Breakfast/Brunch

Veggie Egg Muffins

Veggie Egg Muffins

These veggie egg muffins should be called kitchen sink egg muffins because you can put in so many different vegetables in them. It is a great way to use up any veggies you have that may be about to turn. They are great to make ahead for a healthy, grab-and-go breakfast all week long. Store them in the fridge and reheat in the microwave for about 45 seconds and you are good to go!

Ingredients:

12 eggs
3 cups chopped fresh veggies/herbs (spinach, tomatoes, peppers, mushrooms, broccoli, green onions, cilantro, basil etc.)
1 tsp all purpose seasoning
1.5 cups shredded cheese (optional)

Directions:

Preheat oven to 350. Spray a 12 cup muffin tin with cooking spray (I’m not sure if it is just my old muffin tins but I have had issues with them sticking – I get MUCH better results when using silicone muffin cups sprayed with cooking spray).

Chop up the veggies you want to use. Crack the eggs into a bowl (if you have a bowl with a spout, even better), add seasoning, and beat well. Dump in the veggies and cheese and stir to combine. Pour the mixture evenly into the prepared muffin tin.

Bake for 25-30 minutes or until eggs are cooked and no longer runny.

Store in the refrigerator until ready to eat. Reheat for 45 seconds in the microwave.

Makes 6 servings, 2 muffins per serving.

21 Day Fix: 1 red, 1/2 green, 1 blue (if using cheese)

 

Delicious option: use chopped broccoli for your veggies and cheddar cheese – YUM

Broccoli Cheese and Egg Muffin Cups

 

Veggie Egg Muffins

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Healthy Pumpkin Muffins with Maple Cream Cheese

If you are looking for decadent, delicious, NOT healthy pumpkin cream cheese muffins you need to go here to one of my first recipes ever posted (pardon the crappy pics) way before I started my health and fitness journey. BUT if you are looking for something delicious to have with your morning coffee with just a hint of sweetness that fits perfectly into your clean eating lifestyle and won’t break the calorie bank, these are for you! WARNING: it will be hard to eat just one!

21 Day Fix Pumpkin Muffins

Ingredients:

2 oz cream cheese, softened
1 tbsp pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp baking soda
1 dash sea salt
2 tbsp raw pumpkin seeds

Directions:

Preheat oven to 350. Prepare muffin tins by lining 9 cups with liners or coating with cooking spray.

Combine cream cheese and maple syrup in a small bowl, set aside.

Mix egg and pumpkin in a medium bowl until combined. In a separate bowl, combine almond flour, baking soda and salt. Add almond flour mixture to pumpkin mixture and mix until just blended.

Spoon batter into each muffin cup, filling less than 1/2 full. Spoon 1 heaping teaspoon of cream cheese mixture into the center of each muffin cup. Top the cups with the remaining batter. Sprinkle the pumpkin seeds over the tops of the muffins.

Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. Transfer the cooked muffins to a wire rack to cool.

Servings: 9
21 Day Fix: 1 purple, 1 orange

 

Pumpkin Muffins with Maple Cream Cheese

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Banana Apple Muffins – 21 Day Fix Approved

 

 

These are so great for breakfast when you want something healthy but comforting at the same time. There is NO sugar in these, the sweetness comes just from the fruit. So, they aren’t your “grandmother’s” muffins, but they won’t give you your grandmother’s waistline, either, sooo… there you go! I super love that these count as 1 purple and 1 blue for the 21 Day Fix! Don’t know what the 21 Day Fix is???  Check out this post for why I love it so much!

21 Day Fix Banana Apple Muffins

Ingredients:

2 large eggs, lightly beaten
1 cup mashed ripe banana (about two medium bananas)
1 tbsp organic, grass-fed butter, melted
1.5 cups almond flour
3/4 tsp baking soda
1 dash Himalayan sea salt
1/2 cup chopped apple (about 3/4 medium apple)

Directions:

Preheat oven to 350. Prepare a muffin tin by lining 9 cups with lines or coating with cooking spray.

Combine eggs, banana and melted butter in a medium bowl. Mix well and set aside.

Mix together almond flour, baking soda, and sea salt in a medium bowl. Add almond flour mixture to banana mixture and mix until blended. Stir in apple.

Divide batter evenly between 9 muffin cups. Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack to cool.

Servings: 9
21 Day Fix: 1 purple, 1 blue per serving

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My favorite breakfast: Avocado Egg Toast

One of the ladies in my Beachbody FB group suggested this breakfast and I think we are all hooked on it. It is super yummy in a stick-to-your-ribs kind of way and keeps me full for a long time.

