food

Breakfast Bites To Go 4 Ways

From breakfast cookies to feta, spinach and egg bites, these four sweet and savory on-the-go bites will fill you up fast.

food

Breakfast Bites To Go 4 Ways

From breakfast cookies to feta, spinach and egg bites, these four sweet and savory on-the-go bites will fill you up fast.

Ingredients

  • 2 egg whites
  • 1/2 cup honey
  • 1 1/2 cups walnuts, toasted
  • 3/4 cup almonds, toasted
  • 1 cup coconut flakes, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/3 cup oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Steps

  1. Preheat oven to 325 degrees. In a medium bowl, whisk the egg whites and honey. Add walnuts, almonds, coconut, cranberries, pumpkin seeds, oats, cinnamon and salt. Mix well, then scoop by heaping spoonfuls onto a parchment-lined baking sheet. Bake for 18 to 20 minutes, until cookies are lightly browned. Allow to cool completely on the baking sheet.

Ingredients

  • 2 cups almond milk
  • 1 1/2 cups blueberries, separated
  • 2 cups oats
  • 1/2 teaspoon cinnamon
  • 4 tablespoons chia seeds
  • 1/4 cup maple syrup

Steps

  1. Place the almond milk and 1 cup of blueberries into a blender and blend until well combined.
  2. Mix all remaining ingredients in a medium bowl, pour in blueberry almond mixture. Stir until well combined. Pour into Ziploc bag pouches, and refrigerate overnight or up to 3 days. Enjoy!

Ingredients

  • 1 cup granola
  • 24 ounces mixed berry yogurt
  • 1 1/2 cups mixed berries

Steps

  1. Line a 24-cup mini muffin tin with liners. Place a spoonful of granola in each cup. Top with 2 spoonfuls of yogurt, then top with fruit of your choice. Freeze until solid, about 3 hours. Serve chilled.

Ingredients

  • 1 small yellow onion, diced and sauteed
  • 1/3 cup red peppers, diced
  • 3 cups baby spinach, chopped
  • 1/3 cup feta cheese
  • 12 eggs, lightly beaten
  • Kosher salt, to taste
  • Black pepper, to taste

Steps

  1. Preheat oven to 350 degrees, and grease a muffin pan.
  2. Divide the vegetables among 6 muffin cups. Add a bit of feta to each cup.
  3. In a medium bowl, mix the eggs, salt and pepper. Pour the eggs into each of the 6 prepared muffin tins. Bake for 12 to 14 minutes. Allow to cool and refrigerate until ready to eat.