BREAKFAST

Egg Bake

Courtesy of: Kristel Weidenman

Ingredients:

6 slices of bread with crust removed 4 cups of cheese - 2 cups of cheddar & 2 cups of Monterey jack (or all 4 cups cheddar) ½ pound of pre-cooked bacon 1 can of chopped water chestnuts 6 Eggs 2 cups milk ⅛ tsp salt ½ tsp pepper

Directions:

1. Line the bottom of a 7 ½" x 11" baking dish with the bread. 2. Top with cheese, bacon and water chestnuts. 3. In a bowl, combine eggs, milk and seasonings. 4. Pour that mixture on top of the other ingredients in the baking dish. 5. Cover and refrigerate overnight. 6. Next morning, preheat oven to 350 degrees. 7. Bake for 45 minutes uncovered (if the top looks like it's getting too dark, then cover). 8. Serve and enjoy!

Avocado Egg Whites On An English Muffin

MAKES 2 SERVINGS

Courtesy of: Michele Gottlieb

Ingredients:

1 ripe avocado 3 hard-boiled eggs (without the yolks) 1 toasted fork split English muffin

Directions:

1. Hard boil 3 eggs. 2. Once ready, take the yolks out of the hard-boiled eggs. 3. Place the egg whiles and avocado in a bowl. 4. Mash together with a fork. 5. Once your English muffin is toasted, scoop the egg and avocado mixture on the muffin.

Healthy, quick & delicious!

Norwegian Pancakes

MAKES 6 SERVINGS

Courtesy of: Ally Cervantes

Ingredients:

3 eggs 1 ½ cups milk 1 cup all-purpose flour ¼ teaspoon salt 1 teaspoon sugar

Any toppings/ stuffing you prefer (syrup, jam, etc)

Directions:

1. 2. 3. 4. 5. 6. 7. 8. 9. Combine eggs and milk. Gradually add flour, salt and sugar until completely smooth. Heat a medium-sized skillet on medium-high heat.

Coat skillet with butter. Pour about ¼ cup of batter into the skillet and coat the entire bottom of the skillet by tilting it.

Cook until the top looks dry (about 30 seconds).

Carefully slide a spatula under the pancake and flip.

Cook for a few seconds on the other side or until browned.

Remove and place on a plate and cover with foil to keep warm while the others cook. 10.Fill and roll them with whatever you prefer! Some things you can use are syrup, jam, peanut butter, Nutella, fruit, etc!

These come out best when cooked in a cast-iron skillet but they can be cooked in a regular pan.

Shakshuka

Courtesy of: Yona Miller

Ingredients:

1 medium onion, diced 1 red bell pepper, seeded and diced 4 garlic cloves, finely chopped 2 tsp paprika 1 tsp cumin ¼ tsp chili powder 1 28-ounce can of diced tomatoes 6 large eggs or one egg per person salt and pepper, to taste 1 small bunch fresh cilantro, chopped 1 small bunch fresh parsley, chopped

You may add Feta Cheese too when the Shakshuka is almost ready.

Directions:

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 2. Add garlic and spices and cook an additional minute. 3. Pour the can of tomatoes with juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer covered, about 25–30 minutes. 4. Crack the eggs and add to the sauce, separating them as much as possible. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. 5. Garnish with chopped cilantro and parsley.

Peanut Butter Banana Oatmeal

Courtesy of: Kaitie Monda

Ingredients:

½ cup old fashioned oats ½-1 banana, sliced Pinch of sea salt ¼ cup of almond milk 1 Tbsp peanut butter Raisins, or berries Walnuts Ground cinnamon Honey, to taste

Directions:

1. Prepare the oats as directed. 2. Mash the banana slightly in a bowl. 3. While oats are still hot, stir in banana, peanut butter, salt and milk until well combined. 4. Stir in the walnuts and raisins or berries. 5. Top with a sprinkle of cinnamon and a drizzle of honey.

This can be made as overnight oats by combining all ingredients in jar, stirring well, and letting sit overnight in a refrigerator.