That recipe arrives at just the right time , #Chocolatecoveredkatie #Ketodietrecipes #Ketocookies #Ketoicecream #Ketodessertrecipes #Oatmealcupcakes #Ketodietrecipes #Nocarbdiets #Ketosnacks #Ketogenicdiet #Lowcarbdesserts #Ketorecipeseasy

Ingredients

• 2 cups canned coconut milk
• 1/3 cup xylitol, erythritol, or sweetener of choice
• 1/8 tsp salt
• 1 1/2 tsp pure vanilla extract or vanilla bean paste
• optional ingredients for desired flavor

Instructions

• Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.

recipe adapated >>>>>  here

Your Kitchen Transformed - keto ice cream just 4 ingredients

That recipe arrives at just the right time , #Chocolatecoveredkatie #Ketodietrecipes #Ketocookies #Ketoicecream #Ketodessertrecipes #Oatmeal...

Your Kitchen Transformed - keto ice cream just 4 ingredients

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SMOKED BACON VEGGIE SOUP | #Cookingrecipes #Crockpotrecipes #Soupsandstews #Soupandsalad #Dinnerrecipes #Slowcookerrecipes #Summercornchowder #Vegancornchowder #Vegansummerrecipes #Dairyfreecornchowder #Healthysummerdinnerrecipes #Eggrollsoup

Ingredients

• 6 cups broth
• 3 cups chopped potato (russet or sweet potato)
• 2 cups brussel sprout shavings
• 2 cups sliced mushrooms
• 5 pieces of smoked bacon (cut into 1 inch pieces)
• 1 tbsp olive oil
• 1 tbsp honey mustard (spicy or dijon mustard if you are WHOLE30)
• 1/2 tsp paprika (smoked is best)
• 1/4 tsp garlic minced
• dash of sea salt and black pepper
• 1 tbsp dried herbs (chives, onion, etc) OR 2 tbsp fresh chopped herbs such as chive/onion.

Instructions

1. First make sure all your ingredients are chopped. 3 cups chopped potato was equivalent to about 2 potatoes.
2. Lightly steam/soften your potato pieces in a small bowl in microwave for about 90 seconds. Then add to your crock pot.
3. Add in your broth, veggies, and bacon on top.
4. mix in your seasonings and the oil/mustard.
5. Cook on low for 5-6 hrs or high for 3 hrs.
6. Add herbs half way through cooking or at the end to garnish.
7. Serve and top with aged cheddar and dash of black pepper if desired.
8. See notes for non crock pot times.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - SMOKED BACON VEGGIE SOUP

SMOKED BACON VEGGIE SOUP | #Cookingrecipes #Crockpotrecipes #Soupsandstews #Soupandsalad #Dinnerrecipes #Slowcookerrecipes #Summercornchowde...

Your Kitchen Transformed - SMOKED BACON VEGGIE SOUP

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Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks #Bluealcoholicdrinks #Maliburumdrinksrecipes #Shotsalcohol #Cocktaildrinks #Yummydrinks #Adultdrinks #Summerdrinks

Ingredients

• For the Blackberry Puree:
• 1-1/2 to 2 cups fresh blackberries rinsed and drained
• 1 to 2 tablespoons sugar
• For the Margarita:
• 1/4 cup sugar
• 2 lemons use Meyer lemons if possible
• 4 teaspoons blackberry puree
• 4 ounces prepared lemonade homemade or store bought
• 4 ounces good quality silver tequila

Instructions

1. Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
2. Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
3. Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
4. Repeat with remaining ingredients for second cocktail.

recipe adapted >>>>>  here

Your Kitchen Transformed - Blackberry Lemonade Margaritas

Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks ...

Your Kitchen Transformed - Blackberry Lemonade Margaritas

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One-Pan Pesto Chicken & Veggies | #Pestorecipesdinner #Chickenpestorecipes #Summerdinnerideas #Chickendinner #Bakedchickenrecipeseasy #Pestochickenpastahealthy #Summerdinnerideas #Sheetpandinners #Hearthealthyrecipes #Basalmicchicken #Ketorecipes #Healthydinnerrecipes

Ingredients

• 3 chicken breasts, boneless, skinless
• 2 large zucchini, sliced
• 2 cartons red cherry tomatoes
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1 jar pesto
• 1 cup mozzarella cheese, shredded

Instructions

• 1. Preheat oven to 400˚F/200˚C.
• 2. Line a baking tray with aluminum foil.
• 3. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
• 4. Evenly drizzle the olive oil over the veggies and chicken.
• 5. Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat.
• 6. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
• 7. Bake in a preheated oven for 25-30 minutes.
• 8. Rest chicken 10 minutes before serving.
• 9. Enjoy!

  recipe adapted >>>>>  here

Your Kitchen Transformed - One-Pan Pesto Chicken & Veggies

One-Pan Pesto Chicken & Veggies | #Pestorecipesdinner #Chickenpestorecipes #Summerdinnerideas #Chickendinner #Bakedchickenrecipeseasy #P...

