Whole 30 Spiralized Potato and Egg Cups with Coconut Flour Bread
Monday's Menu:
Print the Spiralized Potato and Egg breakfast recipe here!
Print the Coconut Flour Bread recipe here!
Breakfast is served! This quick and easy breakfast idea can be tweaked in endless ways and is a great way to prepare your breakfast ahead of time for the next several days. I almost feel guilty sharing this as it's so simple, however I know it can be the spark of a new idea for some to eat a healthier breakfast.
The menu (Whole 30 and Paleo friendly): spiralized potato and egg cups and coconut flour bread.
Shopping List for Spiralized Potato & Egg cups: Serving size: one
- 2 large, organic eggs
- 1 Russett, Yukon, or sweet potato
- ground cumin
- garlic powder
- onion powder
- ground chili powder
- ground red pepper
- cilantro
- pink Himalayan salt, to taste
Shopping List for Coconut Flour Bread:
- 6 organic eggs (room temperature)
- 3/4 cup coconut flour
- 1/2 cup olive oil or coconut oil
- 2 tbsp arrowroot flour
- 1/2 tsp Pink Himalayan salt
- 1 tsp baking powder
Spiralized Potato and Egg cups: Preheat the oven to 350* F. Rinse and peel the potato. Cut off the ends to create a flat surface one each end. Place the potato into the Spiralizer and using blade C (if you have the Paderno Tri-blade spiralizer) turn the handle to create potato "noodles".
Coat a non-stick muffin tray with coconut oil and place a small portion of potato into two cups. If you're making this for more servings, then divide the potato "noodles" between the muffin cups. One potato makes more "noodles" than are needed for just two breakfast egg muffins, in fact it would more than fill the entire muffin tray!
Add the seasonings to each muffin cup, to taste preference. Other ideas for seasonings would be basil, oregano, Italian seasoning, Cajun seasoning, etc. The sky's the limit here.
Crack one egg into each muffin cup. If you prefer the egg whites to be mixed with the egg yolk then I would suggest mixing them in a separate bowl first before pouring into each muffin cup.
Bake for about 20-25 minutes and serve immediately while hot. Sprinkle salt if desired.
Coconut Flour Bread: Preheat the oven to 350* F.
Mix all of the ingredients together and allow it to sit for about 5 to 10 minutes. Then pour the batter into a greased loaf pan. I usually like to sprinkle rosemary and salt on top of the bread before baking. You can also use oregano or other seasonings.
Bake the coconut flour bread at 350 F for 35-40 minutes, but just watch your time and the bread's appearance. It is done when you can stick a toothpick into the center and it comes out clear.
I hope you enjoyed this breakfast idea! What kinds of breakfast do you usually make for yourself? Prepping ahead can certainly save time during the week and these quick recipes allow you to whip them up and let them bake while you do other things and then have breakfast prepared for days to come.
You can check out my previous recipe posts here and my previous Paleo (and/or Whole 30) bread recipes here!
I hope everyone has a wonderful Monday and an even better rest of the week!
XOXO
For fun:
