With school and football season back in full swing it seems that everyone is off the charts busy (cough cough — sorry I haven’t posted in a while!). I am back with two egg-cellent recipes that are simple to make, gluten free, and great for make-ahead meals as they will keep in the fridge for a week — just reheat for a quick breakfast or snack. The egg casserole is also great as a “breakfast for dinner” night or take it to your next tailgate or brunch party— it cuts nicely and serves well at room temperature. I am a particularly big fan of the “egg muffins” as they are an easy heat and go situation… just pop two in the microwave for a quick breakfast or a pre or post work out snack. Speaking of working out —My amazing instructor/trainer, Josh, at Abundio’s Studio (the bomb) is always enforcing how planning ahead leads to smart and healthy food choices. He is a big fan of prepping grilled chicken, veggies, and breakfast items on a Sunday, so that he is prepared all week. It really is so true that when we find ourselves in a hungry hurry we tend to swing through a drive-thru or end up with carb ridden foods that will not keep you full. Eggs are packed with protein and you can make the “egg muffins” with a carton of egg beaters or crack and scramble your own. So get crackin’ with these two recipes!

To shop my Vietri Incanto 16″x8″ baking/casserole dish click here

To shop my portable muffin tin with plastic cover click here

GLUTEN FREE EGG CASSEROLE – SERVES 12

Ingredients

• 1 carton of 12 x-large eggs
• 1 package of frozen hash browns – thawed
• 1 package of reduced-fat shredded cheddar cheese
• 1 green onion chopped
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 package of canadian bacon diced
• 1 large baking dish
• non-stick cooking spray
• salt & black pepper
• garlic salt
• salsa for garnish optional

Directions

• pre-heat oven to 375
• in a large prep bowl crack and beat all of your eggs and whisk in black pepper, salt and garlic salt to taste
• stir in the diced green onion, bell peppers, cheese, and canadian bacon
• next add the package of thawed hash browns to a greased baking dish – spread evenly
• pour the contents of the bowl evenly throughout the hash browns
• give this a quick stir (you can now bake the egg casserole or at this stage cover with plastic and refrigerate over night to pop in the oven the next morning — I did this for a brunch and it turned out great!)
• bake at 375 for 45 min – check occasionally, the casserole is complete when a toothpick or knife is inserted in the center and removes clean — bake longer if any liquid appears
• serve immediately or cover with aluminum foil and serve later — refrigerates for 4 days
• serve with salsa

“EGG MUFFINS”

Ingredients

• 1 large carton or 2 small cartons of egg beaters southwestern style
• 1/2 cup shredded reduced-fat cheddar cheese
• non-stick spray
• muffin pan
• optional additions – this recipe works with scrambled egg whites, any cheese, and is delicious with canadian bacon, cooked bacon, cooked crumbled sausage, mushrooms, spinach, etc.

Directions

• pre-heat oven to 350
• grease the muffin pan
• pour egg beaters 3/4 of the way full in each muffin slot
• sprinkle cheese
• top with salt and pepper
• bake for 25 minutes or until a knife pierces through and removes clean
• store in a ziplock for up to 4 days in the fridge – heat for 40 seconds in a microwave to re-heat