Breakfast

Mexican Egg Breakfast Cups

Breakfast, Recipes

Quick and easy Mexican influenced breakfast. This breakfast can be done in less than 20 minutes, is low carb and packed with nutrients. Using Missions low carb tortillas, you will have a fiber packed breakfast that will keep you full longer. Each cup consists of a tortilla, egg, peppers, onions, cheese and seasoning.

INGREDIENTS  

  • 2 Tortillas
  • 2 Eggs
  • 1 tbsp Poblano Pepper or Green Bell Pepper diced
  • 1 tbsp Red Onion diced
  • 1 tbsp Red Bell Pepper diced
  • ¼ cup Mexican or Cheddar Cheese Shredded
  • Salt, Pepper and Taco Seasoning to taste

INSTRUCTIONS 

  • Preheat oven to 400°F and spray muffin tin with non-stick spray.
  • Dice onion and peppers
  • Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.
  • Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don’t have taco seasoning you can use paprika or chili seasoning.
  • Divide diced veggies into two and top the egg.
  • Divide cheese and sprinkle the cheese on each egg cup.
  • Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.
  • Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream

Mexican Egg Breakfast Cups

Quick and easy Mexican inspired breakfast with eggs, peppers, onions and Mexican cheese.

  • 2 Tortillas
  • 2 Eggs
  • 1 tbsp Poblano Pepper or Green Bell Pepper (diced)
  • 1 tbsp Red Onion (diced)
  • 1 tbsp Red Bell Pepper (diced)
  • ¼ cup Mexican or Cheddar Cheese (Shredded)
  • Salt, Pepper and Taco Seasoning (to taste)

  1. Preheat oven to 400°F and spray muffin tin with non-stick spray.



  2. Dice onion and peppers

  3. Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.



  4. Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don't have taco seasoning you can use paprika or chili seasoning.



  5. Divide diced veggies into two and top the egg.



  6. Divide cheese and sprinkle the cheese on each egg cup.



  7. Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.



  8. Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream

Breakfast
Mexican
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Baked Egg Avocado Boats

Breakfast, Recipes

It’s Monday again and like many, I am trying to set my intentions for the week. This week I am focusing on health because I splurged this weekend (too many donuts) and health is personal wealth. I am starting my day with this quick and easy breakfast! Baked Avocado Egg Boats are Keto friendly and easy to make. The two that I made consist of avocado, egg, salt, pepper, garlic powder, paprika and cayenne pepper. I topped one with bacon bits and chives and the other with a cherry tomato and chives. This meal can be tailored to be keto friendly and/or vegetarian.

INGREDIENTS  

  • 1 Avocado Halved and Pitted
  • 2 Eggs
  • Salt, Pepper, Paprika, Garlic Powder and Cayenne Pepper to taste
  • Bacon Bits, Cherry Tomato Optional

INSTRUCTIONS 

  • Preheat oven to 425°F.
  • Slice each avocado in half lengthwise and remove the pit.
  • Scoop out enough of the avocado flesh so that the egg can fit inside fully.
  • Sprinkle avocado halves with salt, pepper, paprika, garlic powder, cayenne and crack 1 egg into each half.
  • OPTIONAL: Add bacon bits and/or sliced cherry tomatoes to top the eggs
  • Bake in oven for 15-20 minutes. 15 minutes will create a over medium yolk.

NOTES

To avoid spilling the egg you can place in a cupcake pan, flesh up to hold avocado still or you can use toothpicks and put them on each side of the avocado to keep it steady on a pan. 

Baked Avocado Egg Boat

Baked Avocado Egg Boats are Keto friendly and easy to make. The two that I made consist of avocado, egg, salt, pepper, garlic powder, paprika and cayenne pepper. I topped one with bacon bits and chives and the other with a cherry tomato and chives.

