Cast Iron Morning 50 Best Cast Iron Breakfast Recipes

A Cast Iron Morning: The 50 Best Cast Iron
Breakfast Recipes That Anyone Can Make

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Table of Contents
Introduction
50 Delicious Breakfast Recipes
Peachy Berry Pancakes
Eggs n Veggies
Fruity Cinnamon Rolls
Creamy Chocolate Rolls
Broccoli Pancakes
Herb Frittata
Meaty Crepes
Curry and Broccoli Fritters
Puffy Pancakes
Creamy CornBread
Rice and Mushroom Frittata
Fruity Chicken Sausage Skillet
Sausage and Mushroom Quiches
Mexican Omelet with Potatoes
Egg and Beans
Bacon Omelet with Fruits
Egg “n” Ham
Banana Berry Pancakes
Sausage and Biscuits
Cabbage and Mushroom Skillet
Apple Sauerkraut Skillet
Breakfast Cobbler
Apricot and Banana Cobbler
Vegan Pancakes
Sweet Potato Hash
Veggie breakfast wrap
Radishing Egg Scramble
Sausage Extravaganza
Mexican Eggs
Carrot n Eggs
Squash Extravaganza
Cheesy Bacon and Potatoes
Pumpkin Pancakes
Zesty Berry Pancakes
Berry Omelette
Eggless Soy Crepes
Strawberry Banana Crepes
Chicken Quesadillas and Guacamole
Corned Beef Hash
Spinach Tortillas
Spaghetti Squash Pancakes
Almond Flour Pancakes
Green Beans and Eggs with Potatoes
Apple cinnamon Crepes
Eggs-n-Oats
Oatmeal Pancakes
Potato Frittata
Butternut Squash Surprise Cakes
Vegetable Pancakes with Herb Chive Cream
Pumpkin Fritters
Conclusion
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Introduction
Many of us tend to underestimate the value of the good old fashioned cast iron cooking and how it
is one of the best kitchen tools that you can have especially when it comes to breakfasts. Starting
off your day with a healthy, nutrition packed breakfast is one of the best gifts that you can give to
yourself and your family. Unfortunately, with the fast paced lives that we lead many of us end up
opting for quick fixes like grabbing a quick coffee and bagel or opting for just a glass of juice.
According to latest research this type of routine is not only unhealthy but also keeps you lethargic
throughout the day. To start with, we have to remember that body needs energy to function. The
sugar and carbohydrates consumed by us are broken down and the energy generated is sent to the
different organs for them to function normally. Let us assume that we consume less amounts. In
such a case, the body will get significantly lower raw material to digest. This means that the
amount of energy generated is much lower than what it needs.
This ebook is packed with 50 delicious and quick to prepare cast iron skillet breakfasts for you
and your entire family. Compared to other fad options available in the market, using cast iron
skillets for your breakfasts not only gives you a cost effective means of cooking but at the same
time the food tends to taste much better and delicious as compared to your regular skillets,
saucepans and or other cook wares.
As you can see by gazing through this recipe book, there are many options that are sure to interest
you and your whole family. Just try out a few and discover what your new favorite is going to be!
50 Delicious Breakfast Recipes
Peachy Berry Pancakes
Serves: 2
Cooking Time: 45 minutes
Ingredients:
16 oz. peaches (sliced; thawed)
1/3 cup butter (melted)
1 cup blueberries (thawed)
4 eggs (beaten)
3 tbsp marmalade (orange)
1 cup milk
1 tbsp lemon (juiced)
1 cup all-purpose flour
3 tbsp butter
¼ tsp salt
Directions:
1. Grease a 12 inch cast iron skillet and place it in the oven for approximately 5 to 7
minutes at 425 degrees F.
2. In a large mixing bowl, whisk together the eggs with flour, salt, butter and milk to form a
thick creamy batter.
3. Now pour the batter into the hot skillet and bake for approximately 25 minutes.
4. In a saucepan, pour the 3 tablespoons of butter. Now add the marmalade, sliced peaches
and lemon juice to it.
5. Cook over medium heat for approximately three to four minutes and the spread the
mixture over the baked pancake.
6. Top it off with blue berries and serve!
Nutritional Information:
Calories: 631, Fats: 37.2 grams, Carbohydrates: 45.5 grams, Protein: 27.7 grams
Eggs n Veggies
Serves 6
Ingredients:
6 eggs (large)
24 oz baking potatoes (peeled and shredded)
1 red bell pepper (diced)
1 onion (diced)
1 tbsp butter
1 garlic clove (pressed)
2 tbsp canola oil
¾ tsp salt
¼ tsp pepper
Directions:
1. Preheat your oven to 350 degrees F.
2. In a bowl, place the shredded potatoes. Fill it up with water; cover and allow it to stand
for 10 minutes.
3. Heat the butter and oil in a large skillet over medium heat. Add the vegetables to it
(except for the potatoes) and sauté until the veggies turn tender.
4. Now add in the garlic followed by shredded potatoes and salt.
5. Allow it to cook for approximately 10 to 12 minutes or until the potatoes turn golden.
6. Remove from heat and spread the mixture into six equal parts.
7. Add one egg to each part of the potato mixture along with pepper and a quarter teaspoon
of salt.
8. Bake the eggs for approximately 15 minutes or until the eggs are set.
9. Serve!
Fruity Cinnamon Rolls
Serves 12
Ingredients:
27 oz biscuits (packaged; frozen)
¾ cup brown sugar
1 cup sugar (powdered)
¼ cup butter (softened)
6 oz apricots (dried)
1 tbsp all purpose flour
1 tsp ground cinnamon
3 tbsp almond milk
½ cup pecans (toasted and chopped)
½ tsp vanilla extract
Directions:
1. Sprinkle the flour on a flat tray and arrange the biscuits on it; approximately 4 biscuits in
a row. Set aside for 30 minutes.
2. In a saucepan, toss the dried apricots with water and allow it boil. Cover and set aside
for 7 to 10 minutes. Then drain off all the water.
3. Now, sprinkle the thawed biscuits with a little bit more flour and press the edges of the
biscuit together so that they form rectangular shaped dough.
4. In a mixing bowl, stir the brown sugar together with cinnamon
5. Now spread the butter on top of the dough followed by the cinnamon mixture. Sprinkle
the chopped apricots and pecans on top.
6. Now start rolling up the dough, starting at one long end and cut into approximately 12
slices.
