~cheesy egg muffin~

what you need: 

1 toasted whole grain English muffin

2 tsp olive oil

1/4 ripe avocado

1 slice tomato

1 egg, poached

1 slice Swiss cheese

Freshly ground pepper to taste

what to do" 

Drizzle the English muffin with a little olive oil, then spread 1/4 ripe avocado on it. Top it off with the slice of tomato, Swiss cheese, poached egg and the pepper to taste. Enjoy!

~SUPER easy Greek omelette~

what you need: 

4 organic eggs

splash of milk

4 mini tomatoes slices

5 basil leaves

1/8 c. feta cheese

what to do: 

Crack eggs into bowl, add milk and whip. 

Pour onto hot oiled pan at medium heat, as it cooks, scrape uncooked eggs to sides and "let them under" the cooked eggs, til all moisture is cooked off. 

Add garnishes to 1/2 of the omelette and fold it over itself. 

Let cook another min. then serve and enjoy! 

~breakfast casserole "bites"~

TIME: 25 MIN  / 12 INDIVIDUAL CASSEROLE “BITES”

what you need: 

2 pieces whole-wheat sandwich bread

8 eggs, farmers’ market or organic recommended

½ cup milk, any kind will work but we use whole milk in our house

salt and pepper, to taste

4 oz grated cheese, organic sharp cheddar recommended

½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended

Also need: Foil muffin holders for baking

what to do:

Preheat the oven to 350 degrees F

Distribute 12 foil muffin holders into a muffin baking pan. 

(If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.) 

Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).

In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. 

Add a few dashes of salt and pepper if desired.

Evenly distribute the egg mixture into each muffin cup. 

**It’s okay if the bread pieces float to the top**

Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.

Bake at 350 for 15 minutes or until eggs are set. 

Enjoy or freeze (in-between sheets of wax paper) for another day!