Individual Breakfast Quiches
6 eggs, whisked (use only egg whites for a healthier option)
1 cup of frozen spinach, thawed and drained
2/3 cups of feta cheese (or cheese of your choice)
¼ cup red bell pepper, diced
Salt and pepper
Preheat oven to 350 degrees. In a large bowl, combine eggs, spinach, cheese and pepper, and mix thoroughly. Spray a muffin tin with nonstick cooking spray, then pour the egg mixture in each muffin tin. Fill each cup only halfway—the egg mixture will rise during baking. Bake for 20 minutes, let cool, then wrap in plastic wrap or individual baggies so you can easily bring them with you on your way or nuke in the microwave for 20 seconds before you leave.
Oatmeal Berry Breakfast Cookies
1 ½ cups old fashioned oats
1 ½ cups whole wheat flour
1/3 cup butter, softened
¾ cup brown sugar (or ½ cup of honey or agave nectar)
2 eggs
1 tsp baking soda
½ tsp salt
1 cup dried, no-sugar-added berries
Preheat oven to 375 degrees. In medium bowl, mix butter and sugar. Beat in eggs. In a second bowl, mix together flour, oatmeal, baking soda, and salt. Add the butter and sugar mixture to the dry ingredients a little at a time, stirring to combine before adding more. Fold in the berries. Spoon the batter onto a large cookie sheet one spoonful at a time, and bake for 10 minutes. Grab on your way out the door.
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