breakfast

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Blueberry Biscuits

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Prep Time: 5 mins | Total Time: 20 mins | Makes: 12 biscuits

If you’re looking for a quick, healthy treat that can you can enjoy either as dessert OR breakfast, look no further. Usually biscuits can be dry and tasteless, but these are actually fluffy, soft, and full of flavor. Try them for yourself :)

WHAT YOU’LL NEED:

  • ½ cup melted butter (vegan butter optional)

  • ¾ cup unsweetened almond or other milk

  • 1 tbsp maple syrup

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • 1 ½ tsp baking powder

  • 2 cup flour (regular or gluten-free both work)

  • 1 cup frozen wild blueberries

Vanilla Icing (Vegan optional)

  • ½ cup powdered sugar

  • 1 tbsp unsweetened almond or other milk

  • 1 tsp vanilla extract

HOW TO MAKE:

  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

  2. In a large mixing bowl, mix the melted butter, almond milk, maple syrup, vanilla, salt, and baking powder. Then, mix in the flour. Only mix until the dough is combined. Be careful not to over mix! If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted butter and 1 tablespoon of almond milk and work it into the dough. 

  3. Gently fold in the blueberries. Again, don’t over mix! Use a heaping tablespoon to scoop out 12 biscuits and drop them onto the lined baking sheet.

  4. Bake in the oven for about 15 minutes until they are lightly golden on top. Option to broil at the end for about a minute to give them more color on top.

  5. While baking, use a whisk to mix your powdered sugar and almond milk to make a glaze. Drizzle over the warm biscuits and serve immediately.

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Quick and Easy Egg Cups

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Prep Time: 10 mins | Total Time: 28 mins | Makes: 12-15 egg bites

If you’re into hosting big brunch parties or just looking for an easy way to feed your kids as they run out the door for school, these eggs cups are a perfect solution. Ready in about 30 minutes and you can eat them fresh out of the oven or store in the fridge to consume at a later date. Best part is you can add anything you’d like: mushrooms and cheese, ham and bacon, tomato and broccoli - or mix and match!

WHAT YOU’LL NEED

  • Base:

    • 8-12 large eggs

    • 1 cup cheese, shredded (cheese of choice: cheddar, mozzarella or parmesan all work)

    • 1/3 cup milk, half-and-half or whole milk are best

    • 1 tsp Salt

    • 1 dash ground pepper

  • Mix-ins (add a combo of whatever you’d like)

    • 1/2 cup tomatoes, diced

    • 1/2 cup baby spinach, coarsely chopped

    • 1/2 cup ham, sliced

    • 1/4 cup green onions, thinly sliced

    • 1/2 cup red or yellow pepper, chopped to small pieces

    • 1/2 cup mushrooms, sliced

    • 1/2 cup bacon, chopped

HOW TO MAKE:

  1. Preheat oven to 350°F. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or butter.

  2. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper, to taste.

  3. Add egg mixture halfway up into each tin of a greased muffin tin.

  4. Add your toppings to each tin cup.

  5. Bake for 15-20 minutes, until set.

  6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.