1.

Egg Muffins

Ingredients 1 lb breakfast sausage 1 head broccoli, trimmed to florets and chopped 8 oz mushrooms, sliced 2 medium tomatoes, seeded and diced 6 egg whites 12 whole eggs 1/2 c milk, 1% 1/4 tsp dill 1/4 tsp fresh ground pepper 1/2 tsp salt 3/4c parmesan cheese

Directions Preheat oven to 350. Spray a muffin tin with olive oil spray. Heat a nonstick pan over medium heat, and add the sausage. Stir and break apart with your spoon or spatula as it cooks. Cook until browned, 6-10 mins. While the sausage is cooking, steam the broccoli. Place trimmed florets in a heat-safe bowl with 4 tbsp water. Cover in saran wrap and microwave for 4 min or until tender. Drain excess water. When sausage is browned, remove from pan and set aside to cool. Leave juices in pan. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat.

Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in cooled sausage, mushrooms, broccoli, tomatoes, and 3/4 c of the cheese. Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins. Bake for 20-25 min.

2. Two Minute Scrambled Eggs

Ingredients: 2 eggs 2 tablespoons milk 2 tablespoons shredded cheese salt, pepper, and any other herbs you choose to use Directions: Coat a 12 oz. microwave safe coffee mug or other dish with cooking spray. Add eggs and milk and beat till blended. Microwave on HIGH for 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Top with cheese and season with salt, pepper, and herbs. 3. Cereal Bars
Ingredients: 1 Serving Cereal Of Your Choice 2 Tbsp Mini Marshmallows Cooking Spray
(Cheerio Bar : I Added 1 Tsp Honey To Mixture Topped With Sprinkles) Calories 175 Calories, 3g Fat, 4g Fiber, 5g Protein, 15g Sugar

(Chex Bar : I Added 1 Tsp Coconut And 1/2 Tbsp Dark Chocolate Drizzle ) Calories 191 Calories, 4.2g Fat, 6g Fiber, 4.4g Protein, 19g Sugar

Directions . spray . . . combined Combine cereal and marshmallows in the bowl Microwave for 30 seconds. Mix together cereal and marshmallows until they are Spray a microwave safe bowl along the inside with cooking

. Let the mixture sit in the bowl for 1 - 2 minutes so the marshmallows can harden up. . Take your hands and run them under water to keep the mixture from sticking to your hands. . With your hands grab the cereal mixture and start to form into a rectangle . If they are not sticking together let the marshmallows harden more or run your hands under water again.

4. Energy

Bars

Ingredients 1 cup nuts 1 cup dried fruit 1 cup (12-15 whole) dates, pitted Equipment Food processor Plastic wrap or wax paper Sharp knife

Instructions
1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If

desired, roast the nuts at 350F for 10-12 minutes, until fragrant and golden. Allow to cool before using. (See: How to Roast Nuts in the Oven) 2. Combine the nuts, dried fruit, and dates in a food processor. Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together. 3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumbsized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking. 4. Process continuously until a ball is formed, 1-2 minutes. Continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball. 5. Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the power bar dough on top. Press the dough with your hands until it forms a thick square, roughly 8" x 8" in size. Wrap and chill for at least an hour or overnight. 6. Divide into bars. Unwrap the chilled power bar dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper. 7. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to three months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.