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Make-Ahead Egg Muffins

By on August 26, 2016 in Breakfast

My kids started school this week. This was a big deal because my youngest started Kindergarten! I’ve never seen someone so excited to go to school. So now I have 3 1/2 hours to myself every day because we opted for half-day Kindergarten. My daughter is a smart little coconut and I’m sure she’d do just fine in full-day, but I needed the adjustment from half to full day. Here are my cutie patooties ready to go! In the words of my mom, one of these kids was okay with going to school (school is old hat once you hit third grade) and the other one is excited beyond all reason.

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Day 1, I was so excited. I went grocery shopping by myself for the first time in years. It was so liberating. But then my daughter’s favorite song came on the radio. It made me a little… sad. I’m a complicated person.

Anyway… that’s what’s going on in our lives. That cute little girl in the picture loves to have eggs for breakfast. The problem is, I don’t have time to make eggs every morning now that we have to leave for school at 7:30 a.m. I wake up at 5:45 and work out while my husband gets the kids breakfast. In order to save on time and make sure the kids have a good breakfast, we set it out the night before. So how could I give my daughter eggs, but make breakfast the night before (and scrambling eggs at 9:30 p.m. was not an option for me)?

The solution: Egg muffins. These are SOOOO easy to make. Just scramble eggs and flavor them however you want. My daughter loves salsa and this makes them even easier to flavor. Be careful with salsa. There are some great options out there but read the labels. It’s really easy to find salsa without sugar, but you have to check and make sure they didn’t sneak it in. My daughter also loves bacon, so I cooked some bacon before, chopped that up and added it in.

Then I just put the eggs into a muffin tin using an ice cream scoop. Make sure you grease the pan well.

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Just bake them at 350 degrees for 20-30 minutes.

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After the egg muffins cool put them in a Ziploc freezer bag and put them in the freezer.

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When I want to serve one, I put it in the fridge the night before. Then in the morning I (or my husband) just stick it in the microwave for about 30 seconds.

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This breakfast will give your kids the energy they need to leave you and go out into the world… I’ll get through this… give it a few weeks and I’ll be fine…

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The Easiest Way to Make Eggs in just One Minute

By on May 3, 2016 in Breakfast

I feel guilty calling this a recipe. Guilty because it’s like calling Easy Mac a recipe, except Easy Mac is terrible for you and eggs aren’t. But as far as difficulty level, these eggs and Easy Mac are on the same level.

My daughter loves to have eggs for breakfast. The problem is, I have 45 minutes in the morning to make her breakfast, do her hair, shower and get myself ready. That doesn’t leave a lot of time for an omelet. So when she wants eggs, this is my go-to. Why? Because this egg comes together in the microwave in just one minute.

In fact… this summer the kids spent four nights with my parents while my husband and I took a trip to celebrate our 10th wedding anniversary. One morning, my daughter asked for an egg. My mom got out her frying pan, buttered it and cooked a beautiful scrambled egg. My daughter looked at it and said, “This is not the way to make an egg.” My poor mom.

So now the process. Pay attention or you’ll miss it, because it’s fast and not very complicated.

Just beat the egg  with a little salt, pepper and milk in a small bowl.

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Pour this into a microwave safe mug greased with your favorite pan greaser (butter, coconut oil, cooking spray, etc.). This is very important. First off, if you don’t use a microwave safe mug, you’ll have an explosion. My husband learned this the hard way when he tried to make my daughter her egg one morning. He thought he covered his tracks, until I saw the egg explosion stuck to the top of the microwave. Don’t do that. Second off, if you don’t grease it, it will stick like crazy. If you do, it will just slide right out.

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Cook it in the microwave for 30 seconds and then stir it. Put it back in the microwave for another 30 seconds. If I make two eggs, I cook it in two sets of 45 second intervals.

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My daughter loves cheese on her eggs so after it’s cooked, I sprinkle some shredded cheese on top and let the heat from the egg melt it. By the time the cheese is melted, the egg is cool enough for her to eat.

Now I can make her a nutritious breakfast in just one minute and still have time to shower and possibly even shave my legs… maybe.