  • 1 Avocado (Halved and Pitted)
  • 2 Eggs
  • Salt, Pepper, Paprika, Garlic Powder and Cayenne Pepper (to taste)
  • Bacon Bits, Cherry Tomato (Optional)

  1. Preheat oven to 425°F.

  2. Slice each avocado in half lengthwise and remove the pit.

  3. Scoop out enough of the avocado flesh so that the egg can fit inside fully.

  4. Sprinkle avocado halves with salt, pepper, paprika, garlic powder, cayenne and crack 1 egg into each half.

  5. OPTIONAL: Add bacon bits and/or sliced cherry tomatoes to top the eggs

  6. Bake in oven for 15-20 minutes. 15 minutes will create a over medium yolk.

To avoid spilling the egg you can place in a cupcake pan, flesh up to hold avocado still or you can use toothpicks and put them on each side of the avocado to keep it steady on a pan. 

Breakfast
avocado, bacon, keto, whole30

Check out two of my favorite baked Avocado eggs as well:

More breakfast ideas here.

Bacon Egg & Cheese

Breakfast, Recipes

Looking for a good breakfast sandwich? Try this bacon, egg and cheese sandwich that is made on whole wheat artistry bread, has two eggs, red peppers, poblano peppers, red onion, Boarshead white American cheese and bacon. It is filling, nutritious and high in protein.

While this recipe includes cooking your own bacon, which does add additional cook time, you have the option to go the simple and easy rout by using fully cooked bacon. Boarshead has a really good fully cooked bacon that can be found in most grocery stores.

INGREDIENTS  

  • 2 Eggs
  • 1 tsp Olive Oil
  • 1-2 slice American Cheese
  • ¼ Red Bell Pepper sliced
  • ¼ Poblano Pepper sliced
  • ¼ Small Red Onion sliced
  • 2 Pieces Whole Wheat Bread
  • 1 pinch Garlic Powder, Salt & Pepper

INSTRUCTIONS 

  • Cook bacon by preheating oven to 400 degrees and placing bacon on a baking sheet lined with parchment paper in the oven for 18-20 minutes.
  • While Bacon is cooking, wash and dry all produce. Remove core and seeds from peppers and Slice Red Bell Pepper, Poblano Pepper and Red Onion.
  • Heat 1tsp olive oil in a small pan over medium heat. Once heated, combine peppers, onions, garlic, salt and pepper in pan and sauté for 3-4 minutes until lightly browned and softened. Once done, set aside.
  • Put bread in toaster.
  • While bread is toasting, heat another small non-stick pan on medium heat with a tsp of butter. Once pan is hot, crack two eggs into pan. Cook eggs until the whites are almost no longer runny and then flip. Once you flip, place cheese on eggs to melt.
  • Once Bacon is done, take out of oven and lightly pat bacon with a paper towel to soak up some of the grease.
  • Assemble sandwich by placing bread down on plate, putting veggies on the bread, egg and then bacon. Enjoy!

Bacon, Egg & Cheese

Bacon, Egg & Cheese with red peppers, red onions, poblano pepper and American cheese on toasted artistry whole wheat bread.

  • 2 Eggs
  • 1 tsp Olive Oil
  • 1-2 slice American Cheese
  • ¼ Red Bell Pepper (sliced)
  • ¼ Poblano Pepper (sliced)
  • ¼ Small Red Onion (sliced)
  • 2 Pieces Whole Wheat Bread
  • 1 pinch Garlic Powder, Salt & Pepper

  1. Cook bacon by preheating oven to 400 degrees and placing bacon on a baking sheet lined with parchment paper in the oven for 18-20 minutes.

  2. While Bacon is cooking, wash and dry all produce. Remove core and seeds from peppers and Slice Red Bell Pepper, Poblano Pepper and Red Onion.

  3. Heat 1tsp olive oil in a small pan over medium heat. Once heated, combine peppers, onions, garlic, salt and pepper in pan and sauté for 3-4 minutes until lightly browned and softened. Once done, set aside.

