Butternut Squash Chili w/wheat berries

 “Meatless Mon….er, Tuesday!"

My daughter recently came home from volunteering @bountyandsoul raving about the butternut squash chili w/wheatberries she had tried there....and my reaction was "who are you, and what have you done with my child". She brought the recipe home and we made it together that weekend and I was blown away! So hearty and full of flavor...a great vegetarian/vegan dish to incorporate into your menu.!

Squash::

1 lb. butternut squash (small cubes)

Olive oil

¼ tsp cumin

½ tsp red pepper flakes

Preheat oven to 350°. Peel and cube squash, place in bowl and coat with oil and spices. Spread on parchment lined baking sheet and roast for 40 minutes.

Chili:

1 medium onion (diced)

2 cloves garlic (minced)

½ tsp cumin

1 tsp coriander

½ tsp red pepper flakes (I would start with ¼ tsp if you have sensitive palates)

1 can white beans (rinsed)

1 can black beans (rinsed)

1 can no-salt diced tomatoes

½ c cooked wheat berries

Saute onion and garlic in olive oil. Add spices and cook until fragrant. Add beans and tomatoes. Simmer for 15 minutes. Add squash and wheat berries. Simmer and serve with lime wedges, avocado cubes, green onions and fresh cilantro.

Jalapeño Popper Buffalo Chicken Dip (Whole30)

One of my favorite Sunday game day appetizers is @thedefineddish Buffalo Chicken Dip! It’s so simple and delicious and always pleases a crowd. I added some nutritional yeast, cooked bacon bits, and jalapeño slices to her original recipe to make a “Jalapeño Popper” variety of this already amazing dish. Plus, it’s Whole30!

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Ingredients (serves 4-6):

1 (whole) large chicken breast, cooked and shredded

1/2 cup mayo, homemade or Primal Kitchen Mayo

1/4-1/2 cup hot sauce (I used Frank’s)

2 jalapeños, diced

1 T nutritional yeast

4 cooked bacon slices, broken into bits

Salt and Pepper to taste

Directions: Preheat oven to 350. Mix ingredients in a bowl, pour mixture in baking dish, and bake for 15-20 minutes. Serve with veggies (I love it with zucchini) and/or crackers (I used Van’s Gluten Free).

*Note: What I’ve found is sometimes I like it more mayo-y/saucy and other times I like it drier. I put the minimum amount of mayo and hot sauce I like to use, so please add more if you’d like more!

For Alex’s original recipe, click here: http://www.thedefineddish.com/3-ingredient-buffalo-chicken-dip/

Pumpkin Spice Macaroon Cookie

One of my favorite recipes is the Coconut Macaroon Cookie from @toneitup . I also love their workouts and other tasty recipes, so be sure to check out their website: https://www.toneitup.com/

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I decided to (pumpkin) spice these up by adding some pumpkin and pumpkin pie spice. I love having a couple of these for a mid afternoon snack with some tea, or having one after dinner if I really need something else in my stomach before I go to bed.

Ingredients (makes 14 cookies):
2 bananas, mashed
1 egg
1 cup unsweetened coconut flakes
2 scoops vanilla protein
2 T pumpkin puree
2 tsp pumpkin pie spice
Nonstick spray of your choice

Preheat oven to 350 degrees. Combine all ingredients in a bowl (I like to mash the bananas first though). Spray cookie sheet, add 2 T of mixture to make 14 macaroons. Tone It Up’s original recipe says 13 minutes but mine always take at least 20 minutes, so keep an eye out. All ovens are not created equal!

If you’re not a fan of coconut, you could try leaving it out or replacing it with cocoa nibs!

One Pan Shrimp Fajitas

 "All I'm saying is  you've never seen me crying and eating tacos at the same time."

Tacos? Fajitas? Take your pick with this dish that will be on your table in 15 minutes...YES, 15 minutes!

Preheat oven to 400º. Toss 1 lb shrimp (peeled and deveined), sliced peppers, onions and tomatoes with olive oil to coat, smoky seasoning blend (search below or our website), fresh squeezed lime juice and s&p in a bowl. Spread evenly on parchment lined baking sheet. Cook for 10 minutes. Serve with your choice of toppings. Can it get any easier than that?

Golden Latte @ Milk & Honey

 “Coffee...a liquid hug for your brain.”

