I am the first to admit I really don’t love spending tons of time in the kitchen. I am always on the hunt for easy recipes that don’t take tons of time and that will stretch for more than one meal. If you are an egg casserole or quiche fan…ya gotta try this one!!
- 2 mashed sweet potatoes
- 3/4 cup almond meal
- 2 Tbsp ground flaxseed
- 1 tsp baking soda
- 10 eggs, beaten
- 1 Tbsp garlic powder
- 1tsp sea salt
- 1/2 chopped onion
- 1 dozen slices bacon, crumbled
- 2 sliced tomatoes
Preheat the oven to 400F. Cook and mash sweet potatoes, then combine remaining crust ingredients. Mix well. Press into greased 13×9 casserole dish (I greased mine with coconut oil).
Mix together beaten eggs, chopped onion, seasoning & bacon. Pour mixture on top of prepared crust. Then spread sliced tomatoes on top of egg mixture.
Bake @ 400F for 25 minutes or until golden brown and eggs are set.
I just made ours and it is half gone. However, it would be great to cut into single portion sizes and freeze for a fast, filling, healthy breakfast option on busy mornings!!
My sidekick an I made some clean eating crepes and I was so impressed with how they turned out. The things that first come to mind to fill them with aren’t necessarily clean..but we filled ours with fresh raspberries that we heated up, thin sliced bananas and vanilla Greek yogurt. Heavenly!
- 2 large whole eggs
- 1/2 cup milk (I used coconut/almond milk)
- 1/4 cup water
- 1 tsp. vanilla extract
- 1 tbsp. honey or maple syrup
- 1/4 cup whole wheat pastry flour
- 1 tbsp. oil (I used coconut oil)
- In a large mixing bowl, whisk everything together.
- They should be thin, like a tortilla…the batter will be runny.
- Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan to get the batter to spread thinly over the entire base of the skillet.
- Cook on low to medium heat, flipping as needed until cooked.
- Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters
Easy peasy <3 This recipe is great for a special breakfast or a healthy dessert. SO many things you could put inside…berries, pears, peaches, bananas… mmmmm!
Hmmmmmm. These things have intrigued me and kinda scared me all at the same time for quite awhile now!! But, don’t knock it til you try it, right? I’m the kind of person who HAS to try something for myself before I decide anything about it. It’s good to hear other opinions…but…
So. I decided tonight’s the night 🙂 Although, I had to find a recipe that really appealed to me (and that I already had ingredients for!). I basically took some from here and some from there and made this one up. A lot of them called for either chia seeds or flax seeds and I used neither this time around.
- 1 cup rolled oats
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 cup milk (I used unsweetened almond milk)
- 1/2 tsp vanilla extract
- 1/2 mashed banana
- 1 Tbsp honey
- 1/4 cup shredded, unsweetened coconut
Mix all ingredients in small bowl then transfer to a medium sized (abt 16 oz) mason jar. Screw lid on tight and place in fridge overnight!
Ok…I’ll be trying this in the morn..but I hear you can have them cold or warmed up (or at room temp…ew) and garnish them with other fruits (I might drizzle some peanut butter over mine!) 🙂
I’ll let you know my verdict in the morning…you let me know what your favorite recipes are if you’ve tried this!!
What a yummy breakfast dish that you can refrigerate and eat over the course of a few days. Add and/or take away any veggies to make it your favorite way! This one was delish! Love having a man in my life who loves to cook, way more than I do! This was his creation and I loved it!
Easy, healthy, filling…what more could you want, right?? Plus, if your house is like my house, breakfast for dinner is something that occurs frequently and this would be perfect!
1/4 cup Blue Cheese
3 Roma Tomatoes
8 Asparagus, cut up
8 Mushrooms, sliced
1/4 Onion, chopped
1/3 cup Milk
Salt & Pepper to taste
Preheat oven to 450F
Pan cook potatoes to soften. Sauté mushrooms & onions together.
Mix all ingredients, together and add desired salt & pepper. Pour into medium, greased casserole dish (add sliced tomatoes on top if desired because it’s pretty 😊).
Bake @ 450F 30 minutes. Let cool 5-10 minutes before serving. Serves 6.
So yummy!! Enjoy!!
I make this every Christmas morning and sometimes Easter. It’s a hit, supper yummy AND EASY!!! Great for those watching carb intake but wanting something tasty at a brunch. This is a very calorie dense recipe, so I cut the slices smaller than some might. Adding veggies would be an excellent way to cut calories and add fiber & variety.
5 eggs, beaten
2 tbsp. butter, melted
1/4 c. all-purpose flour
1/2 tsp. baking powder
2 (8 oz.) ctns. cream-style cottage cheese
2 c. (8 oz.) shredded Monterey Jack cheese (or Pepper Jack which is a fav at my house!)
1 (4 oz.) can chopped green chilies, drained
Preheat oven to 400F.
Mix beaten eggs with butter (melted) & baking powder & flour in a large mixing bowl at medium speed until mixture is well blended. Stir in cottage cheese, shredded cheese & green chilies. Spoon into a well-greased pie dish.
Back uncovered 10 minutes; reduce heat to 350F & bake 20 minutes or until set.
Serving Size: 1 slice
Number of Servings: 8
Amount Per Serving
- Total Fat13.0 g
- Saturated Fat6.8 g
- Polyunsaturated Fat0.7 g
- Monounsaturated Fat2.3 g
- Cholesterol197.6 mg
- Sodium524.4 mg
- Potassium87.9 mg
- Total Carbohydrate5.9 g
- Dietary Fiber0.2 g
- Sugars1.1 g
- Protein16.0 g
*I used Sparkpeople to input my recipe and get the nutrition value.