Baked Avocado Egg

I haven’t been able to blog in months due to school and life taking over, but it’s time for me to make a comeback! I’ve been making recipes that I’m excited to share now that I have (a little) more time. I enjoy being able to share my story and my recipes with you all, so I hope you enjoy reading these posts as well!

Since I last posted, I am excited to share that I was accepted to a dietetic internship! I will be starting my time as an intern in August, and while I am nervous to stop working full-time, I am also excited to immerse myself into my future profession full-time. Time to begin the last step towards becoming a registered dietitian!

On to this recipe…I have seen these baked avocado eggs and they look almost too pretty to eat. I love avocado toast with an egg, so I figured why not have the egg and avocado baked together? You can eat these right as they are, or scoop out and put on toast, which is what I did. I topped these with just salt and pepper after baking, but you could top with bacon, cheese, veggies, anything!

Avocado Baked Egg

Ingredients:

  • 1 avocado, halved and pit removed
  • 2 eggs
  • salt and pepper
  • toppings!

Directions:

  1. Preheat oven to 425 F. Slice avocado in half, remove pit, and scoop a little extra flesh out of the holes (if they are small). Set avocado halves into a small baking dish or ramekin so that they stay upright.
  2. Carefully crack an egg into each avocado half; some of the whites might spill over into the baking dish. Bake for about 15 minutes or until the egg is cooked.
  3. Remove from oven and top with desired toppings. Eat as-is or spread over toast, roasted veggies, etc!

Cheesy Spinach and Bacon Breakfast Strata

I love a good hearty breakfast, especially for mornings when I go into work early and have a long wait until lunch. I also love when I can make a big batch of something and eat it all week, since I like when I only have to cook once! This breakfast strata is perfect for that. It makes enough servings to last all week, so you can grab it and heat it at work. It has the perfect combination of carbs, fat, and protein to keep you full until lunchtime rolls around. You can switch up the cheese, veggies, and type of bread to really make this your own. I think this recipe will be on repeat for me a lot this winter!

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Cheesy Spinach and Bacon Breakfast Strata

Adapted from: Cooking Light Magazine

Ingredients:

  • 4 slices bacon
  • 4 garlic cloves, minced
  • 1 1/2 cups diced onion
  • 1 cup frozen chopped spinach
  • 1 1/2 cups cherry tomatoes, halved
  • 4 slices bread, toasted, cut into 1-in. cubes (I used whole wheat)
  • 3/4 cup shredded sharp cheddar
  • 3/4 cup milk (I used soy)
  • 3/4 cup plain Greek yogurt
  • 4 large eggs
  • 2 large egg whites
  • 1 tbsp Dijon mustard
  • Salt and pepper

Directions:

1.) Cook bacon in large skillet until crisp. Transfer bacon to a towel-lined plate and chop into small pieces. Add onion and garlic to drippings in skillet and cook until browned and soft. Add spinach and tomatoes and cook until soft.

2.) Spray an 8-inch square glass baking dish with cooking spray. Add bread cubes, bacon, veggie mixture, and cheese to the dish evenly. In a bowl combine milk, yogurt, eggs, egg whites, mustard, salt and pepper and whisk together.  Pour over the bread mixture, cover, and chill for 8 hours or overnight.

3.) Preheat oven to 350 F. Uncover dish and let strata sit at room temperature while oven heats. Bake until top of strata is browned and a knife inserted in the middle comes out clean, about 1 hour and 15 minutes.

Mini Banana Breakfast Cheesecakes

Happy hump day! I love breakfast, but I tend to eat the same things during the week…usually peanut butter and banana toast, yogurt parfaits, or overnight oats. I like things that I can grab and eat in the car or at work. So I wanted to try something new! These cheesecakes are the perfect little treat…feels like you’re eating a dessert for breakfast! Grab one with a piece of fruit and you’re good to go. I also tried freezing some and they were just as good defrosted, so you can make these ahead and defrost them as you need them!

Note: I adapted these from a recipe that was supposed to make 2 cheesecakes, and I wanted to double it to make 4. I ended up having way too much filling but only enough crust to make 4. So for the other 4, I used Larabars that I smushed into a crust. Larabars are made from dates, nuts, and spices…so simple yet so yummy! You could actually make your own “Larabar crust” if you use a recipe similar to this or this and press it into the muffin tins. I actually ended up liking the taste of the Larabar-crust cheesecakes best, and they’re easier to make 🙂 But I put both options for crust in the recipe below!

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Mini Banana Breakfast Cheesecakes

Adapted from: Amy’s Healthy Baking

Ingredients:

Cheesecake filling:

  • 2 ripe bananas, mashed
  • 12 oz light cream cheese, softened
  • 2 tbsp honey
  • 3/4 tbsp corn starch
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened coconut flakes

Crust:

  • 4 Larabars (I used Pumpkin Pie, which was a seasonal flavor, but any fruit-based flavor would be good!)

OR

  • 1 cup quick oats
  • 1/2 cup unsweetened applesauce

Directions:

1.) Preheat oven to 300 F. Spray 8 muffin tin wells with non-stick cooking spray.

2.) IF USING LARABARS: Split each bar in half and press each half into the bottom of the muffin tin wells. (don’t need to bake)

IF USING OAT CRUST: In a small bowl, mix together oats and applesauce. Divide evenly among the 8 wells and press into the bottom. Bake for 8 minutes. Let cool in pan.

