 Hi everyone, welcome back to my kitchen and welcome back to another monthly meal prep. Today we're going to be focusing on some breakfast items and some other things to be honest. Some of these things I still grab for lunch. So the first thing that we're going to start off with is some breakfast tarts. And you guys, I was so excited to make this recipe, but to be honest, it turned out even more amazing than I thought it would. So all you need to do is have some granola. And you can actually use homemade granola. I just grabbed some bought granola because I didn't have any homemade on hand. And I just put it in to my food processor. I just got this food processor. It's the cheapest one Walmart had. And believe me, it still works amazing. I've never had a food processor. Every time I shred cheese by hand, you all remind me that I totally need to get one. So I finally broke down and got one and I'm so happy with it. Anyways, I am just pulsing the granola in with some honey and a little bit of coconut oil. There's a few different options you could do. You could do maple syrup. You could do it with some like agave syrup, whatever you prefer. And one little tip I have for you with this is whenever I first did it, I did not chop it long enough and it didn't make a fine enough kind of dough, I guess that's what we're making or like granola. So you definitely want to blend it long enough that it packs together and makes a good kind of dough consistency. So I'm using these silicone molds from Amazon. You can use tart pans, but these really worked amazing. They came out really clean and it was simple to pop them out. So I went ahead and put them in the freezer to harden up. And then I pulled out some bacon, some cheddar and some croissants to make these simple breakfast croissant sandwiches. And I am so happy with this recipe. I was a little hesitant because I wasn't sure how the bacon would bake up, but I did do some test bakes here in a minute, you're going to see. But it baked up perfectly with the bacon and it was just really easy to assemble. So on busy mornings, whenever we want something a little more salty for breakfast, this will be absolutely great. So all I did was laid the triangle of the croissant down on the cutting board. And then I put two pieces of the bacon. As you've seen, I cut the pack of bacon in half just to make the pieces a little more of the right size. And then I put them in these glass containers that you all know I love. And I also rolled some cheddar in the middle. You could do shredded cheddar. I just felt like because I was going to be freezing these that they would hold together a little bit better, which is kind of like a stick of cheddar in the middle. And you can freeze croissants perfectly and they bake up great. So like I said, I did some test runs with these and they are so yummy. The bacon works out perfect. It's just perfect. It's fast. It's easy. It's going to be great for mornings. Whenever I don't have time to make toast and eggs, but they still want something that's kind of bread like. All right. So back to focusing on the breakfast tarts. Now I needed to get my fruit ready and I chose to do some of the cutie oranges and some strawberries and some kiwis. And since I had a lot of fruit, I went ahead and just put it into these containers because I knew I wasn't going to use all of it for the tarts. But then we had some extra fruit on hand in the refrigerator. And speaking of this, I'm really thinking I'm going to start incorporating some weekly preps because there are things like cutting up fruit and veggies and making cold salads and things that I would do for the refrigerator on a weekly basis and not just for in the freezer. So if you're interested in that, please let me know in the comments and I will gladly do some weekly meal preps. So I pulled the tarts out of the freezer and they popped out so great out of that silicone. And those things work awesome for hamburger buns. I mean, you can use those little round molds for all kinds of things, cookies, anything like that. So I filled the middle of them with some Greek yogurt and this would be a great recipe to make keto because you could use keto granola. You could use some keto syrup and really make that tart up easily. And then you could use some Greek yogurt with stevia in it. Use keto friendly fruits. And there you have a low carb version of this. But these turned out so pretty and honestly, they were delicious. My daughters have been loving them. And I did put them into bags to freeze in the freezer and then just get them out and let them thaw out a little while before you eat them. If you watch my channel often, you know that no breakfast prep is complete without some egg bakes. So this month I have some that are very unique. One of them I was inspired by Starbucks. Right now they have a mushroom and kale egg bite. So I decided to go ahead and make a mushroom and kale egg bake so that I can pull them out. And I eat these egg bakes even for lunch a lot of times. That's why I'm really to the point, I can't make less than two pans every month. They're just a quick and easy thing that I can throw in my air fryer and heat up and eat fast. So since I used the full size kale and not baby kale for this, I did go ahead and take the stalks out of them so that there wasn't any big crunchy pieces. Once the onions were fried up and the mushrooms, I added the kale in and then I used this buttery steakhouse seasoning. It's so yummy on vegetables. So I figured it would go awesome with the kale. Okay, the second egg bake I decided to make is something I've also never made, a kind of a new inspiration for you. And that is a Philly cheesesteak