I got to meet some pretty chickens and roosters yesterday. A friend of mine has been nice enough to give me eggs when she has overflow, and I’m more than happy to accept them!
Did you know chickens cluck with pride when they lay an egg? So adorable. The whole group eventually joins in with the celebration. If they could high-five each other, I think they would. These chickens and roosters are absolutely beautiful, and you can tell they’re well loved and cared for. Happy little cluck-clucks.
On my way back home I decided a breakfast skillet, starring my fresh eggs, was in order.
Eating a healthy breakfast while rushing through your morning can be a tough task to accomplish. I think back to how I used to eat before going paleo, and while it was fast and convenient, I can see why I had to eat again in another hour or so. Breakfast usually consisted of fat-free yogurt, a piece of fruit, and toast with some peanut butter on it. Hello high carb, processed nonsense! No wonder I couldn’t make it to lunchtime without a snack!
My typical breakfast nowadays consists of eggs with meat, such as sausage or bacon (heck yeah!), and a veggie of some sort. I can make it to lunch time with no problem. Now, cooking your breakfast each morning might sound daunting if you’re used to a grab-and-go type of breakfast. You can still make this work though! Make a big of breakfast over the weekend that you can reheat before heading out the door for work. Get creative with what you throw in! Change up the veggies and meat so you don’t get bored.
Simple Breakfast Skillet
- 1 lb ground pork sausage
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 6 stalks asparagus (tough ends removed) chopped into 1 inch pieces
- 8 eggs
- salt & pepper
- Heat the oven to 325 F.
- In a large oven safe skillet (cast iron) brown the sausage over medium heat.
- Meanwhile, whisk the eggstogether in a medium bowl. Add salt and pepper. Set aside.
- After the sausage is about half done, add in the diced onion, pepper and asparagus. Cook until the sausage is done and onions and peppers start to get tender, about 7 minutes.
- Add the eggs to the skillet and incorporate with the meat and vegetables.
- Transfer the skillet to the oven and cook for 25 minutes, or until the eggs no longer jiggle.