7. Grease a large cast iron skillet and place these rolls inside.
8. Bake the rolls for approximately 40 minutes at 375 degrees F or until they turn golden.
9. In another mixing bowl, combine the powdered sugar with milk and vanilla to form a
creamy mixture and pour it over the rolls.
10. Serve!
Creamy Chocolate Rolls
Serves 12
Ingredients:
27 oz biscuits (packaged; frozen)
¾ cup brown sugar
1 cup sugar (powdered)
8 oz cream cheese (softened)
6 oz cherries (dried)
1 tsp ground cinnamon
3 tbsp almond milk
½ tsp vanilla extract
1 cup chocolate morsels (semi sweet)
Directions:
1. Sprinkle the flour on a flat tray and arrange the biscuits on it; approximately 4 biscuits in
a row. Set aside for 30 minutes.
2. In a saucepan, toss the dried cherries with water and allow it boil. Cover and set aside
for 7 to 10 minutes. Then drain off all the water.
3. Now, sprinkle the thawed biscuits with a little bit more flour and press the edges of the
biscuit together so that they form rectangular shaped dough.
4. In a mixing bowl, stir the brown sugar together with cinnamon
5. Now spread the cream cheese on top of the dough followed by the cinnamon mixture.
Sprinkle the chopped cherries and chocolate morsels on top.
6. Now start rolling up the dough, starting at one long end and cut into approximately 12
slices.
7. Grease a large cast iron skillet and place these rolls inside.
8. Bake the rolls for approximately 40 minutes at 375 degrees F or until they turn golden.
9. In another mixing bowl, combine the powdered sugar with milk and vanilla to form a
creamy mixture and pour it over the rolls.
10. Serve!
Calories: 424, Fats: 18 grams, Carbohydrates: 61.9 grams, Protein: 5.9 grams
Broccoli Pancakes
Serves 2
Cooking time: 20 minutes
Ingredients
1 head broccoli (cut in small pieces)
4 tbsp coconut flour
1 carrot (grated)
3 eggs
Sea salt and black pepper (to season to your liking)
1 clove of garlic (minced)
4 tbsp sunflower seeds
Fresh dill (about a handful, chopped)
1 tbsp olive oil
Directions
1. Mix all ingredients, except for olive oil, into a batter. Let it sit for 10 minutes.
2. Heat olive oil in a medium-sized cast iron skillet over high heat.
3. When the skillet is hot, reduce heat to medium. Spoon in the batter to form small (about
silver dollar sized) pancakes.
4. Cook until one side of the pancake is browned a bit. Flip and cook other side until
browned.
5. On a paper towel, place cooked pancake so that some of the oil absorbs.
6. Serve warm.
Nutritional Information
Calories: 265; Fats 18 grams; Carbohydrates: 13 grams; Proteins: 12 grams
Herb Frittata
Serves 1
Ingredients
¼ cup water
1 onion, diced
1 tsp olive oil
2 tsp chopped parsley
1 egg
Salt & Pepper to taste
Directions
1. In a large cast iron skillet over medium high heat, add ¼ cup of water and onion and
bring to a boil.
2. Let the onion cook in this for 2 minutes so that it softens. Add oil over the onions and
continue to cook for 2-4 minutes until onions are tender.
3. In a small bowl, whisk the egg and then pour over the onions. Cook until egg sets.
4. Lower the heat and sprinkle the pepper, salt, and parsley on top.
5. Cook for another minute or two then remove from pan, and serve warm
Calories: 151 kcal; Fat: 9.1g; Carbohydrates: 10.7g; Protein: 6.4g
Meaty Crepes
Serves 2
Ingredients
½ mashed banana
½ cup sausage (cooked)
½ cup ham steak (cooked and diced)
3 eggs
½ tbsp coconut oil
½ tsp maple syrup
Sea Salt (to taste)
Ground Black Pepper (to taste)
Directions
1. In a mixing bowl, combine the mashed banana along with 1 egg until it forms a thick
fluffy batter.
2. Heat a large cast iron skillet over medium high heat and warm some coconut oil in it.
3. Pour the batter into the skillet making a thin, large “pancake” about 1/8 inch thick.
4. Flip when first side is done, and cook evenly on both sides. Set aside.
5. In the same skillet, fry the remaining egg, “sunny side up,” or however you enjoy your
eggs best. Do this for both eggs
6. Place the egg in the center of 1 crepe, load with the 2 meats, and salt if desired.
7. Drizzle with maple syrup. Roll up, and enjoy!
Calories 254 kcal; Total Fat: 16.5g; Total Carbohydrates: 9.7g; Protein: 16.7g
Curry and Broccoli Fritters
Serves: 4 fritters
Ingredients:
1 cup of steamed or roasted broccoli
2 eggs ½ teaspoon of curry powder
¼ teaspoon of sea salt
A few grinds of pepper
Coconut oil
Directions:
1. Combine the broccoli, the egg, the curry powder, and the salt in a food processor, and
pulse to mix till thick
2. Heat a cast iron skillet over medium heat with the coconut oil
3. Drop the batter about two tablespoonful’s at a time, let brown then flip and let the other
side brown
4. Repeat with the remaining batter
5. Enjoy
Calories: 130 kcal; Total Fat: 13.8g; Total Carbohydrates: 2.5g; Protein: 1.5g
Puffy Pancakes
Serves 6
Ingredients:
1 Granny Smith apple (peeled, cored and sliced)
3 tbsp butter
½ cup brown sugar
1 tbsp sugar (granulated)
2 eggs
3 tbsp orange juice
½ cup milk
1 cup sour cream
½ cup all purpose flour (sifted)
¼ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
Powdered sugar (for garnishing)
Directions
1. Preheat your oven to 450 degrees F and heat a large cast iron skillet over medium high
heat for approximately 7 minutes.
2. In a mixing bowl, combine the apple slices with the sugar. Set aside.
3. Now heat approximately a tablespoon of butter in your skillet to the point that it melts.
4. Stir in the apple sugar and sauté until the apples turn tender.
5. Set the sautéed apples aside.
6. In another bowl, whisk together the eggs with milk. Add in the flour, cinnamon, nutmeg
and salt. Set aside.
7. Now pour two tablespoons of butter into your cast iron skillet and heat it over medium
high heat. Pour the egg mixture into the skillet followed by the sautéed apples.
8. Bake the batter for approximately 20 minutes or until the pancakes turn puffy and golden.
9. In a microwave bowl, stir the brown sugar with the sour cream and heat it in the
microwave for approximately a minute. Then stir in the apple cider.
