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Artichoke and Sundried Tomato Egg Muffins

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This recipe could very well qualify as one of the tastiest, easiest and unbelievably outa this world breakfasts eva!!  Not gonna lie, we knocked this one out of the park.  It’s soooo good you guys.  You really have to make these egg muffins.  We were lucky enough to team up with Whole Foods again to create a recipe using their cage free eggs and we couldn’t be happier with our results.

We have so much fun creating our recipes and spend hours thinking of ways to mix things up and to combine flavors that compliment each other.  You really cannot go wrong with artichokes, sun dried tomatoes, spinach and feta.  Yum.

You literally just whip up the eggs, do a quick saute of the sun dried tomatoes, garlic, and artichokes, combine the feta and spinach and mix everything together in a bowl.  Pour the mixture into your greased muffin tin and pop it in the oven.  They bake up into these beautifully puffed up and bursting with flavor muffins.

Once you make these, you will see that there is simply no excuse to skip the healthy and flavorful breakfast.  We are all about making things simple in life and that’s exactly what these muffins are.  So whip up a batch of these as soon as you can and you will be so happy that you did!  You can store them in an airtight container in the fridge for the week.  Each morning, just pop one in the microwave and get out the door!  Easy peasy!

Oh, and look at how pretty they are.  They are perfect for entertaining!  You can make them ahead of time and just heat them up before serving.  Your guests will be blown away!

Artichoke and Sundried Tomato Egg Muffins
 
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Serves: 7-8
Ingredients
  • 6 large eggs
  • ¼ C sundried tomatoes - chopped
  • ½ C artichokes - chopped
  • 1 C packed spinach - chopped
  • ½ C crumbled feta cheese
  • 1 clove garlic - minced
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°. Grease muffin tin with nonstick spray or olive oil.
  2. Heat olive oil in medium skillet over medium-high heat. Saute spinach for about 1 minute, add the sun dried tomatoes, artichokes and garlic and saute for about 1-2 more minutes. Set aside to cool
  3. In a medium bowl, whisk eggs. Add the feta cheese, salt and pepper and spinach mixture. Stir to combine.
  4. Pour mixture into muffin cups. Use a spoon to get an even amount in each cup. Bake for 15-18 minutes until eggs are cooked through. Store in airtight container for up to 1 week. Microwave for 30 seconds to reheat.
Good Thyme Tip: You can use muffin tin liners for easy clean up!

Challah Bread Overnight French Toast

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Can we get a holla for the challah?? Ever since we made this ridiculously amazing challah bread overnight french toast I’ve been wanting to say that!  What is wrong with me? It’s okay, you can keep those comments in your own mind…it’s a loaded question, I know.

So really anything that takes 10 minutes to throw together is a huge bonus.  Once you put everything together you get to wrap it up in some foil and let it sit in the fridge overnight so the liquid is able to really absorb into the bread.  The next morning you pop it in the oven for 40 minutes and you will be treated with a light, fluffy, slightly sweet slice of the best french toast you’ve ever had.  I must admit that we had a couple of recipe fails with this, it definitely took us a few tries to get it right. In our opinion after much trial and error we achieved the perfect combo of not overly sweet, light and moist (yes, I said moist) challah bread overnight french toast.  Oh, and there’s a splash of Gran Marnier added too which is always a bonus!

Stephanie Heymann Photography

One thing to note is our recipe calls for pure maple syrup…we are talking about the real stuff, not the stuff made with high fructose corn syrup.  Spend the extra money and buy 100% pure maple syrup, it’s a HUGE difference in taste and of course any chance to stay away from high fructose corn syrup is a win. Trust us on this one!

This recipe is perfect if you are entertaining and want to serve it for brunch or a family holiday, or if you’re feeding a house full of kids on a Sunday morning. It’s a nice treat and it feeds a lot of mouths! Side note but how much does this amazing drizzle photo make your mouth water? Sorta obsessed with this photo, it makes me want to just drizzle syrup over everything!!

