Healthy Brunch Recipes

Healthy Omelet Recipe

By Leslie Schilling This easy omelet muffin recipe makes 10–12 muffins.

INGREDIENTS:

1 cup Sprouts Deli Ham, cubed 1 cup Sprouts Organic Spinach or Arugula 8 lg. Sprouts Organic Brown Eggs 1/3 cup Milk 1/2 tsp. Baking powder 1 cup Shredded cheese Salt and pepper, to taste

DIRECTIONS:

1. Preheat your oven to 350°F and generously grease a muffin pan with olive oil. Divide deli ham and fresh spinach or arugula among the twelve muffin slots.
2. In a large bowl, mix together eggs, milk, baking powder, and salt and pepper, to taste. Pour evenly over meat and veggies to fill all the muffin slots. Top each with shredded cheese and pop in the oven for 18–20 minutes. Let cool for about 1 minute and remove from pan. Enjoy!

Get Ahead Hack:

The oven is on so make a double batch. You can keep these in the refrigerator for 3–4 days and reheat in the microwave for a protein-packed breakfast (or lunch) on the go!

Smoky Roasted Potato Recipe

By Leslie Schilling The perfect brunch recipe, these smoky, roasted potatoes serve 6–8.

INGREDIENTS:

2 lb. Fingerling potatoes, washed, dried & halved 2 Tbsp. Sprouts Extra Virgin Olive Oil 2 tsp. Sprouts Paprika Salt and pepper, to taste

DIRECTIONS:

Preheat your oven to 400°F and get out a large baking sheet. Place the potatoes in a mixing bowl and add olive oil, paprika, plus salt and pepper, to taste. Toss to coat evenly and pour onto your baking sheet. Space out on the pan and pop in the oven for 25–30 minutes, stirring halfway.

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