10. Serve the cream sauce with pancakes.
Calories: 279 kcal; Total Fat: 15.9g; Total Carbohydrates: 30.6g; Protein: 5g
Creamy CornBread
Serves 8
Ingredients:
15 oz canned cream (low sodium)
8 oz sour cream
3 eggs (beaten)
½ cup all purpose flour
1 ½ cup white corn meal (self rising)
2 tbsp cilantro (chopped)
½ cup cheddar cheese (shredded)
Directions:
1. Preheat your oven to 450 degrees F and heat a large cast iron skillet in it for
approximately 7 minutes.
2. In a large mixing bowl, stir the cornmeal with flour. Now add the remaining ingredients
except for the cheddar cheese and mix together to form a smooth batter.
3. Pour the batter into the hot skillet and cover it with a layer of Cheddar cheese.
4. Bake for approximately 25 minutes or until the corn bread turns golden brown.
5. Serve!
Calories 224 kcal; Fats 4.8 grams; Carbohydrates 36.1 grams; Proteins: 8.1 grams
Rice and Mushroom Frittata
Serves: 6
Total Time: 1 hour
Ingredients:
Rice:
2 cups of water
½ cup of wild rice
1/8 teaspoon of salt
Frittata:
5 eggs
2 egg whites
2 tablespoons of parsley
½ of a teaspoon of salt
½ of a teaspoon of nutmeg
2 teaspoons of olive oil
1 cup of red onion, chopped
1 tablespoon of rosemary, minced
1 lb of mixed mushrooms
½ cup of parmesan cheese, shredded
4 thin slices of prosciutto, chopped
Directions:
1. Preheat the oven to broil
2. In a saucepan, mix the water together with salt and rice and bring it to a boil
3. Let it cook for about 50 minutes on simmer and then drain. Set aside.
4. In a mixing bowl, whisk together the eggs and the egg whites with the parsley, ¼ salt and
¼ pepper and nutmeg.
5. Heat up the oil in the cast iron skillet on medium heat
6. Add the rest of the salt, the pepper, and the onion; cook and stir for 3 minutes
7. Add in the mushrooms and the rosemary, cook and stir for another 6 to 8 minutes
8. Reduce the heat to low and stir in the rice
9. Pour the egg mixture over the vegetables and the rice, cook for 5 minutes
10. Sprinkle on the prosciutto and the parmesan
11. Place in the oven while on broiler, let it brown, this takes about 2 minutes
12. Remove from heat and let it cool for 5 minutes
13. Serve and enjoy
Calories: 210 kcal Fats: 9 grams Carbohydrates: 18 grams Protein: 17 grams
Fruity Chicken Sausage Skillet
Serves: 8 patties
Ingredients:
2 teaspoons of vegetable oil
1 onion, diced
1 red apple, diced, cored and peeled
1 tablespoon of sage, chopped
1 tablespoon of light brown sugar
1 pound of ground chicken
¾ teaspoon of salt
½ teaspoon of chopped fennel seeds
¼ teaspoon of pepper
Directions:
1. Heat up the oil in a large cast iron skillet on medium heat
2. Add in the onion and sauté for 2 to 4 minutes
3. Next, add in the apples and cook for another 2 minutes. Set aside
4. Wipe out the pan
5. In a mixing bowl, combine the pepper with the salt, sugar, sage, fennel, and the chicken
6. Heat the cast iron skillet again on medium heat
7. Put 4 1/3 cup portions of meat mixture in it and cook for about 3 minutes per side
8. Keep cooking the sausage mixture until it is used up.
9. Serve!
Sausage and Mushroom Quiches
Serves: 12
Cooking Time: 1 hour
Ingredients:
1 cup of milk
3 egg whites
5 eggs
8 ounces of turkey sausages
1 teaspoon of olive oil
8 ounces of mushrooms, sliced
¼ cup of scallions, sliced
1 teaspoon of pepper
¼ cup of Swiss cheese, shredded
Directions:
1. Preheat the oven to 325 degrees and place a large cast iron skillet in it for approximately
5 minutes
2. Take the sausages and crumble it up into the skillet allowing it to cook for approximately
10 minutes. Move the sausages to a bowl to cool
3. Next add some oil to the cast iron skillet and cook the mushrooms in it for 7 minutes.
Move the mushrooms aside to cool/
4. Next, stir in the pepper, the cheese and the scallions into the skillet/
5. In a mixing bowl, whisk the egg whites with the eggs and milk
6. Divide the egg mixture equally into the muffin cups
7. Put a tablespoon or so of the sausage mixture into each cup
8. Place in oven and bake for 25 minutes
9. Serve!
Mexican Omelet with Potatoes
Serves: 2
Ingredients:
1 cup of frozen hash browns
¼ cup of cilantro, chopped
¼ cup of scallions, chopped
½ cup of cheddar cheese, shredded
¼ teaspoon of salt
½ teaspoon of hot sauce
2 teaspoons of olive oil, divided
4 large eggs
1 can of mild green chilies
Directions:
1. Put the oven on to broil
2. Heat up a teaspoon of oil in a large cast iron skillet on high heat
3. Add in the hash browns and cook until brown, about 5 minutes
4. Stir in the chilies and transfer to the plate
5. Wipe out the pan
6. Mix the hot sauce, the eggs, the pepper and the salt in the mixing bowl
7. Add in the cilantro, the cheese and the scallions into the potato mixture
8. Put the rest of the oil in the skillet and heat on medium heat
9. Add in the egg mixture, reduce the heat to low and cook for 4 minutes
10. Place the skillet in the oven on broil and cook for approximately 2-4 minutes
11. Serve!
Egg and Beans
Serves: 4
Ingredients:
4 eggs
1 cup of green beans, cut into pieces
2 tablespoons of olive oil
1/8 of a teaspoon of red peppers; crushed
5 cups of potatoes, cooked and diced
2 cloves of garlic, minced
1 teaspoon of paprika
Directions:
2. Layer the potatoes evenly in the skillet and allow it to cook for approximately 20
minutes.
3. Add in the spices along with the crushed red pepper
4. Now add the green beans to the cast iron skillet, mix well
5. Crack one egg at a time onto the vegetables, and cook for about five minutes
6. Sprinkle some paprika on top and enjoy!
Bacon Omelet with Fruits
Serves 1
Ingredients:
3 bacon slices
1 egg (whole)
2 tbsp green bell peppers
1 kiwi
1 ¾ cup strawberries
1 onion (diced)
2 tbsp milk (1%)
Cooking spray
Directions:
1. Spray some cooking spray in a small cast iron skillet. Throw in the onions and pepper
and cook on medium heat.
