Get the body you love with free training!

10 Aja Approved Breakfast Recipes

I’m often asked by clients once they eliminate all white processed foods, such as cereals, muffins, pancakes, etc….

“What do I eat for breakfast?”

So I decided to put together a list of Aja approved breakfast ideas to get those creative juices going. First up, if you aren’t eating breakfast, start.

And if you are already eating breakfast, good job. Now make sure it made out of processed crap that’s just going to sap your energy later in the day.

Try them out and let me know your favorite one by leaving a comment below. If you don’t have a lot of time in the mornings, then I would recommend that you make some of these ahead of time, to save time on the rushed mornings.

1. Breakfast Casserole


One 8×8 or 9×9 casserole



• 12 eggs, whisked

• 1lb chorizo, cooked and broken into pieces • 1 sweet potato, shredded

• 1⁄2 yellow onion, diced

• 2 tablespoons hot sauce (I used Siracha) (optional)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon pepper


  1. Start things off right by preheating your oven to 375 degrees.

  2. First you’ll want to get your chorizo (or other choice of meat) cooking. So add your chorizo to a hot skillet and let cook until it begins to crumble.

  3. While the meat is cooking, dice up your onion and shred your sweet potato. I shredded mine by throwing it in a food processor, using the shredding attachment. Genius.

  4. Now, beat those eggs of yours in a large bowl.

  5. Add the cooked meat, onion, and sweet potato to the bowl with the whisked eggs. Then add the rest of your ingredients and mix all together.

  6. Grease a 8×8 or 9×9 glass dish and add your egg mixture to it.

  7. Cook for 25-30 minutes until the eggs aren’t runny. The middle takes a bit longer so just be patient.

  8. Let sit for 10+ minutes before consuming.

2. Egg Cupcakes

Makes 18-20 muffins



  • 10 -12 eggs whisked well

  • 1 green onion

  • 2 small zucchini

  • 3 big handfuls of spinach

  • 1/2 a jar of roasted red and yellow peppers

  • 6-8 slices of COOKED bacon

  • sea salt and black pepper to taste


Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth. Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans. Bake for 20-25 minutes or until the eggs are set in the middle.

3. Creamy Quinoa Breakfast Pudding


Serves 4



  • • 1 cup quinoa, well rinsed in a fine sieve • 2 tablespoons honey

  • • 1 teaspoon ground cinnamon

  • • 1/4 teaspoon ground cardamom

  • • 1/8 teaspoon sea salt

  • • 3 cups unsweetened coconut milk

  • • 2/3 cups water

  • • 2 teaspoons vanilla extract

  • • 1/4 cup chopped pecans

  • • 1/2 teaspoon orange zest


In a medium saucepan, combine quinoa, honey, cinnamon, cardamom, salt, milk and water. Bring to a gentle boil over medium heat. Reduce heat to medium-low, cover, leaving lid ajar and simmer, stirring occasionally for 30-40 minutes or until quinoa is broken down, very soft and mixture is thickened. Remove from heat and stir in vanilla, pecans, and orange zest. Serve warm in bowls.

4. Scrambled Eggs & Spinach/Kale

Serves 1


  • 2 large eggs <–organic, vegetarian fed if possible)

  • large handful of spinach or kale

  • garlic

  • salt

  • pepper

  • cheddar cheese (optional)


For best results, use two sauce pans. Mix the eggs together in a bowl. Add salt and pepper and a garnish of cheddar cheese if you choose, throw into a buttered pan (or coconut oil will work). Cook until at the desired consistency usually about 3-5 min.

For the greens, put a small amount of coconut or avocado oil in the pan and about a tsp of garlic. Let the oil get hot, the garlic will sizzle. Add spinach or kale and cook until tender. *Note, kale will take long to cook than spinach, to keep from burning add a few tablespoons of water to the pan while cooking.

Add salt and pepper to taste, enjoy.


5. Loaded Breakfast Hash


Serves 1



  • 1 large sweet potato, chopped

  • 1 cup peppers and onions, chopped

  • 1 large handful fresh organic spinach

  • 1 tomato, finely chopped

  • 1 1/2 tsp extra-virgin olive oil (or oil of choice)

  • 2 garlic cloves, crushed

  • Optional: 2 organic chicken sausages, chopped

  • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped

  • Himalayan sea salt and freshly ground pepper, to taste


1. In a skillet, sauté oil and garlic over medium heat for 1 minute

2. Add in chopped sweet potato and stir

3. After 4-5 minutes, add in peppers, onion, and tomato

4. Let sauté for about 5 minutes, stirring occasionally

5. Mix in chopped sausage and bacon, let cook for 5-7 minutes, stirring often

6. Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed

7. Remove skillet from heat and serve hot

8. I served mine with fresh organic over easy eggs.

9. Tip: To get your eggs perfect, cook them slow over medium/low heat.


6. Protein Pumpkin Pancakes


Serves 4



  • 1/2 cup pumpkin puree

  • 2 large pastured eggs

  • 1 tablespoon coconut oil (melted)

