{Whole30} Beef, Peppers & Spinach Breakfast Muffins

These egg breakfast muffins are packed with good stuff. These can be made ahead of time which makes them egg-cellent as grab-n-go meal. 

Meal prep is one of the toughest things you’ll have to go through when you are on a Whole-30 program. I usually prepare my meals during the weekend or twice a week (and I stay in the kitchen longer than before). During these times, I cook two to three dishes, depending on my budget and my energy. Haha! I separate them between containers which are good as one serving each. So when it’s time to eat, I take one and pop it in the microwave.

Loaded Egg Breakfast Muffin

These breakfast muffins are perfect whether you’re on a Whole-30 program or not. They are super easy to make, delicious and healthy. These can be made ahead of time, too, so these are perfect grab-n-go meal. They can be eaten alone, can be served with greens or with a ketchup (a whole-30 ketchup if you are on the program… which I have to make that, too, yes?). This is a whole-30 recipe, so these babies are dairy-free, too. 😉 So what do you say, huh? Uh, just make sure you generously grease the muffin pan so you don’t have to go through the pain of removing them from the pan like what happened to me. Deal?


I am taking these beauties at this week’s Fiesta Friday # 163.

Beef, Peppers and Spinach Breakfast Muffins


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cherry tomatoes, cut in half (optional)
  • 1/4 cup red bellpepper, chopped
  • 1/4 cup yellow bellpepper, chopped
  • 300 g ground beef, lean/low fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (I used kashmiri chili)
  • 2 handfuls of baby spinach
  • salt & pepper to taste
  • 8-10 eggs, beaten and seasoned with salt and pepper


  1. In a skillet over high heat, add oil. When oil is hot enough, add in onions, tomatoes and bellpeppers. Cook until little caramelized, about 5 minutes.
  2. Add in ground beef and cook until no longer pink.
  3. Add in garlic powder, onion powder, chili powder and smoked paprika. Cook for about 7 minutes or until beef is cooked.
  4. Add in baby spinach and cook until wilted.
  5. Turn off the heat and season with salt and pepper. Let cool while oven is preheating.
  6. Preheat oven to 350 F. Generously spray muffin pan with olive oil spray.
  7. When the cooked beef has cooled down, scoop out about 2 tbsp cup and transfer to the prepared muffin pan, about 1/2 full.
  8. Beat about 8 eggs, season with salt and pepper. Pour beaten egg over the beef until it reaches 3/4 full. (You may need more or less eggs: if the egg is too much, you can fry them up. If less, than crack some more, season with salt and pepper and pour this over the beef.)
  9. Bake muffins for 23-25 minutes or until egg is set.


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Cheese Manakish

Middle Eastern flat bread topped with beautiful Kashkaval cheese and/or mozzarella, browned to perfection. 


I am very friendly and I’ve made friends recently. Well, they’re long time friends, but I didn’t know that they’ve been there the whole time… and when I say ‘there‘, I mean in my brain.

So you know that movie Inside Out? I have some sort of friends inside my brain but they look like more of a food – uh… like pasta, rice, bread, cheese. Yes, I know, because I’ve met them.

So few weeks ago, I’ve been in a pizza kick lately… like I’ve been making pizza for the 2 consecutive weekends and eat 6 slices of them in one sitting. Please, don’t look at me like that! I am still your friend, right? Anyway, let’s not discuss what happened inside my brain during the food war because it was very chaotic. To make the story short, Manakish won on the third weekend.

I’ve been meaning to make Manakish since forever, but I cannot figure out the right cheese the bakery usually uses as a topping whenever I get one. One day, I got a Kashkaval cheese from an amazing friend – kept it inside the fridge for a while until finally decided to use it. I wanted to top it on the pizza, but when I tasted the cheese it was like ‘Aha! This is the cheese the bakery usually uses for Manakish! I need to make one very soon!’ And I said it out loud like it was an emergency.

Excuse me pizza, please make a way for cheese manakish!