Your Kitchen Transformed - One-Pan Pesto Chicken & Veggies

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The Best Homemade Cinnamon Rolls Ever! | #Easycinnamonrolls #Thebesthomemadecinnamonrollsever #Homemadecinnamonrolls #Dessertrecipes #Cookingrecipes #Bakingrecipes #Dessertrecipes #Bakingrecipes #Homemadedesserts #Pauladeencinnamonrolls #Foodrecipes #Copycatrecipes

Ingredients

• Dough
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 cups all-purpose flour
Filling
• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
Glaze
• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

recipe adapted  >>>>>  here

Your Kitchen Transformed - The Best Homemade Cinnamon Rolls Ever!

The Best Homemade Cinnamon Rolls Ever! | #Easycinnamonrolls #Thebesthomemadecinnamonrollsever #Homemadecinnamonrolls #Dessertrecipes #Cookin...

Your Kitchen Transformed - The Best Homemade Cinnamon Rolls Ever!

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SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

• 2 pounds frozen corn kernels , divided
• 1/2 cup heavy cream
• 4 ounces (1/2 package) cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1/4 teaspoon McCormick® Paprika
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 2 tablespoons butter, cubed

Instructions

1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishe...

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

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Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip | #Bbqideas #Salamiappetizer #Baconwrappedbrusselsprouts #Fingerfoods #Weddingappetizers #Summergrillingrecipes #Cookingrecipes #food #appetizers #Holidayrecipes #Fingerfoods #Dinnerrecipes

Ingredients

• 12 slices bacon
• 12 brussels sprouts (about 12 ounces) stems trimmed
• 12 toothpicks
• For the balsamic dip:
• 5 tablespoons mayonnaise
• 1 tablespoon balsamic vinegar

Instructions

1. Prepare a baking tray lined with parchment paper or a baking mat.
2. Preheat the oven to 400 F.
3. Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
4. Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
5. Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
6. Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.

recipe adapted >>>>>  here

Your Kitchen Transformed - Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip | #Bbqideas #Salamiappetizer #Baconwrappedbrusselsprouts #Fingerfoods #Weddingappetize...

Your Kitchen Transformed - Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

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Tortellini Al Forno | . #Tortellini #Pasta #OliveGarden #AlForno #Dinner, #Cheese #Parmesan #Bacon #Dinner #ComfortFood #CreamSauce #Delicious #Greatrecipe #lunchideas #goodfood #lunchideas #recipes #yummymummies #healthy #vegan

Ingredients

• 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!) 
• 6 slices bacon, uncooked 
• 2 teaspoons garlic, minced 
• 2 Tablespoons all-purpose flour 
• 1 pint half and half, (equivalent to 2 cups), you can sub whole milk. Salt/pepper, to taste 
• ½ teaspoon dried Italian seasoning 
• ¼ cup Parmesan, shredded 
• ¼ Asiago cheese, shredded (can also use more Parmesan instead) 
• ½ cup mozzarella cheese, shredded ¾ cup spinach, finely shredded (optional)

Instructions

1. Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly.
2. In a large skillet, (preferablycast iron), cook the bacon slowly on low heat. *Low and slow is best for bacon*.
3. Once the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package instructions. Set aside.
4. Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
5. Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
6. Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back to low and stir for about 2 more minutes.
7. Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate it into the sauce.
8. Once the spinach has wilted (about 1 minute), turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. Serve and enjoy!

recipe adapted >>>>>  here

#Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymeals #Frenchtoastcasseroleovernight #Bakedfrenchtoastcasserole #Blueberrybreakfastcasserole #Frenchtoastbakequick #Frenchtoastcasseroleeasy #Sweetbreakfastideas

Ingredients

• 1 loaf sourdough bread
• 8 eggs
• 2 c milk
• 1/2 c heavy cream
• 3/4 c sugar
• 2 TB vanilla
• Topping
• 1/2 c flour
• 1/2 c brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
3. Cover your pan with Saran Wrap and refrigerate overnight.
4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

recipe adapted >>>>>  here

Your Kitchen Transformed - French Toast Bake

#Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymea...

