Food. It’s a BFD in our house. I think we spend the equivalent of our mortgage payment on food every month. All this meat-eating sure adds up. We do most of our food shopping at Sprouts and Costco. I would say our family is about 75% Paleo as a whole. I am 95% Paleo (I’ll admit to Greek yogurt, chocolate milk and Redbridge Beer). Lisa is 99.5% Paleo (she has a weakness for Cheesecake from the Cheesecake Factory). Cameron is Paleo plus Dairy, so 90% or so. Colton….well, Colton is a -12% on the Paleo Scale. That kid lives on Mac & Cheese, Capri Sun, PB&J, and Gogurt. We’ve decided to remove the High Fructose Corn Syrup from his diet, but he fights us every step of the way. It’s a work in progress.
Our family can’t live on lettuce-wrapped burgers all the time so I’m always looking for new recipes. Since Lisa only knows how to bake Paleo treats and make NorCal Margaritas, I thought I would share another of my favorite recipes with you. These egg loaves are amazing. I’m making them tonight for dinner. There are vegetables in them, which means Lisa won’t touch them. Good! The best part about this recipe is that you can make these egg muffins ahead of time and re-heat them for a quick Paleo meal on the go. Try this!
1 lb Sprouts bulk hot Italian sausage
1 dozen eggs
Diced bell peppers (sautéed in a skillet for a few minutes)
Diced Spinach (small handful)
Bacon (6 slices – cooked and diced)
Salt, pepper, and Spike seasoning to taste
Pre-heat oven to 350 degrees.
Crumble and brown sausage in cast iron skillet. Save fat.
In a large bowl, whisk eggs, peppers, spinach, bacon, salt, pepper, and Spike.
Grease mini loaf pans well.
Place equal amounts of sausage in the bottoms of each loaf pan.
Pour the scrambled eggs evenly on top of the sausage. The mixture will come about half way to the top of the tin.
Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
Try not to eat them all at once!