Who doesn’t want to start their day with a morning glory muffin?
They’re just so scrumptious- a perfect balance of sweet, crunchy, chewy, and (warning to y’all who hate this word) moist.
The carrots, the coconut, the banana, the nuts…yum, yummy, yum, yums.
I probably have always gravitated toward them due to their resemblance to carrot cake.
Which y’all know is my favie.
But muffins aren’t all that healthy, in case you haven’t figured that one out yet…
They’re usually loaded with refined sugar, inflammatory oils, and highly processed white flours.
Cupcakes in disguise.
So instead of loading your body up with all that nonsense first thing in the morning, why don’t you take all those nomlicious flavors and enjoy them in a far more nourishing manner?
Well, so glad you asked!
Cause that’s exactly why I formulated this breakfast custard.
It’s loaded with the protein, healthy fats, and a little bit of fiber-rich carbs to get your morning started in a most glorious manner.
Oh, and it's 100% Paleo and Whole 30 approved!
Ah, so let's bring a little glory to your morning today!
I’ve always been a believer in breakfast. But it hasn't always been the healthiest starts to the morning...
From the cinnamon crunch bagel from Panera Bread I’d gobble at my high school morning bible study to a zip through Smoothie King for a Light and Fluffy to the packets of artificially flavored banana bread, microwavable, added fiber instant oatmeal I lived off of in college, sweets in the morning have always been my jam.
But after a few years of teaching, where morning minutes are precious and few, breakfast started to resemble a Quest or RX protein bar and apple I’d scarf while my students groggily stumbled into my classroom and mumble through the Pledge of Allegiance and all that morning school jazz.
When I found out I was pregnant, though, I realized my growing McNugget deserved and needed way more than a questionably clean protein bar and apple.
And that’s how I created the breakfast custard…a whole foods, make ahead-friendly breakfast I could prepare on the weekend and nosh off of all work week long.
Protein from eggs and nuts, carbs from any fruit and pumpkin/carrots I tossed in, and fat from the coconut milk…perfect fuel for a preggo teacher!
While I’m not teaching in the traditional 7 a.m.-4 p.m., 4 walls of a classroom manner, this nursing momma still needs make ahead options that are real, clean, honest food.
Which is exactly why I’ve revisited my breakfast custard recipe, tweaking it to take on one of my favorite muffin flavors- Mr. Morning Glory himself!
Feel a little intimated by a breakfast custard?
I assure you, there’s nothin to it!
How easy peasy paleo is this?!?!
A few basic ingredients from your fridge, a can of coconut milk, and about 30 minutes in the oven are all y’all need for this filling yet fueling morning marvel.
Plus, on top of all that, it’s kid friendly!
My little McNugget has enjoyed himself a bowl or four for breakfast (and I think dinner a few times). I just worked around the pecan halves seeing as he doesn’t really have many teeth…and he’s loved it!
So your kiddos and family will to!
And while the custard is lovely and silky and marvelous, my favorite part of this recipe is the fact that you can toss all sorts of toppings on it!
I’m a toppings kind of girl.
Banana slices, freeze dried strawberries, coconut chips, chocolate shavings…oh my lordy the possibilities are ENDLESS!!!
So whatcha waiting for? It’s time to make this morning, as well as the rest of your week’s mornings, GLORIOUS!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!