Seriously one of the easiest recipes out there! I am sure that you see many variations of these egg muffins and for good reason! They are easy, healthy and totally portable so great for meal prep!
All you need is a muffin pan, eggs, and your fav topping to go in! I like to saute mine first but totally not necessary. Here I used fresh spinach leaves, onions, mushrooms, red peppers and my fav seasoning, Everything but the Bagel. Add the veggies in first to the well-greased muffin tin then pour the whisked eggs on top. I add in the seasonings to the whisked eggs first before pouring. Cook at 375f for about 20 minutes or until the eggs looked cooked on top. Let them completely cool before taking out of the pan. They can be stored in the fridge for a few days. Add a side of roasted sweet potatoes, avocado and some berries for a well rounded filling breakfast! Don't forget to tag me on Instagram or connect with me in my private FB group My Fit Life Tribe - show me your egg muffins! Veggie Egg Muffins Recipe Here Ingredients: 6 farm fresh eggs 1 cup fresh spinach or 1/2 cup frozen 1/2 cup diced onions 1/2 cup diced peppers Fav seasoning Instructions: 1. Preheat oven to 375f and grease a muffin pan for 6 2. Sautee veggies or keep raw. 3. Place veggies evenly in the bottoms of the muffin pan. Whisk eggs with seasonings and pour evenly over each muffin spot. 4. Sprinkle cheese if desired and cook for about 20 minutes until eggs are done.
Paleo Pumpkin Protein Pancakes
Try saying that 3x fast! LOL! I admit I go crazy during pumpkin season but this fruit is available all year round so I am always looking for new ways to consume it. I made these pumpkin energy bites earlier in the week and had some pumpkin leftover so I thought perfect, pumpkin pancakes!
I figured pancakes because you always get more but then I decided to dust off my waffle maker and made those instead! Yes, it looks like dessert, that is how I like my food mostly! But don't be fooled as it is packed with vitamins from the pumpkin (hello vitamin A!) plus protein from Aloha Protein Powder which is organic, soy free, stevia free & vegan and tastes great! I went with chocolate, hence why my waffles look darker.
I could seriously just eat them right from the waffle maker and call it a day! But....I do love my topping so I controlled myself while I added them on. The secret to not missing syrup? Melt frozen berries and pour over waffles - yum! Add creamy nut butter, cinnamon, and honey drizzle and you got yourself a delicious breakfast! Perfect for the weekend treat!
Does breakfast get any better than this!? Knowing that I have frozen my leftovers makes me giddy for next weekend already! Whether you make pancakes or waffles this is a delicious treat to definitely try out for weekend brunch, or anytime really!
2. Combine dry ingredients in large bowl and whisk to combine
3. Combine wet ingredients in measuring cup (easier clean up)
4. Then pour the wet into the dry. Add almond milk to thin out batter as needed.
5. Pour into waffle maker or in a hot pan for pancakes.
6. Extras can be frozen or store in the fridge for a few days.
7. Get creative with topping & enjoy!
Vegan GF Granola Cups
These fun size granola cups were created by the idea to liven up my daily afternoon yogurt snack. Yes, I am a creature of habit and have a yogurt in the later afternoon almost every day. I find it holds me over until dinner so I am not ravenous and eating everything in sight when I get home from work! LOL!
I have tried my fair share of yogurts and find that I gravitate towards the thicker ones like greek or sky. To keep this vegan I went with Kite Hills new greek blend which is mighty delish! Otherwise, my go-to yogurts are Sigg's or Skyr Icelandic brands. Both are super thick and so creamy plus have a fair amount of protein in them! I like to keep the flavor plain as it contains the least amount of sugar and I add my own toppings such as maple syrup (to keep it vegan) or honey. Along with cinnamon, nutmeg, hemp or chia seeds and sometimes mixed nuts. All great additions to keep you satisfied until dinner.
