These amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning, they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning.
Read MoreThe low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions.
Do You Need a Sous Vide to Make Egg Bites?
Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally.
The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below.
This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins.
Read MoreEnchiladas are often a mess of ingredients in a casserole pan, the two main ingredients being tortillas and a heavy blanket of cheese. But it doesn’t have to be that way. In this Primal enchilada recipe, it’s all about the meat.
Chuck roast is slow-cooked and tender with a thick, mildly spicy sauce, and the possibilities for toppings are endless.
Here’s the recipe.
Read MoreThe first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!
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The star of this lemon caper chicken recipe is a simple sauce with bold, memorable flavor. Three easy ingredients – capers, parsley, and butter, plus one secret ingredient (the brine from the caper jar) come together into a rich and piquant sauce that will have you licking the plate.
The versatile sauce pairs well with chicken breast, but if you have a little more time on your hands the sauce can certainly be served with thicker skin-on chicken breasts or thighs, a pork chop or tenderloin, a pan-seared fillet of fish or roasted vegetables.
Here’s how to make it.
Read MoreI had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.
Here’s how to make it.
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