Mini Vegetable Egg Cups

Serving Size: 6 (2 egg cups), Containers: 1 Red, 1 Green

Now these are great for quick morning grabs! There easy to make during Sunday prep day and they make super quick breakfasts for those out the door in a hurry in the mornings. Those are hard enough, make it a little easier with a grab and go food. Plus you get that protein you need to get your day started right!

Ingredients:

12 large eggs

sea salt

ground black pepper (to taste; optional)

1 bag (10 oz) baby spinach, chopped

1 medium red bell pepper, chopped

2 green onions, chopped

Nonstick cooking spray

 Directions:

1. Heat oven to 350° F.

2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach, pepper, and onions to egg mixture; mix well.

3. Lightly coat a twelve cup muffin tin with spray.

4. Evenly pour egg mixture into muffin cups.

5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

Enjoy,

-D

My Favorite Overnight Oatmeal

So, this recipe is hands down my boys and hubby's favorite overnight oatmeal. I can literally make a triple batch and it is done for come morning time (Picture a wolf pack on the prowl :)). I love making this on school nights because in the morning I don't have to think, I can just grab it out of the fridge and pop it in the microwave. 

Apple Pie Overnight Oats

1/2 C. Old Fashioned Oats 
1/2 C. Milk 
1/2 C. plain yogurt 
1/2 Apple, red, diced 
1 tsp. vanilla extract 
1/2 tsp. cinnamon 
1/8 tsp. ground nutmeg
pinch ground cloves 
1 Tablespoon Chia Seeds (optional) 

Put everything in a mason jar or tupperwear. Mix it (my boys LOVE to shake it). Put a lid on it and pop it in the fridge overnight. In the morning I like to warm it up for 1-2 minutes (you don't have to), I just don't like the cold texture in the morning. 

Enjoy

-D