Stephanie Heymann Photography

 

Challah Bread Overnight French Toast
 
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Serves: 10-12
Ingredients
  • 1 loaf Challah bread, cut into ½ inch slices
  • ¼ C coconut oil
  • ½ C pure maple syrup, plus more for serving
  • 1 C milk
  • 1 C half and half
  • 6 eggs
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp kosher salt
  • 1 Tbsp Gran Marnier or Disaronno
  • ⅓ C raisins
Instructions
  1. In a bowl whisk coconut oil and maple syrup. Pour into a 9x13 casserole dish.
  2. Use the same bowl to whisk milk, half and half, eggs, vanilla, cinnamon, salt and gran marnier.
  3. Layer Challah bread slices in the pan over maple syrup/coconut oil. Sprinkle half of raisins over the first layer and the other half over the second layer of bread. Cover all holes by tearing bread into pieces to fill the holes. Pour egg mixture over bread, coating bread evenly. Sprinkle top with remaining raisins.
  4. Cover with foil and let sit overnight, the bread with soak up the milk/egg mixture.
  5. The next morning remove the french toast from the fridge and preheat oven to 350. Bake for 40 minutes uncovered until golden brown and puffed. Cut into squares and serve with additional maple syrup, fresh strawberries, powdered sugar, etc.

Egg Strata with Mushrooms and Goat Cheese

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This mushroom and goat cheese strata is the perfect entertaining dish!  Not only is it a beautiful thing because you can make it a day ahead (which is like a total win because you just pop it in the oven an hour before serving), but it tastes absolutely delicious and blows everyone away with the insane flavor.  It’s a light, fluffy, eggy, cheesy strata party!  At GTK we really pride ourselves on cooking clean and light, but every once in a while it’s okay to step outside of the box and break a few rules!  This is a recipe that has been handed down in our family for years. We’ve made some modifications to lighten it up a bit by cutting the butter and using fat free milk and half and half.  On that note, (Please keep reading to hear the most hilarious story regarding the half and half…you are gonna love this one)….

Here she is, right before being covered with foil to spend the night in the fridge!  All pretty and perfect!  Keep reading….

Stephanie Heymann Photography

After it bakes for a good hour, and smells Ah-Mazing…look how happy Courtney is to serve this one up to her super awesome business partner Kari, and their adorable photographers, Stephanie and Shannon….keep reading….

Stephanie Heymann Photography

Yum!!  We are all dying to eat it!  We are so hungry and did I mention, it smells SO Good? Well, so here’s the best part about this photoshoot.  See below image.  We all ( Kari,   Stephanie , Shannon and I) all take a bite and simultaneously say, “hmmm, it’s so sweet”….”ummm, something seems off”, “why is it sweet?”….and I’m thinking, this is SO odd, it’s a savory dish…what the heck?  It’s NOT supposed to be sweet…Well, I check the ingredients that are in the fridge from the day before and Low and Behold!!!  Look what I found!  It’s French Vanilla flavored half and half!! Oops!! Delicious in your coffee but keep in mind, it’s mixed with goat cheese, mushrooms, green onions, garlic, etc…let’s just say that French Vanilla half and half is not so much a complimentary flavor in this dish.  Please don’t do what I did.  Stick to non-vanilla flavored half and half!  We promise, if you follow the recipe, you WON’T regret it!

Stephanie Heymann Photography

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Egg Strata with Mushrooms and Goat Cheese
 
