Need a new option for weekend brunch? We have two must-try recipes thanks to our parents site, The Local Moms Network!
Check out this recipe from the TODAY Show’s Joy Bauer!
- 6 whole eggs
- 6 egg whites
- ½ cup light sour cream
- ¼ teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1½ tablespoons fresh thyme leaves (or 1½ teaspoons dried thyme)
- 1 to 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 yellow onion, diced
- 3 cups sliced asparagus, cut into 1-inch pieces (about 1 bunch)
- ½ bunch Swiss chard or kale, about 4 cups, stems removed, roughly chopped
- ¼ to ½ cup (or 1 to 2 ounces) crumbled feta cheese (may substitute with any preferred cheese)
- Preheat the oven to 350˚F. Blend the eggs and egg whites with the sour cream in a large bowl using a whisk or hand mixer. Add the salt, cumin, pepper, paprika, and thyme, and set aside.
- Heat the olive oil in a large oven-safe skillet with oil spray and warm over medium heat. Add the garlic and cook for about 30 seconds, until it starts to lightly brown and smells fragrant. Add the onion and asparagus, and sauté about 5 minutes, until the onion starts to brown. Add a drop more oil to the pan and toss in the leafy greens. Continue to sauté, stirring occasionally, until the greens are cooked down, about 5 more minutes. Try to spread out the veggies evenly in the skillet. (It will look like a lot.)
- Pour the egg mixture on top of the veggies and make sure everything is nicely dispersed throughout the skillet. Sprinkle the cheese over the top. Transfer the skillet to the oven and bake until the sides are golden brown and the eggs no longer run if a fork is poked through them, about 35 minutes.
Daniella Monet’s Carrot Cake Breakfast Truffles
Daniella Monet may be best known as a Disney star on hit shows like Zoey 101 and Victorious. But over the past decade, she’s become a serious investor in vegan and eco-conscious brands, including Kinder Beauty, which she cofounded. Below, she shares her recipe for Carrot Cake Breakfast Truffles — nutritious, vegan, and kid-friendly.
- 5 1⁄2 carrots
- 1 1⁄3 tsps of fresh ginger
- 2 3⁄4 cups of rolled oats
- 2 3⁄4 cups of walnuts
- 1 1⁄2 cups + 1 2⁄3 tbsps of unsweetened coconut shreds
- 1 1⁄4 tsps of cinnamon
- 2 cups + 1 tbsp of raisins
- Produce Prep – Using a food processor, chop the carrot and fresh ginger into small pieces. (Alternatively, you may use a grater.)
- Combine the carrot, fresh ginger, rolled oats, walnuts, shredded coconut, cinnamon, and raisins in a food processor and process until well blended and mixed. If your food processor is having a difficult time blending a mixture into something that can be rolled into balls, add a little extra water.
- Roll the mixture into balls and store in a closed container in the fridge. If wet, add in additional rolled oats.