Do you look forward to breakfast? I do.
On most days, I try to wake up early enough to give myself 5 or so minutes to sit down with my breakfast, cup of coffee and plan out my day. This morning routine has become important for my daily productivity and focus and the breakfast I eat provides me with the fuel I need to tackle my day. I look forward to this every morning because it is a wake-up call for my mind, my body and of course, my tastebuds.
Like you though, this routine happens quickly. My mornings aren’t taken leisurely and they need to have a level of efficiency to them.
To help me make my morning routine happen, I need to make sure of a few things:
1) I time the coffee machine the night before for auto-brew in the morning
2) My gym bag, lunch bag and work clothes are ready to go the evening before
3) My breakfast is already made or prepped. Which means I simply need to heat, eat and enjoy.
If you like the sound of integrating a morning routine, a moment to catch your breath and nourish yourself before rushing into your day, then you’re going to love today’s recipe, which is fit for breakfast on the go.
In today’s video, I will be preparing Kale & Ricotta Egg Bites. These mini morning frittatas are protein-packed and come together effortlessly during your weekend meal prep.
Don’t forget to report back to me with your prep pics over the course of next week using #MotiveMealPrep #MealPrepChallenge, since this recipe will be feature in Sunday’s meal prep challenge.
Kale & Ricotta Egg Bites
Makes 12 breakfast bites
- 10 large eggs
- 2 cups chopped kale
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1/4 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 1/3 cup ricotta cheese
- 3 cherry tomatoes, sliced in half
1.Preheat the oven to 375°F and coat 12 muffin tin insertions with cooking spray (silicone muffin tins are wonderful for this recipe)
2.In a large bowl, whisk the eggs. Add the kale, parsley, chives, salt and pepper.
3. Divide the mixture among the insertions. Add a spoonful of ricotta to each tin and top each with a slice of tomato.
4. Bake for 15 minutes or until the egg mixture has set. Let the egg cups rest 5-10 minutes, run a sharp knife around the edge of each tin and unmold. Keep up to 4 days in the refrigerator.