[Recipe] Mini Egg White Frittatas!

When do you have time to make a healthy, well balanced breakfast? If you’re like me, you laughed at that question and quickly answered “basically never.”

In the morning, I’m typically always on the go. Whether it’s to/from the gym, taking the dog for a run, meeting media or rushing out the door to work, there isn’t a ton of time. I can rarely whip up some fresh, tasty protein pancakes or even a quick egg white omelet. I’m always trying to pre-make breakfasts that last over time, so I can grab them on the go.

SUPER easy mini egg white frittatas | sunshine & the bear Through my TIU Love Your Body challenge, I’ve been trying to to work on organizing ahead of time. Planning (meal prep especially), helps me focus my energy on other things in the moment – workouts, work, etc. It’s also more affordable! And often healthier! There’s always a temptation to go out and with that come pricey, unhealthy options.

I love that the TIU team has posted the idea of this CRAZY EASY recipe for a delicious, lasting, pre-makable breakfast…mini egg white frittatas!

WHY DIDN’T I THINK OF THIS BEFORE?! They are a serious no-brainer. You can add your own favorite frittata ingredients, but check out my basic recipe below:

Mini egg white frittatas
Author: 
Cuisine: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini frittatas
 
Ingredients
  • 3-4 C egg whites
  • 1 bell pepper (chopped)
  • 1 small onion (chopped)
  • ½ C mushrooms (chopped)
  • non-stick spray
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Spray a cupcake pan with your non-stick spray, making sure to get inside the full cups.
  3. Add your chopped ingredients to each cup. Remember, you can make them however you want - so be creative and make each one different!
  4. Pour in egg whites and fill each cup (leaving approx. ⅛" space to the top of the pan).
  5. Place in the oven and bake for 10-15 minutes.
  6. Remove pan and let cool for 5 minutes.
  7. Enjoy!

If you want to make the breakfast even more exciting (who doesn’t?), you can add some turkey bacon and/or avocado to your frittata! To add turkey bacon, place one strip into the pan cup first, then all the other ingredients. Top with fresh chopped avocado for healthy fats!

These will be my new favorite prepped breakfast meals, but I’d love to stock up other options! What are your favorites?

[Recipe] Easy Banana Almond Butter Ice Cream

banana almond butter ice cream | sunshine & the bear Sometimes you just need something sweet. Sometimes that something sweet needs to be ice cream. Just don’t question it…it’s science.

Recently I discovered an incredibly easy recipe for making ice cream right at home! No churn needed. No random ingredients needed. Truthfully, you only need one thing…BANANAS.

Yes. All you need is bananas, B-A-N-A-N-A-S!

Although this is new to me, many people in the health food world know this magical secret. I found out from a great post by The Kitchn and I’m all for passing on knowledge, so I want to share it with you! DIG IN…

Banana Almond Butter Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 1 ripe banana (or however many you want to make)
  • 1 t almond butter
Instructions
  1. Peel the banana(s) and cut them into coin-sized pieces.
  2. Put the bananas in an airtight container and freeze the bananas for at least 2 hours (but ideally overnight).
  3. Remove the frozen banana(s) and blend them in a small food processor, pulsing the frozen pieces.
  4. Keep blending — the banana will look crumbly. Scrape down the food processor.
  5. Keep blending — the banana will look gooey. Scrape down the food processor.
  6. Keep blending — the banana will look like oatmeal. Scrape down the food processor.
  7. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture!
  8. Blend for a few more seconds to aerate the ice cream.
  9. Add in your almond butter (or any other mix-in ingredients you decide to include).
  10. Transfer to an airtight container and freeze until solid.
  11. Top with whatever you want (I chose fresh strawberries!) and enjoy!

katekatebear homemade ice cream | sunshine & the bear

Have you tried it yet? No? Go do it right now. Yep, I’ll wait right here. :) 

[Recipe] Sausage & Cornbread Stuffing Recipe

Hold on tight, I’m about to give you the best stuffing recipe you’ll ever find (You’re welcome). 

Someone made this for a friends-giving about 4 years ago and I’ve been making it evers since and it’s always been a big hit! Now, two days post-Thanksgiving, it’s still going strong. I’ve discovered it’s not just for the table with turkey…it is nothing less than the “little black dress” of the holiday :)

It’s great on the table, but it’s also a delicious side with eggs for breakfast (come on…sausage, cornbread, eggs…it’s perfect!), on an open face turkey sandwich for lunch, etc. I’d eat it for days if I had made more! Hope you enjoy!

thanksgiving feast

Sausage & Cornbread Stuffing

  • 1-2 lbs sausage (if you can get it loose from a local butcher, that’s best!)
  • 1 C carrots (chopped)
  • 1 C celery (chopped)
  • 1 large onion (chopped)
  • 1/2 bunch fresh sage (chopped)
  • 4-5 corn muffins
  • 3 large eggs
  • 3/4 C chicken stock

Preheat the oven to 350 degrees. 

  • Cook sausage in skillet and break up into small pieces.
  • Drain excess oil from sausage with a paper towel.
  • In a separate pan, cook carrots, onion and celery, seasoning with salt, pepper and sage until carrots are medium soft.
  • In a large bowl, crumble muffins.
  • Add sausage and vegetable mix to bowl then mix in eggs and stock.
  • Place mixture to baking dish.
  • Bake for 45 minutes, or until browned.
  • Enjoy! (over and over!)

So this is (one of) my favorite Thanksgiving dishes! What are yours? 

 

[Recipe] Baked Eggs

So I made baked eggs again this weekend and they were super tasty! They are SO incredibly easy to make and they are so delicious, I just had to share. Seriously, for all those weekend mornings when you think “Hmm more scrambled eggs? Eh. I’m so sick of that…but what else can we make?” Enjoy! 

Baked Eggs

Ingredients:

  • 5-8 eggs (separated, keep yolks whole if possible)
  • 1-1.5 C vegetable/meat filler (this can be whatever you want – I used low fat smoked sausage, green peppers and onions)
  • 2 T low-fat cheese (optional)
  • S/P

Directions:

  1. Preheat oven to 400
  2. If necessary, cook filler until completely cooked through; No matter what type of filler you use, make sure it’s chopped/cut into smaller pieces so it’s easier to eat once it’s baked
  3. Place filler in the bottom of a 2 quart baking dish
  4. In a small bowl, beat egg whites until foaming (approx 30 seconds)
  5. Pour egg whites over filler
  6. IF you are using the egg yolks (no, you don’t have to!), gently place the yolks on top of the mixture
  7. IF you aree using cheese, sprinkle cheese on top
  8. Bake for 25-30 minutes or until whites are set
  9. Enjoy!