Overnight Blueberry French Toast Casserole

Another recipe from one of DJ's co-worker breakfast parties...one he wants me to save.
Recipe and notes are from The Food Charlatan.

Yield: Serves 6

• 8 ounces French bread (I used half of a 1-pound loaf)
• 4 eggs
• 1/2 cup milk
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla
• 4 and 1/2 cups blueberries*
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted
• powdered sugar, to garnish

1. Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.
2. In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
3. When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
4. Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
5. Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
6. Bake in the preheated oven for 24-26 minutes, or until golden brown.
7. Sprinkle with powdered sugar and serve immediately!

Notes

*I used frozen blueberries, didn't thaw them at all.

** I sliced mine a little thicker and put mine into a 2-quart pan. Whatever floats your boat.

Slow-Cooker Mexican Breakfast Casserole

From DJ's co-workers who made it for his birthday breakfast at work. Not sure of the original source.

1 lb bulk chorizo or sweet Italian sausage, cooked, drained

9 corn tortillas

8 eggs

1 ½ cups milk

1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce

1 red bell pepper, chopped

¾ cup sliced green onions

2 cups shredded pepper Jack cheese (8 oz)

2 tablespoons chopped fresh cilantro

1 cup salsa

• Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
• In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
• Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
• Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Tips

For a make-ahead tip, you can cook the sausage, shred the cheese, chop the vegetables, and line your slow cooker with foil. Refrigerate ingredients until used.

Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your slow cooker breakfast so it doesn't get overdone. The foil will help it from browning too quickly.

Egg Frittata

Recipe from my friends at Strong Fit Mamas

Alli & Lacey -- real-life sisters and Strong, Fit Mamas

This Summer I joined a 7-day Clean Eating support group on Facebook through my good friends, the Strong Fit Mamas. Go follow them on Facebook or Instagram -- you will love them and for their relatable tips and the inspiration you'll gain toward being a physically, emotionally, and spiritually healthier you.

Anyway, this recipe. Love it. It's super versatile and I can throw in as many veggies as I want or leave stuff out and it's still gonna be good. I'm off to make it for dinner right now.

6-8 eggs
1/2 c. almond milk (or dairy milk)
1 c. protein (chicken and ham are favorites -- but I often leave this out)
Veggies (peppers, onions, spinach, tomatoes)
1/4 c. feta cheese
Garlic salt, to taste
Seasoning salt, to taste

Place veggies, protein, and cheese in the bottom of a 9x9 baking dish. Season. Beat eggs, add milk and pour over veggies. Bake at 350 for 30-35 minutes.

This Week's Menu: 8/29 - 9/6

Friday: BYU Football game with friends (BYO Burgers + a side of fruit to share)
Saturday: Fend-for-yourself
Sunday: Spinach Ravioli with Homemade Marinara Sauce
Monday: Smoothies + Eggs + Toast
Tuesday: WW Spaghetti or zoodles with Homemade Marinara + Steamed Green Beans + Sliced Garden Cucumbers & Tomatoes
Wednesday: Stir Fried Veggies (carrots, green beans, bell peppers, broccoli, brussell sprouts, scalloped squash, mung beans -- sprinkled with chopped toasted almonds) + Brown Rice + Fruit
Thursday: Veggie Loaded Chili + Cornbread Muffins + Fruit
Friday: Kodiak Pancakes + Scrambled Eggs + Veggie Sausage
Saturday: Veggie & Bean Quesadillas or Tostadas

Breakfast Ideas:
Muffins + Yogurt & Berries
Eggs + Toast
Smoothies + Toast
Smoothie + Veggie Sausage + Berries

Snack Ideas:
Zucchini Muffins with Apples & Carrots*
CLIF Kid Z Bars*
Apple Slices*
Grapes*
Popcorn
Edamame
(*Good school-snacks for packing in backpacks)

Lunch Ideas:
Sandwiches
Quesadillas & Salsa
Mac & Cheese with Peas
Spinach Salad
Veggie Plate (cucumbers, tomatoes, avocado w/ rice vinegar and s&p)

Puffed Chili Eggs

Recipe from Karlena B. Gonzalez

We had these eggs at a large family gathering this Summer. A great and easy way to make breakfast for big groups. 

10 eggs                     

1/2 cup flour               

1 tsp baking powder        

1/2 tsp salt                

1 lb low fat cottage cheese

1 lb Monterey Jack cheese, shredded

 1/2 cup butter, melted

1 or 2 (4oz) cans diced green chiles

Salsa

Beat eggs till light and lemon colored. Add flour, baking powder, salt, cottage cheese and butter.  Mix well and stir in green chilies. Pour into buttered 9x13 pan or spray with cooking spray. Bake, uncovered, at 350 degrees for 35 minutes until top is brown and center is firm. Serve with salsa. Serves 8-10.

Really Chocolate Peppermint Smoothie

From Green Smoothie Girl's Judi Sears

Here's another one from the class I attended that tasted like dessert.

1-1/2 c. water (or coconut water)
1 banana
2 Tbsp. raw cacao powder
1-2 dates, soaked
1/4 c. walnuts
Handful fresh spinach
1/2 tsp. vanilla
1-3 drops doTERRA Peppermint Essential Oil
Ice cubes

Blend greens and water in high powered blender for 30-60 seconds.
Add remaining ingredients and essential oils to the blender and blend for 30-60 seconds, or until smooth.

Basic Green Smoothie

From Green Smoothie Girl's Judi Sears

Juice of 2 oranges (or 2 whole peeled orangs if using a Blendtec or Vitamix)
1 cup filtered water
3 cups organic spinach, packed
1 organic apple
1/2 of a fresh or frozen banana
8 fresh or frozen organic strawberries
1-2 drops doTERRA essential oil -- i.e. ginger, slim and sassy, lemon, etc.

Blend greens and water in high powered blender for 30-60 seconds.
Add remaining fruit ingredients and essential oils to the blender and blend for 30-60 seconds, or until smooth.

Immunity Booster Green Smoothie

From Green Smoothie Girl's Judi Sears

Judi made this at a Green Smoothie Girl class I attended. It was seriously delicious and tasted a lot like a pumpkin dessert. I have yet to acquire any essential oils, so I've just left them out when making my green smoothies. I am sure, however they add amazing benefits if you have them. 

 1 cup almond milk (or milk of choice)

1/2 cup pumpkin puree
1/2 cup vanilla yogurt  (I used coconut yogurt)
2 frozen bananas

1-2 cups spinach
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2-3 drops On Guard Protective Blend
1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Overnight Steel-Cut Oats

3 1/2 cups steel cut oats
8 cups of water
pinch of salt

Place all ingredients in a large pot and bring to a boil. Turn down heat and simmer for 5 minutes. Remove from heat and ladle into glass containers. Cover with lid and let it sit overnight on your counter. Refrigerate.

Raw Millet and Honey Muffins

from Rachel Swan

2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup plain yogurt
2 eggs, lightly beaten
1/2 cup butter, barely melted
1/2 cup honey
2 Tbsp lemon juice
Lemon zest grated from 1 lemon

Preheat oven to 400 degrees. Line muffin tin with liners. Whisk together flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide batter among the muffin cups, filling just below the rim. Bake for 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of th pan to cool completely on a wire rack.