Breakfast is my favorite meal of the day, but as a busy teacher sometimes I just need something to grab and go! I’m sure you can relate. On the days that I don’t or can’t make these, I try to keep it simple with hard boiled eggs and fruit or eggs and avocado toast. Oatmeal is a great quick option too – throw in some berries, cinnamon and walnuts or whatever your favorites are!
Turkey & Egg Breakfast Casserole
I cut the left overs into pieces for the next few days for my husband and I. I heat it up quickly in our conventional oven and it tastes great the next day!
- 1 tablespoon Coconut Oil + more for coating the pan
- 1 lb Ground Turkey
- 1/2 teaspoon Chili Powder
- 12 Large Eggs
- 1 small Sweet Potato (peeled and sliced thin)
- 1 cup Baby Spinach
- Salt & Pepper for Seasoning
- Additional Toppings: Tomatoes (Diced Onions, and Asparagus)
- Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
- While the turkey is cooking peel and slice your Sweet Potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk and season with salt and pepper.
- Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinachon top of the eggs as well as any additional toppings you’d like to add.
- Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout.
Breakfast Egg Muffins with Mushrooms and Spinach
- 1 tablespoon olive oil
- 6 oz mushrooms, thinly sliced
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 2 cups grated cheddar cheese
- 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
- In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
- Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
- In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
5 Ingredient Banana Almond Butter Muffins
Pre-heat oven to 400 degrees
- 1 cup almond butter
- 2 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla
- 1 tsp. baking soda (I updated this from 1/2 tsp. because I found they raise better)
- Optional: I like to add 1/2 tsp. of salt
Blend (if using a Blendtec blender I use the “Smoothie ” setting)
Grease muffin tin (we like to use Chosen Foods 100% Pure Avocado Oil spray)
Pour batter into muffin tins
Cook for 12-15 minutes (muffins should be fluffy all of the way through and should not sink or settle)
– 2 1/2 cups almond meal
– 1 tbsp coconut flour
– 1/4 tsp salt
– 1/2 tsp baking soda
– 1 tsp vanilla
– 1 tsp cinnamon
– 2 tbsp honey
– 1/4 cup melted coconut oil
– 2 eggs
– 1 cup fresh or frozen blueberries
Preheat oven to 350. Line a 12 count muffin tin. In a mixing bowl dry ingredients (almond flour, coconut flour, salt, cinnamon and baking soda) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Fold in blueberries. Distribute into muffin tin. Bake for 20-25 minutes. Allow to cool and enjoy!
What is your favorite on the go breakfast?