  4. Put bread in toaster.

  5. While bread is toasting, heat another small non-stick pan on medium heat with a tsp of butter. Once pan is hot, crack two eggs into pan. Cook eggs until the whites are almost no longer runny and then flip. Once you flip, place cheese on eggs to melt.

  6. Once Bacon is done, take out of oven and lightly pat bacon with a paper towel to soak up some of the grease.

  7. Assemble sandwich by placing bread down on plate, putting veggies on the bread, egg and then bacon. Enjoy!

Breakfast
bacon, Breakfast, sandwich

Wild Blueberry Chévre Braid

Breakfast, Dessert, Recipes

Any goat cheese lovers out there? Last Friday I went to the grocery store to buy cheese and crackers and when I was picking out cheese I saw Boarshead Wild Blueberry Chévre Goat Cheese that I couldn’t resist putting in my cart. On my way to the checkout, I saw some puffed pastry’s and thought, “I bet this cheese would taste good in one of those.” So here we are! If you want the easy and fast way of making this you can buy frozen sheets by Pepperidge Farm at most grocery stores or you can follow this easy recipe to make your own by Baking A Moment. 

INGREDIENTS  

  • 1 sheet Puff Pastry
  • 1 Wild Blueberry Goat Cheese Boarshead or other
  • 1 cup Blueberries
  • ¼ cup Water
  • ¼ tsp Vanilla
  • 2 tbsp Sugar
  • 1 Egg

INSTRUCTIONS 

  • Preheat over to 400F and adjust rack to middle of oven.
  • Lay puff pastry sheet on cutting board and cut sides at an angle leaving 2-3 inches in the middle uncut.
  • Place 1/4 cup blueberries in the middle of the puff pastry. I like to smash them first so that they don’t roll around.
  • Cut cheese into thin slices and lay in the middle of the puff pastry on the blueberries.
  • Combine 3/4th cup blueberries, 1/4 cup water, 1/4 tsp vanilla and 2 tablespoons sugar in a small sauce pan and heat on medium-high heat until it is brought to a boil. Stir constantly until sauce is thick.
  • Pour sauce onto of cheese and puff pastry, keeping sauce in the center area that is not cut.
  • Fold in each side of the puff pastry alternating from one side to the next in order to create the “braided” look.
  • Make egg wash by combining 1 egg with a little water and whisking together.
  • Brush top of braided pastry with egg wash – This is optional but this will allow the top to turn golden brown.
  • Place on non-stick baking sheet or baking sheet lined with parchment paper, place in center rack and cook for 25-30 minutes or until golden brown and “puffy”.
  • Serve warm or cold and enjoy!

Wild Blueberry Chevre Braid

Puff Pastry with Boarshead's Wild Blueberry Chevre and homemade blueberry sauce. Enjoy for breakfast and dessert.

  • 1 sheet Puff Pastry
  • 1 Wild Blueberry Goat Cheese (Boarshead or other)
  • 1 cup Blueberries
  • ¼ cup Water
  • ¼ tsp Vanilla
  • 2 tbsp Sugar
  • 1 Egg

  1. Preheat over to 400F and adjust rack to middle of oven.

  2. Lay puff pastry sheet on cutting board and cut sides at an angle leaving 2-3 inches in the middle uncut.

  3. Place 1/4 cup blueberries in the middle of the puff pastry. I like to smash them first so that they don't roll around.

  4. Cut cheese into thin slices and lay in the middle of the puff pastry on the blueberries.

  5. Combine 3/4th cup blueberries, 1/4 cup water, 1/4 tsp vanilla and 2 tablespoons sugar in a small sauce pan and heat on medium-high heat until it is brought to a boil. Stir constantly until sauce is thick.

