• Breakfast Shakshuka
• Baked Creamy Orzo
• Apple Cider Muffins

Breakfast Shakshuka

Baked Shakshuka Bowls

Makes 4 individual bowls

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tsp cumin

• 1/4 tsp red pepper flakes (optional)

• 1 can (28 oz) crushed tomatoes

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4–8 eggs (1–2 per bowl, depending on preference)

• 1/4 cup crumbled feta

• Fresh parsley, chopped (for garnish)

Instructions

1 Preheat oven to 375°F.

2 Heat olive oil in a skillet. Add onion and bell pepper, cook 5 minutes until softened.

3 Stir in garlic, paprika, cumin, and red pepper flakes. Cook 1 minute until fragrant.

4 Add crushed tomatoes, salt, and black pepper. Simmer 10 minutes until slightly thickened.

5 Divide tomato mixture evenly into 4 individual oven-safe glass containers.

6 Make a small well in each and crack 1–2 eggs into each container.

7 Bake uncovered 12–15 minutes, until whites are set but yolks are still slightly runny (or longer for firm yolks).

8 sprinkle with feta. Garnish with parsley before serving.

Creamy Orzo Bake

Makes 4 individual glass containers

Ingredients

• 2 large chicken breasts, cut into bite-size pieces
• 1 cup dry orzo pasta
• 2 cups chicken bone broth
• 2 cups chopped spinach
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 package (5.2 oz) Boursin cheese (garlic & herb)
• Fresh parsley, chopped (optional, for garnish)
  

Instructions

1. Preheat oven to 375°F.
2. Divide chicken, chopped spinach, bell pepper, and onion evenly into 4 individual glass containers. Drizzle with olive oil, and sprinkle with salt, pepper, and Italian seasoning. Toss to coat.
3. Evenly divide dry orzo among the containers(¼ cup in each. Pour 1/2 cup chicken bone broth into each container (or adjust slightly to cover pasta).
4. Divide boursin into 4 portions and portion of Boursin cheese in the center of each container.
5. Cover containers with foil and bake 25–30 minutes, until chicken reaches 165°F and orzo is tender.
6. Remove foil and bake another 5 minutes if you want a lightly browned top.
7. Cool slightly before sealing. Garnish with parsley before serving.

Apple Cider Muffins

Makes 12 muffins

Ingredients

• 1 cup apple cider (simmered down to 1/2 cup for stronger flavor)

• 1/4 cup melted coconut oil or olive oil

• 1/3 cup maple syrup

• 1/4 cup brown sugar

• 2 eggs

• 1/2 cup milk 

• 1 tsp vanilla extract

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp salt

Topping 

• 2 tbsp coconut sugar (or brown sugar)

• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Line muffin tin with liners.

2. Simmer apple cider in a small pot until reduced to 1/2 cup, then cool slightly.

3. In a bowl, whisk oil, maple syrup, brown sugar, eggs, milk, vanilla, and cooled cider.

4. In another bowl, whisk flours, baking powder, cinnamon, nutmeg, and salt.

5. Fold wet ingredients into dry until just combined.

6. Divide batter into 12 muffin cups. Bake 18–20 minutes until a toothpick comes out clean.

7. While warm, sprinkle with the cinnamon-sugar topping