egg

Avocado Rose breakfast bowl

Avocado Rose Breakfast Bowl

1 cup cooked quinoa (try my quinoa slaw)
1/2 avocado
1 egg yolk or whole egg if preferred
1 tbls hemp seeds
1 tbls toasted pumpkin seeds
1 tbls ghee
1/2 cup broth
pinch of flaky sea salt

Warm the quinoa and broth in a small skillet, pour into a serving bowl. Return the pan to the heat, add the ghee; once hot add the egg, cook to desired texture.

In the meantime, slice the avocado into thin slices, spread the slices out then roll into a circle. Use a spatula of to scoop up and place in the serving bowl. Add the cooked egg to the middle. Scatter with the hemp and pumpkin seeds. Pour any remaining ghee from the egg pan over the top.

Finish with a pinch of flaky sea salt.

Best use of left over quinoa!

Egg Strata muffin cups

Mini Egg Strata

4 eggs
3 tbls dairy-free milk
salt & pepper
Add-ins: cubes of bread, crumbled pre-cooked meat, chopped veggies, cheese, olives, anything left over work great in here.
~makes 6 muffin-sized mini stratas~

Heat the oven to 400 degrees. Grease 6 muffins tins, ramekins or one larger roasting dish.

Fill each muffin cup with a little spoon of each ingredient. Whisk the eggs, milk and seasoning, fill each cup with the egg mixture. Bake until the eggs are set- about 15 minutes.

Refrigerate any remaining for a couple of days or freeze them for about a month.

Join us on the Happy Eats Healthy with Monique Facebook Page to see the recipe video for more ideas to flavor these delicious mini stratas.

Kale and Butternut Squash Egg Bowl

Prep Time
5 Minutes

Cooking Time
10 minutes

Ingredients
one big slice of onion, quartered
1 cup butternut squash, cubed
1 tbls coconut oil
1 cup kale
1 minced garlic clove
Optional toppings: avocado and sprouts

Directions
Melt the coconut oil in a medium to small skillet. Add the onion and squash, cook 5-7 minutes until the squash is begins to soften, tossing well. Add in the kale and garlic and toss well. Cook another 2 minutes to wilt the kale.

Push the mixture to the sides of the pan making a hole in the middle for the egg. Add a dab of oil if the pan is too dry. Crack the egg into the pan, cover and cook egg as desired.

Top with good pinch of coarse sea salt, black pepper, avocado and fresh sprouts.