Since I have identified my pesky intolerances, I am always on the search for egg-free breakfasts. For this year’s Boxing Day brunch I was in charge of making something that I could eat. A task that I gladly took on. As I’m sure you have all realized by now, I am a big fan of the breakfast skillet. So I rolled up my sleeves, heated up the skillet and got my mojo on.
I’ve been dealing with digestive issues for a long time now. Even after removing Gluten and Dairy I still suffered from bouts of severe IBS. I finally went to a Nautropath and got my intolerances checked (more on that later). What I was dreading occurred. No eggs for this Gal. Yolks and Whites – just when I was starting to like eggs in other forms than scrambled. You can anticipate a little shift happening here at Cavegirl Warrior. While we will still be making fabulous Paleo/Primal recipes, we now will be offering many AIP, allergen-friendly recipes as well. Why? Our passion is to help everyone discover optimal health regardless of the challenges you may be faced with. Rather than feeling constrictive our aim is to provide flavorful, simple, imaginative recipes, empowering you to find what works best. Everyone is individual, we are all snowflakes in this large marvelous world, what works for one may not work for the other. Experiment and find out what gets you running like the Warrior you know you are!
We’ll chat more about all that in a bit, but today, let’s talk about this delicious dairy-free, grain-free, gluten-free and egg-free breakfast. The thing I love most about Breakfast skillets is that you really can just throw anything that you have in the fridge heat it up and get to eating. Plus they keep really well, so they make a great addition to your meal prep Sundays. Warning: If you are one of those kooky peeps that don’t like different foods to touch one other, then this may not be for you. But don’t run away, we’ll have lots more recipes for you as well.
- 1 lbs ground turkey
- ½ lbs bacon, chopped
- 6 green onions, chopped
- ½ c cherry tomatoes, quartered
- ½ sweet potato, peeled, cooked and smashed
- 2 cloves garlic, minced
- 2 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- Preheat a cast iron skillet over medium heat.
- Add bacon, cook 2 minutes.
- Add ground turkey, cook until almost no longer pink.
- Add green onions, sweet potato, garlic and spices. Continue to cook until turkey is done.
- Add in cherry tomatoes and cook for another 2 minutes.