Tag Archives: breakfast

Paleo Pumpkin Spice Granola

Soooo I totally jumped on the pumpkin spice band wagon and made pumpkin spice granola.  While it’s still in the high 80’s here in Dallas I am trying my hardest to get in the fall spirit.  Fall is the one season I miss the most since moving from the Northeast to the south. Nothing like fresh apple picking, the leaves changing,  and going to a real pumpkin patch.


Anyway back to the granola… This stuff is seriously amazing! I love the blend of the nuts with the pumpkin seeds and the little sweetness the chocolate chips add. Continue reading Paleo Pumpkin Spice Granola

Sweet Potato Hash Brown Cups

I’m sure by now you have all figured out that I love to make foods in a muffin pan. They look so darned cute and usually, and I use that term loosely, helps me with portion control. Umm, let’s just say these hash browns got totally out of portion control! I could not stop eating them!

Sweet Potato Hash Brown Cups

Continue reading Sweet Potato Hash Brown Cups

Breakfast Taquitos

Happy Cinco de Mayo! Not that I need a reason to eat Mexican food, my absolute favorite, I made these fantastic Breakfast Taquitos to celebrate. They may be called “Breakfast ” Taquitos, but you really could eat them any time of day.

Breakfast Taquitos with Coffee

Breakfast Taquitos

These take a little prep time so next time I think I will double the batch. Then freeze the extras for later in the week when my cravings for these little buggers kick in
 That is if there are any extras left 🙂

Breakfast Taquitos Close up

Breakfast Taquitos in the morning

These would also taste great topped with my fresh homemade salsa!

Recipe from Damn Delicious.

Breakfast Taquitos
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
Amount Per Serving
Calories 472
Calories from Fat 273
% Daily Value *
Total Fat 31g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 151mg
Sodium 463mg
Total Carbohydrates 33g
Dietary Fiber 7g
Sugars 1g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8-10 corn soft tortillas
  2. 3 large eggs scrambled
  3. 6 ounces Italian sausage, crumbled
  4. 1/4 cup tomato, diced
  5. 1 avocado, seeded and diced
  6. 1/2 cup shredded sharp cheddar cheese
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place tortillas in microwave and heat for about 15-20 seconds to warm. Working one at a time, place eggs, sausage, tomatoes, avocado, and cheddar cheese in the center of each wrapper. Careful not to overfill.
  3. Roll tortilla and place seam side down onto baking sheet. Bake for 12-15 minutes or until crisp.
  4. Serve immediately.
Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats http://www.kimshealthyeats.com/

Veggie Egg Casserole

Our vacation is quickly coming to an end 🙁  It’s now time to start cleaning out the fridge.

Since we are all veggie lovers I had lots to choose from when making this veggie egg casserole. I decided on potatoes, pepper, onions, mushrooms, and fresh spinach, but any veggie combo will work.

Veggie Egg Casserole

Continue reading Veggie Egg Casserole

Mexican Egg and Quinoa Muffins

Keeping with the Cinco de Mayo theme
 I give you Mexican Egg and Quinoa Muffins!

Mexican Egg Quinoa Muffins

I just love to make all kinds of things in my muffin pan. These muffins are so darn good I just had to share. Not only are they super easy to make, they’re good for you too.

Continue reading Mexican Egg and Quinoa Muffins

Perfect Scrambled Eggs

Nothing says Sunday morning more than scrambled eggs. The search for the perfect scrambled eggs took me to this Gordon Ramsay recipe. It’s actually more of a technique rather than a recipe. Paired with a side of sautĂ©ed veggies not only makes delicious, but adds nutritional value to start your day.

perfect scrambled eggs


  • 2 large eggs (I love farm fresh brown eggs)
  • 1 small pad of butter (just a little for some flavor)
  • 1 tablespoon scallions


  1.  Heat pan over medium heat. Break eggs right into the pan. Stir with a rubber spatula until mixed. It is kind of like making a risotto, stir, stir, stir. Once the eggs begin to set remove from heat and you guessed it, stir. Add butter and return to heat. Keep removing and putting pan back to heat eggs. Not sure why this works, but that’s what Gordon Ramsay did and they tasted great!  Once eggs are cooked add the scallions. 
  2. Serve up with a side of your favorite sautéed veggies. I had some spinach, broccoli, and red peppers that needed to be used up!

nutrional facts - scrambled eggs