Egg and Kale Crustless Quiche

Egg and Kale Crustless Quiche with Mozzarella (adapted from Kalyn’s Kitchen)

The great thing about this recipe is it gets even more nutritious the more veggies you add. And more delicious as well. I used 8 ounces of kale, one sweet onion, 8 eggs and 3/4 cups of part-skim mozzarella cheese. But zucchini, squash, mushrooms, even tomatoes would be really good.. or all of the above.

First, preheat your oven to 400.

Saute onions and add kale. To do 8 oz of kale I had to add, let wilt, add more, then repeat. I wasn’t using any other veggies so I wanted to load up on kale.

Then layer into the baking dish of your choice. Start with the kale and onion mixture and add the cheese on top of that. Mix eight eggs separately and pour on top, and use a fork to gently “stir” the mixture to ensure the eggs are fully incorporated.

I used a smaller baking dish because although both my husband and I cook often, we are cheapos and actually have a limited supply of bakeware. Plus I wanted taller slices, as opposed to larger squares.

Bake for 30-35 minutes, and let cool for a good 20 minutes before attempting to slice and store. If you’re going to cut into and eat it right away, just let cool for about 10 minutes. It will still be piping hot inside. (Note: mine got a little browner than I intended as I put a separate dish in the oven at 425 for the last five minutes of cooking, trying to multi-task.)

Ingredients:

8 large eggs

8 oz kale

Salt and pepper to taste

1 sweet onion

Add any veggies of your choice

Three Ingredient Banana Muffins

You can make these as pancakes by skipping the muffin tin and oven, or follow my directions for a different take on blueberry muffins! The batter is only three ingredients: bananas, eggs, and baking powder (and really, the baking powder is optional. If you’re doing the muffins, I recommend.) I added some cinnamon and blueberries to mine. Blueberries are a really sweet and delicious source of natural fiber, plus pair well with banana.

First preheat your oven to 375.

Start with two eggs and one and a half bananas. Mash the bananas up like you would avocados for guacamole. You won’t get all the lumps out unless you use a blender. But personally, I didn’t mind the lumps- it’s just nanners. Then add the two eggs and mix well.

Add 1/8 tsp baking powder, and cinnamon to taste (I did 1/8 tsp of that, too). The baking powder will clump, so be sure to really mix it well as a big bite of baking powder would not be a pleasant experience. Gross.

At this point, you can make them just like you would regular pancakes. The finished pancake tastes more like a crepe than your usual pancake, but is so delicious. Seriously.

Or you can pour into muffin tins! To do the whole pan I had to do two batches of the above recipe. Add whatever you’d like to the muffins. Chocolate chips, fruit, whatever’s your pleasure. I did blueberries. But just thinking about the chocolate chips… I might do that next!

Bake in the oven at 375 for 25 minutes, or until they feel firm when you press on the top.

 

Serve warm! And with a paper towel, the blueberries are super juicy. Also top mine with some peanut butter for the added protein, as I’m eating them for breakfast this week. I suggest almond butter as an alternative, as it is far more rich in omega 3.

But these could be just a good little snack to have on hand for the week, pop it in the microwave for about 20-30 seconds and you have yourself a nice little snack. With the banana and blueberries, it will fill you up for a little while and taste just SO good!

 

Ingredients:

1-1/2 Banana

2 eggs

1/8 tsp baking powder

1/8 tsp cinnamon

blueberries 

Pesto Toast with Poached Egg

This is really delicious, but be warned- it takes more than a few minutes to prepare and is heavy on fat. This is one of the reasons I started prepping all my breakfasts on Sunday, because I want a good breakfast but don’t want to spend 30 minutes making it at work.

  

Simply toast your bread, spread pesto on toast, and top with poached egg.

I poached my egg at work in the microwave. Obviously it’s over cooked,  microwaves tend to do that! But just crack an egg in a cup filled with water, pour a bit of vinegar in, and nuke for a minute (until your desired level of done-ness, and microwaves vary).

Avocado Toast

I love avocado, and if I’m not having eggs for breakfast I usually have some sort of toast, which I love to top with either peanut butter, avocado, ricotta, etc. Pictured below are two types of avocado toast I’ve done recently.

This first one is pretty straightforward. Slice up an avocado while your bread is toasting, and then top bread with avocado, then S&P to taste. The slice on the right is also topped with some hot sauce. Great quick morning fuel, and spicy foods rev up your metabolism!

This one took a bit more time, but was really tasty. After you toast the bread and top with sliced avocado, also add some sliced strawberries and goat cheese and toast in the toaster oven (or broil in the oven) for a couple of minutes. Not pictured is the balsamic drizzle that makes this a really delicious creamy/sweet/tangy breakfast full of nutrients and flavor your body and taste buds crave.

Turkey Cheddar Egg Cups

Turkey Cheddar Egg Cups with Onions, Mushrooms, and Jalapenos for Breakfast 

I spend Sunday afternoons cooking breakfasts and lunches for the work week ahead. These egg cups are packed with protein and veggies and keep me satisfied until lunchtime. In fact, most days I’m not hungry for lunch until late afternoon- and I am a hungry lady!

First, preheat your oven to 375.

Dice onion*, jalapeno, and mushrooms. I used sweet onion and just regular salad mushrooms (they were $0.98) but you can use whatever veggies you want.

*For an easy dice on the onion, see my How-To category: How to Quickly Dice an Onion.

Heat oil on a saute pan. Once smokin’ hot, dump all the veggies on it and saute the veggies to your preference of done-ness.  I personally enjoy a nice brown, caramelized onion. This usually takes about 7 minutes on medium-high heat.

While your veggies cook, spray a muffin pan with non-stick spray, and place one slice of turkey lunch meat to form a cup in each of the muffin slots. I only did 10- two for each day of the work week.

This part is where you can feel free to do your own thing. In the past, I’ve used spinach and part-skim (or whole milk) ricotta cheese- which is delicious. This time I used regular ole Mexican shredded cheese and chives, only about 1-1/2 teaspoons of cheese in each cup.

When your veggies are sautéed, cool them for a few minutes by transferring to a paper plate and sticking in the freezer. This will both stop the cooking process and prevent the hot veggies from cooking the eggs inconsistently. They don’t have to be down-right cold, they can be a bit warm. Just not fresh off the stove hot.

Once cooled, separate the batch of veggies into 10 even portions. No need for a scale or measuring cup, just eye-ball it.

One egg at a time, crack an egg into a bowl and scoop a portion of the veggies into the same bowl. Whip until it’s mixed, and pour into one cup. Repeat for the rest of the muffin slots you’ve prepared.

Top with another teaspoon or two of shredded cheese and chives (or you could top with some leftover jalapeno or whatever you’d like).

Cook for about 10-15 minutes, or until it reaches your desired level of done-ness. We have a toaster oven at work, so ideally I would cook mine just a tad under so that I could reheat in the toaster oven each morning without totally over cooking them. The egg cups in the image above are a bit over, courtesy of multitasking a bit too much on my part!

Then I transfer two at a time to a zip-lock sandwich bag, and stick in the fridge- no need to freeze unless you’re planning on making a large batch as you should only keep them in the fridge for about five days.

Ingredients: 

1-2 Tbsp Olive Oil 

10 eggs, whole 

1/2 C Shredded Cheese 

1Whole Sweet Onion 

1 Whole Jalapeno 

1-1/2 C Sliced Mushrooms 

Chives, to taste 

10 Slices of Turkey Lunch Meat