Some mornings, nothing hits the spot like a breakfast sandwich. Skip the fast food drive-through and doughy English muffin and instead make yourself this wholesome protein-packed Primal Egg McMuffin.
Eggs, with no other ingredients added, can easily be made into “English muffins” by using a biscuit cutter as a mold. Add a basic burger (seasoned like breakfast sausage, if you like) and a strip of bacon and breakfast is served.
A pound (450 g) of ground meat and a dozen eggs will make 6 sandwiches. If you’re making just one or two breakfast sandwiches, plan to use about 2.5 ounces (70 g) of ground meat, 2 eggs and 1 strip of cooked bacon for each sandwich. However, the sandwiches keep fairly well in the fridge for a few days so don’t hesitate to make a bigger batch for grab-and-go eating in the morning.
Get a head start on your daily intake of nutrient dense leafy greens by eating a serving first thing in the morning. Maybe salad isn’t exactly what you want to pair with your morning cup of coffee, but an omelet or frittata stuffed with greens is. Or, try a new recipe like baked eggs with creamy spinach.
Besides the fact that it’s loaded with spinach and is an easy one-pan meal, another great thing about baked eggs with creamy spinach is that it tastes really good when made with frozen spinach. It’s not a bad idea to always keep a bag of frozen spinach in your freezer, and not just so you can make this recipe regularly. Also, because freezing food preserves the nutrient content, so frozen spinach is often more nutritious than the “fresh” spinach on grocery stores shelves.
Reader Alex Straftis has come up with a twist on Primal egg coffee that’s so refreshing and invigorating, it’s worth sharing. Simply by adding ice, he’s whipped up a whole new drink with all the same health benefits as regular Primal egg coffee.
His Primal egg coffee frappe is perfect for a hot summer day, a pre-workout boost or a post-workout cooler. The spices can be changed as desired (Alex also adds Hungarian paprika) but the blend below adds a nice hint of flavor while letting the coffee still dominate.
The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…
A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?
Bulletproof coffee has taken the paleo world by storm. Not me, though.
Don’t get me wrong. I’m all for people dropping grass-fed butter and coconut/MCT oil into their high-quality coffee, blending it all up into a high-octane mug of frothiness, but I just can’t get into it. If we’re talking coffee additives, I prefer my butter in the form of cream. That’s me. I definitely see the appeal of it, though, and I’m sold on the merits of the drink and its components. It’s just not for me.
However, the idea of adding non-traditional fatty food items to coffee intrigued me, so I decided to explore other options. Eventually, I landed on eggs.
Scroll all the way to the end for a step-by-step recipe
The sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole.
Turnips taste a bit like a cross between a radish and a potato. When cooked, the spicy flavor mellows and a gentle sweetness comes out. Smaller turnips tend to be less spicy than larger ones and have milder flavor overall. If possible, buy turnips with the greens still attached and scramble the greens in, too.