valentine’s Day Breakfast

I know this is no original idea or anything and you have probably seen this before (or something like it), but I thought I would post it and let you know where you can find the items.


1 batch of Bob’s Red Mill Gluten-Free Pancake Mix
made with almond milk and coconut oil

You can find the Mix here:


You can find the heart molds here:


Heat your griddle and spray with your oil of choice.
Spray the heart molds also.

Pour your batter into the hot molds that are on the griddle while firmly pressing down on the mold so nothing seeps out. If some batter seeps out just use a spoon to gently remove whatever escaped the mold. ;o) You can flip it when you see it starting to get real hot. A good sign is a small bubble or two. Just remove the mold and flip! ;o)









Same for the eggs. Do the same thing as the pancakes but sprinkle with salt and pepper.


















Slice up some berries.

This is not hard at all. The girls loved making these with me this morning.

Here is Evie’s:

















Here is Lottie’s:

Quiche Cups with Strawberry Cutouts

4 Jan

My kids love these! And the big shocker? Crust and dairy free!

Quiche Cups


1 lb Sage Sausage (mine had red pepper flakes. Be careful where you buy your sausage. You don’t want unwanted fillers mixed up in it)
1 ¼ Cups chopped onion
1 ½ Cusp Chopped asparagus
½ Cup chopped tomatoes
olive oil
8 eggs
1 tsp slat
½ tsp black pepper


(You can sub your favorite veggies really. I have made this several ways. Like red bell peppers instead of tomatoes.)


Prepare 18 muffin tins. Place tins in muffin pan and coat muffin tins with olive oil or bacon grease.

Preheat oven to 400° degrees.

Cook sausage and onion in frying pan. Cook until almost done and add in asparagus and cook until all the way done.






Whisk together eggs, salt and pepper and plop in the tomatoes.






Pour sausage mixture into egg mixture and stir.

Pour into prepared muffin tins.

Bake for 15-20 minutes. (Or until eggs are done.)

Cut out strawberries with a small cookie cutter. Serve with the Quiche Cups.






Estimated calories for the Quiche Cups:

Per Serving:  180 Calories Carbs 1  Fat 14 Protein 12

Dairy Free Crust-less Quiche

14 Nov

Love this! Depending on what I have on hand it works out great! Some left over asparagus or steamed broccoli from dinner? Extra sliced mushrooms that didn’t get used for the salad the night before? Whatever! Make into a quiche the next day!

Dairy Free Crust-less Quiche


6 eggs
½ cup ham or cooked sausage or cooked crumbled bacon (any meat of your choice. for 21DSD no sugar added in meats)
About 2 cups of veggies (your choice)
Butter or oil (21DSD Clarified butter or Ghee)


Preheat oven to 405. Coat baking dish with butter or oil and sauté the veggies until tender.

Scramble up eggs in a mixing bowl. Adding salt and pepper to your liking. Pour into prepared baking dish.

Sprinkle ham into the dish.

I sautéed about ½ cup of diced up asparagus in oil. Cook until tender. Sprinkle into egg mixture.

Sauté about 5 sliced up mushrooms in oil. Cook until golden. Sprinkle into egg mixture.

Sprinkle in 1 diced up Roma tomato and 2 diced up green onions.

I just used a butter knife (because it was sitting there) to poke everything down into the eggs so everything was coated well with egg.

Bake about 30 minutes. Let sit on counter top at least 5 minutes.

Top with your favorite hot sauce and avocado if you like. Enjoy!

Make Ahead Sausage, egg and Cheddar Breakfast Sandwiches (Perfect for a crunched for time morning)

2 Sep

Make Ahead Sausage, egg and Cheddar Breakfast Sandwiches (Perfect For a crunched for time morning)


1 lb sausage of your choice

1 dozen eggs

salt and pepper

wax paper

sliced Cheddar Cheese

Whole Wheat Bagels or Whole Wheat English Muffins


1. Fry up your eggs seasoning them with salt and pepper and fry up your sausage patties.









2. Layer the fried sausage and eggs in sheets of wax paper and place in the freezer. Freeze until frozen.








3. After the sausage patties and eggs are frozen solid place them in a Freezer Mate Tupperware or an airtight freezer container.









4. When you are in a morning rush or your coffee hasn’t kicked in yet grab these out of the freezer. Make as many sandwiches as you need.

Place a frozen sausage patty on top of your Whole Wheat Bagel or English Muffin and top with half a slice of Cheddar Cheese. On the other half of your bread place your frozen egg and the other half of the slice of Cheddar. Place in Toaster oven. Cook until cheese is melted and egg and sausage are hot all the way through. Slap it together.  Makes for an easy peasy clean up in the kitchen that morning! 🙂

Breakfast Sandwich on a Whole Wheat Bagel









Breakfast Sandwich on a Whole Wheat English Muffin

Crustless Quiche

31 Aug

Crustless Quiche

4 eggs — beaten
1 ½ cups heavy cream
5 green onion — snipped with scissors
¼ cup leeks — thinly sliced
½ cup broccoli — steamed or leftovers
¼ teaspoon salt
1/8 teaspoon pepper
¾ cup cooked chicken — ham or crabmeat
1 ½ cups Swiss cheese — Cheddar, or Monterey


Preheat oven to 350°F

1) Beat eggs, add cream, mix. Add all other ingredients and mix well. Pour egg mixture into a greased 9″ or 10 ” pie plate.

2) Place pie plate into a large baking dish and pour HOT water into the dish around the pie plate to a depth of 1 inch.

3) Bake quiche in the oven for 40min. or until a knife inserted near center comes out clean. Remove from oven. Let stand for ten min.

Makes 4 generous servings