Scrambled eggs with a super nutritious kick!

• 3 eggs
• milk
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1 tsp wheat germ

Whisk ingredients together, scramble, and enjoy!

*If you've never had wheat germ, you really can't even taste it. It just adds a nutritious boost to an already nutritious meal!

 From follower: M.P. 

Sausage and Egg Bake

4 Eggs

1/2 lb Breakfast sausage

1 Medium Potato 

Heat oven 400 degrees
Preheat cast iron skillet on stove top

Put crumbled breakfast sausage and potato into heated skillet
Put into oven about 15 minutes until sausage is browned

Add eggs and return to oven about 10 minutes until eggs are set

ENJOY!

Breakfast Egg Muffin

A la carte breakfast muffin to fit all those taste bud desires!

5 eggs (1 egg per muffin cup)

Breakfast meat (we used bacon - 1/2 strip per muffin)

Pepper, Mushroom, other topping vegetable

Coat muffin tin with bacon grease - or use silicon baking cups

Dice breakfast meat and cook. 

Break 1 egg per muffin cup

Topped with approx. 1 tbsp of bacon (or other breakfast meat) and veggies of choice

Bake at 400 degrees for 10 minutes or until eggs are set. 

ENJOY!

Open Faced Omelet

Makes 3 servings

6 eggs

1 avocado

1 tomato

Juice of 1 lime

1 oz cheddar 

1/2 butter (grass fed, no-hormone or antibiotics)

Place butter in cast iron pan over medium heat.

Pour in scrambled eggs, cook for 1 minute

Sprinkle cheddar 

Place in pre-heated 350 degree oven for 5-6 minutes (or until set)

Mix diced tomatoes (or cherry tomatoes), avocado, and juice of lime in bowl.

Once eggs are done - top with tomato and avocado mix and serve. 

ENJOY