Tomato Arugula Egg Bake

Tuesday, November 28, 2017

I'm inspired by quick, easy but healthy recipes. That is why I love my crock pot! Requires just a little preparation for a full-fledged meal for the family, or for yourself for the rest of the week. Mornings are especially hard - many people are short on time and it is difficult to start out eating the right way. Therefore, I wanted to invent a recipe that is ready-to-eat and in a quantity that lasts all week long, if need be. I've put together ingredients that I believe are nutrient dense and combat hunger for hours. Do you have a similar recipe to share?

Tomato Arugula Egg Bake Recipe

Fast Crockpot, Non-Dairy, Gluten-Free, Breakfast Batch

Tomato Arugala Egg Bake Recipe

Ingredients:

6       Eggs    
c Plant-based milk (I used Coconut)
½   c Quinoa
2   handfuls   Arugula-Spinach Mix
1     Fresh Tomato - Diced
1   tsp Black Pepper
1   tsp Sea Salt
 1   glob Salsa – Any kind! 
I, fortunately, had Grandma’s
Homemade Salsa in the fridge :D

Directions:
Spray crockpot with non-stick spray. Combine eggs, plant-based milk, and quinoa in a bowl and mix well. Add arugula-spinach mix, fresh tomato, pepper, salt and any other desired toppings (I recommend thyme and basil) into the mixture. Pour mixture into crockpot. Turn on high for 4 hours or on low for 6-8 hours. Top with Salsa.


Corissa Conard Greater Green Bay YMCA 
Certified Personal Trainer & Group Exercise Instructor