Baked turkey, egg and mushroom cups topped with guacamole

Speedy Lunch:

Baked Turkey, Egg & Mushroom Cups topped with Guacamole

Paleo-friendly meal

Servings 2

Yields 4 cups

Ingredients:

4 slices of deli sliced turkey

3 eggs

3-4 mushrooms, diced

1 ripe avocado

1/2 of a lime; or lime juice

Garlic salt

Onion powder/minced onion

Coconut oil

Steps:

1. Preheat oven to 400 degrees F.
2. Coat muffin pan with coconut oil.
3. Fold each slice of turkey in half and line in pan.
4. Mix eggs and diced mushrooms together.
5. Fill each turkey cup with egg mixture.
6. Bake for 15 minutes, or until eggs are no longer watery.
7. For the guac: mix avocado with juice of half a lime and seasonings. (Mine turned out very sour/tangy, but the strong flavor boosted the flavor of the entire cup! Didn't need to season the eggs at all!).

*This was made and eaten within the 20- 25 minutes I have at home for my lunch break! The best part is that you can add ANY veggie into the egg mixture that you have on hand. It was amazing.

Enjoy!

Breakfast Quesadilla

Bacon, egg, cheese, tomato, scallion QUESADILLA!

 

 

Ingredients:

1. Burrito wraps
2. Shredded cheddar cheese
3. White american cheese (yep, the processed stuff you typically use for grilled cheese)
4. Bacon
5. Scrambled eggs (your favorite way)
6. Diced tomatoes
7. Scallions

Steps:

1. Heat skillet over medium and spray with Pam.
2. Add tortilla to hot skillet and sprinkle lightely with cheddar cheese all over.
3. Add scrambled eggs to half of the tortilla.
4. Cover the eggs with diced tomatoes and scallions.
5. Top with bit sized peices of crispy bacon.
6. Add one slice of white cheese (I ripped it into three parts)  to the side opposite of eggs.
7. Fold over, cook for one minute, then flip to brown the cheesy side.
8. Serve with hot sauce or salsa.

 

Easy, quick, inexpensive, and delicious! What more could you ask for! Loved surprising Trey with this concoction!

Soft boiled eggs...

Have you ever had soft boiled eggs?

Here are the steps:

1. Boil lightly salted water.

2. Time the eggs 4 minutes from the moment you submerge them in boiling water (or once water starts boiling)

3. Remove, peel half, salt and enjoy :)

(to avoid cracking make sure eggs are room temperature before placing in boiling water, you can do this by running warm water over them as soon as you remove from refrigerator OR take them out early! I have also tried slllloooowwwwlllly dropping cold eggs in boiling water and gotten away with it...this can be tricky!)

This can be messy...

and if you don't have one of these fancy egg holders, shot glasses work perfectly!

As you can see below, I enjoyed my eggs with TOASTED multigrain bread and cream cheese (probably my favorite cheese of all time)!

That reminds me...I think I'll need to post some of my sandwich creations soon!

Told ya I'd post something healthy! ;)