Two Easy and Kid-friendly Healthy Breakfast Ideas
| 1 min read
1 frozen banana
1 cup frozen mango
11⁄4 cup milk of choice
1 tbsp blue spirulina
1 tsp vanilla extract
Toppings: granola, chopped almonds and fresh berries like raspberries and blueberries
Add the first four ingredients to a blender and blend until smooth.
Spoon the mixture into a bowl and top with granola, chopped almonds and fresh berries.
8 tbsp olive oil
4 bell pepper, finely diced
4 cup spinach, roughly chopped
4 green onion, whites and green separated, chopped
24 large eggs
4 cup cottage cheese
2 cup feta cheese crumbles
3 cup Monterey jack cheese
8 tbsp cornstarch or rice starch
1 tsp salt
1⁄2 tsp freshly ground black pepper
2 tsp hot sauce
Nonstick cooking spray
Preheat the oven to 300°F. As the oven heats, place a small baking dish containing about an inch of water on the lower rack to generate steam in the oven and promote a custardy-like texture in the egg bites.
In a pan over medium heat, heat olive oil. Once the oil is hot, add green onion whites and diced bell peppers and cook until bell peppers are softened. Stir in spinach until wilted. Set aside.
In a blender, combine eggs, cottage cheese, feta, Monterey jack cheese, cornstarch, salt, pepper and hot sauce. Blend until smooth.
Place muffin liners in a 12-slot muffin tin.
Pour the egg mixture evenly into the prepared muffin pan, filling each cup ¾ full. Divide the bell pepper, green onion greens and spinach across the egg bites. Use a spoon to press some of it into the mixture to avoid it all floating on top.
Bake for ~25 minutes on the middle rack, until the eggs are set.
Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Enjoy!