Breakfast Burrito

These are so amazing and so simple, you can add some cheese, beans, and sour cream and make dinner (minus the eggs).

Ingredients:

2 Farm fresh eggs
3 Ounces lean ground turkey
1 Handful of Trader Joe's Roasted Bell Peppers and Onions
1 Handful of baby spinach
Himalayan Pink Sea Salt - to taste
Fresh ground pepper - to taste
Garlic powder - to taste
Mustard powder - to taste
2 Truly Handmade Flour Tortillas (Trader Joe's)

Directions:

Brown ground turkey, add frozen bell peppers and onions, once thawed add spices and eggs. Cook for about two minutes until "scrambled", add spinach and cook to desired texture. Warm tortillas, I still throw them on the open burner! :) 

Enjoy!

Maria Craddock

Breakfast Made Easy

Ingredients:

2 eggs
1 medium yellow crook neck squash
1 yellow bell pepper (any color is fine)
Pinch of red onion
Sea Salt
Garlic Powder
Pepper

Directions:

Sautee bell peppers, onion, and squash to desired taste. Add egg and scramble in adding spices (to taste as well).

Via: Maria Doney



Mini Denver Quiches

Total Time: 30 min.
Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 12 servings

Ingredients:

 6 large eggs
1½ cups nonfat milk
Sea salt and ground black pepper (to taste; optional)
Non-stick cooking spray
½ medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 oz. low-sodium, nitrite-free lean ham, chopped
2 oz. cheddar cheese, grated

Preparation:

 1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.


Via Team Beachbody

Simple Deviled Eggs

Ingredients:

 

12 hard-cooked eggs, cut lengthwise in half

1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread

2 tsp Grey Poupon Dijon Mustard (any mustard will do)

 

 

Directions:

 

MASH egg yolks in medium bowl with fork. ADD cream cheese spread and mustard; mix well.
FILL whites with yolk mixture. 

Tips:

How to Easily Fill Egg White Halves

Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.

 

Special Extra

Garnish as desired, using chopped fresh chives, sliced green onions and/or small sprigs of your favorite fresh herbs, such as dill, parsley and/or cilantro.    

Via: Kraft

 

 

 

Egg & Veggie Protein Squares

These are one of my favorite snacks to have on hand. I make them once or twice a week and keep them in the refrigerator so I have something healthy to eat when hunger strikes.  They're high in protein, low in fat, low in carbs, clean and gluten free if you happen to be eating that way too!  The recipe is below but the best part about these is that you can add anything you'd like to them!

Ingredients:

1 carton of egg whites (or 12 egg whites)
1 cup of spinach
1/4 cup chopped cilantro
2 cups steamed Normandy Vegetable blend (comes frozen from Costco & consists of broccoli, cauliflower, carrots & squash)
1/4 cup feta cheese (If desired. Sometimes I don't use it...)

Directions:

1.  Preheat the oven to 425
2.  Spray the baking dish with olive oil to prevent from sticking
3.  Pour one carton of egg white (or 12 large egg whites) into the baking dish
4.  Add the spinach, veggies blend, cilantro and anything else you'd like in there! Sometimes I sprinkle feta cheese on top.  I also add pico de gallo if I have some on hand. You can literally add anything  you want. Some options are chives, onion, tomato, etc.
5.  Sprinkle. Mrs Dash salt free seasoning on top for flavor and place in the oven.
6.  Cook for 40-60 minutes. This depends on how you like your eggs. I like them very well done and the bottoms and sides crispy so I cook them for about an hour. If you like them softer, 40 minutes should be just fine.
7.  Let cool and cut into squares.
8.  If you plan to store them in the fridge, place them in a tupperware and they'll be ready to eat.
9. I make a large batch at once so I don't have to make them more than twice a week.  My husband, 5 year old daughter and even my 7 month old baby loves these!

If you cut them into squares about 1 inch by 1 inch, each, it makes them bite size and easy to eat.  This size they are also only about 25-30 calories each depending on whether you use cheese or not!