Your Kitchen Transformed - French Toast Bake

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Instant Pot Whole “Rotisserie” Chicken | #Instantpotrecipeseasy #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instapotrecipes #Pressurecookerrecipes #Instantpotrecipeshealthyfamily #Instantpotshrimpboil #Instapotribs #Instantpotbabybackribs #Instantpotrecipesforbeginners

 

Ingredients

• 1 whole chicken mine was 4.3 pounds
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola - something with a high smoke point)
• 1 yellow onion quartered (optional)
• 1 lemon halved (optional)
• 1 cup chicken stock or broth

Instructions

1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
2. Optional: place the onion and lemon in the cavity of the chicken.
3. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
4. Add the oil to the spices, and stir until incorporated.
5. Turn on your Instant Pot to preheat on the sauté setting on "normal."
6. Rub half of the oil and spice mixture on the breast side of the chicken.
7. Place the chicken, breast side down, in the preheated Instant Pot.
8. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
9. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
10. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
11. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
12. Add in the chicken stock.
13. Place the lid on and lock it, per Instant Pot instructions.
14. Set to manual high pressure for 25 minutes.
15. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
16. Remove the lid, and transfer the chicken to a serving plate. Mine was so tender that it was falling apart a little!
17. Let the chicken rest for about 5 minutes prior to serving.
18. I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.

recipe adapted >>>>>  here

Your Kitchen Transformed - Instant Pot Whole “Rotisserie” Chicken

Instant Pot Whole “Rotisserie” Chicken | #Instantpotrecipeseasy #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotf...

Your Kitchen Transformed - Instant Pot Whole “Rotisserie” Chicken

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Toffee Chocolate Chip Cookies | #Howtomakesoftcookies #Thickandchewychocolatechipcookies #Softchewychocolatechipcookies #Dessertrecipes #Cookiedesserts #Browniecookies #Heathbarcookies #Chewycoconutcookies #Coconutcookiesrecipes #Panerakitchensinkcookies #Coconutdesserts #Cookiesrecipeseasy

Ingredients

• 1 cup butter
• 1 1/2 cups dark brown sugar packed
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour*
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
• 1/2 cup toffee bits
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a heavy saucepan.
3. Add brown sugar to a large bowl.
4. Pour melted butter over sugar.
5. Stir to combine butter and sugar. Let stand 5 minutes.
6. Add egg and egg yolk; stir to combine.
7. Stir in vanilla extract.
8. Add flour, baking soda, and salt. Stir until just combined.
9. Stir in toffee bits and chocolate chips.
10. I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
11. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
12. Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
13. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies | #Howtomakesoftcookies #Thickandchewychocolatechipcookies #Softchewychocolatechipcookies #Dessertrecipes #Coo...

Your Kitchen Transformed - Toffee Chocolate Chip Cookies

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This chicken breast recipe is amazing!! #chicken #chickenfoodrecipes #chickenrecipes #dinner #dinnerrecipes #dinnerideas #dinnertime #whatsfordinner #easyrecipe #easydinner #thecarefreekitchen #recipes #Baked_chicken_recipes #Healthy_chicken_recipes #Keto_chicken_recipes #Low_carb_meals #Keto_dinner_recipes #Chicken_breast

Ingredients

• 1/4 cup brown sugar
• 3 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tsp cayenne pepper, optional
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 whole boneless, skinless chicken breasts
• 1/4 cup butter

Instructions

1. In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
2. Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
3. Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
4. Preheat oven to 425 degrees.
5. Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
6. Bake the chicken in the oven for 20-30 minutes (or according to the chart  above) until an instant read thermometer shows 165 degrees F.
7. Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
8. Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.

recipe adapted >>>>>  here

Your Kitchen Transformed - THE VERY BEST OVEN BAKED CHICKEN BREAST RECIPE

This chicken breast recipe is amazing!! #chicken #chickenfoodrecipes #chickenrecipes #dinner #dinnerrecipes #dinnerideas #dinnertime #whatsf...

Your Kitchen Transformed - THE VERY BEST OVEN BAKED CHICKEN BREAST RECIPE

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Mediterranean Breakfast Egg Muffins | #Mediterranean #Breakfast #Egg #Muffins #Mediterraneandietbreakfast #Dietbreakfastrecipes #Healthyeating #Boiledeggdiet #Mediterraneandietrecipesbreakfast #Mediteraneandiet #Mediterraneandietrecipes #Meddiet #Mediteraneandiet #Mediterraneandishes #Healthyeating #Mediteraniandiet

Ingredients

• Cooking oil spray
• 3 large eggs
• 2 tbsp skimmed milk
• 4 tbsp grated parmesan cheese
• 35 g leek finely chopped
• 25 g baby spinach finely chopped
• ¼ red pepper finely chopped
• 1 tomato chopped and seeds removed
• Salt and freshly ground pepper
• 25 g low fat grated cheddar cheese

Instructions

1. Pre-heat oven to 190C fan
2. Spray a 6 cup aluminium / silicon muffin tin with cooking spray
3. Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
4. Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
5. Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
6. Divide the grated cheddar cheese topping between the 6 muffin cups
7. Bake in the centre of the oven until egg is set for about 15 to 20 minutes

recipe adapted >>>>>  here

Your Kitchen Transformed - Mediterranean Breakfast Egg Muffins

Mediterranean Breakfast Egg Muffins | #Mediterranean #Breakfast #Egg #Muffins #Mediterraneandietbreakfast #Dietbreakfastrecipes #Healthyeati...

Your Kitchen Transformed - Mediterranean Breakfast Egg Muffins

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