Egg, sausage & veggie mini quiche muffins

I was in need of something healthy, quick, and packed with protein when I came up with these little quiches. My trainer is always saying protein, protein, protein after a workout and knew my regular bag of dried cereal and yogurt in the morning just wasn’t cutting it in the protein dept. After my morning workouts, I am starving! I eat two of these along with oatmeal and a small yogurt and I’m finally feeling full and satisfied after this hearty breakfast.

Ingredients:

  • 8 eggs lightly beaten
  • ¼ cup milk
  • ¾ cup shredded cheese
  • ~ 1 tsp salt/pepper
  • Meat of choice. I used 9 oz precooked pork sausage. turkey sausage available too.
  • Veggies: you pick! Spinach, chopped onion, green onion, bell pepper, sundried tomatoes, etc.

Directions:

  1. Preheat oven to 350. In a large bowl, mix together eggs, milk, cheese, salt/pepper. Set aside. Heat butter or olive oil in a skillet and sauté veggies until tender. Combine veggies and sausage with egg mixture.
  2. Spray muffin pan to prevent sticking. Evenly distribute mixture into muffin pan. Bake for about 20-30 minutes until eggs are set.

*Tip: Use butter knife to pop the quiches out of the muffin pan as they’re cooling.

Enjoy!!

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Quick dessert: No bake cookies!

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We were invited over to our neighbors house for dinner and I wanted to bring something easy that I could make in less than 30 minutes. This is the easiest little treat to whip up for a last minute dessert option.

What you need:

Directions:

  1. Spread peanut butter between two crackers.
  2. Microwave chocolate in 15 sec increments.
  3. Dip cookies in chocolate and sprinkle one side.
  4. Lay flat on wax paper and place in the fridge until it’s time to eat! The chocolate hardens pretty much immediately.

They’ve got a hint of sweet and salty and I’ve heard them be compared to homemade butterfingers.They’re so tasty! Try them and tell me what you think!

Creamy Chicken Carbonara

I was in the mood for some comfort food, and was craving chicken carbonara for some reason. I’ve only had chicken carbonara once at Buca Di Beppo and I loved it! I wanted to recreate it, and this recipe did the trick. It’s a tasty, filling meal and perfect for a big group. It’s also great for freezing!DSC_0509
This is what you’ll need:

  • 2 eggs, plus 2 egg yolks
  • 1 1/2 cup heavy cream(sub fat free half and half for light option)
  • 2/3 cup grated parmesan cheese
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh parsley
  • 3 tsp olive oil
  • 4 oz prosciutto(or to taste, we used 6 oz)
  • 3 garlic cloves, minced
  • 1 lb chicken breast, cut into strips
  • 1 lb spaghetti(we used veggie pasta)
  • 1 cup fresh or frozen peas
  • salt/pepper to taste

Directions:

  1. In a large bowl, whisk together the eggs , egg yolks, cream, parmesan, lemon zest and parsley. Set aside.
  2. Cook spaghetti as directed on package and drain.
  3. Heat 2 tsp of olive oil in a large frying pan over medium heat. Add prosciutto, garlic and saute, stirring occasionally, until fat renders. Remove from pan and set aside.
  4. Heat 1 tsp of remaining olive oil in pan, add chicken, salt and pepper and stir fry over medium heat until chicken is cooked through, about 7 min. Next, add prosciutto, egg/cream mixture, and peas and stir over medium/low heat for about 3-4 min. Don’t boil.
  5. Pour meat/sauce over noodles and sprinkle salt/pepper and parmesan cheese to taste.

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Let me know if you have any questions or comments.

Enjoy!!!