The Ranch Kitchen: Easy Breakfast Goodies

Whether you like yours warm and savory or cold and fresh, The Ranch Kitchen delivers some awesome, wholesome, nutritious breakfast* options for your consideration – click through for Alise’s full breakfast recipe options!

* or anytime – these don’t have to be a morning food! Team HRL loves a quick and easy Breakfast For Dinner, especially when we’re updating the site and need all the time we can get!

– Cristina Miller, Creative Director, HRL

Alise Nolan & Family, The Ranch Kitchen

Whole30 Turkey & Egg Muffins from The Ranch Kitchen

Whole30 Turkey & Egg Muffins

Prep Time 10 Minutes | Cooking Time 30 Minutes | Serves 12

Favorite Whole30 breakfast meal, yet! This are easy on-the-go muffins that you can quickly heat up and grab on your way out the door. They’re delicious and easy to make. Original inspiration for this recipe was found from Paleo Running Momma.


  • 1 pound(s) Ground Turkey (you can also use sausage)

  • 2 clove(s) Garlic, minced

  • 2/3 cup(s) Rotel Diced Tomatoes, drained

  • 9 Eggs

  • Coconut Oil, to grease pan

  • 1 tablespoon(s) Coconut Oil, to cook sausage

  • 1/4 teaspoon(s) Sea Salt

  • 1 teaspoon(s) Onion Powder

  • 1 teaspoon(s) Tony Chachere’s Cajun Spice

  • 1 cup(s) Spinach, optional

  • 2 teaspoon(s) Italian Seasoning


  • Preheat the over to 425 degrees and grease muffin tin with Coconut Oil.

  • In a medium skillet, heat coconut oil and add in sausage. Add the minced garlic into the pan once the meat is halfway browned.

  • Add in the Rotel Diced Tomatoes and Spinach and cook until the spinach is wilted and then remove from the heat.

  • In a bowl, whisk together the eggs, Sea Salt, Onion Powder, Tony Chachere’s Cajun Spice and Italian Seasoning. Once mixed, pour in the sausage mixture. Mix well.

  • Pour the mixtures into the greased muffin tins (3/4 of the way full). Bake for 20 minutes, check the muffins throughout and they should be ready once they’re browned.

  • Remove from the oven and let cool.

  • Once cooled, divide them up into storing containers for the week ahead!

  • Enjoy!

Whole30 Sweet Potato Power Bowl from The Ranch Kitchen

Whole30 Sweet Potato Power Bowl

Prep Time 10 Minutes | Cooking Time 80 Minutes | Serves 1

This Sweet Potato Power Bowl will keep you full through the day! Power packed with protein and fruit, this Whole30 dish is definitely worth repeating day after day. We stored these using old Noosa Yogurt plastic containers. It was the perfect size for the mixture and easy to store. Inspiration for this dish was found from Healthy Liv.


  • 1 whole Sweet Potato

  • 1 whole Ripe Banana

  • 1/2 scoop of Collagen Protein

  • 1 tablespoon(s) Cinnamon

  • 1/2 tablespoon(s) Chai Seeds (optional topping)

  • Raspberries (optional topping)

  • Blueberries (optional topping)

  • Sliced Almonds (optional topping)


  • Preheat overn to 375 degrees.

  • Wash sweet potato and grab a fork and poke holes throughout the potato. Once done, wrap in foil.

  • Cook sweet potato in oven for 80 minutes.

  • Once cooked, take out the sweet potato and let it cool for 5-10 minutes. Once cooled, peel the skin off of the sweet potato.

  • In a bowl combine the peeled sweet potato and the ripe banana. (We typically mash these together first before adding in other ingredients).

  • Add in the cinnamon and collagen peptides and mix thoroughly.

  • If you plan to eat immediately, top with Chai Seeds, Rasperries, Blueberries and Sliced Almonds.

  • If you plan to use this as prep mode and eat later, just store the sweet potato protein bowl and add toppings after they’re microwaved.

  • Enjoy!

Breakfast Soft Tacos

Prep Time 10 Minutes | Cooking Time 5 Minutes | Serves 8

Easy and a southwestern tradition, these breakfast soft tacos are wonderful to wake up too! Note: We serve our breakfast soft tacos with my Nolana’s Family Hot Sauce.


  • 6 – 8 eggs, beaten and cooked to a soft scramble

  • 1 – 2 cup(s) bacon or sausage, cooked, drained and crumbled

  • 1 cup(s) onions, chopped (we prefer sweet onions)

  • 1 – 2 cup(s) Colby Jack or Sharp/Mild Cheddar Cheese

  • 2 cup(s) Tomato Salsa or Nolana’s Family Hot Sauce

  • 4 – 8 flour tortillas (Mission brand are great)


  • Cook bacon or sausage, drain and set aside.

  • Beat eggs and cook to a ‘soft’ scramble and set aside.

  • Prepare soft tacos by spooning 1/2 cup scrambled eggs with 1/4 cup bacon or sausage, 2 teaspoons chopped onions and top with cheese, tomato salsa and roll up to hold ingredients together.

  • Serve while warm and enjoy!

HRL Suggestions: Don’t forget The Ranch Kitchen’s other awesome salsa options…how great would these be with Black Bean Salsa or a bright, fresh Pico De Gallo? For a BFD (breakfast for dinner) side dish, we’re going to try these tacos with Spanish Rice or Grilled Corn on the Cob. Also, we recently discovered Blue Corn Tortillas and can’t wait to try those to wrap all this goodness up…if you can find them, give them a try! -CM

For more recipes from breakfast to dinner, whether you’re in it to win it or short on time – head on over to The Ranch Kitchen…you’ll find something for everyone! From our families to yours, HRL and TRK send love and wishes for happy, full tummies; be safe and well!