AIP breakfasts can be one of the toughest meals to master. With eggs off the menu as well as any kind of grains or cereals, “breakfast” just doesn’t seem the same. When I first started AIP 3 years ago, I really struggled. That is, until I found this one breakfast template which has been my go-to pretty much ever since. I eat a version of this at least 3 or 4 mornings a week. It’s quick and easy, it can use whatever you have in the fridge, and has a good balance of fats, protein and veggies – with carbs if you want.
I’ll tell you what this AIP breakfast is, explain how to make it, with mix and match lists plus some ideas of what to serve it with below.
I toyed with putting this in the recipe section of the site, but then again it’s not really a recipe… it’s more of a guideline for a great AIP breakfast. There are no weights or measurements, just an idea or AIP breakfast template. You basically just throw in what you have/what you like and see how it goes (my favourite kind of cooking!)
So, now you’re thinking WHAT IS THIS AMAZING AIP BREAKFAST?
….JUST TELL ME WILL YOU?
Well here it is…
An AIP breakfast skillet
A skillet meal is something I learned about whilst living in America. A skillet is basically a frying pan, so this just means food all fried up in one pan. I almost called it an AIP Breakfast fry up – but that conjures up ideas of eggs and bacon which isn’t really what this AIP breakfast is about!
What it is about is protein – whatever you have in the fridge – plus green veggies and then anything else you fancy adding. My go-to is bacon, sweet potatoes and kale. (It’s also my 2 year old’s favourite and he has been known to shout “more kale please” on plenty of occasions. In fact we’d both rather have a bowl of this than sugar-laden cereals any day!)
So choose any of the following AIP friendly proteins:
- Bacon (fresh, not cooked)
- Parma ham (drop into a dry pan to crisp up)
- Leftover crumbled meatballs
- Leftover cold salmon
- Lamb chops/steaks or roast lamb – sliced or shredded
- Mince (turkey or beef work well – but whatever you fancy)
Add some gorgeous greens:
- Shredded kale
- Baby spinach
- True spinach
- Cabbage (thinly sliced/shredded)
- Spring/collard greens
And throw in any other veggies (inc carbs if you like):
- Cooked leftover veg (such as roasted sweet potato)
- Sliced or spiralised courgette
- Ribboned carrot or parsnip (use a peeler to cut thin ribbons)
- Ribboned butternut squash
- Cauliflower or broccoli rice
- Leftover roasted cauliflower
Serve with any or all of the following:
- A drizzle of Avocado oil
- A grind of sea salt or Himalayan salt
Bacon (chop up and fry) with kale and leftover roasted sweet potatoes, served with avocado.
Leftover lamb chops/steaks/roast sliced and fried with ribboned carrots and shredded cabbage with a drizzle of avocado oil.
Leftover cold salmon fried up with leftover sweet potatoes and spinach, served with sauerkraut and avocado.
Leftover crumbled meatballs with squash ribbons and shredded kale, served with avocado.
Turkey mince with cabbage and ribboned carrot. (Add a splash of coconut aminos if you fancy a slightly Asian flavour).
You get the idea… I could go on and on with this list, but the important thing is you just add what you like/what you have to a pan, cook it up and enjoy it.
Could there be a better or easier AIP breakfast out there? We don’t think so, but would love to hear your comments.