What do you usually eat for breakfast every morning? What do you feed your kiddos for breakfast? I’ll admit, it’s really easy for me to fall into a lazy rut that often leads to not-so-healthy breakfast choices. Even though I’m committed to feeding my family real and whole foods, that commitment definitely wanes at 7:00 AM when I’m trying to get everyone dressed and ready and out of the house on time.
So when my friend Beth of Red and Honey said that she was coming out with a real food breakfast cookbook, I couldn’t wait to get my hands on it. I knew it was going to be just the kick in the pants that I needed to get back on track with our first meal of the day!
And let me tell you – that’s exactly what The Breakfast Revolution does. In the first few chapters, Beth lays out her convincing argument for taking breakfast back from the over-used, abused, and not-even-good-for-you cereal box (yes, even if it’s “natural” or organic cereal!)
Then, she leads the reader down a path of ridiculously delicious sounding recipes with mouth-watering pictures until you are sure that you have to make every recipe in the book for breakfast. Tomorrow.
If you haven’t picked up your copy of The Breakfast Revolution yet, head over to Red and Honey to grab your copy of this awesome ebook and surprise your family with a special and delicious breakfast tomorrow morning! Because you won’t want to wait longer than that to start trying the recipes in this book!
If you need a little more convincing that you need this breakfast cookbook, let me see if I can persuade you with this.
I only have one word. Amazing.
I could eat traditional breakfast foods like pancakes, waffles, bacon, sausage, eggs, and hash browns for any meal of the day and be completely and utterly content.
This frittata though is definitely a little off the beaten path of what you might consider for breakfast. But let me tell you, you should consider it.
This recipe combines two of my favorite types of foods, breakfast food and Mexican food. My kitchen smelled amazing while I was making it, and it did not disappoint. In fact, I could not believe how incredibly delicious it was!
After my second helping, I really wanted to have a third, but instead I ate the few bites left over off of my kids plates, that’s how good it was. (And please tell me I’m not the only mama that does that?!)
It is a hearty and filling meal full of protein and healthy fats to start your day off in the right way. It would be perfect to serve for brunch and your guests will think you are a gourmet cook and ask you for the recipe.
It’s even the perfect meal to serve for Brinner because it’s easy and fairly quick, only uses one pan, and did I mention that the flavors are amazing, and it’s super hearty and filling?
And that’s what I love about this cookbook too. It’s not just a breakfast cookbook. Yes, the recipes are aimed at being served for breakfast, but I’m going to bet you will find some family favorites that are sure to become regular attendees at your family dinners. Because who doesn’t love a good Brinner?!
So whether you serve this for breakfast or for dinner, be sure to leave some extras, because your family is going to fight over the leftovers!
- 1/4 cup butter
- 1 medium onion, diced
- 1 medium tomato, diced
- 1/2 red sweet pepper, diced
- 1/2 orange or yellow sweet pepper, diced
- 2 cloves garlic, finely chopped (or pressed)
- 1 cup cooked black beans (canned works too)
- 1/2 pound ground beef
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 8 eggs
- 1/4 cup cream or milk
- 1/2 tsp salt
- 1 cup of grated cheddar cheese
1. Warm a cast-iron pan, add butter. Toss in diced onion, garlic, and peppers.
2. Add ground beef, salt and spices.
3. Stir-fry the mixture until beef is browned and veggies are tender.
4. Distribute black beans in a layer on top of beef mixture.
5. Whisk eggs with cream in a bowl with . tsp salt, then pour egg mixture over top of beef and beans.
6. Sprinkle cheese over top.
7. Allow to cook for one minute on stove-top, then transfer to oven (only if you have a pan with an oven-safe handle!) at 300F for 5 minutes, then broil for 5. Watch carefully during broiling to make sure it doesn’t cook too quickly and burn, as oven temperatures can vary, and broiling happens quickly.
Note: If you don’t have an oven-safe pan, then use a glass pie pan and bake for 15 minutes, or until set. (After Step 3, transfer mixture to pie plate. Fry meat and veggies first as per Step 1 and 2).
I adjusted just a few of the veggies a bit based on our family’s preferences, left out the onion and used onion powder, only added a half diced yellow pepper. Still, delicious.
Also, it did take a little longer for mine too cook. After I broiled it, and it had the nice, beautiful brown crust on the top, I realized that the middle was still a little jiggly, so I stuck it back in the oven at 300° for about 5 more minutes. It still came out perfect and delicious. No harm, no foul.
So, click here to pick up your copy of The Breakfast Revolution today and be on your way toward healthy, nourishing and delicious breakfasts (or dinners) your family will love and ask for again and again!
What’s your favorite breakfast food? What do you typical serve for breakfast at your house? Why don’t you serve your favorite breakfast foods regularly at your house? Are you in a breakfast rut? You need A Breakfast Revolution!
*If you’d like to see a few out-takes from my photo shoot for this recipe, head over to my Facebook page!
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What size skillet did you use? Looks AMAZING!!
Erin Michaels says
I’ve made this and really love it!
I think I used a 12″ skillet… 10″ would be small.