Beet Goat Cheese Breakfast Egg Wraps Recipes

BREAKFAST EGG WRAP WITH GOAT CHEESE AND WATERCRESS

Steps:

• Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the scallion whites, half of the scallion greens (save the other half for garnish) and the jalapeno and cook, stirring, 1 to 2 minutes. Scrape half the vegetables into a small bowl and set aside; leave the remaining vegetables in the skillet.
• Meanwhile, in a medium bowl, whisk together the eggs, rice flour, cilantro and water. Season with salt and pepper. Pour half the egg mixture over the vegetables in the skillet. Mix so everything is combined and cook over medium heat until the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown. Turn the egg wrap out onto a cutting board. Repeat this with the remaining cooked vegetables and egg mixture.
• In a medium bowl, combine 2 tablespoons oil, lemon juice and salt and pepper to taste. Whisk to combine, add the watercress and toss to coat evenly with the dressing.
• To assemble, spoon half the goat cheese over each wrap and lay the watercress salad on top. Fold the wrap over the filling like a burrito, sprinkle with the reserved scallion greens, and enjoy hot.

GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
• While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
• Heat tortilla in a microwave until soft and pliable, about 15 seconds.
• Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

BEET & GOAT CHEESE BREAKFAST EGG WRAPS

Steps:

• Place a frying pan on a medium heat and add a little coconut oil.
• Crack both eggs into a bowl, add the coconut flour and salt and whisk until smooth.
• Pour the eggs into the pan, moving it around, so it forms a perfect circle. Place back on to the heat for 2 to 3 minutes.
• After a couple of minutes the wrap should be done on one side and can be flipped.
• Finish off the second side, so both have a slight browning to them. The wrap should be pliable.
• Spread the mayo on the wrap, then on half of the wrap add the arugula and diced beet. Crumble the goat cheese on top and season with a couple of grinds of pepper if desired.
• Roll the wrap away from you, pulling it in as you roll so it's fairly tight. It should hold nicely.
• Cut on an angle and serve immediately.

BREAKFAST EGG WRAPS

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

ROASTED BEET SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
• Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
• Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
• Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
• Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
• Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
• Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.