Breakfast (I prep all this on Sunday)
Egg Quiche Muffins
This is from HE She Eats Clean...I have never made these before, but what a great grab and go meal. I wash everything down in the morning with some Green Juice!
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper
1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
I make 6 bags or pre-packed Kale, Spinach, Basil, Celery, Cucumber, half of a frozen banana or apple, and half of a lemon. Put all in my Vitamix and go!
I am also going to try this waffle recipe for the kids from Little Red Bird Kitchen...they are dying for some waffles...will let you know!