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Eggs Pork

Creole Breakfast Casserole To Go

It’s like gumbo is stuck inside your eggs. So now you can eat dinner inside of breakfast, instead of dinner for breakfast.


  • 12 ounces andouille sausage
  • 1/2 large green pepper
  • 1/2 jalapeno
  • 1/2 yellow onion
  • 8 eggs
  • 2 tablespoons hot sauce
  • 2 tablespoons worcestershire sauce


Preheat your oven to 350ºF. Get out an 8×8 oven-safe baking dish.

In a saute pan, brown the sausage, then add in the peppers and onion and saute until soft. Remove from the heat and let cool.

Straight in the baking dish, whisk together the eggs, hot sauce and worcestershire sauce.

Pour the sausage and pepper/onion mixture into the eggs and whisk to combine.

Bake until cooked through, about 30 minutes.

Cut into squares, place into a storage container and refrigerate (uncovered) until cool, then top with a lid.

Beef Eggs Pork Soups

Bacon & Egg Breakfast Chili

Adding bacon and eggs to a chili is a really great way to stretch a pound of ground meat. I originally set out to make this in the crock pot, as I’m trying to broaden my crockery cookery horizons, but then promptly realized that cooking this over an open flame would actually allow it to enter my mouth much sooner. Make this the night before, reheat & eat in the a.m. and breakfast (+ lunch) is done.


  • 1 lb ground beef (or breakfast sausage)
  • 1/2 yellow onion, finely diced
  • 1 (28 oz) can crushed tomatoes
  • 2 to 3 cups beef stock
  • 2 medium sweet potatoes, peeled & diced small
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 2 tablespoons lime juice
  • 2 tablespoons hot sauce
  • 2 teaspoons smoked paprika
  • salt
  • 1/2 lb bacon
  • eggs (one egg for each serving)
  • 1/4 avocado (per serving), or if you’re avo-greedy like me, 1/2 avocado per serving


In a large soup pot, brown the meat and and saute the onions until cooked through (I cooked the meat & onions at the same time). Add in the tomatoes, sweet potatoes and stock, followed by all the spices. Let simmer until the sweet potatoes have cooked through, about 20-30 minutes.

Meanwhile, chop up and saute the bacon until crispy. Reserve until ready to serve. Then, fry or scramble one egg for each person you plan on serving.

Serve by scooping the chili in a bowl, top with the fried/scrambled egg, some crispy bacon & some avocado slices.


Pad Thai Frittata

paleo pad thai frittata
Frittatas and baked egg dishes are no stranger in our house. Late nights at the gym combined with me not prepping ahead for dinner or even having an inkling of what I want to eat–then something like this is what’s going down the hatch. Keeping a well stocked pantry and a few staple produce items hanging around can turn ‘Pad Thai Frittata’ into ‘Fill in the Blank Frittata’, no sweat.


  • 6 eggs
  • 1 T fresh ginger, minced
  • 1 green onion, finely sliced
  • 4 cloves garlic, minced
  • 1/2 shallot, minced
  • 1 t fish sauce (I use Squid brand)
  • 1 t chili garlic sauce
  • 1/4 handful cilantro, chopped
  • 1/3 lb shrimp, peeled, deveined & cut into bite size pieces
  • fat of choice, for the pan


Preheat your oven to 350ºF.

In a bowl, whisk the eggs with a bit of salt.

Over medium heat, melt a tablespoon of fat in a large, well-seasoned cast iron skillet. Stir in the ginger, green onion, garlic, shallot, fish sauce, chili sauce and cilantro. Let it play around in the fat for a bit, then add the shrimp.

Once the shrimp looks roughly halfway cooked, turn the heat off the burner and stir in the eggs.

Stir everything around until evenly incorporated and then pop the skillet in the oven.

Let the eggs bake until set, about 15 minutes.




Creamed Spinach Souffle

More often than not, meals in our home are inspired by what’s sitting around in the fridge or pantry. Some weeks I’m extremely ‘wifey’ and make a menu and then make a grocery store list, organized by ingredient, but those weeks have become increasingly fewer and farther between. Sorry hun. This meal was inspired by the egg whites that desperately needed to be used up from making mayo awhile ago, a pint of cream that was reaching expiration and a clamshell of fresh spinach that was looking less and less fresh. Creamed spinach, meet your new friend spinach souffle.