I used Kashkaval cheese alone in some and some, I mixed with mozarella. I love the one with Kashkaval cheese alone – it was closer to the manakish I usually get from the bakery. Oh, it was so simple, yet so good! The recipe below makes about 8 x 4 inches round of manakish. Now, do not ask me how many I’ve eaten. I am not telling you this time. 😛

Now, let me bring these at this week’s Fiesta Friday # 153 with our co-hosts, Quinn and Monika. I am happy to be a part of first FF for 2017. Thanks, Angie!

Cheese Manakish

  • Servings: 8 x 4 inches round
  • Difficulty: easy, needs practice
  • Print


For the dough:

  • 1 ¼ cups all-purpose flour
  • ¾ tsp instant yeast
  • 2 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp warm water
  • 1 tbsp olive oil (or any flavorless oil)

(You’ll also need additional flour for your work surface.)

For the toppings:

  • 1 cup of grated Kashkaval cheese; or
  • 1 cup grated mozzarella + 1 tbsp olive oil + pinch of salt

(You can also combine both cheeses (1 cup of grated Kashkaval cheese + ½ cup grated mozzarella, discard oil & salt when you want to combine them.)


  1. Put all ingredients for the dough in a large bowl.
  2. Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
  3. Transfer the dough in a lightly floured surface and knead the dough until smooth and elastic. This may take about 10 minutes or so.
  4. Shape the dough into a ball and place in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
  5. When the dough has doubled in size, punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
  6. By this time, you may need to preheat your oven at 375 F. My oven needs about 15 minutes before it reaches 375 F, so I turn it on when I am about prepare for the final steps.
  7. Divide the dough into eight. Flatten them thinly into about .5 cm or less than. (Optional: You can pinch the edges of the dough as Manakish usually has pinched edges. Most of the Manakish I see are pinched-free so I did not bother… or let’s simply put it this way: I completely forgot to pinch the sides. Haha!) Place them in a lightly oiled baking sheet.
  8. Bake them for 10-15 minutes or until the bottom turns lovely brown. Take the baking sheet out and flip the dough. Now, the bottom is now on top. Place your toppings and put the baking sheet inside the oven and continue baking for another 10 minutes or until the cheese has beautifully melted.
  9. Optional: Turn off the oven and turn on the broil (grill). Place the Manakish under the broil and broil until the cheese turns lovely golden brown.
  10. Enjoy your Manakish warm. They can be kept in the fridge for later consumption and can be reheated beautifully in a microwave.


  • The kneading process can be completely done in your stand mixer or even in a food processor. When kneading in a food processor, place the dry ingredients first. While the motor is running, gradually add warm water and olive oil. Turn off the food processor once the dough has turned into a ball. You can now continue with the rest of the steps.
  • In my oven, the heat does not circulate that much like in the fan oven. So I have to flip the dough so I will have browned bottom and tops, then turn on the broil later for the toppings to brown, too. You can place your toppings the first time when you place the dough inside the oven. I did flip my dough because I like browned top and bottom – that flipping gives me the texture I love. Do whatever works better for you.
  • You can also use your pizza dough recipe or you can get the dough from the store.
  • This is just like as if you are making pizza minus the pizza sauce.

I hope you’ll love the recipe!

Always smile and enjoy your weekend! Happy Fiesta Friday! 😉


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Nutella French Toast Roll Ups

Let’s talk about Mornings!

My heel was in pain for more than two weeks. For the first week, it was only painful during the first few steps. It lasted for a week. The second week was the worst – the pain became stronger and it lasted for almost the whole day. That’s when the time I decided to take an action – I bought pain reliever cream and thankfully, the pain went away.

I thought I would be back to being hyper again, but I was wrong.

