Bacon, Egg, and Avocado Breakfast Wraps

A 15 minute, warm breakfast. Well rounded, tasty, and fast enough for a weekday morning.

If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month 😉

I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.

Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.

Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.

Eh, I still prefer my breakfast wraps without bacon.

Of course, you can, and should, make yours however you’d like!

Ingredients

• 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
• 4 eggs
• 1 – 2 T water
• 4 corn tortillas
• 1 avocado
• 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
• salt, optional

Directions

1. In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
2. While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
3. In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
4. Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
5. To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.

 

 

“2 Ingredient” French Toast Pancakes

I’m loving these 2 Ingredient Pancakes. The recipe has been all over the internet lately. Pancakes with a banana and eggs?! Its a revolutionary new breakfast item! This version actually has 5 ingredients, but I think the extra measuring is worth the trade off for extra flavor.

Although I still love Grain Free Banana Pancakes, this is my current favorite banana-based pancake. If you follow me on instagram and twitter than you know I’ve been eating these at least one a week. Why do I love these pancakes so much? Maybe it’s that they mix together quicker than any other pancake batter. Maybe it’s because they’re made with whole foods and clean eating ingredients. Maybe it’s because they taste like french toast. Maybe it’s because they taste like french toast AND aren’t just a plate full of carbs and sugar. Maybe it’s because I can eat the whole batch and still be under my allotted 350 – 400 calories for breakfast. Maybe it’s because I have so many extra calories that I get to add peanut butter to my stack of pancakes.

So many good reasons to love these pancakes.

On a more practical note, these couldn’t be simpler to make. Mash a ripe banana and mix it with two eggs. Add some baking soda, vanilla extract, and cinnamon. Cook like any other pancake. Eat the entire plate full. Personally, I like to make mini pancakes, but you could always make full size pancakes. The one trick I have to offer is that I’ve noticed these pancakes cook a bit more evenly if you cover the pan while they are cooking. Once you’ve flipped the pancakes and they are cooking on the second side leave the cover off.

These pancakes are fun, tasty, impressive, and a great way to enjoy gluten free and grain free pancakes with little work!

“Two Ingredient” French Toast Pancakes

Makes about 15 mini pancakes. Recipe easily doubles, triples, etc!

 

Ingredients

• 1 ripe banana
• 2 large eggs
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1 tsp vanilla extract

Directions

1. In a bowl, mash the banana.
2. Using a fork, whisk the eggs into the banana to form a thin batter.
3. Add the baking powder, cinnamon, and vanilla extract, and whisk again, until the cinnamon is evenly distributed throughout the batter (if the cinnamon is sticking to the sides of the bowl just keep scraping it off and stirring. Eventually it will blend in).
4. Heat a non stick skillet over medium heat. When the skillet is hot, add batter to the pan using 2 tablespoons for each pancakes. Cover the skillet.
5. When the bubbles on the top of the pancakes have popped and the batter looks more opaque than wet, flip the pancakes.
6. Cook until the second side is golden brown, leaving the lid off of the skillet.
7. Repeat with all remaining batter.
8. If desired, top with peanut butter, syrup, cinnamon, etc.

Curry Lentils with an Egg

I found a recipe for Spiced Lentils with Eggs on theKitchn a while back. I loved the idea, but when I tried the recipe I wasn’t a fan of the garam masala taste. I add garam masala to flavor plenty of foods, but it’s not something I love as a main flavor (that’s just me – if you enjoy give the original recipe a try). I added some curry powder to my next batch and this time I did love the flavor!

While my curry flavored lentils with an egg were delicious, I knew that as a meal it was really lacking in the vegetable department.  Adding an onion and some leafy greens made me feel a lot better about the vegetable content of this as a meal.  I’ve used both spinach and kale successfully – delicious either way!

This meal is cooked in two steps. First, the lentils, spices, and vegetables are combined and cooked. The second step is to bake the lentil mixture, topped with an egg. You can bake the lentils in 4 or 5 ramakins right after preparing the lentil mixture on the stove or store the mixture in the refrigerator until you are ready to bake it. Since I eat this one serving at a time I tend to store a big container of the lentils in the refrigerator. When I’m need a lunch I scoop some into a ramakin, microwave it for 2 minutes to warm up the lentils, crack the egg on top, and then bake. I know it sounds weird to microwave something before baking it, but I’ve found that this method really works the best when using refrigerated lentils. Otherwise, the baking time ends up being much longer.

