Breakfast on the Go!

Here are two recipes for breakfasts on the go for those  attending an early morning bootcamp that need to get to work quickly! Make either recipe once and you should be covered for the entire week.

First: Egg Muffins from Your Paleo is Showing http://yourpaleoisshowing.squarespace.com/recipes/

I'm not sure if you know this about me, but next to bacon, eggs are probably my all-time favorite food. Put the two together in a nice, easy to carry package like this, and I'm in heaven! These were originally submitted by Caleigh from Sara Fragoso's "Everyday Paleo" website, and speaking from experience, you've got to try them! Oh, and don't limit yourselves to what's listed, get creative with your veggies!

Ingredients:

• 10 -12 eggs whisked well• 1 green onion• 2 zucchini• 3 big handfuls of spinach• 1⁄2 a jar of roasted red and yellow peppers • 6-8 slices of COOKED bacon• sea salt and black pepper to taste 

Instructions:

Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck...). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa. 

Second: Crustless Quiche (from Paleo Comfort Foods)

Ingerdients:
12 large eggs
1/2 cup almond flour
1 tsp baking powder
1/2 cup butter, melted
1 cup chopped onions
1 cup spinach
1/2 cup red pepper, diced small
1/2 cup green pepper, diced small
1/4 tsp black pepper

Directions:
Preheat oven to 350*F
In large bowl, whisk eggs until foamy. Stir in almond flour and baking powder. In large pan, melt butter then add onions and  spinach. Mix in peppers and any other veg. Stir veg into eggs and pour contents into a 9x13 in baking dish. Bake for approx 45 minutes.