The next day after the heel pain was gone, my left fingers came in next – I couldn’t straighten or bend my fingers especially the middle and index finger. If you are asking me how am I typing today, the only finger working on my left is the ring finger. It’s horrible, I know. It seems like I have a sprain, but I really could’t figure out why and how I got this. The pain just suddenly popped up two days ago. 😥

And it’s weekend! How am I going to enjoy baking and cooking? Or how am I going to be done with the errands?? I think this is the how my body tells me to learn to relax.

I am a morning person. Even if I don’t want to, I am still a morning person. I try my very best to wake up late during weekends, but it’s crazy that I wake up early. There are times I wake up at 6am and can’t go back to sleep. There are times that I wake up earlier than that. I don’t know, but maybe I get so much excited during weekends – movies, cooking and baking!

So when these times happen, I get to prepare easy or complicated breakfast – whatever I fancy. French Toasts? Oh, they are my favorite, but I don’t make them often. But when I do, don’t expect leftovers. 😀 French Toast Roll Ups with Nutella? I’m in heaven.

These are so good – buttery and crisp from outside and full of Nutella goodness inside. Every bite is divine! Aside from that, these can be served as is or with fruits and cream – the choice is yours.


Nutella French TOast Roll-Ups Recipe

  • Servings: 4
  • Difficulty: easy
  • Print


  • 12 slices of white bread
  • Nutella, or whatever jam you fancy
  • 2 eggs
  • 3 tbsp milk
  • ¼ cup sugar
  • Butter


  1. Trim the edges of the bread (the brown part). Flatten using a rolling pin.
  2. Spread Nutella or your preferred filling. Roll it up and do the same with the remaining.
  3. In a shallow bowl, combine milk and eggs.
  4. In another bowl, put the sugar.
  5. Melt butter in a skillet over a medium heat.
  6. Roll bread into the egg and milk mixture making sure that they are well coated.
  7. Place in the skillet with the seam side down, turning to cook each side.
  8. When browned on each side, remove the hot rolls and cover them with sugar.
  9. Repeat until everything is cooked, add butter as needed.


  •  ½ – 1 tsp of cinnamon can be added to the sugar if preferred.
  • Half and half can also be used instead of milk.

I hope you all enjoy this simple breakfast. Happy weekend!

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I am sharing this at Fiesta Friday #66, hosted by the Amazing Angie with Anna @ Anna International as a first-time co-host and take note – she’s going solo! Thanks for your efforts, guys! Love Love!

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EGGS BENEDICT…WITH LOVE FROM MEXICO by Radhika @ My Tryst with Baking (a guest post)

If there’s one thing I could eat everyday, that should be EGGS. I remember one day, I have eaten four eggs – 2 sunny side up eggs and 2 scrambled eggs. I think that was the time I ran out of recipes to try… or maybe lazy to cook something. So when that day comes, eggs are the answer to an instant meal. And ohhh… soft boiled eggs on a salad? I would kill for it. 😀

So when Radhika asked me to choose among those recipes she’s love to bring to my blog as a guest blogger, I chose eggs. EGGS FOR THE WIN!! Wohooo!! 😀

Apart from Radhika shares amazing recipes, I also love her plating skills. ❤

Thank you for some of you who thinks I am a creative cook, but there are some things (relating to food presentation) that I am not creative at. One of them is plating. That’s why I was so amazed by her talent – such creative gal.

It’s better to stop my envious talk and let me tag along Radhika here at Fiesta Friday. 😉

Eggs Benedict…With Love From Mexico

Jhuls from thenotsocreativecook, her blog name I feel is a total misnomer friends! It’s pretty evident that the lovely Jhuls does not need any introduction as you would definitely be a fan of her blog as I am. Her posts will surely put a smile on your face and her recipes are so much fun. I love the variety of recipes on her blog and the fact that she loves nutella as much as any of us might.. 😀

When Jhuls was looking for volunteers for guest post, I promptly raised my hand. Did I deliver with such punctuality, ummm. That’s debatable I’d say.. 😉 Without further ado, I would like to share with you a dish that has been inspired by Eggs Benedict! It has all the elements of an eggs benedict, the muffins, the poached eggs, the meat, the sauce. It is simply with a twist. 🙂

