If you’re in search of a healthy and easy-to-make breakfast that’s also low in calories, try out this lean and green recipe for pepper egg in a hole. It’s a nutritious spin on the classic egg-in-a-hole dish that uses red bell peppers instead of butter or margarine. The bread is also swapped out with jicama, a low-calorie alternative. For those who enjoy a bit of heat, you can add more jalapeno slices or use fewer if you prefer a milder flavor.

This lean and green Pepper Egg in a Hole recipe is a delicious and healthy American breakfast option that can also be enjoyed for lunch or dinner. It’s a great way to incorporate more veggies into your diet while still enjoying a flavorful and satisfying meal.

Give this recipe a try and enjoy a wholesome meal that fits into any healthy eating plan!

LEAN & GREEN PEPPER EGG IN A HOLE

INSTRUCTIONS

To make this lean and green Pepper Egg in a Hole recipe, follow these instructions:

1. Preheat your oven to 425°F.
2. Cut the red bell peppers into eight rings, each about ¾-inch thick. Remove the seeds and stems from the peppers, and finely mince the remaining flesh. Set the minced pepper aside.
3. Arrange the eight pepper rings on a baking sheet lined with parchment paper.
4. Add 1½ tablespoons of cheese to each pepper ring, and then top each with one tablespoon of the minced pepper. Bake for approximately 10 minutes, or until the cheese is melted.
5. Remove the baking sheet from the oven and carefully crack one whole egg into each pepper ring.
6. Season the eggs with salt and pepper, and sprinkle the remaining cheese over the eggs. Add about one tablespoon of cheese per pepper ring.
7. Bake for eight more minutes, or until the eggs are fully cooked.
8. While the eggs are baking, mix the shredded jicama with the tomatillo salsa and the remaining minced red peppers. Divide the mixture into four portions and arrange each portion on a plate.
9. Serve the Pepper Egg in a Hole hot from the oven with the jicama and salsa mixture on the side.

Enjoy this delicious and healthy breakfast that’s packed with lean and green ingredients!

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Who knew that an egg tortilla might be so amazing? You may now have a wonderful breakfast that is nutritious, delectable, and entirely on plan. With this delicious spin on the traditional breakfast burrito, you won’t sacrifice taste. Do you yearn for Mexican cuisine at almost every meal? Make this lean and green Spinach & Pepper Jack Breakfast Burrito recipe to enjoy a delicious Mexican dish that is healthy, keeps you on track, and satisfies your hunger!

LEAN & GREEN SPINACH & PEPPER JACK BREAKFAST BURRITO

INGREDIENTS

• 2 medium Eggs
• 4 medium Egg Whites
• 2 tbsp Whole Flax Seeds
• 3 dash Light Cooking Spray
• 4 oz Reduced-Fat Pepper Jack Cheese shredded
• 2 cup Baby Spinach chopped
• 1 cup Tomatoes diced
• 1/2 cup Green Bell Peppers diced
• 1 medium Jalapeno Peppers diced
• 1 tbsp Red Onion chopped
• 1 tsp Garlic Cloves minced
• 2 tsp Balsamic Vinegar
• 1/8 tsp Salt (optional)*
• 1/8 tsp Black Pepper
• 1/4 cup Fresh Cilantro chopped

LEAN & GREEN SPINACH & PEPPER JACK BREAKFAST BURRITO

INSTRUCTIONS

1. In a small mixing dish, whisk together the ingredients for the tortilla. (2 eggs, 4 egg whites, and 2 tablespoons whole flax seeds)
2. Place the skillet on a burner set to medium-high heat spray it with cooking spray. Spread half of the egg mixture into the skillet, swirling gently to distribute the eggs evenly throughout, forming a thin, tortilla- or crepe-like shape. Cook for a couple of minutes, or until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to check if the eggs are still runny. Remove the tortilla from the pan with a spatula and carefully flip. Continue to cook until the eggs are firm. Place another tortilla on the prepared pan and top with the remaining half of each tortilla mixture. When finished, set aside any leftovers.
3. Heat the butter in a heavy skillet over medium heat. Sauté the spinach for 2 to 3 minutes, or until wilted, over low to medium high heat. Remove from the heat and set aside when done.
4. In a large mixing bowl, combine all of the salsa ingredients. (diced tomatoes, bell pepper, jalapeos, red onion, garlic, balsamic vinegar, salt , pepper & cilantro).
5. Place the tortilla on a large plate. Fill the center of the burrito with half of the spinach, cheese, and salsa. Serves immediately after rolling.

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Breakfast may be the most significant meal of the day, but with this nutritious lean and green Broccoli Cheddar Breakfast Bake, you’ll be off to a good start! Could you have a typical American dinner every night? Make this lean and green Broccoli Cheddar Breakfast Bake to give you and your family an American dish that is really great, keeps you on track, and satisfies your hunger!

