SWEET POTATO EGG CUPS

Ingredients:
Nonstick cooking spray
3 medium sweet potatoes, shredded
3 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium onion, chopped
1 cup broccoli florets, chopped
12 large eggs
¼ cup shredded cheddar cheese

Directions:
1. Preheat oven to 375° F.

2. Lightly coat a twelve-cup muffin tin with spray. Set aside.

3. Squeeze moisture from sweet potatoes using a clean kitchen towel.

4. Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired. Divide evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.

5. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

6. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.

7. Place eggs in a large bowl; whisk to blend.

8. Add onion mixture; mix well.

9. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.

10. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean

POACHED EGGS WITH ASPARAGUS

Ingredients:
2 cups hot water
1 tsp. vinegar
4 large eggs
14 medium asparagus spears, steamed
Fresh ground black pepper (to taste; optional)

Directions:
1. Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
2. Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
3. Place seven asparagus spears on each serving plate. Top with two eggs and pepper (if desired).
4. Serve immediately.

PUMPKIN PROTEIN PANCAKES

Ingredients:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 large egg whites (⅓ cup)
1 tsp. pure vanilla extract
1 cup quick cooking oats
1 scoop whey protein powder, vanilla flavor
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
Nonstick cooking spray
2 Tbsp. reduced fat (2%) plain Greek yogurt

Directions:
1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture; mix until just blended.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
5. Divide pancakes between two serving plates; top evenly with yogurt.

Tip: Leftover pancakes can be reheated in the toaster.