I’ve been curious to try golden milk for some time now, just haven’t gotten around to making my own. So this Golden Latte from Milk & Honey was the perfect way to try out the flavors and see if it’s something I want to start making at home. They use a turmeric spice blend with cardamom, vanilla, cinnamon, their house nut milk and espresso. It was the perfect cup of comfort for a chilly, windy morning. I will certainly be making golden milk (with and without coffee) a part of my cold season ritual. Have you tried golden milk? Do you have a favorite recipe I should try?

Chicken Nuggets

"Eat more chicken."

Who doesn't love a good chicken nugget? With kids in the house, it is always an automatic "no complaints" dinner, and of course it is something that I double the batch of so I can have extra to throw in the freezer. This particular recipe came from The Whole Smiths Good Food Cookbook (Grain-free Popcorn Chicken pg 40-41), and it is yet another recipe from her book that didn't disappoint. If you love delicious, simple, uncomplicated recipes made with healthy and accessible ingredients, this book is for you! Add it to your Christmas wish list or buy it for your favorite cook, you won't regret it!

As for the dips...we tried The New Primal mustard bbq, which everyone loved (my daughter added maple syrup, which was a great addition), and is now a staple for nights when I throw everything in one pan. And the second dip is a combo of Tessemae's avocado ranch (my absolute fave) and caesar dressing...if anyone is familiar with Mellow Mushroom, that combo reminds us of their Esperanza dressing.

A few tips when making chicken nuggets:

*If starting with frozen chicken, I let it thaw for a few hours (still frozen in the middle but not difficult to get a knife through) and then cut into chunks. The chicken isn't slimy while cutting and I get great uniform pieces.

*When I have time, I brine the chicken in pickle juice (pretty sure that came from a Chick-Fil-A copycat recipe at some point) for a few hours, can't say it makes nuggets taste like the fast food brand, but it adds good flavor and juiciness to the nuggets. Consider sodium content though, if that is something you watch out for in your diet.

*You can bake instead of fry your nuggets (great for batch cooking since you can get a lot done at once). You can follow the baked fish stick process (scroll down our feed or click to our website). Spray oil is the key.

Pumpkin Muffins w/chocolate chips

 “Autumn...the year's last loveliest smile."~William Cullen Bryant

Autumn has arrived and now that I've turned off the AC, I'm willing to turn on the oven and make some baked goods...or at least instruct my daughter to make them, she's the baker in the family. The recipe for these pumpkin muffins is from Smitten Kitchen and they are moist, pumpkiny perfection (click to our website and we'll give you the direct link for the recipe, or search SK's website). We've made this recipe (it's also her recipe for pumpkin bread) numerous times and it is easy to follow, minimal work and produces perfect results every time!

Here are the adjustments we make:

We reduce the sugar to ¾ c - 1 c because we add dark chocolate chips.

This time around, we replaced the flour with King Arthurs measure for measure gluten free flour and it turned out perfectly.

We use the full can of pumpkin puree for the muffins.

We store them in the freezer when making big batches.

Lazy Girl Crockpot Chili

What can I say... I like dishes that are easy, simple, and don’t take too long to make. I call this “Lazy Girl Crockpot Chili”, because it’s four ingredients (say whaaa!?) and takes very little effort to make. No chopping, no mincing, no time consuming prep. I love a dinner that takes less than ten minutes to put together! Although simple, it’s still delicious. The spice blend gives it lots of flavor and a little heat (it’s spicy but not toooo spicy). Since the main ingredients are basic, I love getting creative with the toppings: avocado, shredded cheese, jalapeños, and tortilla chips are some of my favorites.

For the chili you’ll need (I got everything from my local Earth Fare):
1lb ground beef (organic, grass fed if possible) cooked
2 cans tomato sauce
One can chili beans or beans of your choice, drained
Spice blend

For the spice blend, mix together (this is enough for one pot of chili, but you could double or triple for future use)
1 T chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp red chili flakes
1/4 tsp cayenne
1/4 tsp pepper
1/2 tsp salt

Throw everything in the crockpot and cook on low for at least 6 hours!

Best Bars and Restaurants in Portland, Maine

My husband and I are on a fifty state tour! We’re completing it in chunks, and this time around we are in New England. Our first stop was Portland, Maine.