2. In a mixing bowl, whisk together the eggs with the milk. Add the mixture to the skillet
along with the diced bacon.
3. Gently allow the omelet to cook for 30 seconds or so before flipping it.
4. Transfer the omelet on to a plate and enjoy it with fresh fruits.
Calories: 427; Carbohydrates: 68g; Fat: 13g; Protein: 46g
Egg “n” Ham
Serves 2
Cooking Time
Ingredients:
1 ¼ cup egg whites (beaten)
½ cup ham (chopped)
6 tomatoes (peeled and chopped)
½ cup onion (finely chopped)
1 cup spinach (chopped)
2 tbsp vegetable stock (unsalted)
¼ cup chives (chopped)
¼ cup cream cheese (dairy free)
3 tbsp almond milk (unsweetened, divided)
1 orange
1 tbsp salt
1 tsp olive oil (extra virgin)
Directions:
1. Preheat the oven to 350 degrees F,
2. Spray two oven friendly bowls with oil and set it aside.
3. In a small mixing bowl, mix the tomatoes with the salt and pour it equally among the two
bowls.
4. In a cast iron skillet combine the vegetable stock with onions and oil. Cook over medium
heat for approximately 4-5 minutes.
5. Add the ham to it and cook for another minute or so.
6. Remove from heat and mix in the spinach.
7. In another mixing bowl, whisk together the egg with cream cheese, milk and chives. Pour
the mixture equally into the two bowls.
8. Now add the ham and vegetable mixture to the bowls and allow it to bake for
approximately 25-30 minutes.
9. Add some salt and pepper to taste.
10. Serve with fresh orange on the side.
Banana Berry Pancakes
Serves: 2
Ingredients:
2 cups banana (sliced)
1/3 cup butter (melted)
1 cup blueberries (thawed)
4 eggs (beaten)
3 tbsp marmalade
1 cup milk
1 tbsp lemon (juiced)
3 tbsp butter
¼ tsp salt
Directions:
2. In a large mixing bowl, whisk together the eggs with flour, salt, butter and milk to form a
thick creamy batter.
4. In a saucepan, pour the 3 tablespoons of butter. Now add the marmalade, banana and
lemon juice to it.
5. Cook over medium heat for approximately three to four minutes and the spread the
mixture over the baked pancake.
6. Top it off with blue berries and serve!
Calories: 481, Fats: 36.1 grams, Carbohydrates: 44 grams, Protein: 31.2 grams
Sausage and Biscuits
Serves 6
Ingredients:
1 lb sage breakfast sausage
3 cups milk
4 tbsp butter (unsalted)
2 tsp ground black pepper
1 tsp parsley (chopped) for garnishing
For Biscuits:
2 cups al purpose flour
1 tbsp baking powder
1 tbsp brown sugar
½ cup cheese (Parmesan; shredded)
1 cup milk
½ tsp salt
Directions
1. Preheat your oven to 450 degrees F.
minutes
3. Place the sausage in the skillet and cook at medium high heat until they turn brown.
Transfer the sausage on to a plate.
4. In a mixing bowl, whisk together the shredded cheese with flour, baking powder, sugar
and salt. Now add milk to it and stir well. Set aside.
5. Pour the butter into the skillet and sprinkle a dash of flour on it. Allow it to cook for 3
minutes. Now add the milk and sausage to the skillet and cook until the gravy starts to
bubble and thickens. Sprinkle the black pepper and remove from heat.
6. Now place the iron skillet on a cookie sheet and scoop the cheese mixture into it.
7. Bake for approximately 12 to 15 minutes or until the biscuits turn brown.
8. Sprinkle the parsley on top and serve!
Calories: 462 kcal; Total Fat: 20.5g; Total Carbohydrates: 47.5g; Protein: 11.9g
Cabbage and Mushroom Skillet
Serves 4
Ingredients:
6 cups Savoy Cabbage (thinly sliced)
2 leeks (white and green parts only; rinsed and cut into thin slices)
8 oz. mushrooms (stem less)
1 oz bacon
½ cup chicken broth
¼ tsp salt
¼ tsp ground pepper
Directions:
1. Place a large cast iron skillet over low heat and heat two teaspoons of butter in it. Add
the bacon to it and cook until it turns crisp. Set aside.
2. Now add the remaining one spoon of butter to a cleared iron skillet along with the leek
slices. Season it with salt and pepper.
3. Add half of the chicken broth and allow it to simmer for five to seven minutes.
4. Now add the cabbage along with the remaining broth and the remaining seasonings.
5. Stir in the mushrooms and cook for an additional 10 minutes.
6. Serve with the crisp bacon on top.
Calories 154kcal; Fats: 6 grams; Carbohydrates: 21 grams; Protein: 7 gram
Apple Sauerkraut Skillet
Serves 4
Ingredients:
1 cup sauerkraut (rinsed)
2 flour tortillas
1 Granny Smith apple (peeled; cored and thinly sliced)
½ cup waiter
1 ½ cup Cheddar cheese
Directions:
1. Place the sauerkraut and waiter in a large cast iron skillet and heat until all the water
dries out. Remove from heat.
2. Now heat the skillet again over medium heat. Place the tortilla in it and sprinkle half of
the cheese on top.
3. Arrange half of the apple slices on top of the cheese and spread half of the sauerkraut on
top.
4. Finally pour the remaining cheese on top and fold the tortillas.
5. Heat the tortillas for approximately 2-4 minutes on each sides or until they turn golden.
6. Prepare the second tortilla in the same way and serve.
Calories 306kcal; Fat 9 grams; Carbohydrates 34 grams; Protein 22 grams
Breakfast Cobbler
Serves 10
Ingredients:
3 peaches (ripe; pitted and sliced)
2 cups blueberries
1 cup whole wheat flour
½ cup sugar
1 cup milk
1 ½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
3 tbsp vegetable oil
Directions:
1. Preheat your oven to 350 degrees F and place a large buttered cast iron skillet inside for
2. In a mixing bowl, sift together the flour with salt and baking powder. Now add the sugar,
milk and vanilla extract to it. Combine thoroughly
3. Take the skillet out of the oven and add the melted butter to the mix to form a thick
creamy batter.
