Huevos Rancheros


• 2 eggs
• 1⁄2 can black beans
• 1 teaspoon lemon juice
• 1 tablespoon coconut oil
• 1⁄2 or whole avocado, sliced into
4 thin pieces
• 3 tablespoons organic salsa – either
homemade or store bought, organic salsa
in glass jar
• 3 tablespoons grated raw cheddar cheese
sea salt and pepper, to taste
• 3 tablespoons cilantro, chopped very fine
• Cayenne pepper, tiny pinch

1. Poach eggs.
2. If beans were soaked, warm them in skillet. If not soaked, cook them longer while eggs are
3. Remove beans from heat and mix in coconut oil, lemon juice, salt, and pepper. Add a pinch of
cayenne on top of mix.
4. Transfer beans on top of plate (or gluten-free tortilla). Top it off with eggs, avocado slices,
cheese, salsa, and cilantro.

Breakfast Pizza


• 8 eggs scrambled
• 2 tablespoon olive oil
• 3 garlic cloves minced
• 1 tablespoon dried basil
• Pinch of sea salt
• Black pepper to taste
• 1⁄2 cup Trader Joe’s Organic Marinara sauce (or gluten free
marinara sauce of your choice)
• 1 lb ground mild italian pork sausage
• 1-2 sweet bell peppers diced
• 2 roma tomatoes sliced
• 1 cup sliced black olives
• 3 green onions sliced

1. In a medium sized skillet, brown the sausage and set aside.
2. In a large skillet heat the olive oil over medium high heat and
add the minced garlic. Saute for 2 minutes.
3. While the garlic is cooking, add the basil, sea salt, and pepper
to the scrambled eggs and mix well.
4. Pour the egg mixture over the garlic in the skillet and turn the
heat down to medium. Cover and let cook for about 3 minutes,
or until the bottom of the eggs are set and firm. Do not stir or
disturb the eggs while cooking.
5. Remove the lid and transfer the skillet to the oven and broil for
another 3 minutes or until the top of the frittata is also firm.
6. Remove from the oven and add evenly spread the 1⁄2 cup of marinara sauce.
7. Add the cooked sausage and the rest of the toppings.
8. Place the pizza back in the oven and under the broiler for another 5 minutes. Slice and serve immediately with
avocado slices as a garnish!

Venison & Egg Breakfast Salad


• 1⁄3 lb ground venison
• 3 pastured eggs
• A bed of greens (try Earthbound
Organic’s half and half greens)

1. Cook the eggs over easy
2. Cook the ground venison
3. Place the cooked ground
venison on the bed of greens
4. Put the 3 eggs on top of salad
5. Break egg yolks, drizzle olive oil
and hot sauce on salad (the egg
yolk makes the dressing)
The whole thing only takes a few
minutes to make and is AMAZING!
If you haven’t made anything