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Here is what you'll need! One Muffin Tin Three Healthy Breakfasts Servings: 6 per recipe Banana Oat Muffins INGREDIENTS 1 banana, mashed 1 egg ½ teaspoon vanilla ¼ cup honey 1 teaspoon cinnamon ¼ teaspoon salt ½ cup Greek yogurt 1 cup milk 1½ cup oats Optional Toppings Strawberries Blueberries Apples Blackberries Raspberries Nuts PREPARATION Preheat oven to 350ºF/180ºC In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk. Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter. Bake 30 minutes. Allow to cool for 5 minutes. Enjoy! Customizable Veggie Egg Cups Serves 6 (per recipe) INGREDIENTS 5 eggs Salt, to taste Pepper, to taste Mix and match fillings: Spinach, chopped Tomatoes, diced Onion, finely diced Bell pepper, finely diced Broccoli, cut into small florets Cheddar cheese PREPARATION 1.Preheat oven to 350ºF/180ºC 2. In a measuring cup, beat the eggs until smooth. Set aside. 3. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 4. Season each cup with salt and pepper. 5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 6. Bake at 350°F/180°C for 20 minutes, until set. 7. Enjoy! Granola Cups INGREDIENTS 1 banana, mashed ¼ cup honey 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cinnamon 1 ½ cups oats 1 cup Greek yogurt Optional: preferred fillings (strawberries, blueberries, raspberries, apples, bananas, nuts, mango, pineapple, kiwi) PREPARATION In a medium-sized bowl, mash a ripened banana until mostly smooth. Add honey and vanilla, stir. Add salt, cinnamon, and oats. Press 2 tablespoons of mix into each cup, form a cup-shape. Refrigerate 1 hour and preheat oven to 350ºF/180ºC. Bake granola cups for 30 minutes Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12663
Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert" https://www.youtube.com/watch?v=b4KxCna-ahg --~-- One of my favorite breakfasts - make them once and have breakfast ready to go all week long! Get the printable recipe here: http://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html If you are wanting to eat healthier, this recipe is included in our 30 Days of Healthy Eating Menu Plan. Check it out here: http://www.sixsistersstrong.com/product/30-days-of-healthy-eating-menu-plan/
The eggs in bacon baskets are a great appetizer, aperitif or brunch idea! Try also the vegetarian version with grilled zucchini... Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Here's the ingredients we'll need for today's recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs... now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese... 2 tablespoons of parmesan cheese... beat everything... until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they'll bake evenly. Now add salt... pepper, and the roughly torn basil leaves... be generous with basil! Give another stir... and take the pan: we'll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon... lay the second one crosswise... and line the rest of the muffin cup. If you don't have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don't need to grease the pan, since bacon is fat enough and it won't stick to the pan. They're ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown. Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can use grilled zucchini instead of bacon, but take care to line the mould with parchment paper... good, easy and quick! We used: For 12 servings: • 5 eggs • less than 1 cup (200 ml) of heavy cream • 24 slices of bacon • 2-3 tbsp of parmesan cheese • a few basil leaves • salt and pepper to taste
My recipes: http://www.youtube.com/OriginalNakedChef How to make egg muffins. Great for breakfast, lunch, picnics or when you fancy something tasty! Simple and quick to prepare. Very easy to follow video recipe showing you simple step by step instructions throughout. All the ingredients are shown at the beginning but you can alter the recipe to suit your taste or to use up those leftovers. I hope you enjoy! Original Naked Chef Subscribe Now! http://www.youtube.com/user/originalnakedchef?sub_confirmation=1
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12-Cup Regular Muffin Pan http://amzn.to/2x2thQA
Nonstick Frying Pan: http://amzn.to/2wshXeG
Cooking Plate: http://amzn.to/2f8mVel
Measuring Cup: http://amzn.to/2fkEqF6
There is nothing better than starting the day with the healthy right kind of foods. Easy Super Healthy Breakfast Egg Muffins are just perfect for the entire family.
These muffins are so easy to make that you can get your kids involved in the process, and they have only 50 calories each.
Here is what you need:
1 tablespoon olive oil
1/2 cup red pepper measured after chopping
1/2 cup green pepper measured after chopping
1/2 cup yellow pepper measured after chopping
1/2 cup onion measured after chopping
1 cups baby spinach - roughly chopped measured/packed before chopping
1/2 cup mushrooms measured before chopping
½ broccoli measured afterchopping
salt to taste
hot sauce optional for drizzling on top!
1. Preheat oven to 350 degrees F.
2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
3. Heat a large skillet over medium heat and add in oil, red pepper, green pepper, and onion.
4. Saute 5-7 minutes, and dd in spinach and mushrooms and broccoli cook for an additional 2 minutes.
5. Season with salt and pepper and remove from heat.
6. Crack 7 eggs and whisk together.
7. Pour the egg/veggie mixture evenly into the prepared muffin pan.
8. Bake for 15-20 minutes, or until the eggs are cooked.
9. Cool slightly and serve immediately!
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