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
|1||c||Plant-based milk (I used Coconut)|
|1||Fresh Tomato - Diced|
|1||glob||Salsa – Any kind!
I, fortunately, had Grandma’s
Homemade Salsa in the fridge :D
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