School has begun. My world, like most Moms, begins before the light of day has reached me. I am not a morning person. If I want to get a workout and shower in before I become my kids personal shuttle then I have exactly 15 minutes to get breakfast on the table. Real breakfast, full of real whole foods. This can be tough, but doable. For me it requires a little prep work to be done the night before; veggies washed and cut, eggs cracked, cheese shredded. I do these things as I pack lunches and snacks so it doesn't take too much extra time in the evening, while streamlining my morning. This is of course not a new concept to many people out there, it is however new to me. This is my first year sending little ones off. My first year wondering what my children are doing at that moment and not having an answer. My first year not being quite as needed. Bittersweet stuff. So I do not claim to be an expert in this area of fast and filling breakfasts, by mid-school year we may be munching on nuts and cheese as we drive off into the sunrise, but for now I am doing my best to make a hearty breakfast before our coming and going begins.
This particular skillet breakfast takes 12 minutes to cook, so I have to preheat my oven before I hop into the shower. Once dressed and ready it takes 3 minutes of hands on time sautéing the veggies and meat, then topping with eggs and cheese to place in the oven for 7-9 minutes depending on how runny you like your yolks (the nine minute option offered a pretty solid egg yolk). If you don't have to help kids get dressed or change a baby in that 7-9 minutes, or it is a weekend and you are making something fancier I recommend an easy hollandaise sauce to go on the top. This will also up the calorie content if you are looking to stay full even longer. But in this instance it is a quick weekday breakfast all on its own.
Asparagus Breakfast Skillet
2 tbsp lard (or bacon grease)
1lb Asparagus, cut into 2" pieces
6oz Canadian Bacon (we use uncured), diced
2 cloves of garlic, pressed or minced
8 pastured eggs
Salt & Pepper to taste
1/4-1/2 cup shredded grass fed cheddar cheese (optional)
equipment: 12" cast iron skillet (or pan that can transfer from stove top to oven)
Preheat oven to 375F. Wash and cut asparagus into 2" long segments, dice canadian bacon into 1/2" squares. Melt lard in large cast iron skillet over medium-high heat. Add asparagus, bacon and garlic, sauté for 2-3 minutes until garlic is fragrant and asparagus is bright. Use a spatula or wooden spoon to create little "nests" for the eggs. Pour eggs into their nests (either 8 individual nests, 4 larger nests holding 2 eggs each, or any other needed combination). Sprinkle with salt and pepper to taste, then evenly sprinkle shredded cheese on the top (optional for anyone dairy free). Transfer skillet to the oven and allow eggs to cook to desired doneness 7-9 minutes. Serves 4.
Nutrition Facts: Serving Size 1/4 of recipe, Total Servings 4, Calories 341, Carbohydrate 8g, Fiber 2g, Sugar 2g, Fat 22g, Protein 28g (calculations from myfitnesspal.com using the brands in my kitchen, information may vary) Nutrition information includes optional cheese.
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