Lynbrook | New Hyde Park | NY

eggs

Recipe of the Week: AUTUMN BREAKFAST CASSEROLE

Makes: 12 servings
Prep Time: 20 min
Cook Time: 50 min
Total Time: 70 min

INGREDIENTS

  • 8 ounces baby bella mushrooms, quartered
  • 1.5 pounds potatoes, diced into 1/2-inch cubes (try half sweet potatoes, half Yukon gold)
  • 1 large red bell pepper, cored and diced
  • 1 medium white or yellow onion, peeled and diced
  • 3 tablespoons olive oil
  • sea salt and freshly-cracked black pepper
  • 1 pound ground Italian sausage (or breakfast sausage)
  • 4 cloves garlic, peeled and minced
  • 2 handfuls roughly-chopped fresh kale, tough stems discarded
  • 15 eggs, whisked
  • 2/3 cup milk
  • 1 1/2 tablespoons Old Bay Seasoning, to taste

 INSTRUCTIONS

  1. Heat oven to 400°F.  Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside.  Lightly mist a 9 x 13-inch baking pan with cooking spray; set aside.
  2. Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper.  Toss the veggies until they are evenly coated with the oil and arranged in an even layer.  Bake for about 20-25 minutes, or until the potatoes are tender.  Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
  3. Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned.  Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant. Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
  4. In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 tsp salt and 1/2 tsp black pepper.
  5. Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss.  Then spread the mixture out in an even layer in the baking dish.  Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
  6. Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle comes out completely clean. Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
  7. Serve warm. Then slice, serve, and enjoy!  Or cover and refrigerate for up to 3 days.

 

Original recipe can be found here!

Recipe of the Week: Pumpkin Spice Superhero Muffins

“Superhero Muffins” are a staple from the cookbook Run Fast, Eat Slow written by elite runner, Shalane Flanagan, and chef & nutrition coach, Elyse Kopecky. This week, Shalane announced her retirement from professional running; so to celebrate her career, we are sharing this fall ready version of their famous muffins. (Learn more about Shalane here!)

Since it is Turkey Trot Training season here at Peak Performance, this week’s recipe is ready to fuel your body for a long training run on a Saturday morning (or Sunday if that’s your preference).

Makes 1 dozen

Ingredients:

  • 2 cups almond meal
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups pumpkin puree
  • 6 tablespoons butter, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins, walnuts or chocolate chips (optional)

Directions:

  1. Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups.
  2. In a large mixing bowl, stir together the almond meal, oats, pumpkin pie spice, baking soda and salt.
  3. In a smaller bowl, whisk together the eggs, pumpkin puree, butter, maple syrup and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until completely combined. If using raisins or chocolate chips, fold them in.
  5. Scoop the batter evenly into the muffin cups, filling them to the top.
  6. Bake for 32-35 minutes, until cooked through in the center and browned on top.

 

 

Recipe adapted from “Run Fast. Cook Fast. Eat Slow.” by Shalane Flanagan and Elyse Kopecky.

Recipe: Garden Vegetable Frittata

Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 6 servings

Ingredients:

  • 2 tablespoons olive oil, plus more for drizzling
  • 5 small red potatoes, thinly sliced
  • 1 bunch green onions, trimmed and sliced
  • 1 cup grape tomatoes, sliced
  • 1 cup baby spinach, torn
  • 1 clove garlic, crushed
  • 8 eggs
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • 1 cup shredded Asiago cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  3. In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  4. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

 

 

Original recipe from the Cooking Channel can be found here!

 

Recipe of the Week: Egg & Veggie Bake

PREP TIME: 10 mins
COOK TIME: 40 mins
TOTAL TIME: 50 mins

INGREDIENTS

  • 12 large eggs
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups roughly chopped kale
  • 1/2 cup crumbled feta cheese
  • 1 cup milk
  • salt + pepper, to taste
  • olive oil or butter

INSTRUCTIONS

  1. Grease a large casserole pan with oil or butter.
  2. Preheat oven to 400 degrees F.
  3. Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)
  4. Add in bell pepper and cook for one more minute.
  5. Crack eggs into a large mixing bowl. Whisk well.
  6. Add in milk and stir.
  7. Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.
  8. Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
  9. Let stand for 10 minutes before cutting in.

 

Original recipe from the Healthy Maven can be found here!

Recipe of the Week: Zucchini Frittata

Makes: 2 servings
Prep: 35 mins
Start to Finish: 35 mins

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • 1/2 cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • 1/4 cup slivered fresh mint
  • 1/4 cup slivered fresh basil
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 5 large eggs
  • 1/3 cup crumbled goat cheese, (2 ounces

Directions

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
  2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
  3. Preheat the broiler.
  4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Nutrition Information

Per Serving: 376 calories, 28g fat, 10g carbohydrates,  21g protein

 

Original recipe can be found here!

Recipe of the Week: Egg Muffin Cups

Servings: 12
Prep Time 10 minutes
Cook Time: 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach – roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  • 4 whole eggs
  • 4 egg whites
  • Hot sauce (optional for drizzling on top)

Directions

  1. Preheat oven to 350 degrees F. Grease a standard 12-slot muffin pan with cooking spray and set aside.
  2. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.
  3. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.
  4. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies.
  5. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  6. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately!
  7. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Recipe of the Week: Spinach & Feta Quiche in a Mug

Spinach and Feta Microwave Quiche in a Mug

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins

Ingredients

  • ½ cup chopped frozen spinach, thawed and drained (or ½ cup packed fresh spinach)
  • 1 egg
  • ? cup milk
  • ? cup crumbled feta cheese
  • salt and pepper, to taste

Directions

  1. For fresh spinach, place it in mug with 2 tablespoons of water. Cover with a paper towel and microwave on high for one minute. Remove from microwave and drain the water and liquid from spinach thoroughly OR
  2. For frozen spinach, make sure it is completely thawed and drained and add it to the mug.
  3. Crack the egg into the mug with the spinach and add the milk, cheese, and salt and pepper. Mix until thoroughly combined.
  4. Cover with a paper towel and microwave on high for 3 minutes, or until fully cooked.

 

 

Recipe of the Week: Egg White Vegetable Muffins

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12

Ingredients:

  • Coconut oil spray
  • 24 Egg whites
  • 1/2 Red bell pepper (finely diced)
  • 1/2 yellow bell pepper (finely diced)
  • 2 cups Fresh spinach
  • 3 Green onions (for topping)
  •  Salt and pepper (to taste)
  • Or try any combination of your favorite vegetables!

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tin with coconut oil spray.
  3. Whisk the egg whites together with the salt and pepper in a large bowl.
  4. Stir in the bell peppers and spinach.
  5. Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
  6. Bake for 25-30 minutes or until the egg whites are set.
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. Serve warm and topped with green onions. Alternatively, store in the refrigerator.

 

Original recipe can be found here!