Lainie's 3-2-1s: Mediterranean Breakfast Casserole, Apple Cinnamon Baked Oat Cups, Fall Harvest Sheet Pan Dinner for Week of September 29th-October 5th
Sweater weather is almost here, and I always crave warming, nourishing recipes this time of year. This week's meal prep focuses on delicious, body-nourishing food!
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Mediterranean Breakfast Casserole
* Apple Cinnamon Baked Oat Cups
* Fall Harvest Sheet Pan Dinner
2 Tips
* Let’s Not Forget About Fiber!
* How to Add in More Fiber
1 Drink or Dessert
* Cinnamon Roll Banana Bread
Three Meal-Prep Friendly Recipes
Mediterranean Breakfast Casserole
A new favorite prep-ahead breakfast! It’s super easy to make and reheats so well throughout the week!
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 6-8
Notes: High-protein, low-carb, gluten-free
Ingredients
8 eggs
1 cup cottage cheese
1 red bell pepper (diced)
handful of spinach (chopped)
1/4 of a red onion (diced)
5 oz crumbled feta cheese
1/4 tsp Italian or Greek seasoning
1/4 tsp salt
1/4 tsp pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Generously grease or spray a baking dish with olive or avocado oil to prevent the egg mixture from sticking.
In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and Italian or Greek seasoning until fully combined.
Stir in the diced bell pepper, chopped spinach, onion, and half the feta. Mix well until all the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish. Give it a quick stir to ensure the vegetables and cheese are well spread. Sprinkle the remaining feta cheese on top of mixture.
Bake for 35 minutes, or until eggs are set and the edges turn golden.
Remove from oven and allow to cool for 10 minutes before slicing into squares. Store in fridge for up to 5 days. I like to reheat in air fryer or toaster oven.