3.) In a medium bowl, mix the cream cheese and honey until smooth. Then add in the mashed banana, vanilla extract, coconut, and cornstarch and mix well.

4.) Pour filling over crusts and bake for 20-25 minutes (centers will be slightly jiggly). Cool to room temp in the pan, then cover with plastic wrap. Refrigerate at least 3 hours before serving.

Berry Oatmeal Bake

I’ve been trying to switch up my usual breakfast of toast with banana and peanut butter, so when I had a second snow day (this week!) on Tuesday, I decided to make this oatmeal bake I had seen on Instagram. It was super easy and made 6 servings, so breakfast for the week is ready! Each morning I just heated a slice and poured a tablespoon of maple syrup on top…delicious! And there are so many ways you can mix this up; I’m picturing peanut butter and banana, blueberries and strawberries…yum!

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Berry Oatmeal Bake

Adapted from: Broke and Bougie

Ingredients:

  • 2 cups old fashioned oats
  • 1/2 cup 100% pure maple syrup (the good stuff, not Aunt Jemima’s corn syrupy concoction!)
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1 cup raspberries (I used frozen and just thawed them in the microwave)
  • 1 cup walnuts, chopped
  • 2 cups unsweetened almond milk
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 banana, cut into slices

Directions:

1.) Preheat oven to 350 F. In a large mixing bowl, combine oats, syrup, cinnamon, baking powder, walnuts, and 1/2 cup raspberries.

2.) In a separate bowl, mix together the egg, milk, and vanilla extract.

3.) Spray a glass baking dish or brownie pan with cooking spray and spread the oat mixture evenly. Pour the egg mixture over the top and shake a little to settle it evenly. Top with remaining raspberries, banana slices, and a little cinnamon and bake for 35-40 minutes. Serve each slice warm with a tablespoon of maple syrup, if desired, and enjoy!

Nutrition Info (Per serving, without syrup on top, from My Fitness Pal):

Calories 351
Fat 16 g (2 g saturated)
Fiber 7 g
Carbs 47 g
Sugars 23 g
Protein 8 g

Paleo Apple Cinnamon Muffins

I didn’t want to eat eggs every morning for my 30 days of paleo, so I was excited when I found this recipe for paleo muffins! It requires almond and coconut flour, so it’s a good gluten-free recipe as well. I was able to find these flours at Trader Joe’s. The muffins came out awesome and I don’t think anyone would be able to tell that they aren’t made with regular flour (although I haven’t shared any of them yet…) This recipe made 7 muffins and they came right out of the pan with just coconut oil spray! Can’t wait to try some of the other paleo muffins I have been pinning (pumpkin, gingerbread…) 🙂

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Paleo Apple Cinnamon Muffins

Adapted from: Ultimate Paleo Guide

Ingredients:

  • 1 cup almond flour/almond meal
  • 3 tablespoons coconut flour
  • 1 apple, diced (with skin)
  • 3 eggs, beaten
  • 1/4 cup honey
  • 1-2 tablespoons cinnamon (depending on how much you like cinnamon)
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda

Directions:

1.) Heat oven to 350 degrees.

2.) In a large mixing bowl add flours, cinnamon, and baking soda. Mix.

3.) Once mixed, add apples, eggs, honey, and coconut oil to mixture and mix well again.

4.) Prepare muffin tin with liners or coconut oil spray and add batter.

5.) Bake for 30 minutes or until done.

Nutrition Info (Per muffin, from My Fitness Pal):

Calories 281
Fat 17 g (9 g saturated)
Fiber 5 g
Carbs 21 g
Sugars 14 g
Protein 8 g

Healthy Breakfast Ideas: “Smashed” Avocado Toast with Eggs!

Usually the weekends are when I find myself able to actually sit down and eat breakfast, as opposed to a quick on-the-go peanut butter and banana sandwich during the week. So I tend to want eggs, French toast, waffles…the whole 9 yards. I recently made this breakfast when I was craving something salty, since I had seen a recipe for “smashed” avocado on toast. I also love avocado, so I wanted to give it a try. It was delicious and kept me full all morning – win win!

Smashed Avocado Toast with Eggs

This is super easy: toast your favorite bread, then take 1/4 of an avocado and “smash” it on a slice with a fork, until it’s spread out on the toast. Top with a little salt and pepper and boom! You’re done. I made scrambled eggs with veggies to go with it, but you can serve it with whatever type of eggs you like. Enjoy!

Lightened-up French Toast!

Sunday morning I decided to make myself something a little more interesting for breakfast than the usual cereal or peanut butter and banana on toast. So I decided to be adventurous and make French toast! However, I will admit that I have never made French toast myself (it was something my mom always made for us as kids). I did a search for “healthy French toast recipes” and tried this one – it tasted delicious and was much healthier than the traditional version. Win win!

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Lightened-up French Toast

Adapted From: The Mayo Clinic

Ingredients:

  • 2 egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp ground nutmeg
  • 2 slices bread
  • 1/2 tsp ground cinnamon
  • 1 tsp powdered sugar
  • 2 tbsp maple syrup

Directions:

1.) In a small bowl, whisk together the egg whites, vanilla and nutmeg. Dip the bread into the egg mixture, coating both sides.

2.) Place a nonstick frying pan over medium heat. Spray with a little cooking spray or olive oil, then add the bread. Sprinkle with cinnamon. Cook until both sides are golden brown, about 4 to 5 minutes on each side.

3.) Top each slice of toast with powdered sugar and maple syrup. Enjoy!