Egg Tortilla Cups

Brunch, lunch, breakfast, snack none of it matters, the only thing that matters now are these Egg Tortilla Cups. The future of breakfast has just been served.

Egg Tortilla Cups


3 Baby Bell Peppers
3 Eggs
1/4 c. Almond Milk
1/4 of an Onion
Garlic Powder
6 Small Corn Tortilla
Olive Oil

*makes six cups

*You will need a muffin tin for this recipe.

Begin by heating up olive oil in a small frying pan and warming up one tortilla in the pan at a time.

After warming up the tortillas push them down into the muffin tins, allowing the tortillas to take the form of the cups and set them aside for later.

Sauté the diced bell peppers and onions until the onions become translucent.

Once the peppers and onions are cooked, place them in a mixing bowl and set them aside. Allow them to cool off before adding the eggs.

Now that the mixture is cooled, add three large eggs and 1/4 cup of almond milk. Beat the eggs and mix all together. Season with salt, pepper, and garlic powder. If you’re are felling spicy add 1/4 tsp. Sriracha.

Spoon the egg mixture among the 6 tortilla cups.

Bake at 350 degrees for 15-18 minutes.

The tortilla bowls will crisp up, be careful not to burn the edges. Top with avocado, salsa, or Sriracha.

Buffalo Style Cauliflower

It’s the most wonderful time of the year. No, not the holidays, but the Superbowl! Trust me I am no sports fan, I took PE online just so I didn’t have to play them. However, the Superbowl is always one of my favorite times of the year because of one thing, food and lots of it. Every Superbowl is like an hors d’oeuvre-a-palooza, mini food for as far as the eye can see. What more can a girl ask for?! My all time favorite sports viewing food has always been buffalo chicken wings. Am I right? I thought you’d agree. Well, make way for buffalo style cauliflower. It’s the cauliflower for vegetable lovers and non- veggie lovers a like.


1 Bag of frozen cauliflower
2 Eggs
about two cups of flour
Pinch of salt
Pinch of pepper
Pinch of garlic powder

For sauce:
1/2 Stick butter
1/2 c Sriracha
1/4 c. Honey
1/4 tsp. Pepper
1/4 tsp. Salt

Blue cheese crumbles for garnish

Begin by defrosting the frozen bag of cauliflower. When fully defrosted take a clean towel and dry off moisture. Now, preheat your oven at 450 degrees and line your baking sheet with parchment paper. Crack two eggs in a bowl and beat. In a separate bowl place one cup of flour and add a pinch of pepper, salt and garlic powder and mix.

Begin by coating the dry cauliflower with egg. Remove the cauliflower from the eggs, making sure to let the excess egg drip off before placing it in the flour mixture. Thoroughly coat the cauliflower in the flour (add the remaining flour to bowl when you begin to run out). Before placing on the baking sheet make sure to shake off any extra flour. Place baking sheet in oven and bake for about 20 minutes.

While the Cauliflower bakes, prepare the hot sauce. Melt half the stick of butter and place in a large bowl. Add the remaining ingredients (sriracha, honey, pepper, and salt) and whisk.

Once the Cauliflower is browned remove from the oven and let cool for a few minutes. When the cauliflower is cool enough to handle, place in the hot sauce mixture and gently tossed them in the sauce. Remove the cauliflower with a slotted spoon and place on serving plate. Sprinkle the buffalo cauliflower with blue cheese crumbles and enjoy!

Warning: These babies are spicy and delicious! You might want a beer or two to wash them down 😉