  • 1 T butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 12 oz fresh baby spinach
  • 1 c heavy cream, preferably raw
  • 2 T potato starch (I used Bob Red Mill’s unmodified potato starch)
  • 1/2 t nutmeg
  • 1/2 c egg whites (from about 4 eggs)
  • s&p
  • grated parmesan or raw cheddar, optional

Visit Food Renegade for the How-To


Eggs Pork

Cowboy Breakfast Skillet

Paleo Breakfast Skillet

Last Saturday was a busy day. After breakfast we knew we’d have no real time to eat again until that night. So we threw together the biggest, most protein and fat packed meal we could possibly conceive. It was enough food to keep a cowboy full for hours…believe me, I feed one. It’s the usual suspects here: eggs, sweet potatoes, sausage, cilantro and avocado. I was inspired by our Baked Bibimbap to make a baked version of Huevoes Rancheros. Runny yolks oozing alongside crispy, sweet potatoes and salty sausage. I’m sorry if you’re bored by my constant use of these ingredients, but I obviously am not bored (and I’m not sorry either :p). They can do no wrong in my book.


  • 1 lb breakfast sausage
  • 2 medium sweet potatoes, diced
  • 5 eggs
  • 1 avocado, diced
  • handful cilantro
  • hot sauce
  • raw cheese, optional
  • s & p


Preheat your oven to 400ºF.

In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.

Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.

Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.

Add the sausage back into the pan.

Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.

Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.

Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin’.

Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.

Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.

Eggs Soups

Egg (Not) Drop Soup

Cheap and easy. Sounds like a pay-per-view movie title. I’m talking about a five minute meal that costs less than five dollars to make. The best of both worlds, ya? This is a simple riff on the classic egg drop soup, which is an equally cheap and easy soup to make. My version really just mixes up the method, so the soup consistency is smooth, velvety and slightly more elegant, but not in a snobby way.


  • 2 c chicken stock
  • 3 eggs
  • juice of ½ to 1 lemon, depending on how tangy you like stuff, I used a whole lemon
  • salt


In a small sauce pot, heat the stock over medium heat.

While the stock is heating…

In a mixing bowl, whisk together the eggs and lemon juice with a pinch of salt.

Once the stock is simmering, slowly pour about ¼ of the stock (while whisking) into the eggs.

Place the sauce pot back over the heat and pour the egg mixture into the stock (again, while whisking).

Turn the heat down to low. Whisk the soup on and off, for about 2 minutes, letting the soup thicken slightly.

If the whisking and pouring part sounds confusing, follow along with the pictures…


Shirt Update

We’re about to head to the printer, but need some help choosing the color(s).

Buy one here.



Baked Bibimbap

I got home from the gym at 8:11 and had this ready to eat, on the table at 8:43. No lie. Bibimbap is a Korean dish that’s just a big saute of vegetables, topped with a raw or fried egg. Well, the raw egg wasn’t going to happen and the hater-of-washing-dishes in me only wanted to dirty up one pan, so I opted for making little holes in the vegetable saute and baking the eggs.


  • F.O.C.
  • 1/4 t red pepper flakes
  • 1/4 t coriander
  • 4 cloves garlic, finely minced
  • 1 thumb-size piece of ginger, finely minced
  • 1/2 yellow onion, finely chopped
  • 4 oz mushrooms, roughly chopped
  • 1/2 hot house/english cucumber, chopped
  • 2 carrots, chopped
  • 6 oz spinach, roughly chopped
  • 6 eggs
  • chili garlic sauce or sriracha


Preheat your oven to 350F.

In an oven-safe or cast iron skillet, melt your F.O.C. over medium heat. Add the red pepper flakes, coriander, garlic and ginger. Then progress down the list, adding vegetables as the previous ones start looking cooked.

Using whatever tool you used to stir around the vegetables, make little holes by pushing the vegetables out of your way, throughout the skillet, big enough so you can crack your eggs into each one. The bigger your skillet, the more room you’ll have for egg holes. Crack the eggs into the holes and if you like heat, top with a sprinkle of red pepper flakes.

Stick the skillet in the oven and bake until the eggs look about 1/2 way done. Then stick the oven on broil to get the top side of the eggs cooked to whichever way you like ’em–over easy, medium or hard.

Serve with a few squirts of sriracha or chili garlic sauce.

