The Ultimate Breakfast Sandwich

When I say this is the ultimate breakfast sandwich, I mean it.

It’s not complicated. It’s not flashy. BUT it is so delicious.

It has that perfect salty/sweet/crunchy/cheesy combo that I crave and it uses ingredients I almost always have on hand. You can vary this recipe to include sausage instead of bacon or use whatever type of jam you prefer. I’ve used raspberry before and that was really yummy. Use this as your base and get creative!

I usually am making two of these sandwiches at a time, but I wrote the recipe for one and it can be scaled to fit whatever crowd you’re feeding.

THE ULTIMATE BREAKFAST SANDWICH

Serves: 1

• 2 Slices bread of your choice - I like to use this bread because it’s super hearty, but I’ve also made this with English Muffins and it was super good too.

• 1 Slice Cheddar Cheese, I like this brand best.

• 2 Slices thick cut bacon

• 1 Egg

• 1 Tablespoon Peanut butter

• 1 Tablespoon Strawberry Jelly

Cook the Bacon: Place bacon on a baking sheet and place in the oven. Turn oven on to 350 degrees and let bacon cook for 25 minutes. Allow to cool on the pan then transfer to a couple pieces of paper towel folder over to allow the grease

Cook the Egg: While the bread is toasting heat a medium sized non-stick pan to medium heat, add a little olive oil to the pan, allow the oil to heat and then crack the egg onto the pan. Using a spatula, break the egg yolk so that it can cook more evenly. This will prevent the yolk from dripping all over once you put in on the sandwich. Salt and pepper the egg. Place the slice of cheddar on top of the egg once you’ve broken the yolk. Cover it with a lid and allow the egg to cook until set and the cheese has melted.

Toast the bread: Place the bread in the toaster and toast to you liking.

Assemble the Sandwich: Spread the peanut butter and jelly on the toast. Add the bacon, top with the cheesy egg, and enjoy!

Sweet Potato + Broccoli Cheddar Frittata

When I was a night shift nurse, frittata formed the basis of my lunches. Since I was eating at like 2am it was nice to have something that was a bit lighter, but was also easy to prep ahead of time. Frittata is also cheap, delicious, and has an endless amount of possibilities! I usually just cook mine in my cast iron skillet and then divide it into 6 pieces — 3 for me, 3 for my husband. Easy peasy meal prep for the week!

I never had a set recipe for the frittata. I would always just see what we had and then go from there. Sometimes I had one veggie, sometimes I had multiple. Sometimes I used goat cheese and sometimes I didn’t. One of the combinations I found myself repeating most often was sweet potato + broccoli. There’s just something about that combo that is so, so good. I wanted to finally write this recipe down so you could have it as a good starting point to mix and match your own frittata combos. Happy cooking!

Sweet Potato + Broccoli + CHeddar Frittata

• 2 medium sweet potatoes, sliced thinly using a mandolin

• 2 tablespoons coconut oil

• 1 cup chopped broccoli florets

• 1 medium onion, diced

• 2 cloves of garlic, minced

• 14 eggs

• 2 TBS milk or half and half

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup shredded sharp cheddar cheese (I love this brand)

• hot sauce and avocado for serving (optional)

Preheat your oven to 300 degrees.

Heat a large oven proof skillet on medium high heat. Slice the potatoes thinly using a cheese grater or mandolin. Add the coconut oil to the skillet and then once it has heated fully add in the sliced sweet potatoes. Add in the salt. Cook uncovered over medium-low heat stirring occasionally until the potatoes are tender.

Meanwhile, In a large bowl whisk together the milk and eggs together. Place the broccoli on top of the cooked potatoes and then pour the egg mixture on top of the broccoli. Sprinkle the shredded cheese on top of the eggs. Season with an additional shake of salt and pepper.

Place in the oven uncovered for 45 minutes or until the center of the frittata is no longer runny. Remove from the oven and let stand for 15 minutes before serving. Salt and pepper to taste.

Allow to cool slightly before serving. Serve with avocado and hot sauce. If you are meal prepping, allow it to fully cool and then divide it into individual containers and keep in the fridge for up to 5 days.

Tahini Green Smoothie Bowl

Seems like everywhere has been experiencing a heat wave lately. Thankful for warm weather, but MAN sometimes we just need a break. These smoothie bowls will carry you through until that next cold front arrives. They make the perfect breakfast, lunch, or dinner and are packed full of the vitamins and minerals to keep your body feelin’ happy. Bonus, no oven required, so you can keep your house as cool as possible!

Tahini Green Smoothie Bowl

• 2 bananas, frozen

• 2 tablespoons tahini

• 4 cups packed spinach (or preferred greens)

• 3/4 cup milk of choice

• collagen (optional)

Toppings

• pumpkin seeds

• chia seeds

• flax seeds

• honey (this is our favorite local brand)

• raisins

• coconut flakes

• coconut butter

• oats

• banana slices

Place the bananas, tahini, and milk of choice in a food processor or blender. Blend until well combined. Add in the spinach and continue to blend until the spinach has all been processed. Divide the smoothie equally into two bowls and top with whatever toppings you choose.

Tip: peel and cut bananas prior to freezing

Coconut Butter + Cinnamon Apple Slices

Snacks are my favorite meals. Some days I just eat snacks throughout the day and call it good. Popcorn for breakfast, apples and peanut butter for lunch, hummus and carrots for dinner. It works. If you find yourself having one of those snacky days and you need a little snack mix up, here you go. Apples + coconut butter pair together to make a very satisfying combo.

Coconut Butter + Cinnamon Apple Slices

• 1 honeycrisp apple

• 2 tablespoons coconut butter, melted

• 2 tablespoons walnuts

• cinnamon for sprinkling

Cut the honey crisp apple into thin slices. Arrange in a thin layer on a small plate. Drizzle the coconut butter over the apple slices. Sprinkle generously with cinnamon and top with walnuts. I recommend placing in the fridge for 3-5 minutes to allow the coconut butter to harden. This gives it kind of a white chocolate texture that I love! Serve immediately after the coconut butter hardens to avoid the apples browning.