7:06:00 AM
INGREDIENTS: 4 slices turkey bacon, cut into 1/4-inch strips 8 cremini (baby bella) mushrooms, thinly sliced 1 cup packed chopped ka...
INGREDIENTS:
4 slices turkey bacon, cut into 1/4-inch strips
8 cremini (baby bella) mushrooms, thinly sliced
1 cup packed chopped kale
2 tablespoons finely chopped sundried tomatoes
6 eggs
1/4 cup milk
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Pinch of nutmeg
2 tablespoons pumpkin seeds (optional)
DIRECTIONS:
Full recipe from : yummly.co
Preheat oven to 350 degrees F. In large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to medium bowl.
Add mushrooms to skillet and cook 3 to 4 minutes or until softened, stirring occasionally. Add kale and sundried tomatoes; cook 1 minute or until kale is slightly wilted. Add veggies to bowl with bacon; toss until everything is well combined.
Meanwhile, in large liquid measuring cup, whisk eggs until well beaten. Whisk in milk, cheese, basil, salt, pepper and nutmeg.
Spray 10 cups of a standard muffin pan with cooking spray. Divide veggie/bacon mixture between 10 cups; pour egg mixture evenly over veggie/bacon mixture. If desired, sprinkle pumpkin seeds over egg mixture. Transfer to oven and bake 18 to 20 minutes or until eggs are firm. Serve immediately, or transfer muffins to wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use. Muffins can be re-heated in microwave straight from refrigerator or freezer. Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.
Gardener
7:41:00 AM
Ingredients: 12 oz tube of refrigerated biscuits 3 tablespoons melted unsalted butter 1/2 teaspoon garlic powder 1 cup shredded che...
Ingredients:
12 oz tube of refrigerated biscuits
3 tablespoons melted unsalted butter
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley leaves
Method:
Full recipe from : yummly.co
Preheat oven to 375 F. Cut each biscuit into quarters and place them in a large bowl. Add in the melted butter, garlic powder, cheddar cheese and parsley leaves. Stir gently to combine well.
Grease the muffin pan. Place 3 pieces of the biscuit dough into each cup and bake for 10 or until biscuits are golden brown. Transfer them out, let cool, remove from muffin pan and serve immediately.
Gardener
2:06:00 AM
INGREDIENTS: 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tablespoon vanilla extract 4 tablespoons almond butter* 1/4 cu...
INGREDIENTS:
1 cup pumpkin puree
1/2 cup pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter*
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips
DIRECTIONS:
Full recipe from : yummly.com
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes before stuffing in your face.
Gardener
