Posts tagged breakfast
Pumpkin Chia Breakfast Bowl
Fresh and Balanced

It’s hot hot hot here in the midwest and the last thing I want to be eating for breakfast is something warm!

Nope, not gonna do it.

I’ve been living on smoothies, popsicles and chia seed puddings for breakfasts recently. I’ve run through all the normal chia pudding combos, vanilla, maple, berry etc…and I was craving something different.

PUMPKIN! Pumpkin in summer? Why not?

Now before you roll your eyes and comment how the pumpkin spice latte keeps coming back earlier and earlier, let me stop you.

This isn’t your average pumpkin flavored dish! It’s complex and refreshing at the same time! It may sound like a fall recipe, but the fresh banana and shredded coconut both delight and confuse your taste buds :)!

It’s the perfect summer breakfast that I’ve been eating on repeat lately! Give it a try for yourself!! :)

Fresh and Balanced

Pumpkin Chia Breakfast Bowls

Makes 6 servings


  • 1/2 cup chia seeds

  • 4 cups coconut milk

  • 3 cups pumpkin purée

  • 2 teaspoons pumpkin pie spice

  • 2 teaspoons vanilla extract

  • 3 tablespoons pure maple syrup

  • 6 tablespoons coconut flakes

  • 6 tablespoons granola

  • 6 bananas


In a large bowl, add chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup. Whisk to combine. Evenly divide between meal prep containers. Store toppings on the side and slice bananas fresh before eating.

Breakfast Heroes! Egg Muffins!


Egg Muffins -2.jpg

Mornings can be so crazy around here! Up early to workout, back home to clean up and out the door Brian goes to work! No time to make an old-fashioned sit-down breakfast!!

That’s when my meal prep egg muffins save the day! They are my breakfast heroes!

So easy to make on Sunday and they power us in the morning for the rest of the week! And very versatile! I can make several different versions all at the same time using the base recipe!

Some can have all veggies, some can add some extra cheese and quinoa, some can have ham, cheese and broccoli!  

You will love them. I promise. A quick heat up and viola! Your breakfast is literally in hand and ready to walk out the door with you!!

(makes 9 egg muffins)

6 eggs
1/4 cup nut milk (or regular milk), unsweetened 
1/4 cup Parmesan, grated
1/3 cup crumbles goat cheese
1/2 cup green bell pepper, diced
1/3 cup mushrooms, chopped 
Salt and pepper to taste 
Mix all ingredients in a bowl. Fill a greased 12 count muffin tin with eggs mixture, fill each cup only half way. Place in a 375 degree oven for 15 min or until firm in the center. Cool slightly then remove from pan.


You can bacon, tomatoes, cheddar cheese, green onions or any other ingredient you have on hand in place of the goat cheese, green pepper, mushroom and Parmesan!

Eggs And Spicy Tomato Sauce

Now this recipe isn't exactly a meal prep recipe, it doesn't save well in the fridge at all! But what this recipe offers is a lazy Saturday or Sunday morning healthy brunch dream! It doesn't happen often, but every once in awhile I will have a lazy Saturday morning with my hubby. And instead of making sugary pancakes or carb loaded french toast, we love to make a spicy and filling pan of what's known as Shakshouka! It's a Middle Eastern dish with spicy tomatoes, fresh herbs and soft poached eggs that are perfect for eating with a toasted piece of sourdough bread. 

It's everything my tastebuds crave for a late morning brunch! Oh and it doesn't hurt that it is so incredibly easy to make that you don't have to be fully awake to make it! :) Brian and I have also made this dish as a fast weeknight dinner when we want something light, yet satisfying!

Enjoy this lovely little recipe! 


Eggs and Spicy Tomato Sauce

Makes 4 servings


  • 2 tablespoons olive oil 
  • 1 tablespoon garlic chili paste or red harris paste
  • 2 teaspoons tomato paste 
  • 2 red bell peppers, diced 
  • 2 celery stalks, finely chopped 
  • 2 tablespoons fresh parsley, chopped 
  • 2 cloves garlic, minced 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon dried oregano 
  • 1 can (28 ounces) fire roasted diced tomatoes 
  • 1 handful baby spinach
  • 4 eggs 
  • 1/3 cup Greek yogurt 
  • Sourdough bread, sliced and toasted 
  • Salt and pepper to taste  


In a large high sided skillet, heat olive oil to a medium heat. Add chili paste, tomato paste, peppers, celery, parsley, garlic, cumin and oregano. Stir and cook until peppers just begin to soften. Add tomatoes and cook until hot and bubbly. Add in spinach and cook until wilted. Make 4 indentations in the tomato mixture and crack one egg into each. Simmer at a low heat for 10 minutes until the whites are set but the yolk is runny. Once the whites are set, add Greek yogurt to the center of the skillet and serve with warm bread.

Easy Sausage Breakfast Casserole

I’ll be the first to admit that my breakfast game could be stronger! Lunch? No problem! Dinner? Easy! But breakfast has always been something that has thrown me for a bit of a loop. Once I get tired of scrambled eggs with bacon, avocado toast and oatmeal, I start to scratch my head. My default is to make pancakes or grab a bagel on the run. While Brian may be happy about that, it doesn’t help our waistlines at all! 

That’s where this delicious and flavor packed breakfast casserole steps in. It’s a snap to make and is so delicious! I make this for meal prep all the time now. It’s so nice to have this baking in the oven while I prep lunches and other food! 

You will see in the recipe that I have you saute the veggies before baking, but if you are in an extreme rush just chop, mix and go! The veggies will be more on the crisp side, but sometimes thats a nice switch too! 

As a little secret, the key to making this casserole light and fluffy is to make sure you really whisk the eggs well before pouring over the veggies.



Easy Sausage Breakfast Casserole

Makes 12 pieces


  • 1 tablespoon olive oil
  • 1 red bell pepper 
  • 1 green bell pepper 
  • 1 cup broccoli, finely chopped 
  • 1 cup spinach 
  • 4 chicken apple sausages 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 12 eggs 
  • 1/2 cup egg whites 
  • Salt and pepper 


Pre heat oven to 375 degrees. Put everything except eggs and egg whites in a large skillet and cook over medium heat until crisp tender. Evenly pour veggie/sausage mixture in the bottom of a greased 9x13 inch pan. In a large bowl, whisk together eggs and egg whites. Pour over the top of the veggie/sausage mixture in the 9x13 inch pan. Bake for 25 minutes or until the eggs are set and the center is not runny.