Spinach, Tomato, and Quinoa Breakfast Casserole


Total Time: 40 min.

Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 5 servings

Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1. Heat oven to 375° F.
2. Lightly coat 9×12-inch baking dish with spray. Set aside.
3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Counts as 1 green, 1 red, and 1 yellow on the 21 Day Fix Plan

Recipe courtesy of Team Beachbody. For more recipes, meal plans and fitness inspiration, join my FREE fitness community HERE

Spinach Egg Cups


Makes 12 Egg Cups

12 eggs
2 tomatoes chopped
1/4 onion chopped fine
1/2 bag spinach chopped

Sauté onion and tomato in olive or coconut oil for a few minutes
Add chopped spinach for 30 seconds

Divide evenly among 12 sprayed muffin cups

Beat eggs with salt and pepper and pour over veggies

Bake at 350 for about 20 minutes until set

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Feta Egg Cups


Makes three servings

3/4 onion

1 1/2 c. Kale (I used Broccoli)

1 1/2 Red Bell Peppers

Olive Oil


6 eggs

Feta Cheese

Preheat oven to 350 degrees. Chop vegetables for the Sautéed Kale and Red Bell Pepper Egg Cups (¾ onion, 1½ cup kale, 1½ red bell peppers). Add 1 Tbsp. olive oil to a pan over medium heat. Add all veggies to the pan and stir, cooking until onion is translucent, about 5 minutes. Season with salt and pepper. Crack six eggs into a bowl and whisk. Coat a large muffin tin with nonstick spray. Fill nine of the muffin cups with vegetables. Use a large spoon to cover the vegetables with eggs, adding a little bit at a time, until each cup is almost full. Top each with 1 Tbsp. crumbled feta (optional). Place in the oven and cook for about 15 to 20 minutes, until eggs are just set. Remove from oven and allow to cool; when cool, gently remove the egg muffins from the pan. Divide the egg muffins between three food containers, and place in the fridge. To reheat, microwave for 1 to 2 minutes or warm in a toaster over for 5 minutes.

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Pumpkin Spice Overnight Oats


photo credit: Organize Yourself Skinny

Makes one Jar


  • ½ cup unsweetened almond or cashew milk
  • ½ cup (3 minute Steel-Cut Oats) if you cannot find them use rolled (or old fashioned) oats
  • 2 tablespoons pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • 1- 2 teaspoons pure maple syrup
  • 1 tablespoon chopped pecans (or any nut you like) (Optional)



  1. In a pint size mason jar combine almond milk, rolled oats, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup. Mix until completely combined.
  2. Put lid on and store in refrigerator for 8 hours or overnight. (you can make a few days at a time)
  3. Stir and add a little more almond milk for consistency if needed. Add pecans and enjoy.