I love Mexican food, but I wouldn’t go as far as to say I cook a lot of Mexican food at home. I simply don’t but I use a lot of ingredients as they are super tasty and healthy as well. This recipe has been inspired from Cole and it’s quite tasty and refreshing. eggs1

Eggs Benedict…With Love From Mexico

Ingredients :

  • 4 tbsp olive oil
  • 1 lime, juiced and zest
  • 1 1/2 tbsp fresh coriander, chopped
  • 1 spring onion, finely chopped
  • 2 tbsp White Vinegar
  • 4 large Coles Brand Free Range Eggs
  • 4 chorizo/ chicken bacon, sliced
  • 1 avocado, peeled, pitted, and mashed roughly
  • 4 English Muffins, split and toasted, Readymade or homemade
  • Salt and black pepper, to taste
  • Mint leaves, for garnishing
  • Spring onion leaves, for garnishing eggs2

Instructions :

English Muffins :

I have used Bonnie’s recipe for english muffins and they turned out to be super delicious! My hubby loved them, I had to ensure there were some left for this recipe.. 😉

Please click here for the recipe. I just made normal size instead of the mini ones. 🙂

Coriander-Lime sauce:
In a medium bowl, combine the lime zest, lime juice, chopped coriander, spring onion.
In a saucepan, heat oil over medium-low heat. Add the lime-herb mixture to the warm oil keeping 1 tbsp aside and remove the pan from the heat.

Poaching the Eggs:
In a large deep saucepan, combine the vinegar and 2 litres of water and bring to a boil over high heat.
Reduce the heat to medium so that the water is just simmering. Crack one egg into a coffee cup and then gently transfer the egg to the simmering water. Repeat with remaining eggs. Allow the eggs to poach about 3 minutes.
Gently remove the eggs from the simmering water and place them in the warm olive oil-lime sauce (off the heat) until ready to serve.

Meanwhile, heat a medium heavy frying pan over medium-high heat. Add the bacon and cook until the edges of the bacon begin to crisp, about 1-2 minutes per side. Drain the cooked bacon on paper towels.
Gently fold the avocado chunks into the reserved 1 tablespoon of lime-herb mixture to coat. Season with salt and pepper.

To serve :
Top each toasted English muffin half with a piece of bacon. Place the avocado on top, and carefully place the poched egg on top of the avocado. Season with salt and pepper. Drizzle some of the sauce and garnish with mint and spring onion leaves. Serve immediately.

Bon Apetit!
Bon Apetit!

Wow! I haven’t encountered Eggs Benedict with a touch of Mexico. Amazing recipe, Radhika. I love this so much – thank you so much. ❤ I am so glad to have you today and I am sure the FF crowd will love this. 😀

For more of Radhika, kindly visit her amazing blog at My Tryst with Baking. And ohhh, check these lovely, lovely macarons. 😀


Happy FF#39!


Thank you to the ever kind, Angie, and to our co-hosts.


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Eggless French Toast

French Toast is one of the reasons why I love breakfast, especially with those with scrambled egg on the side. I have a recipe for French Toast and this has been my go-to recipe but since it includes ground cinnamon, I don’t serve it often. I was searching for a French Toast recipe and I found this eggless recipe. When I tried it once, I had a problem with my custard mixture so I  made some adjustments. But after the second try, I fell in love.


Eggless French Toast Recipe


  • 6 bread slices, more if using baguette
  • 2 tbsp custard powder (vanilla)
  • 2 tbsp sugar
  • ¼ cup milk
  • ¼  cup heavy/whipping cream cream
  • Butter, as needed
  • 1 tsp vanilla (if the custard powder is unflavored)


  1. Heat your milk and cream in a microwave for 1 minute and add the custard power and sugar. You can also add the vanilla, if using. Make sure to mix well to avoid any lumps.
  2. Heat a non-stick pan on low, add butter.
  3. Dip your bread slices on the custard mixture and make sure to do this very quickly to avoid the bread from soaking too much – about a second or two (and not more!)
  4. Cook/toast bread slices on each side until golden in color (still on low heat) and add butter as necessary.
  5. Transfer to a plate and serve with your favorite fruit, syrup, butter, jam or scrambled egg.

