8 eggs, preferably local and pasture-raised
1/2 cup milk
1/2 tsp sea salt
1 tsp onion powder
1/2 tsp ground pepper
3-4 pieces bacon
1 small onion, thinly sliced
2 tbsp bacon fat or grass-fed butter
2/3 cup mushroom
1 cup cheddar or mozzarella cheese, shredded (optional)
- Line a 9 inch pie dish with sweet potato crust (recipe below).
- In a cast iron skillet, fry 4-5 pieces of bacon on low heat until fully cooked. There’s no need to cook until crisp, as these pieces are going directly back into the quiche. Remove bacon, allow to cool, and chop up into small pieces in a medium mixing bowl.
- In the same cast iron skillet, add sliced onion and additional bacon fat or butter. Gently saute on low heat until caramelized. Add chopped mushrooms and saute until tender. Add onions and mushrooms to the bowl with bacon.
- In a separate mixing bowl, combine eggs, milk, salt, onion powder, and ground pepper. Whisk together until combined. Pour egg mixture into the bowl with bacon, onion, and mushroom. Stir in optional shredded cheese.
- Pour egg mixture into your pie dish lined with sweet potato crust (recipe below). Bake for 30 – 40 minutes at 350 degrees Fahrenheit, or until egg is set in the middle. Allow to cool for 5-10 minutes before serving.
1/2 cup almond flour
3 tbsp coconut flour
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1/4 tsp baking soda
1/2 cup canned coconut milk (greek yogurt or heavy cream also works)
2 tbsp maple syrup
2 tbsp melted butter or coconut oil
1 tsp apple cider vinegar (trust me on this one)
- In a large bowl, combine all of your dry ingredients and mix well.
- In a separate bowl, combine all of your wet ingredients and mix well.
- Combine both wet and dry ingredients, mix together until there are no lumps.
- In a griddle or buttered cast iron skillet, pour small circles of pancake batter the size of sand dollars.
- Cook on low heat for 5-7 minutes on one side, then flip for an additional 2-5 minutes, until lightly golden brown. Watch carefully as almond flour has a low burning temperature and can quickly burn.
- Repeat process until you have used up all of your batter.
- Serve immediately with a nice pat of butter, drizzle of maple syrup, and a sprinkle of cinnamon!
1¼ cup almond flour
1 cup arrowroot powder
4 tbsp butter,cold
¼ tsp salt
½ cup baked sweet potato; peel removed and inside scooped out
- In a food processor, combine almond flour, arrowroot powder, butter, and salt. Pulse until thoroughly combined. Add baked sweet potato and process until dough forms into a ball. Remove dough and pat into a ball.
- Between two sheets of parchment paper, roll dough into a thin disc, large enough to cover the bottom of a 9 inch pie dish. Using the parchment paper, allow the dough to peel off and onto the bottom of your pie dish. Repair any holes or tears by pinch crust back together.
- Fill the crust lined pie dish with your quiche filling.
- Bake at 350 for 30-40 minutes, until egg has set in the middle. Allow to cool for 5-10 minutes before serving.
4 tbsp grass-fed butter, melted
1/4 organic heavy cream or canned coconut milk
2 tbsp flax meal
4 large eggs
1 cup almond flour
2 tsp onion powder
1 tsp baking soda
1/2 tsp sea salt
1 zucchini – (1 cup), shredded
2 carrots (1 cup), shredded
2 cup shredded cheese
3-4 pieces pasture-raised bacon, cooked and chopped
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan.
- In a small saucepan, melt your butter on low heat as you gather the rest of the ingredients.
- In a medium mixing bowl, combine flax meal with cream or canned coconut milk. Allow to soak and absorb for about 10 minutes.
- In a large mixing bowl, gather almond flour, onion powder, baking soda and salt. Mix together with a fork before adding shredded zucchini, carrots, cheese and chopped bacon. Mix well with a fork until ingredients are thoroughly combined.
- Add eggs to your flax and milk mixture. Mix together with a fork and slowly stir in melted butter until well incorporated. Pour your liquids into the bowl with the rest of your ingredients. Stir with a fork until well combined.
- Fill muffin tins by the spoonful and bake for 20-25 minutes until lightly gold on top. Enjoy fresh or you can freeze them and pop ’em out when you need a quick breakfast on the go! Enjoy!
3 Small Carrots, peeled and shredded (about ½ cup)
¼ Cup Chopped Figs
1 Cup Almond Flour
¼ Cup Arrowroot Powder
¼ cup Coconut Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt
1 Tbsp Chia Seeds
3 Tbsp Raw Cocoa
1/3 Cup Coconut Oil, melted
½ Cup Maple Syrup
¼ Cup Coconut or Almond Milk
¾ Cup Chocolate Chips (optional)
- In a large mixing bowl, combine shredded carrots, figs and all dry ingredients.
- In a separate bowl, combine maple syrup, eggs, coconut milk and mix well.
- Pour wet ingredients into the bowl with the dry mixture. While stirring, pour the melted coconut oil in.
- With a fork or baking whisk, mix everything together until a smooth consistency.
- Add chocolate chips at this time, and fold into the muffin batter.
- Pour into a muffin tin. Bake at 350 degrees Fahrenheit for 25 minutes.