Blend it up!
pic via pinterest
Category: Breakfast – Eat it!
Baked Sheet Pan Eggs
I like this idea – make a bunch and store. You could also cut strips of the eggs and serve in soft taco shells with salsa – YUM!
15 eggs
1/3 cup milk
Salt & Pepper
Cheese
Bacon, and any other toppings you’d like – Veggies are great in this too.
Hootenanny
Here’s something different to try for breakfast – tastes like French Toast!
- 6 tablespoons butter
- 6 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- toppings; like fresh fruit and maple syrup!
Stencil Latte Art
Baked French Eggs
Eggs are packed with protein – eat ’em!
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream more or less depending on how many eggs being prepared
- salt and black pepper to taste
Dalgona Coffee
Carrot Cake Bars
One bowl = easier clean up!
- ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- 2 ¾ tsp liquid stevia
- 3 tbsp (27g) confectioners’ style erythritol
- ¼ cup (60g) plain nonfat Greek yogurt
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup + 1 tbsp (135mL) nonfat milk
- 1 ½ cups (180g) whole wheat flour or gluten-free flour
- ½ tsp baking powder
- 1 ½ cups (158g) freshly grated carrots
- cream cheese frosting, for serving
