Over the Hump Breakfast On-the-Go

Aww yes good ol’ hump day, the feeling where “half the week is behind you and the other half is patiently waiting” really never gets old.

I decided to perk up the week! Given that I sent LaurenAsh to work yesterday with a container of Nature’s Path EnviroKidz Peanut Butter Puffs and a single box of almond milk. Now I must admit Blue Diamond’s mini almond milk box is a nifty little item to have on days where you don’t feel like cooking breakfast.

However, this morning I felt a little bad. So I decided to whip up a quick little something.


4 eggs
1/2 cup of almond milk (unsweetened)
Handful of Kale leaves
2 mini sweet red peppers
Pinch of garlic powder
Pinch of cayenne pepper
Spoonful of butter or coconut spread
Oven set to 350 degrees
Muffin pan

First I sautéed the peppers and kale leaves(pulled into small pieces) in coconut spread.

While that sautéed I tossed the remaining ingredients in a small mixing bowl.
Once the peppers and kale was finished, all of the ingredients were mixed together.

I greased 6 cups of the muffin pan, after all this would be a quick one. Once that was finished, the mixture was added.

After getting fully dressed, dogs were fed and lunch was packed, my mini egg frittatas were finished.

Yummy….I do believe today will be a good day! Hope the same for you! 🙂


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