French Toast seems really easy to do but there are mistakes I encountered like having soggy bread or the bread sticking on the pan. But on the brighter side, I have discovered some good things to get a good French Toast:

  1. Use good and stale bread.
  2. Do not soak the bread on the custard mix for too long; this will make the bread soggy. A second or two will do.
  3. Use thick slices of bread.
  4. Use butter instead of cooking spray. I have used cooking spray- sometimes it works, sometimes not. From then on, I shifted from spray to butter and it went very well. Use a lot of butter, I must say.
  5. Keep the fire on low-medium and be patient in waiting for the bread to turn into golden color. It will not take 30 minutes, so be patient. 🙂


I love to serve French Toast during weekends as I have more time to prepare. Ahhh! I love weekends!! Who doesn’t love weekends, anyway? So what are you planning for the weekend? As for me, nothing unusual. I’ll just stick on my weekend routine – watch movies. Pacific Rim, Man of Steel and Monsters University are on the list. I’d love to add more on my list. If you have something in mind, please let me know. Thanks!

Have a nice weekend to everyone. 😉

TAPSILOG (A Filipino Breakfast)

Breakfast is my favorite meal of the day. You can choose from varieties of breakfast ideas: cereals, pancakes, waffles, French toast, eggs, hotdogs and for those whose tummies are not used to eating during breakfast, they will have coffee or hot chocolate. Sometimes, to be honest, I find it hard to make up my mind on what to serve for breakfast due to the choices I have. At times, I would love to have pancakes alone with a cup of coffee, or French toast and egg and of course, with a cup of coffee. There are times, I’d love rice, hotdogs, scrambled egg and a glass of juice or iced tea. Also, there are times that I’d like to have a “heavy meal” for breakfast.

What I am going to share today is another favorite breakfast of mine. We call this TAPSILOG.


Tapsilog means…

TAPa (Beef Tapa), SInangag (Fried Rice) and ItLOG (Egg).

Before we can call this meal a TAPSILOG, we should make the Beef Tapa first. By the way, Beef Tapa is a cured beef. I think it should be dry but mine was not dry at all. I prefer it with a little “sauce”.


Beef Tapa


  • 500g beef sirloin, thinly sliced
  • 1/2 cup soy sauce
  • 3 tbsp garlic, minced
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
  2. Place the beef in another container or in a ziplock bag.
  3. Pour the mixture you made in #1 with the beef. Give it a good mix.
  4. Marinate in the fridge overnight or 12 hours.

To cook: 

  1. In a pan, add 1 cup of water and bring to a boil.
  2. Add 3 tbsp of cooking oil.
  3. Place in the marinated beef and cook until the water evaporates.

Serve with fried sunny side up eggs (or scrambled) and fried rice. 🙂

Note: You can skip the above procedure and directly fry the beef in oil. 

Source recipe: Beef Tapa by Panlasang Pinoy

Banana Bread

Banana bread has been one of my favorite breakfasts and even snack. You can make it and let is stay in the fridge and grab it when you want to eat one. When I want to make a Banana Bread, I prefer to buy good bananas three or four days earlier and wait for it to be ready instead of buying ripe bananas.

Aside from Laura in the Kitchen, I have another favorite YouTube channel – Joy of Baking and this is where I got this Banana Bread recipe. Thanks to Ms. Stephanie Jaworski!