Of course, topping them with fruit is a no-brainer! Pick your fav and pile it on. I keep them in an airtight container in the fridge and pull them out as needed. Whether its one for my mid-afternoon snack attack or maybe 2 for a quick breakfast. Heating them up for a few seconds in the microwave makes them even yummier! You can eat them by hand but if your toppings are fierce like mine tend to be you are better off on a plate with a fork. Either way, these are sure to please!
You are all of 5 ingredients and a muffin tin away from these sweet and savory baked granola cups. I got 10 cups with this batch and have been enjoying them all week as has my son. Made with Bob's Red Mill Gluten Free Oats (which are my fav!) along with maple syrup (vegan) or honey, ripe banana, vanilla, salt & cinnamon. You can get creative and add in superfoods like hemp, chia, flax or pumpkin seeds too! Totally cater them to your liking!
Be sure to tag me on Instagram when you bake them and show off your fillings!
1. Mash banana in a large bowl until creamy consistency.
2. Add remaining ingredients and mix well.
3. Spoon mixture into muffin pan (can use cupcake liners)
4. Make cup shapes in the muffin pan and refrigerate for 1 hour to firm up.
5. Preheat oven to 350f and bake for 30 minutes.
6. Let cool completely before storing in airtight container in the fridge.
7. Will last 4-5 days. May be able to freeze - personally haven't tried that yet!
Acorn Squash for Breakfast
OK stick with me here. I know it sounds unconventional but it is always a good idea to try something new, right? Even if that means trading in your eggs or oatmeal at breakfast for.......squash!? Yes! Read on my friends!
I just may be holding onto the last of the winter veggies before they are gone for Summer. I love me some squash as it is so versatile and full of vitamins! Did you know acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C. Oh yea! And that my friends are what you will be getting with this savory and unconventional breakfast dish!
Also, it is good to have that extra C in the Winter months!
Grab 1 or 2 squash, slice in half and scoop out the seeds. Lay them face up on a foil lined pan and rub them with coconut oil and cinnamon. I then added a teaspoon of coconut sugar to the middle of the squash - the coconut flavors while subtle really make this a savory dish! Yum! Bake until the squash is tender to scrape with a fork - around 45 minutes (depending on your oven & squash size)
Once cooked and cooled I added in a cup of Sigg's vanilla yogurt (so creamy) you can also opt for plain Greek yogurt as with the coconut oil, cinnamon and touch of honey you could go without the added sweetness of flavored yogurts.
Try to go for yogurts without added fruit as they will be lower in sugar - I look to stay under 10 grams of sugar. I find Sigg's vanilla to be one of the lower sugar options for a vanilla flavor. Top with pecans or other nuts that you desire such as almonds or cashews, maybe? Drizzle a teaspoon of honey and sprinkle more cinnamon if desired. Get ready for a flavor explosion!
Since I eat my breakfast at work I left the acorn naked (without the yogurt & toppings) covered in the fridge. Heated it up at work and then added the yogurt and toppings. I scraped that bad boy down to the skin & it was soooo yummy! Plus it was filling so I was good until lunch!
Great meal prep idea for breakfast. If you buy 2 you have breakfast taken care of for 4 days! Filled with protein, vitamins, and fiber you can't go wrong!!
Be sure to tag me on Instagram if you give these a try! Would love to hear your comments!
I think breakfast is my favorite meal! I could eat eggs any time of the day! I prepare them all different ways from omelets, over easy, runny, hard boiled and now in muffin form! My mornings are usually hectic (as most moms, right?!) so sitting down to a nice hot egg breakfast usually does not happen! My typical morning consists of me drinking my shakeology (after my morning workout & shower) and then proceed to get lunches ready for the kids. This is when I would make my eggs to bring to work too. However, this was taking up a lot of my precious time in the morning. I feel us mom’s need to always have a window of disaster in the morning time frame! Mom’s – you understand right? Unfinished homework, can’t find my favorite shirt, my hair is a mess, etc… So in saving time (and my sanity) I started to prep these babies on Sunday so I had them ready to go each morning before leaving for work. These are super simple and you can use any veggies that you like! This time I used fresh spinach, tomatoes, mushroom & onions. I sautéed them up with Trader Joes 21 Seasoning Salute and added them first into the muffin pan then I pour the egg mixture over about 3/4 way up. I used 12 eggs so it came to 12 muffins – perfect! (6 pictured)
Now let’s talk eggs for a second. Yes, the kind of eggs that you purchase is super important. While I always promote organic, in this case I go for farm fresh. In the Winter months the farm by me is closed so I started to buy Vital Farms eggs and I have never looked back! They are just delicious and their yolks are a bright yellow/orange color. Just bursting with flavor and vitamins. I mean did you see!!