4. Pour the batter back into the skillet and spoon the berries and peaches evenly on top.
5. Bake for approximately an hour or until the cobbler browns.
6. Serve warm!
Calories 182kcal; fats 8 grams; Carbohydrates 26 grams; Proteins 3 grams
Apricot and Banana Cobbler
Serves 10
Ingredients:
4 apricots (ripe; pitted and sliced)
2 cups bananas (sliced)
1 cup whole wheat flour
½ cup sugar
1 cup milk
1 ½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
3 tbsp vegetable oil
Directions:
1. Preheat your oven to 350 degrees F and place a large buttered cast iron skillet inside for
2. In a mixing bowl, sift together the flour with salt and baking powder. Now add the sugar,
milk and vanilla extract to it. Combine thoroughly
3. Take the skillet out of the oven and add the melted butter to the mix to form a thick
creamy batter.
4. Pour the batter back into the skillet and spoon the apricots and banana slices evenly on
top.
5. Bake for approximately an hour or until the cobbler browns.
6. Serve warm!
Calories 172kcal; fats 6.8 grams; Carbohydrates 32 grams; Proteins 4.3 grams
Vegan Pancakes
Serves 4
Ingredients:
4 cups self-rising flour
1 tbsp custard powder
2 cups soy milk
1 tbsp white sugar
Directions:
1. In a large bowl, combine the flour with custard powder and sugar.
2. Whisk in the soy milk and mix well.
3. Heat a large cast iron skillet over medium high heat and coat it with cooking spray.
4. Pour enough batter to make a round pancake.
5. Cook for 4-5 minutes on each side and flip until it turns golden.
Calories 554kcal; Fats 3.7 grams; Carbohydrates 110.4 grams; Proteins 17.3 grams
Sweet Potato Hash
Serves 4
Ingredients:
450g firm tofu bricks (crumbled)
1 large red onion (diced)
2 large sweet potatoes (peeled, diced)
1 tablespoon garlic (minced)
4-6 handfuls of spinach
½ teaspoon paprika powder
Sea salt and black pepper
2 tablespoon olive oil
Directions:
1. Heat a large cast iron skillet with some olive oil, adding sweet potatoes and garlic to it.
Let this sauté for a few minutes before adding the crumbled tofu with all the seasonings
you want.
2. Sauté the tofu for a while, adding onions to it and letting the tofu brown a bit.
3. When the sweet potatoes have softened a little, add spinach to it and stir, cooking it until
the spinach wilts.
4. Remove from heat and serve immediately
Calories 253kcal; Fats 12.0 grams; Carbohydrates 28.2 grams; Proteins 11.8 grams
Veggie breakfast wrap
Serves 1
Ingredients
2 large eggs
1 small white onion (sliced thin)
1 cup mushrooms (sliced)
1 green bell pepper (sliced)
Salt and pepper to taste
1 pinch red chili powder
1 teaspoon coconut milk
Olive oil to cook
Hot sauce to season
1 whole wheat tortilla
Directions
1. Whisk the eggs in a bowl with all the seasonings.
2. Heat a large cast iron skillet with oil, pouring in the eggs.
3. Now sprinkle mushrooms, onions, and bell pepper, over the eggs and the scramble the
eggs well with your spatula.
4. Let the vegetables cook a little making sure your skillet isn’t too hot and burns the eggs.
5. Sprinkle some daiya (vegan) cheese and hot sauce before wrapping the filling in the
tortilla wrap.
Calories 348; Total Fat 12.7g; Total Carbohydrates 39.3g; Protein 20.6g
Radishing Egg Scramble
Serves 8
Total Time: 20 minutes
Ingredients:
16 ounces of flank steak
12 ounces of radishes
4 ounces of cheddar cheese
4 ounces of cubetti pancetta
8 eggs
2 tablespoons of salt
2 tablespoons of pepper
Directions:
1. Preheat the oven to 450 degrees F.
2. Place the flank steak in a large cast iron skillet
3. Cook for one minute and thirty seconds
4. Flip and then cook for another minute and thirty seconds, set aside
5. Clean the radishes, cut the tops and the bottoms off
6. Now slice up the radishes and place it in the cast iron skillet with the cubetti
7. Place the cast iron skillet in the oven and cook for six minutes or until they are golden
brown
8. Cut the flank steak and add it to the skillet
9. Add in the cheese and the eggs
10. Season with the salt and the pepper, cook for one minute
11. Transfer the mixture to the cast iron skillet and cook for eight minutes, or until
the eggs are at your desired level of being set
12. Remove from heat
13. Serve and enjoy
Calories: 387; Fats: 12g; Carbohydrates: 5 grams Protein: 64 grams
Sausage Extravaganza
Serves: 8 patties
Ingredients:
2 teaspoons of canola oil
1 onion, diced
1 red apple, diced, cored and peeled
1 tablespoon of sage, chopped
1 tablespoon of light brown sugar
1 pound of ground chicken
¾ teaspoon of salt
½ teaspoon of chopped fennel seeds
Directions:
2. Dice the onion
3. Peel and core the apple, then dice it
4. Add in the onion and cook for 2 minutes
5. Add in the apples and cook for another 2 minutes, transfer to mixing bowl and cool for 5
minutes
6. Wipe out the pan
7. Put the pepper, the salt, the sage, the sugar, the fennel, and the chicken in the bowl,
combine
8. Heat the pan up on medium heat
9. Put 4 1/3 cup portions of meat mixture in the pan and cook for about 3 minutes per side
10. Keep cooking the sausage mixture until it is used up
11. Remove from heat and let cool
12. Serve and enjoy
Mexican Eggs
Serves: 2
Ingredients:
¼ cup of cilantro, chopped
¼ cup of scallions, chopped
½ cup of cheddar cheese, shredded
¼ teaspoon of salt
½ teaspoon of hot sauce
1 cup of frozen hash browns
4 large eggs
1 can of mild green chilies, 4.5 ounces
Directions:
1. Put the oven on to broil
2. Heat up a teaspoon of oil in a cast iron skillet on high heat
3. Add in the hash browns and cook until brown, about 5 minutes
4. Stir in the chilies and transfer to the plate
5. Wipe out the pan
6. Mix the hot sauce, the eggs, the pepper and the salt in the mixing bowl
7. Add in the cilantro, the cheese and the scallions into the potato mixture
8. Put the rest of the oil in the pan and heat on medium heat
9. Add in the egg mixture, reduce the heat to low and cook for 4 minutes
10. Place the skillet in the oven on broil, cook for 2.5 minutes
Carrot n Eggs
Serves: 2
Ingredients:
2 carrots, peeled and grated
2 zucchinis, peeled and grated
5 eggs
1 tablespoon of tamari sauce or coconut aminos
2 tablespoons of coconut oil- for cooking in
1 teaspoon of ginger powder
Directions:
