2016年12月2日 Update

Easy, Healthy, Meal Prep Recipes for Breakfast!

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Ingredients
1 loaf whole grain bakery bread (about 15 - 18 inches long), sliced and cut into 1-inch cubes. **I discarded the ends.
10 large eggs
2 cups unsweetened coconut milk
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon pure vanilla extract
⅓ cup pure maple syrup
⅓ cup sliced raw almonds
2 tablespoons dark brown sugar
1 tablespoon chilled unsalted butter, cut into small cubes
extra pure maple syrup for serving
 (9466)

Instructions
In a medium to large bowl whisk together eggs, coconut milk, cinnamon, nutmeg, pure vanilla extract, and maple syrup.
Lay out the bread in a 9 x13 baking dish lightly sprayed with cooking spray. Pour the egg mixture over top of the bread. Gently stir it together until all of the bread is coated with the egg mixture.
Cover the dish with foil and place in the refrigerator overnight.
In the morning, remove the dish from the refrigerator and place on the counter. Preheat oven to 350 degrees.
In a small bowl combine almonds, brown sugar. and butter. Squeeze together with your hands until it forms a crumbly mixtures. Sprinkle it over top of the french toast mixture.
Bake for 50 minutes. Serve hot or warm with more pure maple syrup, if desired.

Greek Quinoa Breakfast Bowl

 (9476)

Instructions
In a large bowl whisk together eggs, greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside.
In a large skillet heat olive oil and add spinach. Cook spinach until it is slightly wilted, 3-4 minutes.
Add in cherry tomatoes and cook until tomatoes are softened, 3-4 minutes
Stir in egg mixture and cook until the eggs are set, about 7-9 minutes. Stir the eggs as they cook so they turn out scrambled.
Once the eggs are sett stir in the feta and quinoa and cook until heated through.
Serve hot.
 (9477)

Ingredients
12 eggs
¼ cup plain greek yogurt
1 teaspoon onion powder
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper
1 teaspoon olive oil
1 (5-ounce) bag baby spinach
1 pint cherry tomatoes, halved
1 cup feta cheese
2 cups cooked quinoa
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