LEAN & GREEN BROCCOLI CHEDDAR BREAKFAST BAKE

INGREDIENTS

• 6 cup Small Broccoli florets
• 9 large Eggs
• 1 cup Unsweetened Almond Milk
• 1/4 tsp Black Pepper
• 1/4 tsp Cayenne Pepper (optional)*
• 1 can Light Cooking Spray
• 4 oz Reduced-Fat Cheddar Cheese shredded

LEAN & GREEN BROCCOLI CHEDDAR BREAKFAST BAKE

INSTRUCTIONS

1. Preheat oven to 375*F.
2. In a large microwave-safe dish, combine the broccoli with 2 to 3 Tbsp. water. Microwave on high for 3 to 4 minutes or until crisp-tender. Remove the broccoli from the microwave and transfer to the colander and drain any excess liquid in a strainer.
3. Meanwhile, in a medium-sized mixing bowl, whisk together the eggs, milk, and seasonings.
4. Place the broccoli in a lightly greased 13 x 9 baking dish. Sprinkle the cheese over top, then spoon over the egg mixture.
5. Bake for 40 to 45 minutes, or until the center is firm and the top has a light brown crust.

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The finest guilt-free sausage and hash browns recipe you’ll find because Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns is low in calories while still being delicious. Don’t be weighed down by your morning, start it off with a delicious and refreshing meal!

Do you enjoy eating traditional American food at almost every meal? To provide you and your family with a tasty and healthy American dinner, make this lean and green Maple Turkey Sausage Patties with Spaghetti Squash Hash Browns!

LEAN & GREEN MAPLE TURKEY SAUSAGE PATTIES WITH SPAGHETTI SQUASH HASH BROWNS

LEAN & GREEN MAPLE TURKEY SAUSAGE PATTIES WITH SPAGHETTI SQUASH HASH BROWNS

INSTRUCTIONS

1. To prepare the spaghetti squash, cut it in half and discard the seeds and stringy pulp.
2. Place each spaghetti squash half in a micro-wave safe baking dish and fill with about 1 inch of water. Microwave on high for 10 to 15 minutes, or until the center is soft and pliable.
3. Prepare the turkey sausage patties while the spaghetti squash cooks. In a mixing dish, combine all the seasonings. Ground turkey should be combined with seasonings and syrup using your hands. Portion out the turkey mixture and form patties. Cook in a skillet with olive oil until browned and cooked through.
4. Remove strands from the spaghetti squash skin using a fork. To make spaghetti-like strands, scrape flesh with the tines of a fork.
5. Squash should be allowed to cool before being squeezed in your hands a few times over the sink to remove extra water.
6. In a large mixing dish, combine the drained squash strands, scallions, garlic powder, eggs, salt (optional), and pepper.
7. In a large pan over medium-high heat, cook the squash for 10 to 15 minutes in a large skillet with olive oil, stirring frequently, until golden brown.
8. Immediately top with the cheddar cheese, and serve with maple turkey sausage patties.

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Starbucks may have egg bites, but you can create these protein-rich Kale, Tomato, and Goat Cheese Egg Muffins at home! They’re easy to make and can be stored for later!

Kale — (10-oz.package frozen, chopped kale, thawed and patted dry)

Would your family eat American cuisine for breakfast, lunch, and supper? You’ll be able to make an excellent American dish with this lean and green easy Kale, Tomato, & Goat Cheese Egg Muffins recipe that will keep you on track while still satisfying your desires!

LEAN & GREEN KALE, TOMATO, & GOAT CHEESE EGG MUFFINS

LEAN & GREEN KALE, TOMATO, & GOAT CHEESE EGG MUFFINS

INSTRUCTIONS

1. Preheat oven to 375*F.
2. In a mixing glass, combine the eggs, egg whites, Greek yogurt, goat cheese, and salt (optional). Combine until smooth in a large mixing bowl.
3. Stir in the kale and cherry tomatoes.
4. Distribute it equally among 20 to 24 spaces in two, standard-size, lightly greased muffin pans.
5. Baking time is 20 to 25 minutes, until set in the center and a knife inserted comes out clean.

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Kicking off your day on the right foot with a wonderful frittata is where it’s at, and this Asparagus & Crab Meat Frittata will keep you going all day long!

Do you enjoy eating Italian food at breakfast, lunch, and dinner? You’ll have made an Italian dinner that is on plan and second to none if you complete this lean and green Asparagus & Crab Meat Frittata!

