In Search of a Healthy Breakfast
This is Jessica here with you all again. Thankfully the election is finally over and whether we like the results or not we can finally put it behind us and concentrate on the really important things in life: FOOD. This weekend, Columbia’s Cooking is hosting the Girl Scouts where we will be teaching them some healthy breakfast recipes . While researching recipes for the weekend, I was forced to take a look at my own breakfast habits and it wasn’t pretty. I used to think that because I was eating what I considered to be “healthy” cereal that I was doing alright nutrition-wise but then when I factored in the amount of cereal I was eating I realized that I was consuming most of my daily carbohydrate allowance in just one sitting. I usually am so rushed in the morning as well, so having to cook breakfast in the morning just isn’t going to happen. I decided that I need something filling and something quick that I can cook ahead and eat on the go. I think I have found the perfect compromise: Egg Muffin Cups. The recipe can be found here. The great thing about these is that they are: filling thanks to the protein, they are easy to make and they’re really easy to customize. My favorite is to throw a little spinach and feta in there to add a little Greek spin to my morning. Try it out and let me know what you think!
Coming up next in the Columbia’s Cooking kitchen we have the Plant Based Friendsgiving on November 17th and in December we are having a healthy holiday baking class. This class will feature some Holiday favorites with a healthy twist. Check out our classes list to sign up!
Paleo Breakfast Muffins
Serves 12 muffins
Prep time: 5 minutes, Cook time: 25 minutes
9 large eggs
8 ounces of breakfast sausage
1 red, green or yellow pepper
1/2 cup frozen kale, chopped
1/4 teaspoon pepper
- Preheat oven to 350 degrees, spray a muffin tine with non-sticking cooking spray
- Brown the ground sausage in a medium sized pan over medium heat
- In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Pour the batter into the muffin tins, filling 3/4 of the way.
- Bake for 20-25 minutes
- allow muffins to cool for 5 minutes
Hope you all have a fabulous week,