Healthy Weekend Breakfast Ideas

I LOVE the weekends!! Who doesn't??? You can sleep in a little, relax, enjoy your family and friends, cook yummy food that you might not have time for during the week!! BUT the weekends are also a time where we tend to go off of our routine of good eating too. This doesn't have to happen! I PROMISE you can eat YUMMMY, healthy food and feel like you're splurging...Take a look...what will you add to your weekend menu???

Bell Pepper Egg Rings

Ingredients
1 bell pepper, cored
a little cooking oil or nonstick spray, for preparing the pan
6 eggs
salt and pepper, to taste

Directions
Cut the bell pepper from top to bottom in slices that resemble rings.
Prepare a skillet with a light layer of nonstick cooking spray.
Place 6 of the bell pepper rings on the skillet over medium heat.
Crack an egg in each ring and allow it to spread out to fill the bell pepper ring.
Season the eggs with salt and pepper, to taste.
If you like your eggs soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.
If you like your eggs hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
Serve 2 bell pepper egg rings per person and enjoy!

Breakfast Egg Muffins

Ingredients
 1 tbs. olive oil
1 large sweet onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 jalapeno pepper, finely chopped (optional)
6 large eggs, whisked
6 large egg whites, whisked
1/2 tsp. black pepper
1/2 tsp. salt (optional)

Directions
1. Preheat oven to 350F (175C)
2. Saute onions in olive oil over medium-high heat for 2-3 minutes.  Add peppers and continue cooking for another 2-3 minutes.
3. While onions/peppers are cooking, whisk eggs in large bowl.
4. Once onions/peppers are cooked, remove from heat and let cool for a few minutes.  Dump peppers/onions in egg bowl (once cooled) and combine well.  Sprinkle in salt & pepper.
5. Coat a large muffin pan with olive oil spray or coconut oil.  Using a 1/4 cup (60mL) measuring cup, fill each muffin cup.
6.  Place in oven for 10-15 minutes.  Remove once the tops get high, fluffy and golden brown.  Pop them out with a butter knife or thin spatula.
Serve these by themselves or have some salsa, chipotle sauce or guacamole on hand to garnish.

Spinach Onion Frittata

Ingredients1 tablespoon olive oil
1 medium onion, thinly sliced
1/4 teaspoon kosher salt
1 teaspoon minced garlic
1 (5oz) bag baby spinach, roughly chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
8 large eggs
1/2 cup plain low fat Greek yogurt
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan
Olive oil nonstick spray

Directions
1. Preheat oven to 400 degrees F. Place a 9-inch baking dish in the oven.
2. Heat olive oil over medium-high heat. Add the onion and the 1/4 teaspoon kosher salt (the salt helps draw the liquids out of the onion). Cook 4 minutes, stirring occasionally, until tender. Add the garlic and the spinach and cook, stirring, 30 seconds. Add the oregano and thyme and cook, stirring, 30 more seconds, until fragrant. Remove from heat and set aside. By now the spinach should have wilted but have kept its bright green color.
3. In a large bowl, whisk together the eggs, yogurt, 1/2 teaspoon kosher salt, and black pepper. Stir in the cheese and the onion/spinach mixture.
4. Carefully, using oven mitts, remove baking dish from the hot oven. Spray with nonstick spray. Transfer egg mixture to baking dish. Bake 30-35 minutes, until golden brown and puffy and a knife inserted in center comes out clean. Allow to cool 5 minutes in pan on a wire rack, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving – frittatas taste best when not piping hot.
Nutrition per slice (Makes 8 slices)
Calories 135.5
Total Fat 9.1 g
Saturated Fat 3.3 g
Cholesterol 191.5 mg
Sodium 438.3 mg
Total Carbohydrate 2.3 g
Dietary Fiber 0.6 g
Sugars 0.6 g
Protein 11.1 g

Pumpkin Protein Pancakes

Ingredients
1 C. Oat Flour
2 Scoops Vanilla Protein Powder
2 Packets Stevia in the Raw
1 TBSP Cinnamon
1/4 tsp Ginger
1/4 tsp All Spice
1/2 tsp Baking Soda
Pinch of Salt
2 TBSP Plan 0% Fat Greek Yogurt
1/4 C. overflowing, Raw Pumpkin
{label will say RAW PUMPKIN...don't use pumpkin pie mix}
1/2 C. Unsweetened Coconut Milk
Directions
Preheat pan on low while mixing together ingredients.
If mix is too thick add more coconut milk...about 1/4 C.
Turn stove to medium setting and pour batter in the pan.
Heat is about a level 5-6
Pancake will begin to bubble slightly. Check bottom of pancake and flip if golden brown color.
Cook flipped side about 1 minute.

Top with Greek Yogurt Pumpkin Frosting

1 TBSP Plain Greek Yogurt

1 TBSP Raw pumpkin

½ tsp Cinnamon

¼ tsp All Spice

Stir until blended and top pancakes.

Makes about 3-4 pancakes

Don't forget to light some yummy smelling candles, 

enjoy the crisp fall air with your loved ones and have a great weekend everyone!!

If you are interested in learning more about clean eating or how you can start your journey to getting fit please contact me at mel_svale@hotmail.com or visit my site for additional information.  www.beachbodycoach.com/mrsbez

I would love to coach you to your weight loss goals and help you transform your life today!