  • 1/4 cup almond milk (or coconut milk, hemp milk)

  • 1/2 teaspoon apple cider vinegar

  • 1 cup blanched almond flour

  • 1/4 cup ground flax seed

  • 1/2 teaspoon pumpkin pie spice (I used Trader Joe’s)

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon sea salt


  1. Whisk together the dry ingredients: coconut flour, baking soda, salt, cinnamon and nutmeg.

  2. Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree.

  3. Slowly add the dry mix to the wet mix until the ingredients are well combined.

  4. Heat the pan or skillet with coconut oil or organic butter over MEDIUM-LOW heat. Spoon the batter into the pan in whatever size you wish. Use a spoon to flatten and shape the batter to about 1/3 inch. They will not bubble like regular pancakes so keep your eyes on them until they are done. Flip them over to the other side when the bottom is golden brown. Also, you can check the edges to see if they are ready.

  5. Serve with pure maple syrup or just enjoy the pumpkin pancakes by themselves. Enjoy!

7. Breakfast Burrito

Screen Shot 2014-01-16 at 3.11.45 PM

Serves 1



  • Sliced Ham (choose a ham that is large enough to fold and medium-thickness so that it doesn’t break when wrapped. You may need more than one slice)

  • 2 eggs (or egg whites)

  • 1/4 cup chopped veggies (spinach, black olives, bell pepper, tomato, etc)

  • Optional: Salsa, Guacamole, Cilantro


  1. Saute the veggies in a small bit of oil over medium high heat.

  2. In a small bowl, whisk the eggs and poor over the veggie mix.

  3. Using a spatula, scramble the mix until cooked through. Take the eggs out of the pan.

  4. Roll the ham around the eggs and place back onto the skillet. Grill for a few seconds each side until the ham is slightly brown.

  5. Serve with salsa, guacamole, and a sprig of fresh cilantro on top.

8. Zucchini Pie With Cilantro, Cumin and Lime

Screen Shot 2014-01-16 at 1.21.49 PM

Serves about 8 cups of zucchini noodles, from 3 to 6 zucchini, depending on their size.



  • 3/4 cup almond flour (I used THIS one)

  • 1/4 cup arrowroot or tapioca flour

  • 1/4 cup roughly chopped fresh cilantro

  • 1/2 tsp sea salt

  • 1/2 tsp cumin

  • 1/4 tsp garlic powder

  • 2 tsp fresh lime juice

  • 1 whisked egg


You can use this amazing tool, which makes zucchini noodles in seconds. I used to use THIS tool, but it was more difficult, and took much longer to make the noodles. You can also a cheese grater or a food processor with the julienne slicer setting.

Steam the zucchini noodles just until they are tender and have reduced in size.

Let the zucchini noodles cool in a mesh strainer, then put them in a clean dry kitchen towel, and squeeze most of the water out of them. Set them aside.

1. Add to a mixing bowl:

3/4 cup almond flour (I used THIS one)

1/4 cup arrowroot or tapioca flour

1/4 cup roughly chopped fresh cilantro

1/2 tsp sea salt

1/2 tsp cumin

1/4 tsp garlic powder


2. Combine and add

2 tsp fresh lime juice

1 whisked egg

3. Squeezed zucchini noodles and gently work everything together with your hands.

4. Set your oven to 350 degrees.

5. Place a large oven-safe pan (I use cast iron) on the stovetop over low/medium heat.

When the pan is heated add a tablespoon of oil or Earth Balance Buttery Spread.

Place the zucchini mixture into the pan and spread it out with a fork (it wont spread out on its own).

6. Turn the heat to medium and cook for about ten minutes, or until the bottom is golden brown.

7. Crack four eggs over the top and carefully transfer it to the oven.

8. Bake for about ten minutes.

9. Top with more fresh squeezed lime juice and cilantro.

9. Breakfast Scramble


Serves 2



  • 4 eggs

  • 1 poblano pepper, chopped

  • 1 onion, chopped

  • 1/2 cup mushrooms, chopped

  • 1/2 cup tomatoes, chopped

  • 1 cup cooked, cubed ham


Cook the onion and pepper in a skillet over medium heat in coconut oil, butter or bacon grease until the onion is translucent. Add the tomatoes, mushroom and ham, cook until ham is slightly browned. Add the eggs and scramble all together until egg is done. Salt and pepper to taste.

10. 2% or full fat plain Greek Yogurt mixed with Cinnamon.

  this one’s super easy 🙂