BREAKFAST QUESADILLAS

Nathan and I like to get our work week started off right by meal-prepping some foods that we can easily grab and go. We tend to make recipes that are simple and healthy, still taste good when heated up (in that dreaded break-room microwave), and most importantly: taste good! These breakfast quesadillas mark off all three of those boxes! We have been making these for the past couple of weeks, and they are a super filling and satisfying breakfast option. Simply serve with some salsa, sour-cream and a side of your favorite fruit, and you have a delicious, and easy, meal-prep for the week ahead. Also, feel free to play around with the filling ingredients. You really can’t go wrong, and the possibilities are endless. We hope you enjoy!

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WHAT YOU NEED

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 C. diced ham

  • 1 C. chopped broccoli florets

  • 1/4 C. chopped onion

  • 4 large eggs, lightly beaten

  • Salt, freshly ground black pepper and red-pepper flakes, to taste

  • 4 4-inch whole wheat tortilla

  • 1 Cup shredded sharp cheddar cheese, divided

WHAT TO DO

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Heat olive oil in a large skillet over medium high heat. Add garlic and onion, cook until garlic is fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.

  3. Add eggs to the skillet and cook, stirring gently using a spatula, until they just begin to set; season with salt, pepper, and red-pepper flakes to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Add in half the sharp cheddar cheese and stir until mixed in and melted.

  4. Sprinkle each tortilla with cheese; then layer half of each tortilla with the egg mixture. Fold in half and place onto the prepared baking sheet.

  5. Place into oven and bake until the cheese has melted and tortilla is slightly crisp, about 8-10 minutes.

SPINACH, FETA + SUN-DRIED TOMATO EGG MUFFIN CUPS

With our wedding being 5 months away, Nathan and I are fully committed to looking and feeling our best for our big day! I’ve always been a big believer that feeling good starts on the inside, with the types of foods you choose to fuel your body. With our super busy schedules, that’s not always so easy. That’s why we love these Mediterranean inspired, protein-packed egg muffin cups. They are tender, moist, full of flavor, and also very portable for those days when you are constantly on the go! Nathan enjoys two at a time for an energizing post-workout breakfast and I like them as a healthy snack option throughout the day. No matter how you eat them, you are sure to enjoy these flavor rich egg muffin cups!

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WHAT YOU’LL NEED

  • 1 tbsp. coconut oil

  • 1/3 cup minced shallot

  • 3 cloves garlic, minced

  • 1 1/2 tsp. sea salt

  • 1/2 tsp. black pepper

  • 1 tbsp. fresh basil, finely chopped

  • 1 cup feta

  • 3/4 cup sun dried tomatoes

  • 2 cups spinach, chopped

  • 12 eggs, whisked

WHAT TO DO

  • Preheat oven to 375 and line a 12-cup cupcake tin with parchment paper liners

  • Heat large pan to medium heat. Add coconut oil.

  • When hot, add shallots and garlic. Cook, stirring until fragrant and translucent.

  • Add spices and kale, and turn to medium-low heat

  • Cover pan with a lid and allow spinach to wilt

  • Remove pan from heat and allow to cool 15 minutes

  • Whisk together eggs, feta and sun-dried tomatoes

  • Add cooled spinach mixture and whisk to combine all ingredients

  • Fill each liner evenly, about 3/4 full and bake for 20-25 minutes or until edges have started to pull away and a toothpick comes out clean

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