1. Start by heating the coconut oil in a large cast iron skillet.
2. Add the carrots and zucchini to the skillet and cook on medium heat
3. In another skillet use some more coconut oil and cook the five eggs
4. Stir the eggs so they become scrambled
5. When the eggs are done, add the salt and the pepper and remove from heat
6. To the carrots and zucchinis add the tamari sauce or the coconut aminos, some salt and
pepper, and the ginger powder
7. Place the carrots and zucchinis in the bottom of a bowl and then top the bowl with the
scrambled eggs
8. Enjoy
Calories: 349 kcal; Fat: 25.3g; Carbohydrates: 14.6g ; Protein: 16.8g
Squash Extravaganza
Serves: 4
Ingredients:
1 tablespoon of olive oil
1 onion, halved and sliced
1 zucchini, halved and sliced lengthwise
1 yellow summer squash, halved and sliced lengthwise
1 tablespoon of oregano
¼ teaspoon of salt
1 can of cannellini beans, 15 ounces
2 tomatoes, chopped
1 tablespoon of red wine vinegar
1/3 cup of shredded parmesan cheese
Directions:
1. Heat the oil in a 12 by 12
cast iron skillet on medium heat
2. Chop the onion and mince
the garlic, add to skillet
3. Cook for 3 minutes
4. Slice the zucchini and the
squash, add to skillet with the oregano, the pepper and the salt
5. Reduce heat to low, cook
for 5 minutes
6. Open the can of beans
and drain, add to skillet
7. Chop the tomatoes and
add to the skillet with the vinegar
8. Increase heat to medium
and cook for 2 minutes
9. Remove from heat and let
cool for a few minutes
10. Add the shred parmesan
cheese on top and stir well
11. Serve and enjoy
Cheesy Bacon and Potatoes
Serves 4
Ingredients:
1 lb. bacon (cooked and diced)
6 eggs
5 potatoes (baked)
½ onion (sliced)
½ bell pepper (sliced)
2 cups cheddar cheese
½ cup milk
½ tsp garlic salt
½ tsp kosher salt
½ tsp black pepper
Directions:
1. Preheat your oven to 400 degrees F and heat two large cast iron skillets over medium
high heat for approximately 7 minutes.
2. In a mixing bowl, whisk together the eggs with the milk. Set aside.
3. In the first skillet, heat some oil. Sauté the onions with the bell pepper and garlic salt for
approximately 2-4 minutes. Sprinkle the salt and pepper on top.
4. Coat the second skillet with butter and layer it with the baked potatoes at the bottom
followed by cooked bacon, sautéed onions and pepper and cheddar cheese.
5. Top it off with the egg mixture and bake it in the oven for approximately 20 minutes or
until the eggs turn puffy.
6. Serve!
Calories: 1146 kcal Fats: 73.6 grams Carbohydrates: 48.8 grams Protein: 70.2 grams
Pumpkin Pancakes
Serves: 2
Ingredients:
2 eggs
¼ cup pumpkin puree
1/8 teaspoon of cinnamon
Coconut oil for the pan
Directions:
1. Warm a pan over medium heat
2. Whisk the eggs, cinnamon, and pumpkin puree
3. Put some coconut oil in a large cast iron skillet and heat it on medium high.
4. Put some mix into the pan and flip when it begins to bubble, the pancakes tend to flip easier
when they are smaller
5. Cook until golden brown and then serve
6. Enjoy
Calories: 132 kcal Total Fat: 11.3g Total Carbohydrates: 2.9g Protein: 5.9g
Zesty Berry Pancakes
Serves: 2-3
Total Time 30 minutes
Ingredients:
1 cup of raspberries
2 tablespoons of lemon juice
2 tablespoons of honey
For the pancakes:
3 eggs, whisked
½ cup of almond milk
1 tablespoon of honey
1 teaspoon of vanilla extract
½ cup of coconut flour
½ cup of tapioca flour
½ teaspoon of baking powder
½ teaspoon of baking soda
Pinch of salt
Coconut oil, for the pan
Directions:
1. In a saucepan, combine the first three ingredients and let simmer until the raspberries
have begun to break down, and let thicken slowly
2. Whisk together the ingredients for the pancakes in a large bowl
3. Grease a large cast iron skillet and heat over medium heat
4. Ladle some of the pancake mix into the pan and then take a spoonful of the raspberry
mixture and swirl it around the pancake batter
5. Once it bubbles flip and let the other side brown
6. Repeat with the rest of the batter
7. Enjoy
Berry Omelette
Serves 1
Ingredients:
1 egg (beaten)
180 g strawberries, blue berries and raspberries (chopped)
1 tbsp milk
100g cottage cheese
½ tsp cinnamon
½ tsp rapeseed oil
Directions:
1. In a mixing bowl, whisk together the egg with cinnamon and milk.
2. In a cast iron skillet, heat the rapeseed oil and pour the egg mixture evenly to cover the
entire skillet.
3. Cook for approximately 3-4 minutes or until the egg turns golden. Then flip and cook on
the other side as well.
4. Transfer the omelette on to a plate and spread the cottage cheese on top.
5. Place the chopped berries on top, roll it up and serve!
Calories: 264 kcal Total Fat: 12g Total Carbohydrates: 18g Protein: 21g
Eggless Soy Crepes
Serves 4
Total Time: 3 hours 20 minutes
Ingredients:
½ cup soy milk
¼ cup soy margarine (melted)
2 tbsp sugar (turninado)
½ cup water
¼ tsp sea salt
Directions:
1. In a large bowl blend the soy milk together with water, margarine, sugar, flour and sea
salt.
2. Cove the bowl and set it aside for 3 hours.
3. Grease a large cast iron skillet with some soy margarine and heat it over high heat.
4. Pour 3 tablespoons of the batter into the skillet and swirl so that the batter covers the
bottom of the skillet.
5. Cook the crepe until it turns golden brown while flipping it occasionally.
6. Serve!
Strawberry Banana Crepes
Serves 4
Ingredients
1 ½ cup mashed banana
3 large eggs
½ cup strawberries, cored and halved
2 tbsp coconut oil
Maple Syrup
Directions
1. Make the crepe from the mashed banana and eggs. In a medium mixing bowl, add both
ingredients together and mix until you have a smooth batter.