LEAN & GREEN ASPARAGUS & CRAB MEAT FRITTATA

LEAN & GREEN ASPARAGUS & CRAB MEAT FRITTATA

INSTRUCTIONS

1. Preheat oven to 375*F.
2. Remove the asparagus’s tough ends and cut it into bite-size pieces. Season to taste with salt, pepper, or paprika (optional).
3. In a 12-inch to 14-inch oven-safe, nonstick pot, gently simmer the asparagus until tender. About 8 to 10 minutes.
4. In a mixing bowl, combine the chives, basil, and crab meat while the asparagus is steaming. Mix in the liquid egg substitute gently until combined.
5. Place the skillet on low to medium heat, then carefully add the crab and egg mixture to it with the asparagus. Stir over low to medium heat until the eggs begin to bubble.
6. Place the skillet back in the oven and bake for about 15 to 20 minutes, or until the eggs are fully cooked and golden brown. Serve immediately.

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This French Toast Sticks recipe is a fantastic way to start the day! Get your fill of sweetness with this on-plan French Toast Stick fueling hack!

Tip: You’ll need 6 French toast sticks per person (generally 2 per serving). Depending on the size of your French toast sticks, cut the dough into 6 pieces.

LEAN & GREEN FRENCH TOAST STICKS

LEAN & GREEN FRENCH TOAST STICKS

INSTRUCTIONS

1. In a food processor or blender, process the Cinnamon Crunchy O’s Cereal into a breadcrumb-like texture.
2. Pour your processed Cinnamon Crunchy O’s into a large mixing bowl, then add (softened) cream cheese and liquid egg substitute and knead until smooth. Divide the dough into 6 French toast stick pieces.
3. Spray a skillet with oil and heat until it’s very hot, approximately medium high. Cook the French toast sticks until they’re heated through but not browned on both sides.
4. Serve with syrup. (Optional)

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OPTIONAL: Unsweetened Vanilla Almond or Cashew Milk (your choice)  To minimize the chance of the muffins sticking to the pan, use cupcake paper liners or silicone molds.

LEAN & GREEN SWEET POTATO PECAN MUFFINS

LEAN & GREEN SWEET POTATO PECAN MUFFINS

INSTRUCTIONS

1. Preheat oven to 350*F.
2. Prepare Honey Sweet Potatoes according to package directions. Let cool slightly.
3. Combine cooked honey, Sweet Potatoes and the rest of the ingredients in a medium-sized mixing dish (except for the pecans).
4. Using a paper cupcake liner or a silicone mat lightly sprayed, divide the mixture among eight muffin slots in the muffin tin. Sprinkle tops with chopped pecans
5. Bake for 20 minutes.

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This Dash Mini Waffle Maker Omelette is ideal for breakfast, as well as being a great way to sneak in some extra lean and green vegetables! That means you may enjoy it for breakfast and still have a delicious lean and green dinner!

Could you dine on French cuisine at every meal? Make a Dash Mini Waffle Maker Omelette from this lean and green Dash Mini Waffle Maker Omelette recipe to enjoy a French dinner that is both tasty and on plan!

LEAN & GREEN DASH MINI WAFFLE MAKER OMELETTE

LEAN & GREEN DASH MINI WAFFLE MAKER OMELETTE

INSTRUCTIONS

1. In a small mixing dish, combine the egg whites, spinach, bell pepper, onion, and jalapeno and mix thoroughly. This mixture should be ready to pour into your dash mini waffle maker as soon on the day you’re going to use it.
2. 1/2 of the mixture should be sprayed on the top and bottom of your waffle maker with non-stick cooking spray, then 1/2 should be poured in. It should just cover the bottom area lightly.
3. Close the waffle maker and allow it to sit for 3-4 minutes, if necessary cook an additional minute.
4. Remove the first waffle omelette from your waffle maker and set it aside. Inject the remaining mixture into your waffle maker after spraying it down. Allow it to cook for 3-4 minutes and another minute if necessary.
5. If you like, top with avocado and salsa.

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NOTE: Use either pecans or walnuts based on your preference, not both.

LEAN & GREEN HONEY CINNAMON BAKED OATMEAL

LEAN & GREEN HONEY CINNAMON BAKED OATMEAL

INSTRUCTIONS

1. Preheat oven to 350*F.
2. In a mixing bowl, combine Indonesian Cinnamon and Honey Hot Cereal with baking powder and pour in the liquid egg white and almond milk. Stir until all of the liquid has been absorbed. Fold the nuts in. Divide the mixture evenly among 4 lightly greased mason jars, leaving about 1/2 inch of headspace at the top. Sprinkle it with cinnamon before serving.
3. Bake for 20 to 25 minutes, or until set and golden on top. Allow to cool completely before storing in an airtight container for 5 days.

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