Super Easy Egg Bake

I really hate cooking in the morning. Like I really really dislike it. But I know that breakfast is such an important meal. What I have been doing recently is making an egg bake on Sunday and then eating it each morning for breakfast during the week. Below is a picture of what I initially tried to do: make individual serving sizes. This was a disaster. Not only was it difficult to clean up these muffin tins, but it was so much more time consuming. That is definitely not easy. So I have modified it since then to simply use a 9×13″ glass baking pan and cut into 6 or 8 pieces.

Super Easy Egg Bake
Super Easy Egg Bake

Ingredients:

  • 12-16 eggs
  • 3 tomatoes – diced
  • 3/4 cup full fat cottage cheese
  • 1 bag frozen broccoli – steamed (or microwaved in safe bag)
  • 1 package (8 oz.) mushrooms – sliced
  • 1/2 package (2 tablespoons) chives – chopped
  • About 10 oz. shredded cooked potatoes (hashbrowns – be sure nothing is added)
  • 1/2 cup shredded extra-sharp cheddar cheese
  • 1/2 cup salsa
  • salt and pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Steam broccoli.
  3. Cook/thaw potatoes.
  4. Prep other veggies.
  5. Add all ingredients to large bowl.
  6. Grease 9×13″ pan with butter.
  7. Put mixture in greased pan.
  8. Bake for 1 hour.
  9. Cool and cut into 6 or 8 pieces.
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Steel-Cut Oats

Since I started my new job at Winona State, I have been eating this every morning for breakfast. It definitely jump-starts my metabolism because I find myself hungry again around 9 a.m. (after eating breakfast at 7 a.m.)

Steel-Cut Oats: add 1/4 cup milk or water to steel-cut oats and place in the fridge overnight. They are ready to eat in the morning! Heat it up or eat it cold. (www.espinosakitchen.wordpress.com)

Steel-Cut Oats

Ingredients:

  • 1/4 cup steel-cut oats
  • 1/4 cup milk,  water or almond milk
  • 1 Tablespoon pecans (or other nut)
  • 1/2 teaspoon brown sugar
  • 1 Tablespoon raisins

Directions:

  1. Place milk/water with oats in a bowl and place in fridge overnight.
  2. Heat it up for 1 minute (if you want).
  3. Add brown sugar (or to taste), pecans (or other nut), and raisins.

Some variations may include: cinnamon, maple syrup, almonds, craisins, blueberries….. the list is endless!

Spinach and Fruit Smoothie

The first time I tried a spinach smoothie, I was a bit intimidated. But when I tasted it, it was quite tasty. It’s such a simple addition to any smoothie. It may look a bit bizarre, but the healthy element is so worth it.

Spinach and Fruit Smoothie

Ingredients:

  • 3 strawberries
  • 1/3 cup blueberries
  • 1/2 cup spinach
  • 1/2 cup kale
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple butter or almond butter or honey (optional)
  • 1/4 cup greek yogurt (optional)
  • 1/2 cup skim milk

Directions: Add the yogurt, almond butter, apple butter or honey to the bottom of the blender. Add the fruit, then the greens. Top with milk and extract. Blend.

Crunchy Granola

Granola can be very sugary and high in calories – not to mention expensive! But for the past couple years, I have been making my own granola. It is surprisingly easy, fairly cheap, and low in fat and calories. Did I also mention it’s delicious?! The only downside to making granola is that I have to be in the mood for it because Carlos will eat it all before I get a chance if I don’t dig in within the first few days!

Crunchy Granola

My recipe has a few modifications from the link above. Kathleen Daelemans does a fabulous job with her recipes and I recommend her books.

Ingredients:

  • 1 cup brown sugar
  • ½ cup water
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 8 cups old-fashioned rolled oats
  • 2 cups chopped pecans, sliced almonds, raw sunflower seeds, ground flaxseed
  • ¾ cup Raisins

Directions:

Preheat oven to 275°F. Line two cookie sheets with parchment or wax paper and set aside.

Combine brown sugar and water in a large microwave-proof glass measuring cup or bowl. No smaller – it could boil over.  Microwave for 5 minutes or cook until sugar is completely dissolved.

Remove from microwave; add vanilla extract and salt. Stir to combine until salt dissolves.

Place oats and nuts in a bowl and pour brown sugar syrup over them. Stir until thoroughly mixed.

Spread mixture on cookie sheets and bake 45 minutes. Stir mixture and add raisins. Cook another 15 minutes.

When cool, store in airtight container. (Raisins can also be added at the end for softer texture.)

*ok so the most recent time I made this, I added All-Bran cereal (about 1/2 cup) and chopped dried dates (about 1/4 cup). The flavor was amazing! It’s a must try!

Breakfast Burritos

We have been making these breakfast burritos for so long that I didn’t even think to put them on my blog. Again, it has been a while since I have posted and I’m starting to feel the lack of motivation from having such an open schedule. Apparently I need routine to keep me motivated! We also have limited windows in our apartment, so sitting inside on a beautiful day to post is difficult for me. Luckily, it is too hot to be outside today unless you are swimming. (That is on the agenda for tomorrow!)

Breakfast Burritos

Ingredients:

  • corn tortillas
  • light sour cream (as needed)
  • black beans (drained and rinsed)
  • 3-4 eggs
  • diced onion (sauteed)
  • salsa (2-3 Tablespoons)
  • shredded cheese (1/4 cup loosely packed)
  • salt and pepper to taste

Directions:

Saute onions, add eggs. Heat black beans in a separate pan. Add cheese and salsa when eggs are done. Heat corn tortillas in microwave for about 45 seconds.

Hint: If you don’t have any cheese, it is not the end of the world. We have skipped this ingredient multiple times and they taste just fine!

Raspberry and Blackberry Smoothie

So I am a huge fan of smoothies. They are so tasty and a great way to mix up your servings of fruit each day. Raspberry and Blackberry is one of my recent favorites.

Raspberry and Blackberry Smoothie

Ingredients:

  • 1 cup fresh or frozen blackberries and raspberries (if frozen, heat for about 45 seconds in the microwave so the fruit blends more easily)
  • 1/4 cup non-fat Greek yogurt such as Fage
  • 1/4 cup juice (any kind – depending on what you like – you can also use milk)
  • (optional) 2 Tablespoons vanilla protein powder (I generally include this after Body Pump – or a weight lifting workout)

Hint: put the yogurt in the blender first, then add the fruit, then the juice on top. Having the soft yogurt on the bottom will help the ingredients blend better and faster. If you need to add something sweet (I never add sugar to my smoothies), add a little honey. But I encourage you to try it without the sugar and see how you like that first. You may be surprised!

You can also experiment with the portions. Some like smoothies thick, some like it thin. Figure out what you like. This is just a base to get you started.