We were in Portland for 48 hours, and how I wish I had more time there! Even though we only a couple of days, we made the most of the time we had. Here’s a list of five of our favorite food and drink spots!

1) Portland Lobster Company

For lunch, we stopped at Portland Lobster Company who’s known for their fresh, delicious seafood. It was cold and rainy, so we kept warm inside and people watched by the window. They also had a heated outdoor patio right next to the water!

I ordered the Lobster Garden Salad and Tyler got the New England Clam Chowder in a bread bowl. Both were incredible! If you’re ever in Portland, be sure to check this place out. The staff was super friendly, and they have everything from fries to a full lobster dinner.

Hours:

Sunday through Thursday - 11AM to 9:30PM
Friday and Saturday - 11AM to 10PM

Website: http://www.portlandlobstercompany.com/

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2) Gritty McDuff’s or “Gritty’s”

What I loved about this cozy, charming pub is that they had normal pub grub, but they also had some healthy options to choose from too. I felt like I had been transported to England due to the traditional style of the pub. They have a large upstairs area and a smaller, cozier, downstairs as well. The beer, food, and ambiance were all perfect and it is located on Fore Street in the center of everything.

I ordered the oysters and Tyler got chicken tenders and fries (pictured above). We both ordered beers but they have a variety of other drinks to choose from!

Address:

396 Fore Street
Portland, Maine 04101

Hours: 11:00am to Close

Website: http://grittys.com/

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3) Liquid Riot

Liquid Riot is known for their house made beers but they also have spirits and gourmet bar food! Tyler and I stuck with beer since we already ate, but we definitely want to go back one day to try their food (it sounded delicious!) We loved the beer and atmosphere and we also enjoyed the fact that they provided a couple of games to play. We chose shuffle board, and I made a huge comeback to beat Tyler!

Address:

250 Commercial St
Portland ME  04101
207 221 8889

Hours: Sun – Thurs: 12-11pm
Fri & Sat: 12-1am

Website: http://liquidriot.com/

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4) Novare Res

We had friends suggest that we visit Novare Res, a taproom that serves international beer and food. They had a variety of beers and other drinks to choose from plus a large food menu. We had a little trouble finding it at first, because it’s a bit hidden behind the street, but once we found it we were happy to take off our rain jackets and stay there for a while. The vibe was so relaxed and cozy, and the wait staff was very friendly and attentive. We were so busy drinking and chatting with friends that I forgot to a take a picture, so I snapped a quick one right before we left.

Address: 4 Canal Plaza, Suite 1, Portland, ME 04101

Hours:

Monday – Thursday 4-1
Friday 3-1
Saturday & Sunday 12-1

Website: http://novareresbiercafe.com

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5) Blyth & Burrows

If you’re looking for a cocktail and appetizer or night cap and snack, Blyth & Burrows is the spot. They have a plethora of signature cocktails and a delicious choice of upscale small plates.

They are located in the middle of a ton of cute shops. Tyler and I browsed around the shops and then stopped here for a drink before dinner.

Address: 26 Exchange Street
Portland, Maine 04101

Hours:

M – F: 4 PM – 1 AM
Sat: 4 PM – 1 AM
Sun: 4 PM - 1 AM

Website: https://www.blythandburrows.com/

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We were able to squeeze in lots of food, drinks, and shopping in the short time we were in this charming city. We brought the rain with us but despite the dreary weather, we still had the best time. This is an extremely short list of places, and we know there are many more to explore when we come back again to visit. Because it poured down rain, we weren’t able to get our run in at the Eastern Promenade, and there were a few more restaurants and bars on our list that we simply didn’t have time for. Have you been to Portland? What are your favorite spots?

Hot Mustard Sauce

 “You should put a sauce on it…”

I think having a variety of sauces in your cooking arsenal is the key to avoiding food boredom. This mustard sauce is a household favorite...I’ve used it as a veggie stir-fry sauce, a dressing for kale salad, sauce for a one pot eggroll in a bowl dish and also as a basting and finishing sauce for pork tenderloin. Minimal ingredients, tons of flavor! Do you have any favorite homemade sauces that you mix and match with different ingredients? Share in the comments!