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Healthy Curry Stir Fry

By on April 22, 2016 in Main Dishes

I have another stir fry recipe today. I love stir fry because it’s a great way to use up excess or about-to-expire vegetables and meat. Plus you can flavor the mixture to fit your mood. This day, I felt like curry. This isn’t surprising since I could eat curry every day.

As is the case with most my stir frys, this comes together quickly in one pan. This serves one very hungry person or two people who are just sort of hungry. I tend to fit in the category of a very hungry person, so this is a great lunch for me.

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Homemade Instant Oatmeal Packets

By on March 29, 2016 in Breakfast

My husband used to ask me to buy pre-packaged oatmeal packets for his breakfast. One day I decided to read the ingredients. Yikes. This breakfast was not doing my husband any favors. I quickly realized I could easily make him his own oatmeal packets for much less money and with a much more impressive ingredient […]

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Egg and Veggie Breakfast Hash

By on February 19, 2016 in Breakfast

It’s kind of ridiculous how much I love breakfast. It’s really my favorite part of the day. So I’m not going to have a tiny breakfast that leaves me hungry an hour later. I’m going to eat a hearty meal that takes at least 15 minutes to eat.

This is my go-to breakfast. I eat it at least three times a week. I feel guilty calling this a recipe. It’s more of a delicious hodge-podge of things thrown together. I’ve listed approximate measurements for the ingredients, but I don’t measure. I just add the amount I feel like at the moment. I also change up the ingredients based on what I have on hand. I generally add zucchini, but I was out this day. So the point is, add what you have and what you like. This recipe looks very different for me than it does for my husband.

I sautee 2-3 cups veggies in avocado oil. This may sound like a lot, but because veggies have so much water, this shrinks down as it cooks, especially if you add leafy greens.

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I also try to pick an array of colors. Vegetables get their colors from the vitamins and minerals they contain so if you eat more colors, you get a bigger variety of health benefits.

I always add one half an onion and one clove of garlic, but then it’s open to whatever sounds good. I often add zucchini, peppers, cherry tomatoes, broccoli, cauliflower, sweet potatoes spinach and kale.

I heat a pan with 2T avocado oil and add all the veggies except the garlic, cherry tomatoes and kale, seasoned with a good amount of salt and pepper. I let this cook until I see charring on the onion and peppers. This takes about five minutes. Then I add the garlic and tomatoes and let this cook for another minute. Then I add the leafy greens and let them wilt down for another minute or two.

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Scoop this all into a bowl and then add more avocado oil to the pan and fry two eggs.

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Once the eggs are done, put them on top of the veggie mixture. The veggies taste fabulous on their own but when you break the egg yolks over them, it’s heavenly.

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If you make this, breakfast is likely to become your favorite part of the day too.

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Power Breakfast – Egg and Veggie Stir Fry

By on October 2, 2015 in Breakfast

I don’t understand people who say they’re not breakfast people. How can you not be a breakfast person? After not eating since dinner, doing a workout, taking the kids to school, and having to do a very picky 4-year-old’s hair, I’m starving. Breakfast time is pretty much the best time of day. So I don’t want to waste this fabulous meal on a sugary, processed cereal. I want something healthy and delicious that will give me the energy to make it through the rest of the day. This hearty stir fry is the key.

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Start by heating up some avocado oil in a large skillet. I use avocado oil because it performs great at high temperatures and is good for you. Brown the onion and garlic first. Add in the pepper, zucchini, mushrooms, cauliflower and saute until the veggies are tender but still have a bit of crunch. Make sure to season your veggies with plenty of salt and pepper.

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Add the halved cherry tomatoes last and cook them until they are slightly shriveled and have released some of their juices.

Because I’m lazy and don’t want to dirty extra dishes, I just push the cooked veggies to the side before adding the eggs. I like to keep the two separate for a while so I still have distinct pieces of veggies and eggs. If you just toss the eggs in and mix it all together, it’s a bit mushy and just not as good.

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Once the eggs are cooked, stir it all together for a bit.

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This recipe is easy to customize. Add any seasonings or vegetables you like. Leave out any you don’t like. Even add leftover chicken or sausage. Either way, I’m sure this recipe will make anyone a breakfast person. If not, go ahead and make it for lunch.

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