eggs

Single Serve Baked Almond Croissant Protein Oats {gf, df}

This recipe has been shared around on social media for a bit now. I was intrigued and decided to give it ago.

This Single-Serve Almond Croissant Baked Protein Oats boasts extra protein as a great way to start your day. Based on the original recipe, I’m not sure I would say it has a real ‘croissant’ flavor, but it’s pretty delicious and warming.

I added in a dash of vanilla and almond extract and that helped take the base recipe to another level. This is one of those recipe that can be fuddled with all you want. More banana, a few chocolate chips, a sprinkle of cinnamon or an extra drizzle of maple syrup. It’s perfect for one person!
Happy Eating,
~Monique

Single Serve Baked Almond Croissant Oats {gf, df}

1/2 banana
1/2 cup oats
1 whole egg
1/4 cup dairy-free milk
1 tbsp maple syrup (or honey)
1 tsp baking powder
1/2 tsp vanilla extract
Optional: 1/2 tsp almond extract
flaked almonds to decorate

Preheat the oven to 350 degrees.

In an oven-proof dish, mash the banana. Mix in the oats, egg, milk, sweetener, vanilla, almond and baking powder until combined. Top with the flaked almonds.

Bake in the oven for about 20-25 minutes until puffy and the top bounces back when touched. Let cool for a few minutes before enjoying.

Easy Anytime Egg Muffin Cups

Recently I shared a few of my top back-to-school tips on Fox32 News Chicago, which included setting the tone for the day by taking the time to center yourself first and identifying tasks that can be done prior to the morning, like laying out clothes the night before and making breakfast ahead of time.

These Egg Muffin Cups are my go to for a hot, protein-filled breakfast – 10-15 seconds in the microwave and they save in the fridge for up 5 days or in the freezer for up to 2 months.

Get creative with any ingredients you have on hand, or that you like. Eating a high protein breakfast, like these Egg Muffin Cups, fuels the body and the brain for the day!
Happy eating,
~Monique

Easy Anytime Egg Muffin Cups

10 eggs
2 tbsp dairy-free milk or yogurt
pinch or two of salt and pepper

Filling ideas (also see note below):

Spinach, tomato and basil
Smoked salmon, swiss chard and dill
Broccoli and cooked sausage

Directions:
Preheat the oven to 375 degrees and grease a 12-cup muffin tin.

Chop your desired filling ingredients into small pieces, and fill each muffin cup with them.

Use a wire whisk to beat the eggs with the milk, salt and pepper until they are light and fluffy. Pour the egg mixture into each muffin cup, dividing it evenly. Bake for 20 minutes or until the muffins feel ‘set’ the middle. The cups will puff up while baking, and then deflate a little as they cool.

Enjoy with a little side salad of arugula, avocado and olive oil.

For meal prep: cool the muffin cups and store in a glass container in the refrigerator for up to 5 days, or wrap each cup individually, place into a freezer-safe bag and freeze for up to 2 months.

NOTE: Get creative with the fillings- any veggies or cooked protein works great! A little cheese can be a nice addition.