Ingredients:

½ c bone broth

¼ c coconut aminos

1 tsp fish sauce

2 T ground mustard (start w/2T and add more if you like more kick)

fresh grated ginger (about 1 inch cube)

1 garlic clove (grated or minced)

⅛ tsp lime zest

oil

Directions:

Drizzle a little oil in a heated saucepan (I used about 2 tsp of sesame oil). Add garlic and ginger, stir constantly and heat through until aromatic. Add broth, coconut aminos, fish sauce and mustard. Heat up to boil and reduce to simmer for 2 minutes or so. Add lime zest, stir and remove from heat. Enjoy!

Cheeseburger Bites (Gluten Free!)

Who doesn’t love a cheeseburger in cute bite-sized form? These Cheeseburger Bites are gluten free, fun, easy to eat, and please a crowd. They were so delicious that my husband begged me to make more after they had all disappeared.

Ingredients (makes 24 mini-meatballs)

-1lb ground beef

-1½ -2 T seasoning of your choice (I used s&p, garlic powder, onion powder, & cayenne)

-1 egg

-2 T almond flour

-6 slices Boar’s Head American cheese, cut into fourths

-24 thin jalapeño slices

-24 toothpicks

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Sauces: ketchup, Garlic Mayo (homemade mayo + minced garlic), & Mac Sauce from @seriouseats : 1/2 cup homemade mayo, 1 T ketchup, 1 T yellow mustard, 4 slices kosher dill pickle (chopped), 1/4 tsp garlic powder, 1/4 tsp paprika, pinch of cayenne)

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Directions:

Combine ground beef, seasoning, egg, and almond flour in a large bowl (I used my hands 😜). Chill mixture for fifteen minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on baking sheets lined with parchment paper. I used a melon baller for this part to make each meatball the same size. Bake for 20 minutes. When meatballs have about three minutes left, take them out and add cheese slices to each meatball with a toothpick. Bake for about three minutes or until cheese melts. Add jalapeño slices to the toothpicks, and serve with sauces.

Whole30 Crispy Chicken and Mashed Potatoes

This Crispy Chicken & Mashed Potatoes with kale salad is whole30 and paleo friendly!

Ingredients (serves two):

• 2 bone-in skin-on chicken thighs, patted dry and seasoned with paprika and cumin

• 2 small russet potatoes, peeled and cut into cubes

• butter/ghee/avocado oil/ and or EVOO

• broth (I used chicken)

• salt and pepper

• kale (chiffonaded, enough for two people topped with oil (I used avocado), nutritional yeast, a big squeeze of lemon, red chili flakes, and chopped cashews)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Drizzle a tablespoon of oil on each chicken thigh (front and back). Bake for 35 minutes, broiling for a few minutes at the end for extra crispiness.

2. Fill a medium pot with water and bring to a boil. Boil potatoes for about 14 minutes or until tender. Strain the potatoes and put back in the pot. Add a couple tablespoons of grass-fed butter (you could also use ghee here) and some broth until you achieve the consistency you want. I used an immersion blender to achieve an extra creamy consistency.

3. Combine ingredients for the kale salad and store in the fridge until you’re ready to plate the chicken and potatoes.

I hope you try this wholesome, simple, healthy, and satisfying meal the next time you need one!

5 ingredient Creamy Chicken and Rice with Mushrooms (Gluten and Dairy Free)

This 5 ingredient Creamy Chicken and Rice with Mushrooms came together in under 30 minutes. It’s gluten and dairy free, filling, and really, really tasty. It’s a healthy yet comforting meal that goes perfectly with a cold night, warm fire, and glass of red wine. 😉

Ingredients, Serves 2:
•1 large boneless, skinless chicken breast or two small chicken breasts
•1 cup white or brown rice, cooked
•1-2 cups baby bella mushrooms, sliced
•2-4 T coconut cream
•2 T ghee or butter
•Salt & Pepper, to taste

*Chicken broth (optional), but highly recommended!

Directions:
1. Preheat oven to 425. Pound chicken breast/s for even thickness throughout, season with salt and pepper, and place on greased baking dish. Spray the top of the chicken with a little more evoo spray.

2. Bake for 20 minutes, flipping halfway through.

*(If you’d rather, you can sear chicken on a skillet on medium high heat in 2T of evoo for about four minutes on each side or until cooked through.)

3. While chicken bakes, cook rice according to the directions. When boiling the rice, I swap water for chicken broth to give the rice more flavor!