I had never poached an egg before so I am still experimenting with perfecting my technique. I have been using Mason jar lid rings in the bottom of a barely simmering pan. I crack the eggs first then pour them into the ring and let them cook 4-6 minutes.

 

Avocado Egg Toast

Ingredients:
2 eggs
1 avocado
2 pieces of Ezekiel toast
Sriracha
Salt and pepper to taste

Directions:
Poach the eggs. Mash 1/2 the avocado on each piece of toast. Top each with a poached egg, salt and pepper, and Sriracha sauce to taste.
Serves 2.

Also, this is my favorite  Sriracha sauce! It has soooo much flavor. Mmmm, okay, try this out for your next breakfast, you will not be disappointed!

Screen Shot 2015-01-30 at 10.45.30 AM

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Spinach and Cheddar Frittata

I am making myself get back into blogging food! I had gotten out of the habit of taking pictures of everything I cook so I am trying to get back into it.

We’ve had a chance to settle in to the new house although we still can’t believe we live here. We’re doing some painting and working on getting the garden ready for planting. We have a laundry list of things to do but it is wonderful to be able to take our time with it. There is nothing that HAS to be done just stuff we want to do.

I am loving having our own chicken flock and we are up to our elbows in eggs. So I will most likely have a ton of egg recipes to share over the summer. I’ve been making frittatas every weekend. They are easy to whip up, healthy, and great to reheat for breakfast the following day. Since I am also trying to lose the baby weight I have been making a lot of weight watcher friendly eats.

This frittata is simple and delicious. It uses ingredients I typically always have on hand, too. Everybody wins.

Ingredients:
4 eggs
2 egg whites
1 cup fresh spinach
2 tbsp fresh scallions, chopped
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/2 cup shredded, low fat, cheddar cheese
Directions:
Preheat oven to 400.
In a large bowl, beat together eggs, egg whites, salt and pepper. Stir in spinach and scallions.
Coat a 12-inch ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture and cook about 5 minutes, until partially set.
Sprinkle cheese evenly over the eggs. Place the skillet in the oven and bake until eggs firm up, about 5 minutes. Remove from oven and let stand 1 minute. Cut into 4 sections. 
Servings: 4
ww points plus: 3

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Breakfast Casserole

This is a great all-in-one low calorie breakfast dish. It turned out a tiny bit dry but we remedied  that by loading it up with hot sauce (salsa would be another great choice). Next time I might try adding some chopped tomatoes to give it a little more juice.
Ingredients:
3 cups frozen hash brown potatoes, 12 ounces
4 medium scallions, sliced
3 large eggs
3 large egg whites
3/4 cup 1% low-fat cottage cheese, small-curd
2/3 cup low-fat shredded cheddar cheese
3 Tbsp grated Parmesan cheese, freshly grated
3 Tbsp all-purpose flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
6 slices bacon, reduced fat
Directions:
Place the oven rack in the center of the oven; preheat oven to 375ºF. Spray a 1 1⁄2-quart shallow baking dish with nonstick spray.
Spray a nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the potatoes and scallions; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly.
Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, 1⁄3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining 1⁄3 cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm.
This works well re-heated too!
Servings: 6
Points: 5

 

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Eggs Baked with Spinach and Feta in Tomato Shell

I found this recipe on NPR and thought it would make an excellent breakfast. Unfortunately, my tomato shells completely fell apart in the oven but they still tasted great.
Ingredients:
4 large ripe tomatoes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 medium eggs
4 tablespoons feta cheese
1 pound spinach
Preheat oven to 425 degrees. Cut off tomato tops and set aside (may be used later as garnish). Run a paring knife around the inside edge of the tomato and scoop out insides, creating a tomato shell. Sprinkle the insides with salt and pepper and turn the tomatoes upside down on a towel to dry and drain out any excess liquids.
In the meantime, steam or saute the spinach. To steam, fill a pan with a thin layer of water and bring to a boil. Turn off the burner, add the spinach and cover the pan until the spinach wilts. Drain out excess water once the spinach is cooked. (Note: I sauteed the spinach by heating olive oil and garlic in a pan and then adding spinach until just wilted and finished with a little bit of fresh lemon juice).
Stand the tomatoes right side up in a pan, and place approximately 1/4 cup spinach into the bottom of each, pressing down to make room for other ingredients. Break an egg inside each tomato shell. Sprinkle with salt and pepper and feta cheese. Place in the oven and bake for 20 to 25 minutes. Serve immediately.

 

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