It takes a bowl, eggs, + a simple combination of tasty ingredients to make breakfast for all of your weekdays. I love doing it crustless or with my favorite @whollywholesome gluten-free pie crusts.
CHALLENGE: try making one, or all, of these egg dishes. Then, post them on social and tag @Living_withAshley with #livingwithashley so I know you like the goods!
Simply egg whites, Italian chicken sausage, kale, Parmesan, red pepper flakes, + a yellow onion. Simply pan-grill the onion in a dash of oil- once lightly browned- toss in the kale + cook until lightly wilted. Pour into a large mixing bowl with 16 oz. of liquid egg whites, 1/2 cup parmesan, 1 tsp red pepper flakes, salt + pepper. Preheat the oven to 350 degrees F and in another skillet; cook the chicken sausage- roughly 8 minutes. Add into the large mixing bowl, stir, + pour into a @whollywholesome gluten-free pie crust. Bake for 40-45 minutes or until eggs set.
This @whollywholesome#glutenfree pie crust is the perfect home for my 6 slices of chopped @applegate low-sodium bacon, 1 1/2 cups shredded Brussels sprouts, 1/3 cups Parmesan cheese, sea salt, red pepper flakes, + half of a container of @crystalfarmscheese all whites egg whites – pan-grill the sprouts + bacon until lightly browned. No oil@is needed thanks to the fat from the bacon. Then place the egg whites in a bowl with those and the rest of the ingredients, mix, + pour into the pie crust. Bake at 350 degrees, covered in tin foil, for 40-45 minutes or until eggs set. Let it sit. Cut into 5 pieces. Eat every day next week for a quick breakfast!
Taco Breakfast Casserole (see our Instagram!)