An important meal of the day is the breakfast. Here some healthy recipes to kickstart your amazing day.
1. Baked Eggs with Spinach and Tomato
A flavorful breakfast or brunch (or even easy dinner) dish sure to impress anyone in attendance.
TOTAL TIME: 0:40 PREP: 0:20 LEVEL: Moderate YIELD: 4
Ingredients
2 tbsp. olive oil
1 medium onion
5 oz. fresh baby spinach
1 can whole tomatoes
1 tsp. ground cumin
1 tsp. salt
1 tsp. Freshly ground pepper
½ tsp. sweet paprika
2 tsp. Hot sauce
4 large eggs
¼ c. Crumbled feta
Directions
Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted about 2 minutes. Remove from heat.
In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.
Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.
2. Candied Orange Peel Granola
You can store extra candied peel at room temperature for up to a month!
Level: Easy Yield: 4 servings
Ingredients
3 lb. oranges
3 c. sugar
1 (12-oz.) bag granola
3 oz. dark chocolate, chopped
plain yogurt
clementine segments
Directions
Cut peel from 3 lb. (4 to 5) navel oranges; slice into 1/4-inch strips. Boil in water 1 min. Reduce heat and simmer 10 mins. Drain and repeat 2 more times.
Boil 2 cups each sugar and water until sugar is dissolved. Add peel and simmer, stirring occasionally, until beginning to turn translucent, about 1 hour; drain.
Let peel stand, on a wire rack, until dry but still tacky, about 4 hours. Toss with 1 cup sugar and let stand, on a wire rack, until completely dry, 1 day.
Add 3/4 cup chopped peel to 1 (12-oz.) bag almond granola and 3 oz. chopped dark chocolate. Serve with plain yogurt and clementine segments.
3. Veggie-loaded Breakfast Casserole
Prep time: 20 MINS
Cook time: 45 MINS
Total time: 1 HOUR 5 MINS
YIELD: 10-12 SERVINGS
A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you, please!
Ingredients
2 tablespoons oil
8-10 mushrooms, sliced
2 teaspoon minced garlic
½ red onion, diced
2 bell peppers, diced
2 cups packed baby spinach, roughly chopped
20 ounces shredded potatoes, thawed
10 eggs
? cup half and half or milk (see notes)
¼ cup hot sauce (more or less to taste)
salt and pepper
1 cup shredded cheese (see notes)
Directions
In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add the baby spinach and allow it to wilt, remove from heat, set aside.
Generously spray a 9×13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
Bake the casserole, uncovered until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
NOTES:
TO MAKE AHEAD – prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
OTHER ADD-INS – I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).
4. Banana and Chocolate Chip Baked Oatmeal Cups
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 12
Ingredients
3 cups rolled oats or old-fashioned oats
½ teaspoon ground cinnamon
? teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
¼ cup pure maple syrup
1 cup mashed banana, 2 bananas
2 teaspoons pure vanilla extract
1 cup 1% milk
¼ cup melted coconut oil
1 cup mini chocolate chips
Cooking spray
Directions
Preheat oven to 350.
In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract until the ingredients are combined and smooth.
Slowly whisk in the milk and coconut oil.
Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
Slowly stir in the chocolate chips.
Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.
Bake for 30 minutes or until the tops are slightly brown.
Let cool for 5 minutes. Enjoy with a little pure maple syrup.
Notes
Make ahead instructions
Bake oatmeal cups completely and let cool. Then wrap each one individually in plastic wrap, place in a freezer bag, and freeze. Warm up in the microwave. First, remove plastic wrap. Then place on a microwave safe dish and heat up for 2 minutes on high. Put a coffee mug of water in while it heats up. This keeps it from drying out.
5. Maple-Citrus Salad with Coconut
Made with a few simple ingredients, this quick salad recipe pairs juicy citrus with sweet maple and coconut.
TOTAL TIME: 0:15 PREP: 0:15 LEVEL: Easy YIELD: 8 servings
Ingredients
2 large pink grapefruits
2 large navel oranges
2 blood oranges
1 lime
1½ tbsp. pure maple syrup
6 tbsp. fresh coconut shavings
2 tbsp. fresh tarragon
Directions
Set a fine-mesh sieve over a medium bowl. Slice in between membranes of grapefruits and 1 navel orange to release segments into sieve; transfer segments to a large platter.
Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
In a small bowl, combine 1/2 cup reserved juice with maple syrup. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.) Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.
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