Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 2 servings
Ingredients:
2 large eggs
4 large egg whites
1½ tsp. olive oil
2 (6-inch) corn tortillas, cut into strips
¼ medium onion,chopped
¼ medium bell pepper, chopped
¼ medium tomato, chopped
½ oz. shredded cheddar cheese (2 Tbsp.)

Preparation:
1. Combine eggs and egg whites in a medium bowl; whisk to blend. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat.
3. Add tortillas; cook, stirring occasionally, for 3 to 4 minutes, or until crisp. Remove tortillas from pan.
4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add tomato; cook for 3 to 4 minutes.
6. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
7. Add tortillas and cheese; cook, for 1 to 2 minutes or until cheese is melted.

Total Time: 30 min.
Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 12 servings
Ingredients:
6 large eggs
1½ cups nonfat milk
Sea salt and ground black pepper (to taste; optional)
Non-stick cooking spray
½ medium onion, chopped

½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 oz. low-sodium, nitrite-free lean ham, chopped
2 oz. cheddar cheese, grated
Preparation:
1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.

Total Time: 24 min.
Prep Time: 10 min.
Cooking Time: 14 min.
Yield: 15 servings, 1 muffin each
Ingredients:
Nonstick cooking spray (optional)
1 cup whole wheat flour
¾ cup + 2 Tbsp. all-purpose flour
¼ cup wheat germ
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. fine sea salt
1 tsp. ground cinnamon
2 large eggs
½ cup pure maple syrup
1 cup low-fat buttermilk
¼ cup coconut oil, melted
1 tsp. vanilla extract
1½ cups fresh blueberries

Preparation:
1. Preheat oven to 375° F.
2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.
3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
4. Combine eggs and maple syrup in a medium bowl; whisk to blend.
5. Add buttermilk, oil, and extract; whisk to blend.
6. Add flour mixture to egg mixture; mix until just blended.
7. Gently fold in blueberries.
8. Divide batter among 15 prepared muffin cups.
9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.10. Transfer muffins to rack; cool.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
¾ cup brewed coffee, chilled
¼ cup nonfat milk
1 scoop Vanilla Shakeology
1 tsp. ground cinnamon
1 cup ice
Preparation:
1. Place coffee, milk, Shakeology, cinnamon, and ice in blender; cover. Blend until smooth