Ham Salsa Breakfast Casserole


So it is a rainy Monday here in RVA, and I am making the best of it by sharing a fantastic and oh so very simple recipe for a delicious breakfast. I am physically drained after doing a Triathlon yesterday, so the likelihood that I am as witty, clever, and charming as usual is highly unlikely. This is, of course, assuming that at my best I am witty, clever, and charming. I’m just going to safely assume that I am and just go from there!

I did my Tri yesterday, and I have to be honest…I was a bit frustrated with myself. I had a time goal in mind, and my goal was not reached. Granted, I had minor technically difficulties that were out of my control, but it is still frustrating to work so hard for months only to come up shy of your goals. I keep thinking that I could have made up the time had I just pushed myself, but I am just spinning my wheels with that kind of thinking. Hey, at least I beat my time from my first one! That is definitely something to be proud of!!! (See…positive thinking…much more my speed…) Regardless, it was fun and I am sure I will find myself back in training for another one next season. In the meantime, it looks like Shep and I are going to be training for a half…so there’s that. Looks like a new pair of running shoes will be in my future 🙂

So what I wanted to share with you is our simple and easy recipe for a breakfast casserole. We have also made these as grab-and-go egg muffins, so there are plenty of options to play around with to create your masterpiece. The salsa in the mixture really keep your eggs from drying out and add an extra delicious taste. Needless to say, I am kind of addicted to these. But the big reason I am sharing this right now is simplicity. I am tired, and yet I still need to eat. I don’t want to rely on going out, so I want something that I am able to make without having to expel the few brain cells that I have firing.

Ham Salsa Breakfast Casserole


(the egg muffin version is pictured above…)


Eggs (12 for casserole or 9 for a pan of egg muffins)

Ham Steak (1 full steak…cubed)

1 cup of Pico de Gallo or other fresh Salsa (fresh is preferred, but if you buy the pre-made stuff, make sure it comes from the produce section and you are able to see the chunks of vegetables. The stuff that comes in jars will add too much liquid)

Worcestershire Sauce (Optional: just a dash)


Preheat oven to 425 degrees.

Cook ham steak by preferred method. We threw it on the grill, let it cool for about 5 minutes and then cut it into chunks. If you plan on letting this mixture sit for a while, do not put the warm ham into the mixture with the eggs. If you are cooking it immediately, ham can still be warm when you add it to the mixture.

Whisk eggs together in a large bowl, or directly into a 9×13 baking dish to save dishes. Then add the ham, salsa, and a dash of Worcestershire sauce. Transfer to the baking dish if you didn’t mix it there originally.

Bake at 425 for 20-25 minutes. You will know that it is done when the edges of the casserole or muffins are crisp.


Blueberry Macadamia Nut Banana Pancakes

Shep and I are just getting back from an extremely wonderful and relaxing weekend up at the farm in Maryland. For those that are curious, we are ready to announce that we will be getting married up there on June 7, 2014!!! I am seriously beside myself with excitement….while kind of terrified on the inside that I am going to forget some huge detail. The good news is that neither of us has any grandiose expectations of the way the wedding “should” go. Basically as long as we are both there and say “I do,” we will consider the day a win!

In other news, we have found another form of exercise to occupy the rare moments of spare time that we DO have 🙂 Last weekend we went to a new spinning class called Tidal Wheel, and it was fantastic. It basically was a spinning class plus weights and upper body (with a side of dancing!!). The only downside for me was that my vertigo acted up while standing up and doing push-ups while pedaling a bike. Who knew?! Plus, Shep might have been a tiny bit sore in the arms (understatement of the century) after class. So we tried out a regular spinning class, and instantly knew we had to keep going. Those classes are awesome, and how we both lived such an active life for so long without trying one out is beyond me.

Okay, I will stop getting off topic now. I am sharing a recipe today for our hands-down most favorite banana pancakes. Prior to going Paleo, I liked pancakes alright I guess. Once I tried these, I knew instantly that I would be making them too often. They are glorious little circles of perfection that I just for the life of me cannot seem to flip without messing up. Anyway, the first time we made them, we used the recipe from Fast Paleo that worked out very well. I have made several tweeks along the way, and below you will find my version of these little beauties!

Blueberry Macadamia Nut Banana Pancakes


Ingredients for the pancake base:

Eggs (3)
Bananas (2)
Raw Honey (1 T) (Or you may sub maple syrup)
Ground Cinnamon (1 t)
Pure Vanilla Extract (a dash)
Coconut Flour (2 T)
Coconut Oil (3 T) for the pan
Blueberries (1/2 cup)**
Macadamia Nuts (1/4 cup)**

**You don’t want blueberries and macadamia nuts? No worries!!! Just make the base, or try some of these optional add ins instead:
Strawberries, Pecans, Walnuts, Chocolate Chips (Enjoy LIfe Chocolate Chips if you are Paleo and/or have food allergies), melted Almond Butter, etc. Really whatever you want to try out! I can’t wait to make maple bacon pancakes….just need to convince Shep that they might even be better than these saucy little minxes!


1. Mash up your banana. If it is nice and soft, feel free to use a fork, or you may use a food processor. Either way, leave a few chunks because it adds to the flavor.

2. In a medium bowl, whisk 3 eggs.

3. Open the Coconut Flour and take a big whiff. I seriously love the smell of coconut flour! (maybe sneak a smell before you put it away also…)

4. Add the remaining ingredients to the bowl and stir (excluding the coconut oil)

5. Let the mixture sit for 5+ minutes so the dough may set.

6. Turn on your skillet to medium to medium/high heat and melt some of the coconut oil in the pan.

7. Pour out a dollop of the mixture to make a pancake.

8. Cook on each side for 3-5 minutes. As they talk about over on the Fast Paleo site, be patient before you flip them! They will bubble a little bit starting about 2 minutes in, but wait until the sides look “pancake-like” before you actually flip them.

9. Repeat until all batter is cooked. This recipe will make 6 pancakes.