Bagel & Banana

1 Banana

1 Laughing Cow Spreadable Cheese Wedge

½-Avocado

½-Bagel (low carb or Keto)

- Spread Laughing Cow Cheese Spread on bagel, top with sliced Banana and Avocado.

-Enjoy!

Morning Bagel

1 egg

1 slice of cheese

¼ cup of diced ham

1 tbsp ketchup

½ Bagel

  1. Scramble egg with diced ham

2. When cooked, add slice of cheese and place on top of 1/2 bagel.

3. add Ketchup (optional)

Protein Breakfast

½ slice of meatloaf

1 protein shake

For the meatloaf mixture

  • 1.5–2 pounds of 90-93% lean ground turkey 

  • 1/2 cup gluten free panko breadcrumbs – I used Italian seasoned for extra flavor

  • 1/4 cup chicken stock

  • 1 large egg

  • 2 tablespoons dried parsley

  • 1 tablespoon Worcestershire sauce

  • Salt and pepper

For the sweet tomato glaze

  • 1/3 cup ketchup 

  • 1 teaspoon maple syrup

  • 1 teaspoon Worcestershire sauce

  • Pinch of salt and pepper

  • Make the meatloaf mixture

    1. Add the ground turkey to a medium size mixing bowl.  Then add in the breadcrumbs, chicken stock, egg, parsley, Worcestershire sauce and more salt and pepper.  Mix that all together with your hands until fully combined. 

    2. Add in the cooled veggies and mix everything together to form the meatloaf mixture. 

    Form and bake the meatloaf

    1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Transfer the meatloaf mixture to the baking sheet and use your hand to form it into a 8.5 x 5 inch loaf.  

    2. Place the meatloaf into the preheated oven on the middle rack and cook for 30-35 minutes until the internal temperature reaches 165 degrees F.  

    3. Mix up the tomato glaze.  Add the ketchup, maple syrup, Worcestershire sauce, and a pinch of salt and pepper to a small bowl and mix well to combine.  

    4. Remove the meatloaf from the oven and spread the glaze evenly over the top of the meatloaf. 

    5. Increase the oven temperature to 475 degrees F and return the meatloaf to the oven to brown the edges and top slightly, about 3-4 minutes. 

    6. Remove the meatloaf from the oven, let it cool for a few minutes then top it with fresh chopped parsley. 

    7. Serve warm with your favorite side dish.

Protein Blast

1-Protein shake

½-can (1oz) sweetened condensed milk

1 Greek yogurt (6oz)

Protein Pancake

1 large egg

1-banana

1-scoop of protein powder

-pancake mix

Add 1 scoop of your favorite protein powder to the pancake mix. Follow instructions on pancake mix packaging.

Breakfast Wrap

1 low carb tortilla

2 large eggs Scrambled

½ slice of cheese

1 20z Turkey Breast

-Scramble 2 large eggs

-place Turkey Breast, eggs and cheese on a low carb Tortilla

Pizza Breakfast Sandwich

Ingredients

  • 1 Tbsp butter, room temperature

  • 1 Tbsp grated Parmesan

  • 1/2 tsp Italian seasoning

  • 2 slices hearty bread

  • 1/3 cup shredded mozzarella

  • 1 Tbsp pizza sauce

  • 6 slices pepperoni (optional)

    Instructions 

    -Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined.

    -Spread the Parmesan butter over one side of each slice of bread.

    -Flip the bread over so the un-buttered side is facing up.

    -Place half of the shredded mozzarella on one slice of bread.

    -Add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese.

    -Place the second slice of bread on top to close the sandwich, butter side facing out.

    -Place the sandwich on a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside.

    -Cut the sandwich in half and serve!

Oatmeal Delight

¾ cup of almond milk

1 scoop protein powder

½ cup of oatmeal

-prepare oatmeal to desired consistency as per instructions on packaging.

Yogurt & Strawberries

1, 6oz greek yogurt

5 large strawberries

½ oz condensed milk

Kale, Tomato & Feta Breakfast Sandwich Cups

*Weis Market Exclusive

-Nonstick Cooking Spray

-8 large Egg Whites

-4 large Eggs

-2 teaspoons Dijon Mustard

-1/2 teaspoon Salt

-1/4 teaspoon Ground Black Pepper

-6 100% whole wheat English muffins, split

-1/4 cup Unsalted Butter, melted

-1/2 cup Packed Baby Kale

-1/3 cup quartered Cherry Tomatoes

-1/2 cup Crumbled Feta Cheese

-Hot Sauce (optional)

1. Spray 12-cup standard muffin pan with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, salt and pepper.

2. On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes and egg mixture into cups; refrigerate overnight.

3. Preheat oven to 350°. Sprinkle breakfast cups with cheese; bake 20 minutes or until internal temperature reaches 160°. Makes 12 breakfast cups.

4. Serve breakfast cups with hot sauce, if desired.