Big Batch Breakfasts

Apple- Carrot Muffins

What You’ll Do:

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (or REALLY spray your muffin tin!!)
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.

Southwest Egg Casserole

Makes 8 to 12 servings

This recipe is not only a protein-rich, fiber-rich way to start the day, but you have the option of making it ahead for easy breakfast on busy mornings — just reheat in a toaster oven, regular oven or microwave

**What You’ll Need:**

1 ½ tablespoons olive oil
1 medium red or yellow onion, chopped
1 red bell pepper, chopped
1 pound ground turkey
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper, or more to taste
2 cups cooked brown rice or quinoa
1 4-ounce can diced green chilies
1 15-ounce can black, pinto or kidney beans (drained and rinsed)
½ cup crumbled cotija cheese (or shredded cheddar cheese)
12 eggs

What You’ll Do:

1. Preheat oven to 350 degrees F. Lightly oil a 9-by-13-inch or 8-by-12-inch pan.

2. Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add chopped onion and bell pepper and cook until softened, stirring frequently, about five to eight minutes. Remove vegetables to a bowl.

3. Add an additional ½ tablespoon olive oil to the pan if needed. Add the ground turkey to the pan and season with salt, pepper and cumin. Cook, stirring and breaking up with a spoon or spatula, until no pink remains. Add to the bowl with the vegetables. Add the cooked rice or quinoa, diced green chiles and beans. Toss gently to combine.

4. Spread the mixture in the prepared pan. Cool for about 10 minutes while you break the eggs into a bowl or large Pyrex measuring cup and whisk to combine.

5. Sprinkle the cheese on top of the turkey mixture, then pour the eggs evenly over the top. Use a spoon or spatula to lightly smooth or redistribute the mixture as needed.

6. Place the pan in the preheated oven and bake until the eggs are set and the top is just starting to get golden in spots, about 35 to 45 minutes. Remove from oven and serve, with additional toppings if desired.

7. If making ahead, cool for about an hour before placing in the refrigerator. When chilled, cut into 8 to 12 pieces. You can wrap individual pieces securely and freeze them for later use. (I use a layer of plastic wrap, then one of aluminum foil, then stash them in a freezer bag.)

Spinach & Sweet Potato Egg Muffins

What You’ll Do:

Preheat the oven to 375. Whisk eggs and milk in a large bowl. You can also blend them in a vitamix/blender- just make sure you don't blend for too long, or they will increase in volume a lot (due to bubbles/air volume) and shrink in the oven.
In a large skillet, add 1/2 tablespoon extra virgin olive oil and put on medium-high heat. Once hot, add in spinach and a splash of water and cover the skillet. Keep covered until the spinach is bright green and wilted. Uncover and saute for about 2 more minutes. Then place onto a cutting board and chop briefly. I lay out the spinach on the cutting board and chop a quadrant, which works nicely.
Heat the skillet again, and add the other half tablespoon of extra virgin olive oil. This time, add sweet potatoes. Cook until sweet potatoes are brown on all sides. They don't need to be super tender, because they will cook more in the oven.
Spray/oil a muffin tin very well (the egg has a tendency to stick). Divide and pour in egg mixture into the 12 muffin molds. I had just enough for 11. Then add in spinach and sweet potatoes. Alternatively, you can just mix the spinach and sweet potatoes in with the egg mixture before dividing into the muffin tin, but you might not get an equal amount of sweet potato and spinach this way.
Bake until the egg has set- you should be able to touch it and see that the top does not move at all. This takes about 15 minutes. Watch closely between 10-20 minutes (I set my timer every 2 minutes to check). Every oven will be slightly different!