The Simplest Mini Egg Cups

I know I already have a post with my favorite Breakfast Egg Cups but this one is for the kids - specifically those kids who will absolutely not tolerate anything green in their “muffins.” This simple, mini version of the delicious, loaded egg cups will be able to grace the plate of even the pickiest eater. And even though they aren’t full of dark, leafy greens or other delicious vegetables, these egg cups are full of protein and calcium and sure to keep the tiny bellies full. And who am I kidding, I pop a couple of these for a snack on the regular.

Ingredients:

10 large eggs

5 Tbsp unsweetened almond milk

1/3 -1/2 cup shredded cheddar cheese

salt and pepper, to taste

Directions:

Preheat the oven to 350F and spray a mini muffin tin with cooking spray. Place all ingredients in large bowl and whisk until combined. Fill muffin tin cups about 2/3 full and bake for 8-10 minutes or until eggs are set. Cool in the pan for a few minutes then transfer to wire rack. Serve with a slice of avocado and a square of Bacon Blueberry Sheet Pan Pancakes for a delicious, kid-friendly breakfast.

Sweet Summer Granola

Virginia & Kate spent a couple days this week with my mom, who they call Kiki, at what they have dubbed “Kiki Kamp.” This was Kate’s first time to go and Virginia who went to “Kiki Kamp” last year had to fulfill her big sister duties and tell Kate everything that was going to happen while they were there, including flushing out their schedule for who would get to give my mom’s cat his treat each day they were there. I also overheard (don’t you love eavesdropping on your kids?) her telling Kate that going to Kiki Kamp is awesome because she lets you eat Cheerios for breakfast and mac n’ cheese for dinner and all the other “junk food” Mommy doesn’t let us have.

Ha. Kids. They’re something else. While I do just slightly love that they view Cheerios and mac n’ cheese as junk food, I actually do let them both those things - as well as lots of other actual “junk” foods. They just do not get to eat ONLY mac n’ cheese and not every night…and same with Cheerios. Because if my kids had it their way, they would only eat Honey Nut Cheerios for breakfast and nothing else…ever. So occasionally we have Cheerios but a lot of times, we don’t. The real question I have though is why would they want to eat Cheerios when they can have this delicious sweet, crunchy granola I just made? I guess we’ll never know because it’ll probably be gone by the time they get home.

This granola is perfectly crunchy and lightly sweet. The macadamia nuts and coconut oil give you a good boost of healthy fat, the oats are good for your beating heart, and coconut flakes and dried pineapple just scream summertime - piña colada anyone?

Ingredients:

3 cups GF Old-Fashioned Oats

1 cup Macadamia Nuts, unsalted, chopped

1/2 tsp Salt

1/3 cup Coconut Oil, melted and cooled

1/3 cup Maple Syrup

1/2 tsp Vanilla

1 cup Coconut Flakes, unsweetened

1 cup Dried Pineapple, chopped

Directions:

1. Preheat oven to 250F. Line a baking sheet with silicon baking liner (or parchment paper).

2. In large bowl mix all dry ingredients (except coconut flakes and pineapple). In smaller bowl, add wet ingredients and mix well. Add wet ingredients to dry ingredients and toss to combine.

3. Spread mixture onto baking sheet in single layer.

4. Bake in over for 30 minutes, stirring halfway through. Add coconut, stir to combine, and bake additional 30 minutes (stirring halfway through).

5. Allow granola to cool completely then break into chunks. Add dried pineapple.

6. Store in airtight container.