2. Heat a large cast iron skillet over medium high heat and warm some coconut oil in it.
3. Pour the batter into the skillet making a thin, large “pancake” about 1/8 inch thick.
4. Flip when first side is done, and cook evenly on both sides.
5. On each crepe, load some strawberries and drizzle with maple syrup.
Calories: 118kcal; Fat: 3.8g; Carbohydrates: 16.7g; Protein: 5.4g
Chicken Quesadillas and Guacamole
Serves 3-4
Ingredients:
Tortillas
½ cup almond flour
½ cup arrowroot powder
4 egg whites
3 tbsp water
Sea Salt
Black Pepper
2 tbsp coconut oil
½ cup coconut flour
Filling
1lb cooked, shredded chicken
1 white onion, diced
1 small tomato, diced
1 green bell pepper, diced
1Tbs minced garlic
1tsp chili powder
1tsp sea salt
Guacamole
2 large avocados, seeded and peeled
1 large tomato, seeded and chopped
1 small onion, diced
1 tbsp cilantro (chopped)
2 tbsp lime juice
2 cloves garlic (minced)
½ tsp sea salt
½ tsp black ground pepper
Directions
Tortilla
1. Mix all ingredients in a medium mixing bowl until a dough forms.
2. Heat a large cast iron skillet on medium and add the coconut oil.
3. When hot, pour enough dough/batter to make a tortilla the size of the pan.
4. Cook like a pancake until it is golden on each side.
5. Set aside, and do another until all the batter is used.
Filling
1. In another skillet, warm some coconut oil. When hot, add the vegetables and cook for roughly
5 -7 minutes or until tender.
2. Remove from heat and mix in the chicken.
3. Add a layer of filling and spread across half of the tortilla, a thin layer because you want it
to be able to fold over without cracking.
4. Fold the other half over, and fry in the skillet for about a minute or so on either side, pressing
down on it with the spatula to make sure it is sealed.
5. Remove from heat and cut into triangles.
6. Dip in guacamole.
Guacamole
1. Mash the avocado in a mixing bowl until it forms a smooth texture.
2. Then add all the remaining ingredients, and mix them together.
3. Serve.
Calories 225 kcal; Total Fat 17.0g; Total Carbohydrates: 14.7g; Protein: 6.1g
Corned Beef Hash
Serves: 4
Ingredients:
2 teaspoons of canola oil
1 onion, chopped
4 large eggs
1 teaspoon of salt
½ cup of chicken broth
4 cups of canned potatoes, diced
1 cup of chopped corned beef brisket
Directions:
1. In the cast iron skillet, heat the oil on high heat
2. Chop the onion up and add it to the skillet, cook for 8 minutes
3. Open the cans of potatoes and dice them
4. Add the potatoes to the skillet and cook for another 8 minutes
5. Add in the broth and the corned beef, let it cook for another 8 minutes
6. Add in the pepper, the salt, and the parsley
7. In the large skillet, put 2 inches of salted water and let it simmer
8. Break the eggs one at a time into the simmering water
9. Let the eggs poach, this takes about 5 minutes
10. Divide the corned beef hash onto 4 plates
11. Place one egg on top of each section of corned beef hash
12. Serve and enjoy
Spinach Tortillas
Serves: 6
Ingredients:
1/2 teaspoon of pepper
1/2 teaspoon of salt
3 cups of spinach
1/2 cup of shredded cheese
6 eggs
4 large egg whites
1 tablespoon of thyme
1/2 teaspoon of paprika
1 onion, sliced thinly
1 can of potatoes, diced
Directions:
1. Heat up 2 teaspoons of oil in a 12 by 12 cast iron skillet on medium heat
2. Add in the onion and cook for 4 minutes
3. Next, add in the thyme, paprika, and the potatoes and cook for 2 more minutes
4. In a large mixing bowl, mix the eggs and the egg whites.
5. Stir in the potato mixture along with the pepper, the salt, the cheese and the spinach
6. wipe the skillet clean and use the remaining olive oil, heat the pan up on medium heat
7. Pour the egg mixture into the cast iron skillet and cook for five minutes
8. Lift the edges and cook for another 6 minutes
10. Serve and enjoy
Spaghetti Squash Pancakes
Serves: 4
Ingredients:
4 eggs
2 ounces of Parmesan Cheese
2 teaspoons of Onion Powder
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of garlic powder
8 slices of bacon
20 ounces of spaghetti squash
Directions:
1. Bring a pot of water to boil
2. Cook the spaghetti squash for 20 minutes
3. Remove from heat and strain
4. Cook the bacon in a small cast iron skillet until crisp.
5. Combine the eggs, the spices, the cheese, and the spaghetti squash into the bowl. Crumble
the bacon into the mixture
6. Heat up the bacon grease in the skillet
7. Divide the mixture into four sections on the skillet and press flat with a spatula
8. Let the bottoms brown and then flip
9. Cook the other side
10. Remove from heat
11. Serve and enjoy
Almond Flour Pancakes
Serves: 4
Ingredients:
1 cup of almond flour
¼ cup of water
2 eggs
1 tablespoon of maple syrup
¼ teaspoon of salt
1 teaspoon of oil
Directions:
1. Combine the flour, the water, the eggs, the salt and the maple syrup together in the mixing
bowl
2. Heat up a large cast iron skillet on medium heat and drop the batter by the spoonful
3. Cook until the edges begin to bubble and then flip
4. Cook the other side
5. Serve and enjoy
Calories: 243 kcal Fats: 19.3 grams Carbohydrates: 10.3 grams Protein: 9.9 grams
Green Beans and Eggs with Potatoes
Serves: 4
Ingredients:
4 large eggs
1 cup of green beans, cut into 1 inch pieces, from a can
2 tablespoons of olive oil
1/8 of a teaspoon of crushed red pepper
5 cups of cooked and diced potatoes, from a can
1 teaspoon of paprika
Directions:
1. Heat the oil up in a cast iron skillet on medium heat
2. Open the cans of potatoes and cut them, then layer them evenly in the skillet
3. Cook for 20 minutes, turning them every few minutes
4. Add in the pepper, the salt, the garlic, and the crushed red pepper
5. Open the can of green beans and cut them
6. Add the green beans to the skillet, mix well
7. Crack one egg at a time onto the vegetables, letting them be even from each other
8. Let them cook for about five minutes
10. Sprinkle with some paprika
11. Serve and enjoy
Apple cinnamon Crepes
Serves 4
Ingredients:
2/3 cup oatmeal (cooked; steel cut)
1 small apple (peeled; cored and chopped)
1/3 cup applesauce (unsweetened)
½ cup egg white (beaten)
1 cup almond milk
2 bacon slices
1/3 cup soy flour
¼ tsp cinnamon
1 tbsp olive oil (divided)
Cooking spray
Directions:
1. In a mixing bowl, mix together the egg whites with flour, milk and oil and form a batter.
2. Fry them in a large frying pan or crepe maker on medium high heat (taking about a quarter
of the batter at a time).