Their hens are free roaming all day! Each dozen eggs comes with a cute little cartoon card highlighting their farm and how they operate along with a recipe. Plus they spotlight a hen of the month and tell you a little about her! This month’s hen was Regal Rebecca who likes to roam free! Love it!
So set some time aside on your prep day and definitely make these! I paired mine with roasted sweet potatoes and a slice of bacon – all ready to heat back up once I got to work! Now I have just a little more time in the mornings (and less dishes) for any disasters that may arise!
Confession……Once starting my clean eating journey pancakes became a big no-no and I loved pancakes and waffles! Usually made with white flour, sugar, butter and smothered with syrup does not align with I think anyone’s health & fitness goals, right?Maybe once in a while as cheat meal….sure!But if you want to enjoy them more often and guilt-free this recipe is it!
Made with gluten-free oats, bananas, honey, greek yogurt and I added some powdered peanut butter because I mean why not?! lol! While not as fluffy as traditional pancakes these do have more protein in them and still delish! These are tasty for breakfast topped with berries and honey or if you are going for syrup please use the 100% pure maple syrup.Little secret, those other commercial syrups are not real syrup.Yes, they are cheaper but you know what cheap gets ya!And why would you want to put that in your body anyway?Plus you only need a little of the pure stuff, trust me!But honestly, if you heat up a mixture of frozen berries the juice from the berries is all you need!
1½ cups rolled oats (I used Bob's Red Mill gluten-free)
1¼ cups mashed banana (about 2 very large bananas)
½ cup nonfat plain Greek yogurt
½ cup almond milk (or other milk you use)
3 large eggs
1 tablespoon honey
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon ground nutmeg
1 tablespoon powdered peanut butter (optional)
1. Place the oats in the bottom of a blender. Pulse a few times to grind and break up, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, powered pb, and nutmeg.
2.Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let sit 10 minutes.
3.Heat a griddle over medium heat. Spray lightly with olive oil or melt a little butter in the pan.
4. Pour ¼ cup of batter onto the hot griddle bake until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed.
5.You can freeze these in a single layer on a lined pan - once frozen then transfer to a ziplock bag to keep in freezer. Otherwise they will stay fresh in the fridge for 2 days. Just reheat in oven or toaster oven when ready to eat.
Ok so I am still on my pancake fix! lol! When I get into something, I tend to stick with it for a while. This time I came across a recipe using Vital Proteins collagan peptides(which I add a scoop to in my tea everyday and no it does not change the taste – I actually do not taste it at all!) I have been reading up on the benefits of collagen and WOW there are so many – as we tend to lose collagen as we get older (fun, right?!) So in hopes to fight the aging process I have started to add this into my daily diet. (always check with you doctor before adding any supplements into your diet)
**Some benefits of adding collagen peptides into your daily diet are watching your hair and nails grow, skin looking healthier and glowing, eases aches and pains as collagen is a lubricant for your bones that we tend to lose as we get older. Let’s fight the aging process together!
Ok back to the pancakes now! As I said in the title these are super simple and gluten free! They do not puff up like traditional pancakes but cook fast and thin. You can add the collagen or leave it out – it will not affect the recipe but you won’t get all the added benefits as mentioned above!
You can double the batch and freeze some for a later breakfast date. Experiment with different toppings like peanut butter and banana, frozen berries heated up and drizzled over with cinnamon, honey, or traditional pure maple syrup. The possibilities are endless so get creative. I would usually add a side of scrambled eggs to it for some protein to keep me fuller longer!
Check it out below and share if you give them a try!