I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.
1 head of cauliflower, chopped fine in the food processor
1 c shredded cheese
Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.
Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.
Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.
Bake at 400 degrees for 15 minutes. Edges with be golden brown.
Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.
This is straight from Skinny Girl – no changes cos her recipes are always perfect! They taste great and are so easy! I saw the recipe on FB at 6 am and made them for breakfast the same morning. The recipe makes 4 small bagels. I sliced it in half, toasted it and topped it with vegan cream cheese and a slice of tomato! Hubby had never had a savory bagel (what!?!? Don’t even get me started) and he enjoyed them! I used the Everything Bagel Mix from TJ’s. I did lazy out and toss everything in the food processor. You can visit skinnytaste.com for details on how to do it by hand.
1 c flour
2 tsp baking powder
1/2 tsp salt
1 c Greek yogurt (Do NOT substitute with regular yogurt), drain off any liquid
I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.
2 eggs, lightly beaten
1/2 c milk
2 cloves garlic minced
4 pieces of thick sliced bread
Preheat a girdle over medium high heat and butter generously.
Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.
You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!
Butter or oil as needed
1 tomato, sliced
2 slices mortadella or prosciutto
Salt and freshly ground black pepper
Asiago cheese, grated
Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.
This is what happens when there are too many overripe bananas in our house. It is adapted from a recipe I found on Food52.
1 1/4 c whole-wheat flour
1/4 c unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1/4 c coconut oil, room temperature
1/2 c sugar
2 large eggs
3 – 4 mashed ripe banana
1/2 c plain Greek yogurt
1 tsp vanilla e
3/4 c chocolate chips
1 c grated zucchini
Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a large bowl, beat the oil and sugar for 2-3 minutes. Add the eggs into the sugar and oil mixture, one at a time. Add the dry ingredients, beat to combine. Add the remaining ingredeints and beat to combine.
Pour into the pan and bake for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.