Healthy Breakfast Ideas

These are a few of our favorite breakfast choices. When we don't eat these, we are usually choosing scrambled eggs, bacon, boiled eggs, fruit, or steal cut oats.

Eggs in a Basket

6 eggs

6 slices bacon

Shredded cheese of choice

Seasoning of choice (I use salt and pepper)

Line a muffin pan with one slice of bacon in each cup. Crack the egg inside. Sprinkle with a small amount of cheese and season as desired. Bake in oven 400 for 30 minutes or until done to your liking.

Coconut Banana Muffins

Coconut oil

2 bananas

4 eggs

1/3 cup honey

1 tsp vanilla extract

2/3 cup coconut flour

2 cups unsweetened shredded coconut

½ cup coconut or almond milk

½ cup sliced almonds

Preheat oven to 375. Grease muffin pan with coconut oil. Whisk eggs in medium bowl. Mash bananas and add to eggs along with vanilla and honey. Add coconut flour making sure to combine so there are no lumps. Add shredded coconut and milk of choice and stir well. Evenly fill each muffin tin with batter. Add even amount of sliced almonds to the top of each muffin. Bake for 25-30 minutes.

Sweet Potato Breakfast Cookies (or muffins)

½ cup almond butter

½ cup mashed sweet potato (about 1 small/medium sweet potato cooked and peeled)

¼ cup maple syrup or honey

2 eggs

½ tsp vanilla extract

½ tsp baking soda

2 tsp pumpkin pie spice or cinnamon

½ tsp salt

2-3 cups of “mix ins” (I like sliced almonds, dark chocolate chips, craisins, shredded coconut, and dried pumpkin seeds. But you could use any nut or dried fruit)

Preheat oven to 350 combine all ingredients into a large bowl. Drop a small amount of mixture onto baking sheet covered in parchment paper (you may want to press down slightly to flatten them a bit) Bake for 15 minutes. ENJOY!

Strawberry Banana Paleo Breakfast Bars

1 ½ cups chopped walnuts

1 ½ cups unsweetened coconut flakes

2 ripe bananas

1 tsp vanilla

½ tsp salt

Strawberry jam (sugar free or sweetened with honey, organic, no preservatives are best)

Preheat oven to 350. Line a loaf pan with parchment paper. Place one cup walnuts and one cup coconut flakes into food processor. Pulse to break down. Add the bananas, vanilla and salt and blend until completely combined. Transfer mixture to loaf pan and use spatula to smooth out. Bake for 25 minutes. Meanwhile, place remaining coconut flakes in a skillet over medium heat to toast until lightly browned, stir frequently. Remove from heat and mix with remaining walnuts. Remove loaf pan from oven a spread a thin amount of jam over the bars. Sprinkle with toasted coconut mixture on top and bake for an additional 5-10 minutes. Allow to cool completely before slicing into bars. Refrigerate for 30 minutes before serving and store in refrigerator.