Broccoli Egg Muffins

30 minutes Serves 6 133 calories per serving Vegetarian, dairy-free, gluten-free Super - Level 2 difficulty

Ingredients

• 1 broccoli crown, chopped
• 6 eggs
• 1 jalapeño pepper, chopped
• 3-5 mushrooms, chopped
• 1-2 tbs coconut oil

Gear

• 6-12 cup muffin pan

Directions

1. Scramble eggs in bowl.
2. Chop up vegetables.
3. Oil bottom of muffin tray well (vegetable/olive/coconut oil are fine choices).
4. Pour eggs into muffin tray - fill only halfway, though. This mix will expand, and you'll want room for vegetables.
5. Drop in vegetables. Don't overfill muffin tins.

Bake at 350 for 15-20 minutes.

Kale and Eggs

10 minutes 1-2 servings Vegetarian, gluten-free

Ingredients

• 2 cups kale
• 3 eggs
• 2 tbs olive/coconut oil
• 2 tbs almond milk
• Salt and pepper
• 1 avocado (optional)
• 2 tbs your favorite salsa (optional)

Directions

1. Wash kale in cold water and remove stems. (Learn more about prepping kale here).
2. Whisk the eggs in a bowl with the almond milk.
3. In pan, warm 2 tbs of oil on medium heat. Toss in the kale; stir; cover, and let cook for 1-2 minutes.
4. Uncover and stir kale, pushing it over to side of the pan, making room for your eggs.
5. Stir and scramble eggs continuously until cooked. Feel free to mix the kale into the egg scramble, or keep them separate. Salt and pepper to your taste.
6. Serve with your favorite salsa and/or fresh avocado.

Tips

• Mix in a sliced hot pepper (as hot as you want) to give this meal some kick.
• Great with hot sauce.
• Make a wrap!
• Slow cook the eggs after whisking them well for ultimate fluffiness.

Break out the hot sauce. Or throw a jalapeño into the mix. This is a high vitamin breakfast, lunch, or even dinner. Roll this in a wrap, and you have a solid starting point for a breakfast burrito.

Egg Avocado Salsa Scramble

Ingredients:

• 2 eggs
• 1 avocado
• 4 tbsp salsa
• 1/2 tbsp coconut oil (for pan)

Directions

1. Heat coconut oil in frying pan on medium heat until liquid.
2. Crack eggs and drop them into the pan.
3. Using a spatula, scramble the eggs around in the pan until yolks and whites are mixed.
4. Slice avocado, remove pit and skin, and scoop into the pan with the eggs.
5. Add the salsa and stir everything together.
6. Turn off heat once eggs are cooked to desired consistency.
7. Pour onto a plate and enjoy this delicious and nutritious breakfast.

Avocado Egg Salad

Ingredients

• 4 eggs
• 4 tbs Greek yogurt
• 1 avocado

Directions

1. Put eggs in water; bring to boil, then boil 20 minutes. Run under cold water and peel.
2. Dice eggs and avocado
3. Mix ingredients together.
4. Serve on wrap, crackers, or salad.

Egg Salad Wraps

Ingredients

• 4 eggs
• 4 tbs Greek yogurt
• 1 avocado
• 4 big romaine lettuce leaves

Directions

1. Put eggs in water; bring to boil, then boil 20 minutes. Run under cold water and peel.
2. Dice eggs and avocado
3. Mix eggs, Greek yogurt, and avocados together.
4. Serve the egg salad wrapped in romaine leaves.

Feel free to season with salt and your favorite peppers (black, red, cayenne)!

Spartan Eggnog

20 minutes 5 servings Vegetarian, gluten-free

Ingredients

• 4 cups coconut milk
• 3 TBS saigon cinnamon
• 1.5 TBS vanilla extract
• 1 TBS ground nutmeg
• 6 local, organic, egg yolks
• 2 TBS coconut nectar/maple syrup

Directions

1. Mix egg yolks, most of your coconut milk (3 cups), and coconut nectar/maple syrup in a small pot over low heat. Constantly stir the mixture and keep the heat low to avoid making scrambled-maple-coconut eggs.
2. After 6-8 minutes, the mixture should be beginning to thicken. Once it is able to coat the back of your spoon, remove from heat and add the last of the coconut milk, vanilla, cinnamon, and nutmeg.
3. Put the eggnog aside and let it cool to room temperate, then, refrigerate until you're ready to enjoy it!