Posts tagged eggs
Breakfast Heroes! Egg Muffins!


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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.

Fiesta Eggs Benedict

Brunch is hands down my favorite meal. I can eat my favorite sweet and savory foods in one sitting and still enjoy a cup of coffee with all of it! However, sometimes brunch can get a little heavy and if it's loaded with sugary items, I can feel hungry within an hour after eating.  That's where this satisfying take on eggs Benedict saves the day.

A crunchy whole grain English muffin is topped with creamy avocado, a poached egg and a fresh and spicy salsa. Sign me up!! 

Not only is it sooo easy to make (perfect if you're still recovering from the night before) but it's loaded with protein and healthy fats to keep you full and give you a boost of energy. Instead of a heavy and very fattening (not to mention a pain in the butt to make) hollandaise sauce, I use a fresh salsa to reduce calories and take advantage of summers produce. 

This recipe is definitely a make and serve dish as the English muffin will get soggy if you don't eat it soon! Enjoy!

Fiesta Eggs Benedict

Serves 4


  • 4 whole grain English muffins, cut in half 
  • 1 avocado, peeled, pit removed and smashed 
  • 8 eggs
  • 2 teaspoons apple cider vinegar
  • 1/2 cup salsa (store bought or fresh) 
  • 1/4 cup green onions, sliced 
  • salt and pepper to taste


Toast English muffins and spread about one tablespoon of smashed avocado on each half. Season with salt and pepper and place two halves on each plate. Bring a small pot of water to a boil. Add in vinegar and give the water a stir with a spoon to create a swirling pot of water. One cracked egg at a time, slide cracked eggs into pot of water and let poach for about 3 minutes or until the whites are set. Remove from water using a slotted spoon and place a poached egg on each muffin half. Top with a spoonful of salsa and green onion. Serve immediately.



Sweet Potato and Pepper Hash with Poached Eggs

This may be the best recipe I have ever posted to this blog. This hash is a stick to your ribs, healthy, eat it anytime ( I am eating a bowl right now as I write this!)  comfort dish that will have you putting this recipe on repeat! 

The subtle smoky flavor of the paprika plays off of the spicy peppers perfectly. Add in a generous amount of tender sweet potatoes and creamy black beans and you have an intensely satisfying dish. Top it all off with a poached egg with a delightfully runny yolk and some avocado, salsa or hot sauce and this dish is off the charts. What I appreciate about this hash is that each veggie holds it's own distinct flavor and texture. The problem I have with other hash recipes is that they tend to be a mushy mess that ends up eating like it's a potato paste. This hash will stay crisp tender and perfectly balanced.

The key to success with this dish comes down to your knife skills. Make sure all of your diced veggies are roughly the same size. About 1-inch pieces is what we are going for here. If you don't get everything roughly the same size, your hash won't cook evenly! 


Sweet Potato and Pepper Hash with Poached Eggs

Serves 4


  • 2 large sweet potatoes, peeled and diced 
  • 1 yellow onion, diced 
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced 
  • 1 poblano or jalapeno pepper, diced 
  • 1 15 oz can black beans, drained and rinsed 
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin 
  • 2 tablespoons pumpkin seeds, roasted 
  • Salt and pepper to taste
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • Avocado, salsa and hot sauce for serving


Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or with a silicone mat.

In a large bowl combine oil, lemon and lime juices,spices and salt and pepper. Add all chopped veggies and beans. Stir to combine. 

Spread veggie mix on baking sheet and bake for 20 mins, or until veggies are crisp tender. 

While veggies are cooking, bring a medium pot of water to a boil. Add in vinegar. Gently stir water and slide cracked eggs one at a time into boiling water. Gently simmer until whites are formed and yolk is still jiggly.Alternatively, you can always fry your eggs if you don't want to mess with poaching!

Put hash in four bowls and top with poached egg. Serve with avocado, salsa and hot sauce.