You guys know we love cheese and all that comes with cheese. However, we like to think of ourselves as connoisseurs of all foodie things, including some easy, healthy breakfast options. 

Whether you're sheltering in place solo or have a whole crew, these recipes are fantastic for quick bites or longer, brunch-esque meals. Either way, they're delicious multitaskers, and look fabulous displayed out on one of our WREN boards. 

Easy Egg Muffins

Eggs are a staple, and this recipe is one of those you can make work as a meal prep option that will last you a few days. OR if you have kids, constantly needing to be fed, these are great quick bites.

INGREDIENTS: 

• 8 Eggs, of course!
• 1/4 Almond milk. Regular milk would work here as well.
• 2 tablespoons garlic and handful of chopped scallions. Together, they add a yummy, oniony bite.
• ¼ teaspoon Dijon mustard. It gives these little egg muffins a tangy depth of flavor.
• 1/2 teaspoon Everything but the Bagel seasoning. Put this on a piece of cardboard, and we'll eat it, this go-to seasoning option is now sold at almost every grocery store and a perfect mix of savory flavoring.
• 1 cup chopped Spinach. Extra veggie power!

RECIPE 

1. Preheat the oven to 350°F and spray a nonstick muffin pan generously.
2. In a large bowl, whisk together the eggs, almond milk, garlic, dijon mustard, and Everything but the Bagel seasoning. Pour just a small amount of the egg mixture into each muffin cup, so it is filled up about a fourth of the way. Divide the Spinach into each cup then pour the remaining egg mixture on top.
3. Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with extra Everything but the Bagel Seasoning. Store any remaining frittatas in the fridge for up to 2 days.

Blueberry Muffins 

You'll get no argument from us that homemade blueberry muffins are the gold standard. If you're feeling extra motivated, check out this incredible blueberry - banana muffin recipe from Love & Lemons. 

We are a little less ambitious in the kitchen right now, so we really love using this mix from Lakanto foods. It's delicious, and it takes less than 15 minutes. If you have any food allergies in the house or are trying to eat a little lighter these days, this recipe is perfect for you! 

We are a little less ambitious in the kitchen right now, so we really love using this mix from Lakanto foods. It's delicious, and it takes less than 15 minutes. If you have any food allergies in the house or are trying to eat a little lighter these days, this recipe is perfect for you! 

INGREDIENTS

1 bag of Lakanto Blueberry Muffin Mix - can find this at Fresh Market, Sprouts, Whole Foods, but check on their website for a store closest to you! We found it on Instacart, ordering through Sprouts! 

1/2 cup coconut oil

3 eggs

3/4 cup of water 

RECIPE

1. Preheat the oven to 425°F - line muffin tin or lightly grease pan.
2. Using a large bowl, mix water, oil, eggs, and beat until well mixed. Add muffin mix, and stir until combined. 
3. Pour into muffin tin about 2/3rds full. 
4. Bake at 425°F for about 12 minutes or until golden brown! 

BREAKFAST BURRITO 

One of the easiest and most tasty ways to enjoy the first meal of the day, breakfast burritos are a kitchen staple for us. We often use an 'everything-but-the-kitchen-sink' mentality when it comes to a breakfast burrito, but the following recipe is one we remake the most often! This is enough for four burritos, but you can double the recipe to make more! This recipe is inspired by the fabulous version from Love & Lemons, find it here. 

INGREDIENTS 

4 Large Tortillas - we like these almond flour tortillas from Seite foods, but use whatever you like best/have on hand! 

9 Eggs

1 pound small round yellow potatoes, cut into ½ inch pieces - when we're not up for cutting, we use store-bought, pre-cubed frozen potatoes or sweet potatoes! 

½ teaspoon smoked paprika

Pinches of red pepper flakes

1 cup fresh Spinach

½ cup shredded red cabbage, optional, for color and crunch

¾ cup black beans, drained and rinsed

½ cup pico de gallo, if you're not up for making it, this pre-made version brand is a delicious option!

1 ripe avocado

½ cup pickled onions

½ cup cilantro leaves

Sea salt and freshly ground black pepper

1 lime, for squeezing

Cilantro-Lime Dressing - we use a store-bought version, linked here. But this recipe is incredible and makes a really delicious addition to almost any recipe, including burritos! 

RECIPE 

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.
2. Scramble the eggs: brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cool for a few seconds, and then stir and scramble until the eggs until just set.
3. Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the eggs, black beans, pico de gallo, potatoes, avocado, pickled onions, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the mixture, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

Have any go-to breakfast favorites?

Any readers that send us a photo of their breakfast with a WREN product will get featured in our monthly WREN's Nest catch-up and be entered to win our item of the week! 

Email all photos and questions to hello@wrenhome.com. Happy cooking! 

Love, 

THE WREN TEAM