4. When chicken is done, shred (or cut to your liking), and set aside.

5. When the rice has about 5 minutes left to cook, start sautéing the mushrooms in a skillet on medium heat with the ghee. When rice is done, add it to the mushroom skillet along with the shredded chicken, coconut cream, and s&p, and stir to combine until coconut cream is melted and thoroughly incorporated. 

6. Eat and enjoy!

Notes:
*I loved keeping this meal simple with ingredients I had on hand, but there are a ton of ways you can get creative with it. I’m thinking onions, garlic, and broccoli would all be great additions. 

*Experiment with the ingredient ratios. Maybe you like more mushrooms and less chicken, or maybe you prefer more coconut cream. Play around with it and figure out what you like best.

Paleo Pumpkin Spice Latte

Happy National Coffee Day! I’m celebrating with @thewholesmiths Paleo Pumpkin Spice Latte, because it’s the best one out there, duh. I’m not sure if you know the amount of sugar that comes in a PSL at Starbucks, but… it’s not good. Why not have a pumpkin flavored treat that tastes good AND is good for you?

All you need for this is a cup of hot coffee, almond milk, pumpkin puree, maple syrup, coconut oil, and pumpkin pie spice blend! Pour it in a cute mug, slip on a robe, and light a fall scented candle and enjoy. 🙌🏼

Find the entire recipe here: The Whole Smiths Paleo Pumpkin Spice Latte

Paleo Bang Bang Shrimp

Holy moly, these Bang Bang shrimp by @40aprons are the best things I have ever tasted. I can’t take credit for making these beauties though; my father-in-law whipped them up, and I’m forever grateful. Not only are they delicious, but they’re Whole30 and Paleo friendly!

I was lucky to grab a picture before they disappeared. I felt like a thief as I stole these away from people eating them and was then chased by said people as I snapped. They are addicting!

The shrimp coating is made of egg, coconut flour, arrowroot powder, and s&p. Then they are fried in coconut oil and lastly tossed in the Bang Bang sauce: mayo, sriracha/hot sauce of your choice, ketchup, coco aminos, garlic, & salt. How easy! Done in 20 minutes.

For the full recipe go here: 40aprons.com

Crispy Paleo Baked French Fries

These fries are crispy, healthy, and only require four ingredients… including salt and pepper! 🤯I served mine with three side sauces: Ketchup, Sriracha Ranch, and Vegan Queso.

Ingredients (serves 4):
2 russet potatoes, peeled and rinsed
2 tablespoons avocado oil
Salt and pepper to taste

Instructions:

1. Preheat oven to 425. Peel potatoes (or don’t… up to you!)

2. Cut potatoes into “fries”. (Thank you YouTube for teaching me how to do this. Life changing.)

3. In a bowl, mix fries with avocado oil and s&p, spread over baking sheets lined with parchment paper. Ensure fries aren’t touching!

4. Bake for 20 minutes and then flip fries. Bake for another 5-15 minutes depending on how you like them. Every oven is different so keep an eye out so they don’t burn! If your oven is really hot, feel free to turn temp down halfway through. Serve hot and enjoy!

For the sauces:

• Sriracha Ranch: Mix 2 T @tessemaes ranch and 1/2 tsp @huyfongfoods Sriracha hot sauce

• Vegan Queso: I found this delicious and easy Vegan Queso from Pinch of Yum. All you need is cashews, green chiles, and taco seasoning. For full recipe go to: pinchofyum.com

Paleo Apple Pie Crumb Bars by Jay's Baking Me Crazy

Fall begins in officially three days, so let the fall food recipes commence! When I saw these Paleo Apple Pie Crumb Bars by Jay’s Baking Me Crazy, I immediately looked in my cabinet to see which ingredients I already had, and then went to the store to buy the rest, because I had to try this ASAP! Gluten free, dairy free, vegan, & naturally sweetened with maple syrup… they are the perfect, healthy fall treat.

