Apple Pie Breakfast Eggs

I have a sweet tooth. A whole mouth full of them actually! I have heard tales of people losing their sweet tooth after changing to a Paleo diet, unfortunately mine is still going strong. Every now and then, and sometimes then again, I give into my cravings. When I do, I try to keep the foods as clean as possible – the only sweeteners I use are honey and, very occasionally, maple syrup. This makes it a challenge to enjoy some of my favorite pre-Paleo foods, like apple pie. Thankfully I stumbled upon this combination that, while not tasting just like apple pie, is reminiscent of it and sure makes a sweet and tasty breakfast! My two boys love it, and request it at least once a week. It is pretty quick too, so I can make it in the morning before school. If sweets aren’t your thing, give it a try without the honey – it’s still delicious! I really wish I had a beautiful shot of this to offer up and make you want to dig in. Unfortunately I just don’t have patience with eggs! I’ll work on it though and maybe some day it will be pretty. Please don’t let the looks discourage you from trying it out!

applepieeggs ingred

Apple Pie Eggs - MudHollow.com

Eggs cooked with sauteed apples and cinnamon and topped with salted pecans and honey. A favorite breakfast at our house!

 

Apple Pie Breakfast Eggs
Serves 1
A sweet and nutritious way to start the day!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 apple, peeled, cored and cut into 1/8 inch slices
  2. 2 eggs, whisked
  3. 2 tbsp coconut oil
  4. pinch of salt
  5. pinch of cinnamon
  6. 1/4 cup pecans, broken into pieces
  7. 1/2 tbsp. honey (optional)
Instructions
  1. Saute apple slices in 1 tbsp. coconut oil over medium heat until lightly browned and softened.
  2. Sprinkle cinnamon and salt over apples (to taste).
  3. Pour eggs over apples and cook. Flip once and continue cooking until eggs are cooked through. Remove eggs from pan.
  4. Add pecans to pan and toast in remaining coconut oil briefly, making sure not to scorch nuts (you may need to turn the heat off or to low). Sprinkle lightly with salt.
  5. Add pecans to eggs, drizzle with a bit of honey and serve.
Notes
  1. I cook these in cast iron. You may find that you need more or less oil depending on your cookware. Butter may be substituted for coconut oil, but watch so it does not burn!
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  • Oh that looks so good! It reminds me of a baked apple and cinnamon egg pancake thing I used to make and haven’t made in a couple years! Now I want to make both! And super cool recipe plugin you used!

  • Thanks! You’ll have to post your recipe too, now I’m curious!

    Yes, this plug-in is pretty great so far! It’s only my second post with it so we’ll see what happens, but it makes entering the recipes SO easy!

  • My only problem with this recipe is that if I cook it once, I’m sure the children will ask for it every single day! Seriously, it looks so delicious 🙂

    • So glad you think it sounds yummy! I have one child who wants this daily, and the other wants smoothies (they can never agree). So I agree to give into each once or twice a week 😉

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