
itemprop="recipeYield">Serving 12
Ingredients:
9 large eggs
1/4 cup milk
Kosher salt and pepper
1 cup mild pico de gallo
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onions, for garnish
Instructions:
Heat oven to 350°F. Spray a 12-cup muffin tin with nonstick spray.
Whisk together eggs, milk, salt and pepper. Divide among muffin tin. Top each cup with pico de gallo and cheese. Bake for 20 minutes, until eggs are set. Sprinkle with green onions.
Notes: Store in a covered container in the refrigerator for up to 5 days. Reheat in the microwave.
ALMOND BUTTER BREAKFAST BARS
Prep time:
Cook time:
Total time:
Yield: Serving 8
Ingredients:
3 1/2 cups plain toasted whole-grain oats cereal
1 1/2 cups freeze-dried strawberries
1/2 cup shredded unsweetened coconut chips
3/4 cup almond butter
1/2 cup honey
Instructions:
Line an 8x8-inch baking pan with parchment and spritz with nonstick spray.
In a bowl, combine cereal, strawberries and coconut chips, and toss together.
Add honey and almond butter to simmer in a saucepan, stirring until combined.
Pour almond butter mixture over the cereal and stir together with a rubber spatula. Add to the prepared baking pan. Place a piece of parchment paper over the top and press down firmly.
Place in the refrigerator for 1 hour to set. Cut into bars.
Notes: Store in a covered container in the refrigerator for up to 5 days.
Ingredients:
9 large eggs
1/4 cup milk
Kosher salt and pepper
1 cup mild pico de gallo
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onions, for garnish
Instructions:
ALMOND BUTTER BREAKFAST BARS
Prep time:
Cook time:
Total time:
Yield: Serving 8
Ingredients:
3 1/2 cups plain toasted whole-grain oats cereal
1 1/2 cups freeze-dried strawberries
1/2 cup shredded unsweetened coconut chips
3/4 cup almond butter
1/2 cup honey
Instructions:
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE
Fat per serving: FAT HERE
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