Ingredients (makes 9 bars)

Shortbread Layer

• 2 cups almond flour

• 2 tablespoons coconut flour

• 1/3 cup coconut oil

• 1/3 cup maple syrup

• 1/2 teaspoon salt

Apple Layer

• 2 cups diced apples about 2-3 depending on size

• 1 1/2 teaspoons apple pie spice or cinnamon

• 1/8 teaspoon salt

• 1 tablespoon arrowroot powder

• 1/4 cup maple syrup

• 1 tablespoon water if needed

Crumb Topping

• remaining shortbread mixture (1/4 of total)

• 2 tablespoons chopped pecans

• 1/4 teaspoon apple pie spice

For full recipe, visit: jaysbakingmecrazy.com

Veggie Curry

 “Everything but the kitchen sink…”

Tuesday is my regular grocery day, so on Monday I like to go through the fridge and try to use up as much as I can. And this vegetable curry is the perfect way to do that. Simple process, simple ingredients...and a great way to get lots of veggies into your meals. Serve it as a main dish with an added protein or throw an egg on it and call it breakfast...it’s versatile, nourishing and full of flavor!

Ingredients:

2 T oil of your choice (I used coconut)

¼ c diced onion

1 clove garlic, minced

1 T fresh ginger, minced

3 T red curry paste (or more for more heat)

1 can coconut milk

⅔ - 1 c broth (I used my homemade bone broth)

1 T coconut aminos

1 T tahini

1 T fresh lime juice

Chopped cilantro, lime wedges and slivered almonds for garnish

~3 c diced veggies (I used sweet potato, fingerling potato, bell pepper, zucchini, mushrooms, kales & tomatoes)

Directions:

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add curry paste and stir to combine with onions, garlic and ginger, cook about 1 minute to bring out the curry flavors. Next, whisk in coconut milk broth and coconut aminos. Bring up to a simmer. Stir in your hard vegetables (sweet potatoes/potatoes, carrots, etc) and cook at a simmer, stirring occasionally for 20 minutes. Next add softer vegetables (peppers, zucchini, mushrooms) and cook an additional 10 minutes (I also added some kale at the very end). Stir in lime juice, taste, and adjust seasonings. Garnish with cilantro, slivered almonds and lime wedges.

Corner Kitchen

If you’re in the Biltmore Village area, make sure to check out Corner Kitchen! They serve breakfast, lunch, and dinner every day of the week and also have brunch on Saturday and Sunday. From eggs benedict to biscuits and gravy to avocado toast… they have it all! Their food is farm to table; I love that they have tons of local, delicious options to choose from. Afterwards, take a stroll around the village or do a little shopping to walk it all off! Or continue your fun at Catawba or Hillman Beer just down the road.

I stopped in for breakfast last week and ordered their Toasted Almond, Vanilla and Flax Seed Granola Bowl. They toss their house-made granola with steel cut oats, Greek yogurt, blueberries, bananas, strawberries, seasonal fruit and a drizzle of local honey.

Things to consider:

-They close for short periods of time throughout the day, so be sure to check their hours of operation

-At peak hours, you’ll have to wait. But they’ll text you when your table is ready if you want to grab a pre-dinner cocktail or do some shopping while you wait somewhere nearby

-Reservations are encouraged… you can call or make them online on their website!

Hours:

Monday-Thursday: 7:30–10:30AM, 11:30AM–3PM, 5–9PM

Friday: 7:30–10:30AM, 11:30AM–3PM, 5–9:30PM

Saturday: 9:00AM-3PM, 5-9:30PM

Sunday: 9:00AM-3PM, 5-9:00PM

Website: https://thecornerkitchen.com/

Address:

3 Boston Way
Historic Biltmore Village
Asheville, North Carolina 28803

Easy Egg Cups: Jalapeño Popper, Veggie, & Prosciutto

These Egg Cups are so easy, and can be stored in the fridge for a quick weekday breakfast! I made three different varieties: Jalapeño popper, veggie, and prosciutto!

First, preheat oven to 400 and then make the base: combine 10 eggs, and salt & pepper in a large bowl. Then, spray your muffin tin with nonstick spray. Add veggies, protein, and toppings of your choice into each tin and then top with egg mixture, filling up 2/3 full.

-Jalapeño popper: jalapeños (chopped), shredded cheddar cheese, & cooked bacon pieces
-Veggie: Tomato & spinach
-Prosciutto: Lay a slice of prosciutto along the bottom and sides of muffin tin, then pour egg mixture on top

Bake for 12-15 minutes, store in fridge, and reheat in the morning for a quick and easy breakfast! They’re great for weekday mornings when you need to hurry but don’t want to miss breakfast, and even kids and picky eaters will like ‘em. You can be as creative as you want with toppings, or just use whatever you had in the fridge like I did!