egg bake. So obviously I needed my onions and peppers. I just sliced them up kind of large like they would be on a cheesesteak. And I went ahead and put them into a frying pan with some butter and got them frying up since I wanted them to be kind of cooked in the egg bake. I have partnered up with Karaway. You all have been asking me for a good cookware set or good frying pans for a while. And I am so thrilled to be able to bring you a discount code with Karaway. First of all, I have to say, these are the best pots and pans I have ever used. They are good quality. They can go in the oven, which I love that you can make dishes that you can put right into the oven. The cherry on top is they also come with some great storage options, which if you follow my home channel, you know how much I love organizing. The lid organizer, you can hang inside of your cabinet door and then they come with these magnetic stands that you can stick together and put all of your cookware in. I have their hero set. It comes with a saucepan and lid, a saute pan and lid, a Dutch oven and lid, and the Dutch oven lid also fits on the frying pan, which is super convenient. Karaway cookware comes in a lot of different colors, so you can find the one that matches your kitchen. So go ahead and check out the link in the description box to get 10% off your cookware set and let's get back to cooking. To go with the Philly cheesesteak egg bake, I went ahead and shredded up some mozzarella cheese. Felt like that would be great. I wanted it to be really cheesy, just to be more like a cheesesteak. And I oiled up my cookie sheets. I went ahead and put my toppings in for the mushroom egg bake. And I always do 24 eggs. That's kind of what I've been sticking to with these large pans. And I pour it right over top of all of the fillings or toppings. In the other pan, now that my onions and peppers were soft, I put them in there and just kind of spread them out across the pan. And then the steak that I chose for this was actually called a stir-fry steak, but you just want any kind of thinly sliced steak. It was convenient that these were already put into small strips, but you could definitely just cut them up yourself. And then I used a little bit of steak seasoning. Then lastly, I put the cheese on top of the steak and peppers and onions. And then I poured over my eggs after I had beat them. Okay, so I have actually tried out a recipe similar to this before, but it's been a long time. I'm going to go ahead and make something called breakfast cookies. Personally, I kind of feel like they are almost like muffin tops, something similar to that. But these are a carrot cake breakfast cookie. So first of all, I shredded up some carrots and apples to go in it. It has flaxseed and also has some rolled oats. It's got nutmeg and cinnamon, just to give it a nice spicy flavor. And then some baking powder and salt. Once you have the dry ingredients incorporated, you can go ahead and add in your wet ingredients and you add an egg. And you want two cups of the shredded carrots and apples, some honey, some vanilla, and some unsweetened applesauce. Now I've got some simple sausage breakfast burritos. I started out by shredding up some cheddar cheese for them. And then I wanted to use some red bell pepper. These are very, very mild. You could add spices and stuff to this, but because my daughters don't really like their breakfast burritos with spicy stuff in them, I just did a very simple, simple incorporation. So I just put in the peppers and some butter, softened them up. And then once they were soft, I did add in two pounds of ground sausage. This time around, I did cut my egg bakes a little bit different. The reason I did is because I've been eating these a lot myself. And so most of the time I end up getting two pieces out just to make it enough for me to eat. So instead of cutting them into smaller portions, I really cut them into nice big squares. When you're scooping out these breakfast cookies, you use a fourth cup just because you want them to be nice portion sizes. And to be honest, I could see my girls actually put these in a bowl and dump milk over them kind of like a baked oatmeal. That's what they remind me a lot of. And you do have to flatten them out yourself because they don't flatten out in the oven. I did whip up another 24 eggs for the breakfast burritos and just put them into the frying pan where I had fried up the peppers and sausage. Next, I laid out all of my tortillas. This is my favorite way to load up tortillas. I feel like I can evenly distribute the ingredients. And I put the cheese down first just so that the eggs and sausage would melt into the cheese whenever you reheat these. And speaking of reheating, I probably will just put these in the air fryer like I do most everything else frozen straight from the freezer. And I did just roll them and put them into large zip-off bags like you're going to see here in a moment to store them in the freezer. The nice thing about breakfast burritos is you can really customize them to however you like to eat your burritos. You can do baking. You can do really spicy. You could even do chicken. I actually would like to experiment with more like lunch wraps or lunch burritos for in the freezer. I haven't done a whole lot of them. And I feel like they're just an easy, single-serve way to have a meal. Thank you guys so much for watching. I hope that this meal prep inspired you. Don't forget to check out Caraway. You're going to see me cooking with them a lot more. I just really love their cookware. It's so high quality. And don't forget to subscribe if you're new. And I will see you all in my next meal prep.