This has quickly become one of my favorite lunches. The curry lentils are so good on their own, and even better with an egg. It’s something about the smoothness of the egg against the spices and slight firmness of the split peas. I find myself fishing through my eggs looking for the largest ones each time I’m making this, just so I get more to eat!

modified from The Kitchn.

See post for modifications for baking one serving at a time.

 

Ingredients

• 1 tbs olive oil
• 1 onion, minced
• 1 c red lentils
• 1 c green split peas
• 1 tsp garam masala
• 1 tsp garlic powder (or a minced garlic clove)
• 1 1/2 Tbs curry powder
• 4 c chicken or vegetable stock
• 1 c chopped spinach or kale
• 1/3 c chopped cilantro
• 4 eggs
• salt and pepper for seasoning (optional)

Directions

1. Heat the olive oil in a medium/large saucepan over medium heat. Add the onion, stir, and cook a few minutes until the onion is softened.
2. Add the lentils, split peas, broth and stir. Stir in the garam masala, garlic powder, and curry powder. Bring to a boil. Cook for about 30-45 minutes. The red lentils will cook down into a mush and the split peas will be the texture of al dente pasta.
3. Stir in the spinach/kale and cilantro.
4. Preheat oven to 350.
5. Grease 4 small ramekins or glass dishes and scoop lentil mixture into each. Crack and egg on the top of the lentils, and sprinkle with salt and pepper.
6. Bake for about 20 – 30 minutes, or until the egg is opaque and mostly set. Let sit for a few minutes before eating to let the egg finish cooking.

P.S. I’m going to use this recipe for my submission to this week’s Gluten Free Wednesday at Gluten Free Homemaker. Thanks to Linda for organizing the event! Check out the event; there are lots of great recipes and meal ideas there!

Grain Free Banana Pancakes

These pancakes have totally changed breakfasts around here.

I found a banana pancake recipe on Gluten Free Fix months ago, and tried it right away. I think it was actually lunch that very day I first saw the recipe. Can you say delicious? Yes, yes, I can. These were soft and slightly sweet. I’d whipped up the batter in a matter of minutes and the pancakes cooked up so easily. The pancakes stayed together, and if you’ve been GF for very long you know how remarkable that can be!

Now, my husband eats most anything, but I knew it was going to be a sell to get him to eat the banana pancakes. Enter, modifications!

First, I used some of the crunchy, cheap, store brand peanut butter. It’s totally different from the organic, all-natural stuff (aka there’s sugar in it), and the crunch gives the pancakes a unique texture.

Second, I added chocolate chips. I hate to be one of those “everything is better with chocolate” people, but in this case it is true. A small handful of chocolate chips helps to detract from the strong banana flavor, adds a little more to the texture, and just in general makes the pancakes more fun.

We now eat these pancakes multiple times a week, and have gotten our families hooked on them, too (Hi, Mom)! Now its your turn! You won’t be disappointed!

Grain Free Banana Pancakes

To customize your batch size use any multiple of 1 banana, 1 egg, and 1/4c peanut butter. The cooking directions remain the same for any batch size.

 

Ingredients

• 2 bananas
• 2 eggs
• 1/4c crunchy peanut butter
• 1/4c smooth peanut butter
• 1/4 c chocolate chips

Directions

1. Mash the bananas. If they are not ripe enough to easily mash simply slice the bananas, microwave for 30-45 seconds, and then mash.
2. Crack the eggs into the bowl, add both types of peanut butter and stir with a fork until everything is combined. This may take a few minutes as the peanut butter will be sticky. Finally, stir in the chocolate chips.
3. Heat a non stick skillet over medium heat. When the skillet is warm, scoop pancakes into the pan using  large spoonfuls of batter. You may spread/flatter the batter with the spoon.
4. Let the pancakes cook for a few minutes, until the sides are set and tops are partially set. Carefully flip each pancake and cook for a few more minutes on the other side, until it is golden brown.
5. Remove pancakes from the skillet and repeat with any remaining batter.
6. Serve hot or make these ahead of time and reheat in the microwave for a snack or breakfast on the go!