Banana Bread Recipe


  • 1 3/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 3 ripe large bananas, mashed well (about 1-1/2 cups)
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F and place oven rack to middle position.
  2. Grease a 9×5 loaf pan. Evenly sprinkle flour and remove any excess.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  4. In another bowl combine the mashed bananas, eggs, melted butter, and vanilla.
  5. Slowly and gently mix the wet mixture into the dry one just until combined. Make sure not to over mix.
  6. Pour the batter into your prepared pan.
  7. Bake for 55 to 60 minutes until a toothpick inserted in the middles comes out clean. Transfer to a wire rack to cool.
  8. This can be served at room temperature or warm.

Source recipe: Banana Bread by Joy of Baking

Serve with the drink of your choice. I love to serve mine with coffee and spread some butter and drizzle with pancake syrup.


I love the crunchy side on the edges of this bread but they’re likely to be gone in seconds. 😀

Arroz Caldo: A Filipino Comfort Food

Two days ago, I’ve decided to take a break from the kitchen because I have something else to do. Sadly, I have not accomplished what I needed to do. My stomach is giving me a hard time since yesterday. So today is my rest day… how depressing is that?! It really makes me sick without doing anything productive. But I have to cooperate with my stomach today or else… this pain will stay with me for a few more days. 😦

Given that today is my rest day, I am posting one of my favorite comfort foods – Arroz Caldo.

Arroz Caldo is a Filipino rice and chicken porridge or congee. The chicken and rice are cooked together for about 30-45 minutes in a pot and served with hard-boiled eggs, topped with spring onions and toasted garlic. The addition of the juice of Calamansi or lemon makes it more delish!

My mom used to cook Arroz Caldo as it is our favorite at home. We usually eat this for breakfast and especially when it is raining… It’s really a Filipino comfort food.

I usually cook the chicken with the rice but sometimes I’d love to take the easy way out – to cook the rice in a separate pot while preparing the other ingredients. From the time my rice is done, the other ingredients are ready and I am ready to put the cooked rice with the sautéed veggies and chicken.

Arroz Caldo Recipe


  • ¾ cup rice, washed and drained (I used jasmine rice)
  • 7 cups of water (or more)
  • 2 boneless chicken breast, cut into strips
  • 1 head of garlic, chopped
  • 1 medium onion, chopped
  • 2 tbsp ginger, grated
  • Spring onion, sliced, separate the white and green part
  • Chicken cubes (you may need 1 or more, depending on you)
  • Salt and pepper, to taste
  • Cooking oil
  • 4 hard-boiled eggs


1) In a large pot or a wok with a medium heat, put little oil and when the oil is hot enough, add in chopped garlic and toast until brown. (Just be careful not to burn it; you don’t want to start all over again.)

2) Remove the toasted garlic from the pan or wok and put in a paper towel to remove excess oil.

3) In the same pot or wok, add more oil, about 2 tbsp, and add in ginger when oil is hot enough. Cook for a minute. Next, add ¼ of the garlic you toasted earlier. Add in chopped onion and the white part of the spring onion.

4) When veggies are done, add the chicken and chicken bouillon cube. Add about 1 tsp of salt, mix and cover for two minutes.

5) Add the uncooked rice and add 5 cups of water and let it simmer until rice are very soft, checking it from time to time to prevent the dish from drying. It will take about 30-45 minutes. You can add the remaining 2 cups of water or more if you prefer to.

6) You can now do a taste test and add in you pepper and more salt.

7) When ready, you can ladle them in a bowl, garnish with some toasted garlic, spring onions and squeeze in some Calamansi (or lemon). Now, you’re ready to dig in with the hard-boiled eggs.


You can replace the water with chicken stock and omit the chicken cubes. I am sure it will be tastier. I haven’t tried but I can imagine it. 😀

As I’ve mentioned earlier, there’s another way to do it. Before #1, have your pot ready with rice and water, heat it up to a high heat and boil until rice are soft, 30-45 minutes. While your rice is cooking, you can do the slicing stuff and do the sautéing after. So, let’s do #1 to #4. By the time you’re doing the #4, your rice may be ready by now. Add in the cooked rice (of course, you don’t have to wait for another 30-45 minutes because your rice is already cooked) and proceed to #5 to #7.