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Serves: 12
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 pound fresh mushrooms (shiitake, crimini or baby portabellas are all great) - sliced
  • 8 C (about 12 slices) rustic white bread - cubed
  • 2¼ C nonfat milk
  • 1½ C nonfat half and half
  • 5 large eggs
  • 2 Tbsp fresh thyme - chopped
  • ¾ C chopped fresh green onion tops
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 9 oz. soft goat cheese - crumbled
  • 1 C fontina cheese (4oz) - grated
  • 1 C grated parmesan cheese
Instructions
  1. Preheat oven to 350°. Butter 13x9x2 glass baking dish.
  2. Melt butter and olive oil in a large skillet over medium-high heat. Add mushrooms and saute until tender, about 10 minutes. Season with salt and pepper and allow to cool.
  3. Combine the bread and milk in a large bowl. Toss lightly and let it stand for about 15 minutes until liquid is absorbed. Whisk half and half, eggs, green onions, thyme, garlic and S&P in a medium bowl. Stir in goat cheese until combined.
  4. Place half of the bread mixture on bottom layer of prepared baking dish. (It's ok if it does not cover the whole dish). Top with half of the mushrooms, parmesan cheese, fontina cheese and half of the milk mixture. Repeat a second layer with remaining ingredients.
  5. Bake strata uncovered until puffed and golden. About 1 hour.
** Note - Can be made 1 day ahead. Cover and refrigerate. (Allow to sit at room temp for 30 min prior to baking next day)

Avocado Deviled Eggs

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Anyone else look forward to Easter partly because it means that you get to eat endless amounts of deviled eggs? You can’t see me but I’m raising my hand! The not so good thing about deviled eggs is that they are filled tons of mayo which is not so bueno if you are trying to lighten up your meals for bikini season!

Stephanie Heymann Photography

Well, this was an easy recipe for us to lighten up since by now you have probably realized we love all things avocado, and greek yogurt is always our go to substitute for mayo or sour cream.  We decided to spice these guys up a bit with diced jalapeño, we also added chopped cilantro and the juice and zest of a lime for an unexpected spin on your traditional deviled egg.

Stephanie Heymann Photography

The grand finale is one of our favorite seasonings from TJ’s.   We tried making these with ground chile and lime juice squeezed over the top but it didn’t compare to this chile lime seasoning as a topper.  If you don’t already own a jar of this you need to add it to your spice rack, you will find yourself reaching for it constantly to add that little hint of heat and citrus all at the same time.

Stephanie Heymann Photography

These avocado deviled eggs will be the hit of your Easter spread and trust us, nobody will miss the mayo or the missing calories and fat that goes along with it!

Stephanie Heymann Photography

So you don’t have to wait until Easter to make these, why not make them today?!

Stych Photography

 

Avocado Deviled Eggs
 
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Serves: 12
Ingredients
  • 6 hardboiled eggs
  • 1 medium avocado, cubed
  • ½ C. 0% Greek yogurt
  • ¼ C cilantro, chopped
  • ½ jalapeno, seeded and diced
  • juice and zest of 1 lime
  • kosher salt & cracked pepper to taste
  • Trader Joe's brand chile lime seasoning
Instructions
  1. Remove shell from hardboiled egg. Slice egg in half lengthwise. Remove the cooked yolk and add to a medium bowl, set egg whites aside.
  2. Add avocado to the bowl and mash with a fork. Mix in greek yogurt, cilantro, jalapeño and lime juice and zest. Season with S & P to taste.
  3. Use a spoon to fill egg whites with avocado mixture. Sprinkle chile lime seasoning over the top.
**Note - For easy peel eggs try steaming instead of boiling, works like a charm!

Crustless Spinach & Cheddar Quiche Cups

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Your crazy busy weekday mornings just got easier!!  What if we told you that you can have a delicious, healthy and filling breakfast ready before you even wake up?  These make ahead crustless spinach and cheddar quiche cups are beyond easy to make and a huge time saver.  It’s no secret that prepping your meals in advance helps you to make better choices in a pinch.  These delicious little quiches take only minutes to prepare and then breakfast is prepared for the next few days.  The kids love these and  parents love the healthy “grab and go” concept in the morning.

Just simply sauté  your spinach, prepare the egg mixture, add the green onions and cheese. Use cupcake liners or use parchment paper like we did, (we were out of cupcake liners) pour mixture into the cups and pop them in the oven.

