Quick Breakfast Ideas- egg cups and oatmeal

Learn some quick and easy go to breakfast meals to start your day off right!

Overnight Oats
Serves 1
1 Tbsp Chia seeds
1 Tbsp Hemp Seeds
¼ Cup Rolled Oats
2 Tsp Monk Fruit
½ Cup Almond Milk

Optional Toppings

Raspberries
Lemon Zest
Sliced Almonds
Yogurt

Blueberries
Walnuts

Peaches
Pecans
Cinnamon

Peanut Butter
Strawberries
Chocolate chips

Peanut Butter
Banana
Chocolate chips

Coconut flakes
Chocolate Chips
Slivered Almonds

Add all ingredients in an airtight glass container.

Mix together and refrigerate minimally 4 hrs but overnight preferred.

When your ready mix it up and add in additional toppings

Will Stay in fridge for up to 4 days.
Mexican Egg Cups
Makes 12

5 Oz Vegan Chorizo (Trader Joe's)
4 Eggs
½ Cup Egg Whites
2 Tsp Taco Seasoning
1 Cup Cheddar Shreds (Violife)
¼ Cup Sour Cream (Kite Hill)
1 Medium Tomato Diced
Sliced Pickled Jalapeños
Salt and pepper TT

Start by preheating the oven to 400.

Spray a muffin tin with cooking spray or use a silicone mold.

Beat the eggs and egg white. Mix in sour cream.

Add diced tomatoes, jalapeño, chorizo, taco seasoning and cheese. Season with salt and pepper and mix together well.

Pour mixture into egg cups till ½ inch from the top.

Bake in oven for 12-15 minutes or until egg cups set.

Pull out of oven and let cook for 5 minutes.

Remove from mold and enjoy.

Will stay in refrigerator for up to 5 days.