These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Saturday, January 25, 2014
Scrambled Eggs w/ Pepper-Jack and Biscuits -- Saturday's Simple Breakfast
Happy Saturday! It's a bright and sunny morning here and 25 degrees. Before getting started with our Saturday errands, I decided to make a quick and simple breakfast to keep us going until later this afternoon. I scrambled each of us a couple of organic cage free eggs and cooked them in organic butter. As I stirred them around in the pan, I added a bit of shredded pepper-jack cheese for some spiciness and an added "wake-up call". I had some of my Easy Cheddar Black Pepper Biscuits leftover that I simply split and heated up a bit. To add a bit of "sweet tart" flavor to contrast the spiciness of the eggs, I placed a small dollop of my fresh Cranberry Orange Coconut Sauce on my plate to enjoy along with my breakfast. That and a cup of Nantucket Blend coffee and I am good to go! Grain free breakfasts don't have to be complicated to taste good and you don't need wheat, grains or sugar to have a really delicious plate of food to enjoy. Once you eliminate the sugar and junk carbs from your diet, you reawaken your taste for simple, real fresh foods that don't come from a drive-in window or from a box that lists 50 ingredients you can't pronounce or comprehend. I snapped a couple quick photos below. Enjoy!
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I love scrambled eggs, this looks really good. I had your Black Pepper Biscuits with your Spicy Sausage & Baby Brussel Sprouts the other night with a fried egg, we love breakfast for supper and this was really good.
Best to you,
Hi Roye! Sounds like an awesome combo -- I actually picked up another 2-lb bag of sprouts at Costco today -- that makes 4 pounds of brussels sprouts in my fridge...hahaha! :-)
I wanted to share my idea with you: Saturday I made biscuits, and baked them in my muffin top pan so that they would be nicely & uniformly shaped for making breakfast sandwiches. They came out great! I used about 1 1/2T of dough per biscuit and patted them down evenly. They baked about 10 min. On Sunday we made them into sandwiches using scrambled eggs, bacon & cheese. Yummy!
Great idea, Darlene. I am guessing you used 2 "muffin top" biscuits for your sandwiches (one for a top and one for a bottom)? Glad you are enjoying them and finding other creative uses for them, too! :-)
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