Wednesday, August 21, 2013

Wednesday Eats: Breakfast Made Easy + My Chili Recipe



Last week I mentioned that I whipped up an easy grab and go breakfast, this recipe is absolutely amazing and has supplied me with breakfast for going on the second week! Both are super easy and require very little ingredients, aka my favorite kind of recipes. 


Egg Cups:
1 dozen eggs
Chopped frozen spinach
Feta cheese

Spray muffin tin with a generous amount of nonstick spray. 
Crack in egg into each muffin mold- I mixed some of the eggs but also left some in tact.
Sprinkle a bit of spinach and feta in each mold.
Bake for 15-20 minutes at 350

Banana Oatmeal Muffins:
3 overripe bananas
2 cups of rolled oats
Walnuts
Chocolate chips
 1 cup of almond milk

Begin by mashing your bananas in a bowl, you can add the almond milk while breaking down the bananas to make it easier.
Add oats, walnuts, and chocolate chips- Stir together
(When I originally made these a few months ago, I used an 2 eggs to bind everything together, however this time, I used all my eggs when making the egg cups. The recipe still turned out great and I honestly count tell a difference.)
Line muffin tin with liners and fill with mixture 3/4 full. 
Bake for about 15-20 at 375!

I actually packaged the egg cups and the muffins together, one of each in a ziploc bag and grabbed them as I was heading out the door each morning for work. Lucky for me I had enough last week to freeze and use this week!

Now onto my yummy Chili recipe!! I made this last night when the weather was cold and rainy and it was perfect! A few of my girlfriends ended up stopping by and we enjoyed it along side some yummy wine...perfect way to end the weekend. 

Ingredients:
2 cans of Kidney beans
1 can of Chili beans
2 can of Rotel diced tomatoes with chilies 
1 packet of Chili seasoning 
Half a can of water

I'm a vegetarian so I do not use meat in mine but you could easily add in some ground beef or even some other veggies like corn or peppers. 

I used my crock pot to make mine and couldn't be happier with how it turned out! Simply dump all ingredients to crock pot and cook on high for 3-4 hours, stirring occasionally. I chose to serve mine with blue corn tortilla chips, chopped onion, and of course shredded cheese! I neglected to take a picture but can assure you it did not disappoint!

What are some new recipes you've tried out?

Yours truly, 
Emily


3 comments:

Charlotte Hayes said...

So happy I found your blog! :) Excited to be following!

<3, Charlotte

Shannon said...

These look great! I really need a breakfast that I can prepare ahead of time so I can sleep in that extra 10 minutes. It makes all the difference.

Sam @ reddyorknot.blogspot.com said...

Egg cups are such a lifesaver during the week in our house. There is no way I am waking up early enough to make scrambled eggs every morning haha