Eggs Pork

Paleo Breakfast Casserole

Breakfast for dinner. Or breakfast…for breakfast. Tastes the same going down, anytime of day…


  • 1 lb fresh chorizo or breakfast sausage
  • 8 eggs
  • 3 small yukon gold potatoes or 1 medium sweet potato, cubed
  • 1 small can diced green chilies
  • 4 oz shredded raw cheese, optional


Preheat your oven to 350ºF. Using a sharp knife, slit the backs of your sausages and remove the casing from the meat.  Put the meat in a skillet, over medium-high heat and break the sausage into crumble size. Cook until browned. Remove the sausage from the pan and reserve. Add the potatoes to the sausage grease (which you have meticulously left in the skillet and not with the reserved sausage). Let them cook until tender, stirring occasionally, about 15 minutes.

In a large bowl, beat together the eggs, sausage, potatoes, green chilies and cheese. Pour into an oven-safe glass or ceramic dish. I used a 9×9 Pyrex. Bake until the eggs are set, about 20 minutes.

Eggs Snacks

GOBlin Deviled Eggs

We’re headed to Banff, Alberta, Canada (Is that how you write it?) until the end of the week. This recipe was a dinner+breakfast smashup inspired by our need for speed. I was hoping we could eat a few eggs for dinner and then pop the rest in our mouths as we head to the airport at 3 a.m (!). Looking forward to some good Canadian eats. Is moose consumption illegal? I’ll be sure to post photos on our Facebook page.

GOBlin Deviled Eggs (Goat Cheese, Green Onion & Bacon)


  • 1 dozen eggs, hard-boiled
  • 4 oz goat cheese
  • pinch of cayenne
  • salt
  • 2-4 T mayo
  • 2 green onions, sliced very thin
  • approx. 8 oz bacon


While the eggs are boiling, cut your bacon into thin strips (widthwise) and crisp them up in a saute pan over medium heat. When the eggs are done, peel & cut them all in half (lengthwise). Scoop the yolks out into a medium bowl. Whisk together the yolks, goat cheese, mayo, cayenne and salt. Using a small spoon, scoop some of the mixture back into the egg white. With an offset spatula, smooth the top–the goal here is to make it look like the yolks were never taken out of the whites. ← I think this looks nicer for presentation, you don’t have to do it–but it’s definitely more portable this way. Sprinkle with bacon and green onions.

Eggs Poultry

Fajita Frittata

We have 9 days until we have to move into the new casa and have finally finished installing all the unfinished wood flooring. Now we just have to get it sanded and finished, pull-out and install new carpet, paint, paint and then paint some more. Oh and then we have to pack up our old house. Anyway…

One of our ‘Picking up random odds and ends at the grocery store’ dinners was eating rotisserie chicken with our fingers on sub-floor. I decided to use the leftovers, along with some languishing refrigerator ingredients to throw together a frittata one morning. This sucker ended up lasting for 5 meals.


  • F.O.C. (fat of choice)
  • 1 red onion, diced
  • 1 bell pepper, any color is fine, chopped
  • about 1/2 of a rotisserie chicken (check the ingredients; some contain wheat, milk and soy– even if the flavor is like..Lemon Garlic), pulled into shreds
  • 2 green onions, sliced
  • 1/2 handful of cilantro, chopped
  • 1/2 c salsa, we used tomatillo, but any flavor will work
  • 6-8 eggs
  • salt


Preheat your oven to 375ºF. Heat a large cast-iron or (gasp) non-stick pan over medium-high heat. Melt your F.O.C. and add the red onion and bell pepper. Let them soften up and maybe even brown just a smidge. Add the chicken to the pan and let it sit on the bottom of a pan for a while, so it’ll brown up a bit too. Now stir in the green onions, cilantro and salsa. Turn the heat off of the range.

In a medium bowl, whisk together the eggs with a pinch of salt. Pour the eggs over the chicken & veggie mixture. Using the residual heat from the range, take a spatula and stir everything around until you see about 1/4 of the egg cooked.

Place the pan in the oven and bake until the eggs are cooked through–about 10 minutes. Now, I’m not trying to be a nag, but because I’ve done this more than once, I’m going to share a learning experience with you. When you take the pan out of the oven, the handle will be hot–and when you place the pan on top of the stove, the handle will still be hot. Pleaseeeee don’t use your bare hand to pick up the pan, that is just not fun for anyone.