Allow these guys to cool and store them in a airtight container in the fridge.  In the morning, just zap them in the microwave for about 30 seconds and voila, reakfast is served!  We are big fans of all things healthy, quick and easy at GTK!


Crustless Spinach & Cheddar Quiche Cups
 
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Serves: 10
Ingredients
  • 1 tsp good quality olive oil
  • 3 C spinach, stems removed and chopped
  • 1 clove garlic, minced
  • ½ C cheddar cheese
  • 2 green onions, green tops only, chopped
  • 1½ C fat free half and half
  • 3 eggs, beaten
  • 1 tsp kosher salt
  • ½ tsp ground pepper
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add garlic and sautee for 1 minute. Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and allow to cool.
  2. In a large bowl add all remaining ingredients. Add spinach and mix thoroughly.
  3. Line muffin tins with cupcake liners or parchment paper. Mixture fills 10 cups evenly. Bake for 30 minutes until no longer jiggly and top begins to turn golden brown. Store in tupperware in the fridge, reheat in the microwave for 30 seconds.

Steamed Hard Boiled Eggs

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How frustrating is it when you boil up a nice batch of hard boiled eggs only to find that when it comes time to peel the egg, half of it gets stuck to the shell? That is seriously the worst!

Never fear, do we ever have the solution for you. Try steaming your eggs instead of boiling for a clean peel every time. This is seriously borderline life changing if you are as egg addicted as we are. We both wasted many years boiling our eggs, until our friend let us in on her little secret and it’s been steam city ever since. Peace out shell stuck eggs, our relationship is officially over!

steamedeggs

Steamed Hard Boiled Eggs
 
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Serves: 12
Ingredients
  • 12 organic eggs - or desired amount
Instructions
  1. In a multi pot or steamer add eggs to the steamer basket, fill pot with approximately 1 inch of water, cover with lid and bring to a boil. Once boiling, continue to boil for 12 minutes. Remove from heat and remove eggs in steamer basket from pot. Let cool or if you are in a big hurry to eat the eggs, blanch the eggs in ice cold water.

Sweet Potato Banana Pancakes

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Get out of town!! That is exactly what you will say when you take your first bite of these warm, fluffy, sweet, pancakes. Why are pancakes so fun? It’s like you can put anything in the form of a pancake and it just makes you want to eat it! Well, at least that’s how we feel. And you will too after you try these guys. We did some experimenting to try and make them more healthy than your typical buttermilk pancake without compromising the flavor. We are not gonna lie, we knocked this one out of the park!! Here’s the deal, if the kids will devour them, it’s a win win right? Our kids cannot get enough of these. We suggest making some time whenever you can make that happen (I know we all have Tons of it these days) but seriously, set aside like 45 minutes one day and make up a big batch, let them cool and then put them in a large freezer bag to have for future days. They freeze and reheat very well and you will be so happy on those busy mornings to just grab one and heat it up. Drizzle with fresh maple syrup and you are done. Delish!

sweetpotatobananapancakes

Sweet Potato Banana Pancakes
 
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Serves: 6
Ingredients
  • 1 cup flour
  • ½ cup oats
  • 4 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 cup milk (dairy or nut milk of your choice, we used cashew milk)
  • ½ cup mashed sweet potatoes
  • ¼ cup ripe mashed banana
  • butter for greasing griddle
Instructions
  1. Peel sweet potato and dice into small cubes. In a medium saucepan, boil until tender. About 10-15 minutes. Drain and smash in a bowl. (Reserve any leftover potatoes in a ziploc bag in freezer for future use)
  2. Smash one half banana with fork and set aside
  3. In a blender, combine flour, oats, cinnamon, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes and banana.
  4. Heat a griddle or skillet over medium heat. Lightly grease with butter and pour about ¼ cup per pancake and cook until fluffy and slightly golden around edges. Flip and continue cooking other side. About 3-4 minutes per side. Continue with remaining batter.
  5. Serve with warm maple syrup
Good Thyme Tip: These pancakes freeze very well. We suggest making a large batch and storing them in freezer for those busy mornings.