I posted these on my Facebook page and everyone wanted to know my recipe. Honestly when I posted them I didn’t have a real recipe. These are so easy I just toss everything in a muffin pan, bake, cool and store so they can be reheated all week for breakfast. My boys love that they can pull it out of the refrigerator themselves and toss it in the microwave. When we reheat these we only heat them for around 40 seconds, otherwise they will get crunchy.

My general recipe for a 12 muffin tin:
12 eggs (we strongly prefer farm fresh)
2 heaping tbsp of cooked meat (we use turkey breakfast sausage, ham or bacon would work well also)
Various vegetables. If the veggies are hard like peppers, onions then we pre-saute them until they are soft. If the vegetable is already soft like spinach, kale or arugula we just toss it in.

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Directions:
Grease each cup of the muffin tin. We use a Pampered Chef tin so I don’t use liners.
In a large bowl scramble your 12 eggs.
Place 2 tbsp of meat in each muffin cup.
Add vegetables to the top.
Fill each cup with egg about 3/4 of the way to the top. The egg will expand.
Bake at 375 degrees for about 35 minutes until the tops are golden and the centers are no longer runny.

To order your own non-stick awesome muffin pan please click here: Kati Woods Pampered Chef

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If you really want to change it up sometimes we add spices like creole seasoning or garlic. The boys really just like the turkey sausage and egg muffins. Experiment a little and see what your family likes!

The post Breakfast egg muffins appeared first on That Savage Life.

My favorite stoneware can be found here: www.pamperedchef.biz/katiwoods

I am ALWAYS looks for some way to pack vegetables into our mornings. We are notorious around here for a strictly bacon and eggs breakfast. This spaghetti squash breakfast casserole does just that! With six different vegetables and protein it is the perfect paleo breakfast! This dish can be cooked the night before, cooled and refrigerated so that it can easily be sliced and reheated in the mornings!

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Instructions:
First thing first… cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour. Stoneware can be found here: www.pamperedchef.biz/katiwoods
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!

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Feel free to add or take away any of the vegetables! Kale works great in our family and I love that it does not have a lot of liquid in it after it is cooked. Did you decide to make this? Come back and tell us if you liked it!

The post Spaghetti Squash Breakfast Casserole appeared first on That Savage Life.

Easy Paleo Mayonnaise

Mayonnaise is one of those food items that I crave, but unfortunately store-bought mayo is usually made with canola oil and is not a healthy option for Paleo eaters! I was so worried about how long it would take or failing miserably that it was months before I even attempted to make mayonnaise! One day I decided to try it, assuming I would fail, and to my surprise it was so easy I could not believe I waited so long to try it!  I found a recipe online and converted it to a Paleo version the best I could.

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Ingredients:
1 Egg yolk at room temperature
1 Tablespoon water
1 Tablespoon Dijon Mustard
Juice from half a lemon
1 cup of Avocado oil (or Olive Oil)

Instructions: 
Add all ingredients to a cylindrical container. Insert a stick blender into the mixture and on low-speed begin to blend. Do not remove, move or speed up blender. Just be patient and allow the mixture to fully emulsify. I found the video below to be very helpful when I first attempted to make Paleo mayonnaise. This mayonnaise is also Whole30 and 21-Day Sugar Detoxcompliant.

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Did you make it? How did it turn out?

The post Easy Paleo Mayonnaise! appeared first on That Savage Life.

– One Egg

– Ground Pork Sausage (or season ground pork)

– Large Jalopenoes or Sweet Peppers

– Bacon

– Coconut Oil (We use refined)

Instructions: 

Mix meat and egg together (Add any spices you wish to add)

Slice peppers length-wise and remove veins and seed!

Stuff Peppers with meat mixture

Wrap with Bacon

Fry in oil bacon seem side down first until crispy. Then use tongs and flip to cook backside!

Want to lose weight? Follow me on my weight loss journey! Check out my ABOUT ME page!

The post Sausage Stuffed Peppers! appeared first on That Savage Life.

Kale and Egg Scramble Ingredients:

Farm eggs (2)

Kale Bunch (Cleaned and De-veined)

Breakfast Sausage

Mushrooms (Optional)

Instructions:

Cook breakfast sausage in a pan, drain off any grease.

-add mushroom slices and Kale. Cook until Kale wilts.

Crack two eggs and scramble it in the Kale/Mushroom/Sausage mix.

Cook and Enjoy!

Linked on LittleHouseLiving

The post Kale and Egg Scramble! appeared first on That Savage Life.

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Paleo Adult Lunch Box
This is an example of one of the many lunches I pack for my husband!

Avocado

Summer Sausage (Nitrate free, organic)

Hard Boiled Egg

Fruit/Nut Mix (No Peanuts)

Sweet Peppers! These things are tasty!!

Turkey Jerky

He also takes and apple and banana everyday!

Yes, These are simple. That is the point. We wanted to do Paleo, but really don’t have any time to do baking or cooking. I already cook several nights a week (almost 7) and he really needed more “finger foods” since he is nowhere near a fridge or a microwave!

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The post Paleo Adult Lunch Box #5 appeared first on That Savage Life.

Super Simple and Super easy, healthy breakfast!!

Bell Pepper Baskets Ingredients:

One egg

1/2 bell pepper seeded

Mushrooms or other veggies

Instructions:

Cut bell pepper in half, seed

Chop mushrooms or other veggies and fill bell pepper half.

Pour in one whisked egg.

Cook at 350 degrees for about 30 minuted until the center is set!

The post Bell Pepper Baskets! appeared first on That Savage Life.

Ingredients:

1 egg

1 /4 to 1/2 inch slice of bell pepper

olive oil

Instructions:

Pan fry the bell pepper slice until tender on both sides.

Crack egg in the center and allow to cook until done.

Serve with a side of bacon and enjoy!

We absolutely enjoyed the flavor of the bell pepper and egg together and we look forward to making this again!

**ENJOY**

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