Egg Breakfast Muffins

I’m all about quick and easy breakfast options in the morning. In the past, I would grab some sort of protein bar. But, after really looking into the ingredients in many of them, the sugar was really high. So, I started looking for a better for me breakfast option. Egg muffins were first on my list to try. 

Not only was I amazed with how easy they were, they were delicious. Full of flavor, filling and just as good leftover as the day I made them.It's been about a month since school has started and every morning I've had an egg muffin for breakfast. Sometimes at home on the table with a hot cup of coffee, others in the car on the way to work after a hectic morning. 

Ingredients

• 10 extra large eggs or 12 large
• 1 cup red pepper diced
• 1 cup green pepper diced
• 1 cup turkey sausage crumbles I use Jimmy Dean
• 1/4 cup cheddar cheese shredded
•  salt and pepper to taste

Servings: muffins

Instructions

1. Preheat oven to 350 degrees and grease a muffin pan with non-stick cooking spray.
2. In a large bowl, beat eggs and season with salt and pepper.
3. Add diced peppers, turkey sausage and cheese to eggs and stir until all ingredients are mixed together.
4. Fill each muffin tin about 2/3 full of the egg mixture.
5. Bake for about 25 minutes or until the edges are brown and the center is cooked through.

Parmesan + Herb Sweet Potatoes

• If I had to ask my family what they'd like for a side with dinner, the response would most likely be sweet potatoes. I make them quite often and am always trying different recipes to change things up a bit. My favorite way to eat them is cut into cubes and roaster. Hubs would probably say as a cooked potato with cinnamon and butter. The kids are indifferent as long as it tastes good to them. Since I'm the one usually cooking, roasted in the way they're usually served. One of my favorite combinations for sweet potatoes is parmesan with herbs. The entire side is pretty simple to make, with ingredients you most likely have at home. On this night, I used the same seasonings on the baked chicken we had with the sweet potatoes. With fall right around the corner, this savory side will be on the menu quite often. Enjoy! 
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• Ingredients: 
• 3 sweet potatoes (washed and cut into 1 inch cubes)

• 3 Tbsp olive oil

• 1 1/2 tsp minced garlic

• 1 tbs rosemary (fresh or dried)
• 1 tbs parsley (fresh or dried)

• 1/3 cup grated parmesan cheese 

Salt and pepper to taste 

Directions: 
1. Preheat oven to 400. 
2. Place cubed potatoes into a large bowl. 
3. Mix together olive oil and garlic in a small bowl.  
4. Pour olive oil mixture over potatoes. Stir to coat. 
5. Sprinkle remaining seasoning on top of potatoes (salt, pepper, parsley, rosemary, parmesan cheese) and stir again to coat. 
6. Spread evenly onto a lightly greased cookie sheet. 
7. Bake for about 30-35 minutes or until potatoes are slightly browned. Stir once about the 15 minute mark. 
8. Serve & enjoy! 

Pecan Crusted Tilapia

One dish that is on weekly rotation over the summer months is pecan crusted tilapia. Tilapia is a go to fish for me, it’s easy to cook and can be done so many different ways. Kind of like chicken, with less cook time. When I make it, I love coating it with a crispy shell. The combination of the crunch on the outside with flaky fish on the inside is my preference.

This entire meal can be made in under 30 minutes, which makes it a win in my mom book. I served it with Trader Joe’s riced cauliflower and a pineapple cucumber salad. 

The entire meal is so fresh and healthy too. It just screams summertime!

Do you have a go to dinner for the summer months?

Ingredients

• 4 tilapia fillets 4-6 ounces
• 1/4 cup pecan halves
• 1/4 cup panko crumbs
• 1-2 tbs olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1/2 tsp chopped parsley
• 1 lemon wedged

Instructions

1. Place pecan pieces into a plastic bag. Place bag on top of a cutting board. Using a rolling pin (and a little muscle) coarsely chop the pecans.
2. In a separate bowl, mix together pecans, panko crumbs, salt, pepper, paprika, parsley and garlic salt.
3. Use 1-2 tsp of olive oil to coat fish. Then coat/ dredge fish with pecan panko mixture.
4. After fish is coated with pecan mixture on both sides, place fish on a greased baking sheet.
5. Bake at 400 for 20-25 minutes or until fish is white and flakes easily with a fork.
6. Garnish with lemons.