3. Cook evenly on both sides and the remove and set on a plate.
4. Next, cook the oatmeal, apple, apple sauce, cinnamon and bacon in a sauté pan over low
heat until the apples turn tender.
5. Divide and load the filling over the four crepes.
6. Fold over and serve!
Eggs-n-Oats
Serves: 1
Ingredients:
2 egg whites
1 whole egg
1/2 cup rolled oats
2 oz. skim milk
Directions:
2. In a large mixing bowl, whisk together the eggs with the oats and milk to form a thick
creamy batter.
4. Serve!
Calories: 272.6, Total Fat: 8.0 g, Total Carbohydrate: 30.2 g, Protein: 20.2 g
Oatmeal Pancakes
Serves: 4
Ingredients:
1/4 cup Oats
1/4 cup skim milk
1 egg
1 Tbsp. olive oil
1cup whole-wheat flour
1 tsp baking powder
Directions:
1. In a mixing bowl, mix together the oats and milk, let it stand for 5 minutes.
2. Add egg and oil, then mix.
3. Add the dry ingredients and blend until just mixed.
4. Pop round 1/4 cup measure, flatten and form a ball.
5. Heat a large cast iron skillet and place the ball on it.
6. Flip and prepare on the other flank until golden.
Calories: 271.3, Total Fat: 7.0 g, Total Carbohydrates: 43.1 g, Protein: 11.3 g
Potato Frittata
Serves 6
Ingredients:
4 russet potatoes (chopped)
8 eggs
1 cup Cheddar Cheese
5 bacon strips (cooked and chopped)
2 tbsp milk
2 onions (green; chopped)
¼ cup green onions (chopped)
1/8 tsp salt
1/8 tsp black pepper
4 tbsp olive oil
Sour cream (optional)
Directions:
1. Preheat oven to 400°F.
2. Heat the olive oil in a large cast iron skillet and cook the potatoes for approximately five
minutes or until they turn tender. Add in the 2 tablespoons of green onion. Set aside.
3. In a mixing bowl, whisk together the eggs together with the milk. Stir in the 1/4 cup green
onion, bacon, potatoes, and 1/2 cup cheese. Season with salt and pepper.
4. Pour mixture into a greased 10-inch cast iron skillet and cook over medium heat until the
mixture is half set, do not stir.
5. Put the skillet in the oven and bake for 12 minutes. Carefully remove the skillet from the
oven and top with remaining cheese.
6. Put the skillet back in the oven and bake until cheese is melted, about 2-3 minutes.
7. Remove from oven and let cool for a few minutes. Cut and serve warm!
Calories: 438, Total Fat: 29.7g, Total Carbohydrates: 28.6 g, Protein: 16.3 g
Butternut Squash Surprise Cakes
Serves: 4
Ingredients
1 butternut squash, peeled and coarsely chopped
1 Tbsp Chives
1 Tbsp onion powder
½ cup red onion, finely chopped
1 tsp fresh sage, chopped
Coconut oil
Directions:
1. Place the butternut squash in a steamer and steam until tender.
2. Remove and mash the butternut squash using two forks into a pulp.
3. Add the onion powder and adjust seasonings as required.
4. Mix the mash with sage, chives and red onion.
5. Pour the coconut oil into a large cast iron skillet and place it on medium high heat.
6. Ladle the mixture into the hot skillet and leave until slightly brown in color.
7. Once the pancake is crisp on both sides gently remove from the skillet.
8. Serve and enjoy!
Calories: 395 kcal, Fats: 33 grams, Carbohydrates: 26.2 grams, Protein: 4.5 grams
Vegetable Pancakes with Herb Chive Cream
Serves: 4
Ingredients
¾ cup. sour cream
¼ cup. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste
2 zucchini, grated
2 yellow squash, grated
1¼ tsp salt
¼ cup coconut flour
¼ tsp black pepper
2 egg whites
2 tbsp coconut oil
Directions
1. Place the basil, chives and salt in a bowl.
2. Leave in the refrigerator until the time of using.
3. Shred the squash and the zucchini and toss the pieces with a bit of salt.
4. Leave for about 20 minutes and squeeze the liquid out of the vegetables.
5. Combine the drained vegetables with coconut flour and pepper.
6. Whisk the whites with a dash of salt until stiff.
7. Fold the stiffly beaten egg whiles into the vegetables.
8. Grease a 10 by 10 cast iron skillet with 2 tbsp of oil and heat well.
9. Ladle ¼ cups of the mixture into the skillet and flatten with the use of a spatula.
10. Cook for about 3 minutes until each side turns brown in colour.
11. Tansfer and lay them on paper towels to drain the extra oil.
12. Sprinkle salt on top.
13. Serve garnished with Basil Chive Cream.
Calories: 227 kcal, Fats: 17.5 grams, Carbohydrates: 13.2 grams, Protein: 7.1 grams
Pumpkin Fritters
Serves: 10-12
Ingredients
2 eggs (beaten)
2 tbsp coconut oil (melted)
2 tbsp pumpkin puree
¼ tsp allspice
1½ tbsp. coconut flour
¼ tsp sea salt
¼ tsp. baking soda
1 tsp vanilla
½ tsp cinnamon
Directions
1. Grease a 12 inch cast iron skillet with a tablespoon of coconut oil and place it in the
oven for approximately 5 to 7 minutes at 425 degrees F.
2. In a mixing bowl, whisk together the eggs with a table spoon of coconut oil and the
pumpkin puree. Add in all the dry ingredients and combine well. Set aside
3. Now pour in 1 tablespoon of the batter into the skillet and cook on each side for
approximately a minute or two or until the bottom is firmly cooked.
4. Serve with honey or fresh fruit.
Calories: 32 kcal, Fats: 2.4 grams, Carbohydrates: 1.2 grams, Protein: 1.4 grams
Conclusion
There are many healthy breakfast options mentioned in this cookbook that one can resort to while
trying to lose weight. Why should we consider them? Well the simple reasoning is that it will be
simpler to reduce the amount of unhealthy foods and liquids. These healthy recipes for breakfast will
help you stick to your ideal nutritional needs for the day with ease. They will also ensure that you are
not giving up on your taste buds and allow you to cook breakfasts worth savoring.
Check out the great recipes that are provided in this eBook to taste how delicious and nutritious your
breakfast can be when cooked in cast iron cookware.
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Breakfast Recipes That Anyone Can Make

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