Baking has become my favorite way to make breakfast, thanks to my friend and fellow health coach (and yoga extraordinaire) Abbi Miller.
The first time I had any, she’d made hers with cauliflower and and a fancy cheese, and I ate about five of them. I felt sort of bad about this since it was to be her breakfast for the week, but she forgave me.
I’ve made my own variations with mushrooms and broccoli, but I think this one is by far the best. I’m aware these are not particularly sexy looking, but I promise you they are tasty!
The best part to baking your breakfast is that you can get ready for work or do other things as they cook!
Prep time: 5 minutes
Baking time: 20 minutes
Makes 6 muffins.
Preheat oven to 375. Line muffin sheet with baking 6 cups.
- 4 farm fresh eggs
- 2 swiss chard leaves, chopped
- 1/4 tsp of salt
- dash of pepper
- 1/2 tsp of italian seasoning mix (or just oregano and basil)
- 1/8 cup of water
- 3 pinches of Daiya mozzarella cheese
The next-to-nothing process
Whisk together all ingredients and pour evenly into baking cups.
If they look a little damp, it could be due to the swiss chard or cheese. Put a toothpick in and if it comes out clean they are done!
Cool for a few minutes and enjoy with a side of brown rice or fruit.
Maybe you throw these ingredients into your weekend shopping list and plan for next week. Let me know how these turn out for you!
See you soon,