I posted this picture the other day and got asked about recipes. I recently started eating whole foods and needed to change up my breakfast from high fiber cereal to something with more protein.  Now I make up these babies on the weekend and eat them all week.

The egg cups are really easy and would be great for guests. After greasing a muffin tin (I use coconut oil), crack an egg in each cup. Then add whatever ingredients you’d like– I like arugula for it’s peppery flavor, tomatoes, and sometimes a little bacon– then bake for 8-12 minutes at 400 F, depending on how firm you like your eggs. My husband likes to whisk his eggs first then add the extras for more a quiche effect (minus the crust), but it’s up to you. Plan on 2 cups per person. {adapted from this recipe}

These oatmeal chia seed muffins are really good, but quite a bit healthier tasting, so you might need to feel out your crowd. But if you use rolled oats, a well ripened banana and fresh blueberries, they might not know the difference. I use dried blueberries to help the muffins last through the week, but you could try all kinds of combinations. {adapted from this recipe}