breakast

Crockpot Veggie Omelet! Make breakfast easy by letting the slow cooker do the work! This simple make ahead breakfast is loaded with vegetable &amp; protein. The perfect way to start the day. Paleo + Gluten Free + Low Calorie!

Crockpot Veggie Omelet

eggs

almond milk

spinach (shredded)

onion

bell pepper (diced (or 1 whole bell pepper diced))

garlic powder

parsley

salt and pepper (to taste)

Grease the inside of a slow cooker with cooking spray or you can also lay plastic wrap inside your slow cooker for easy removal and cleanup.

In a mixing bowl, whisk together eggs, egg whites, milk, garlic powder, parsley, salt and pepper. Stir in the onion, spinach and bell peppers. Any veggies will work in this, also cooked bacon or sausage would be great too!

Transfer the mixture to the slow cooker.

Cook 90 minutes on high. Check at 60 to see if eggs are set. This is how long it took mine. If not set, cook another 20-30 minutes until set. The timing will vary slightly slow cooker to slow cooker so best to check.

Slice into 4 wedges and serve immediately!

The base cookie dough is terrific - all you need to do is add your favorite fruit and nuts!

Oats Fruit and Nut Browned Butter Breakfast Cookie

oats

all purpose flour

cinnamon

baking soda

sea salt

honey

unsalted butter

vanilla

hazelnuts, (walnuts, pecans, almonds would also be great)

mixed fruits (like cranberries, cherries, golden raisins, raisins

milk chocolate chips, (or semi-sweet or dark chocolate)

Preheat oven to 350°F.  In a large mixing bowl, combine the oats, flour, cinnamon, soda and salt.  Set aside.

In a small skillet, melt the butter over medium heat.  Continue to cook until the butter solids pool at the bottom of the pan and begin to brown.  Swirl while cooking and watch the butter carefully to prevent burning.  Once the butter solids are a nice nutty brown, remove from the heat and pour into a heat proof medium sized mixing bowl.  Add the honey to the butter and mix until the honey is slightly melted and fully incorporated.  Add the vanilla and egg.  Blend the butter mixture into the flour and oat mixture.  Add the nuts, fruit and chocolate chips.

Place large spoonfuls (2 tablespoon small ice cream scoop) of dough on a parchment lined baking sheet and bake for about 10 -12 minutes or until the cookies are set and the bottoms are lightly browned.  Cool and enjoy.  Store in an airtight container.

Made with fresh-picked strawberries, fresh squeezed orange juice and plenty of orange zest.

Strawberry Muffins

all-purpose flour (divided (159 grams))

strawberries

salt

baking powder

sugar ((110 grams))

sour cream ((4 ounces))

vanilla extract

½ orange

orange juice ((38 grams))

egg (lightly beaten)

sugar

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 400°F. Lightly grease 9 muffin cups with vegetable cooking spray or line with cupcake liners Lightly spray the liners to prevent sticking. Set aside.

Toss the strawberries in 1/4 cup of the flour and set aside.

In a large mixing bowl, whisk together the remaining 1 cup of flour, salt, baking powder, baking soda, and granulated sugar. Make a well in the center and set aside.

In a small mixing bowl combine the melted butter, sour cream, vanilla, orange zest and orange juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar and gently fold together with a spatula until the dry ingredients are just moistened. Gently fold in the strawberries and any extra flour. Using an ice cream scoop, mound the batter into the prepared pan leaving the muffins rounded on top. Allow the muffins to rest for 10-15 minutes before baking.  

When ready to bake top with the remaining strawberries then sprinkle coarse sugar on top. Bake for 18 to 20 minutes or until golden brown. A toothpick inserted into the center should come out with no wet batter. Cool in the pan on a rack for 5 minutes. Remove from the pan and serve slightly warm or at room temperature.

Taste wonderful.  Excellent texture.  Thank you.

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Crockpot Veggie Omelet

Oats Fruit and Nut Browned Butter B...

Strawberry Muffins

The most viewed breakast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine