Chef Jimmy's No-Brainer Breakfasts

Playing Easy Egg Breakfast from Chef Jimmy

Egg Muffins 

Ingredients 

  • 3 eggs
  • 3 egg whites
  • 2 cups cooked quinoa
  • 1 cup zucchini, shredded
  • 2 scallions, chopped
  • ½ cup diced ham
  • 1 cup shredded cheddar cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup parsley
  • 2 cloves garlic, minced
  • Pinch of salt & pepper

Instructions 

  1. Preheat the oven to 350 and lightly grease a 12 cup muffin tin with cooking spray.
  2. In a large bowl, combine eggs, zucchini, green onions, ham, cheddar cheese, parmesan cheese, parsley, garlic, salt and pepper. 
  3. Stir in quinoa until combined.
  4. Spoon the mixture evenly into muffin cups.
  5. Bake for 20-25 minutes until edges are golden brown and eggs are fully cooked inside, check with a toothpick.
  6. Enjoy them hot and fresh or store them in the freezer and reheat in a microwave for 1 minute.
     

FroYo To Go

Ingredients 

½ cup crushed almonds
¼ cup coconut oil, melted
1 ½ cups Greek yogurt, plain 
¼ cup honey
1 tsp vanilla extract
Assorted berries of your choice (strawberries, blueberries, blackberries and raspberries)

Instructions 

  1. Line a 12 cup muffin tin with parchment cupcake liners, or add directly to a nonstick or silicone muffin tin.
  2. In a small bowl, add crushed almonds and coconut oil, mix until combined. Spoon into the bottom of each muffin cup and spread evenly to cover the bottom layer.
  3. In a medium bowl, add the Greek yogurt, honey and vanilla and stir until combined.  Spoon yogurt mixture evenly over the crushed almond crust in the cups.
  4. Top with the fresh berries, cover with aluminum foil and put them in the freezer.
  5. Freeze them until firm about 4-6 hours, let thaw for about 10 minutes before serving.

Banana-Choco Cups

Ingredients 

  • 2 eggs
  • 3 bananas (very ripe)
  • ¼ cup honey
  • ¼ coconut oil (melted)
  • 1 tbsp. vanilla extract
  • 1 ½ tsp baking powder
  • 2 cups almond meal
  • ¼ cup hemp seeds
  • 1 tsp cinnamon
  • ½ cup carob chips
  • Pinch of salt

Instructions 

  1. Preheat the oven to 350 and lightly grease a 12 cup muffin tin with cooking spray or line cups with liners.
  2. In a large bowl, mash the peeled bananas until smooth with a fork (small lumps are alright).
  3. Mix in the eggs, honey, coconut oil and vanilla.
  4. Add in the dry ingredients, the almond meal, baking powder, cinnamon and salt, to the wet ingredients and stir to combine.
  5. Fold in the hemp seeds and carob chips.
  6. Spoon batter evenly into the muffin cups.
  7. Bake for 20-25 minutes until golden brown.
  8. Enjoy them hot and fresh or store them in the freezer and reheat in a microwave. 

Recipes courtesy of Chef Jimmy