If you are looking for the perfect high protein breakfast that you can make ahead of time...this is it!
3 green onion stalks
2 cups of arugula
4 strips of prosciutto
1/4 c. Spicy Nut Crumbs
Start off my cracking all your eggs into a bowl and whisk together until fully scrambled. Fill a cupcake sheet with cupcake wrappers or spray with Olive Oil to prevent eggs from sticking. Using a spouted measuring cup or bowl and carefully fill each cupcake wrapper about half way with the eggs. Chop the green onion and jalapeño finely and divide evenly into each egg mixture. Add a few sprigs of arugula as well as a 2 inch piece of prosciutto to each "muffin." Finally, sprinkle Spicy Nut Crumbs onto each egg muffin and place in a 350 degrees oven for about 20 minutes. Store in the fridge in a zip lock (with a paper towel in the zip lock to collect moisture) and when ready to heat, pop in the microwave for 45 seconds to a minute.
Start by slicing your peppers and onions extremely thin and place them on a baking sheet. Salt and pepper them and drizzle a smidge of olive oil and roast for approx 20 minutes at 350 degrees.
Take your chicken breasts and pound them thin. Do not skip this step...we want the chicken to be tender :) In a small bowl whisk together almond milk and egg. Dip chicken in egg mixture, then fully coat with Nut Crumbs. Place breasts on baking sheet and bake for 15 minutes (just under done, because they will be cooked again.)
Once chicken rests, slice in small pieces and mix together with pepper and onions in a large bowl. Add the entire jar of duck sauce and drained pineapple sauce to the bowl and mix gently. Place yumminess in a large baking dish and bake at 350 degrees until hot and bubbly (about 30 min.) Serve over rice, coconut rice, cauliflower mash or anything that will soak up the yummy sauce and enjoy!
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