  6. Pour sauce onto of cheese and puff pastry, keeping sauce in the center area that is not cut.

  7. Fold in each side of the puff pastry alternating from one side to the next in order to create the "braided" look.

  8. Make egg wash by combining 1 egg with a little water and whisking together.

  9. Brush top of braided pastry with egg wash – This is optional but this will allow the top to turn golden brown.

  10. Place on non-stick baking sheet or baking sheet lined with parchment paper, place in center rack and cook for 25-30 minutes or until golden brown and "puffy".

  11. Serve warm or cold and enjoy!

Breakfast, Dessert
blueberries, Breakfast, goat cheese, pastry, puff pastry

Bruschetta Inspired Avocado Toast

Breakfast, Recipes

Avocado toast has become very populate over the last few years but how many of you just eat avocado on toast? Boring! Change it up with this Bruschetta inspired avocado toast. It is easy to make and tastes incredible. Try with a sunny side up egg, scrambled eggs or no egg. I have tried all three and they all taste great. If you are looking for a vegan or vegetarian option then just skip the egg and use some extra avocado to fill you up. 

INGREDIENTS  

  • 1 Slice Bread
  • 4-5 Cherry Tomatoes halved
  • 1 tsp Balsamic Glaze
  • 1 Egg
  • ½ Avocado
  • 1 Handful Arugula
  • Salt & Pepper to taste

INSTRUCTIONS 

  • Put bread in toaster
  • While bread is toasting, prepare tomatoes and avocado by cutting tomatoes in halves and slicing avocado into slivers. Save other half of the avocado but putting in a container or plastic bag. To prevent browning, rub a tiny amount of lemon juice on avocado before putting away.
  • Take toast out and place on plate, spread avocado on toast, and put a handful of arugula on avocado and top with cherry tomatoes.
  • Cook an egg sunny side up or over easy. The best way to do this is to have anon-stick pan, heat it on low and then place egg in pan on low heat until cooked to your liking. You don’t want to turn the egg over unless you prefer your eggs cooked all the way through or if you are going for a fried egg. Lightly season with salt and pepper.
  • Top the toast with egg, drizzle balsamic glaze on top and ENJOY!

NOTES

  • Chopping up the arugula and tomatoes with the balsamic glaze can make it easier to eat but it won’t plate as nice. 
  • Easily make this into a sandwich by using two pieces of bread of putting in between a pita bread. 
  • Adding pickled onion is a great touch if you are an onion lover. Simply slice red onion and let sit in some vinegar for 15-20 minutes and place on top of arugula. 

Bruschetta Inspired Avocado Toast

Not your average avocado toast. The addition of arugula, cherry tomatoes and balsamic glaze will leave your taste buds wanting more!

  • 1 Slice Bread
  • 4-5 Cherry Tomatoes (halved )
  • 1 tsp Balsamic Glaze
  • 1 Egg
  • ½ Avocado
  • 1 Handful Arugula
  • Salt & Pepper (to taste)

  1. Put bread in toaster

  2. While bread is toasting, prepare tomatoes and avocado by cutting tomatoes in halves and slicing avocado into slivers. Save other half of the avocado but putting in a container or plastic bag. To prevent browning, rub a tiny amount of lemon juice on avocado before putting away.

  3. Take toast out and place on plate, spread avocado on toast, and put a handful of arugula on avocado and top with cherry tomatoes.

  4. Cook an egg sunny side up or over easy. The best way to do this is to have anon-stick pan, heat it on low and then place egg in pan on low heat until cooked to your liking. You don't want to turn the egg over unless you prefer your eggs cooked all the way through or if you are going for a fried egg. Lightly season with salt and pepper.

  5. Top the toast with egg, drizzle balsamic glaze on top and ENJOY!

  • Chopping up the arugula and tomatoes with the balsamic glaze can make it easier to eat but it won’t plate as nice. 
  • Easily make this into a sandwich by using two pieces of bread of putting in between a pita bread. 
  • Adding pickled onion is a great touch if you are an onion lover. Simply slice red onion and let sit in some vinegar for 15-20 minutes and place on top of arugula. 
Breakfast
avocado, Breakfast, Toast