Crustless Quiche

 

• 6 large eggs
• ⅔ cup whole milk
• ¼ cup half-and-half
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon dijon mustard
• Pinch nutmeg
• 1 ½ cups mix-ins of choice: See below for suggestions
• ⅔ cup grated Gruyère cheese 
• 2 tablespoons chopped fresh chives

FOR THE MIX-INS*:

• Cooked crumbled bacon
• Chopped and sautéed broccoli
• Caramelized onions
• Cubed leftover ham
• Roasted vegetables roughly chopped

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.

Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).

In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.

Scatter the mix-ins evenly across the bottom of the prepared pie dish.

Sprinkle the cheese on top.

Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.

Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

(Source: Well Plated)

Baked Oatmeal

• 1 ripe banana, mashed (½ cup)
• 1 cup almond milk
• ¼ cup smooth almond butter
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups rolled oats
• 1 cup chopped pecans
• 1 cup blueberries, fresh or frozen
• 2 tablespoons brown sugar, for topping
• 2 tablespoons coconut flakes, for topping

Instructions

• Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
• In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
• Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
• Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
• Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.

(Source: Love & Lemons)

 

Breakfast Egg Muffins (Frittata Muffins)

 

• 8 large eggs
• 1/3 cup whole milk or half-and-half 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup finely chopped bell pepper 
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped fresh spinach 
• 3/4 cup  crumbled feta cheese
• 
  
• Preheat oven to 375°F. Spray a muffin tin generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
• In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
• Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
• Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
• Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
• Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.

(Source: https://sallysbakingaddiction.com/egg-muffins-recipe/#tasty-recipes-121541)

Chocolate Chip Cookie Granola Clusters

• 3 cups old fashioned oats
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/3 cup pepitas
• 2 tablespoons flaxseed
• 2 tablespoons coconut sugar (or brown sugar)
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 tablespoon pure vanilla extract
• 1 cup chocolate chips

• Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
• In a large bowl, combine the oats, almonds, pecans, pepitas, flaxseed, coconut sugar, cinnamon, and sea salt.
• Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
• Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
• Bake for 23 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
• Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
• Once it is cool, you can break the granola into clusters and enjoy!

(Source: https://www.twopeasandtheirpod.com/chocolate-chip-cookie-granola-clusters/#wprm-recipe-container-75954)

Pumpkin Muffins

 

• 15 ounces pumpkin puree 
• ▢½ cup butter, melted
• ▢¾ cup brown sugar
• ▢¾ cup sugar
• ▢2 eggs
• ▢1 teaspoon vanilla
• ▢1 ¾ cups flour 
• ▢1 Tablespoon pumpkin pie spice
• ▢2 teaspoons cinnamon 
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt 
• ▢1 cup mix-ins - chocolate chips, cinnamon chips, nuts, dried fruit, etc.

• Preheat oven to 375 degrees F.
• Grease a standard 12-cup muffin tin, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• Add mix-ins like chocolate chips, etc. and stir until evenly distributed.
• Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
• Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
• Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

(Source: https://joyfoodsunshine.com/pumpkin-muffins/#wprm-recipe-container-30707)

Cottage Cheese Banana Oatmeal Protein Pancakes

 
Ingredients

• ½ cup old-fashioned rolled oats

• ½ medium banana

• ½ teaspoon vanilla extract

• 1 teaspoon baking powder

• ½ teaspoon cinnamon

• 1 egg

• ¼ cup low fat cottage cheese

Instructions

Instructions

• Place all ingredients in a blender and blend until completely smooth, about 30 seconds. Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. 
• (Source: https://www.ambitiouskitchen.com/cottage-cheese-banana-oatmeal-protein-pancakes/)

High-Protein Lemon Blueberry Overnight Oats

 Wet ingredients:

• Zest from 1 medium lemon
• 2 tablespoons fresh lemon juice
• ½ cup plain or vanilla Greek yogurt
• 1 ¼ cup unsweetened almond milk 
• 1 to 2 tablespoons pure maple syrup, to taste
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• 
  Dry ingredients:
• 1 tablespoon chia seeds
• 1 cup rolled oats
• 
  
• Mix-ins:
• ½ cup fresh or frozen blueberries 
• For topping and serving:
• Blueberry jam, optional for layering
• Lemon zest
• Extra blueberries

Instructions

• In a medium bowl, add lemon zest, lemon juice, yogurt, milk, pure maple syrup (see notes below), and almond and vanilla extracts. Whisk together until well combined. Stir in chia seeds, and oats until well combined. Fold in the blueberries. I love to use frozen blueberries because it will give the overnight oats a gorgeous purple hint!
  
  Cover the bowl with plastic wrap and place in the fridge for 4 hours or overnight. Once ready to serve, divide between two 12 ounce mason jars, layering a spoonful of extra blueberries or even blueberry jam in the middle, if you’d like. I LOVE the look of the blueberry jam.
  
  Top each overnight oat jar with granola, extra lemon zest and a few blueberries, if desired. Serves 2.
• (Source: https://www.ambitiouskitchen.com/lemon-blueberry-overnight-oats/)