One of my favourite things to eat in the morning is eggs. On weekends or days when I don’t have to work, I will almost always eat a little bit later in the morning and make myself two fried eggs. I like to have them on a variety of bases – two pieces of toast with cheese or chopped avocado, a toasted and buttered bagel, or mashed leftover sweet potatoes. I’ve even had them on top of leftover reheated brown rice. Other times I might make myself an omelet with garlic, cheese, and veggies stuffed inside. Once in awhile I’ll just scramble the eggs.
On a work day, though, I don’t really have the time to be fussing with eggs (especially an omelet which takes a bit more time). Scrambled or fried eggs don’t honestly take that long, but my time is tight enough that I generally just go with toast and peanut butter. (I know I could just get up earlier but, well, no.)
This is a great way to enjoy extremely fast – and portable! – eggs on a busy day. I cook up this Make-Ahead Egg Muffin breakfast on a Sunday afternoon, and I have a quick breakfast all week long!
Let’s make some breakfast!
The “recipe” is very simple and can be tweaked to suit your tastes. Here’s a basic version that I like to make.
I’ve made them ahead of time and eaten them in the morning at home before running out to catch my bus. I’ve also tossed two of them into a container to bring with me to heat up at the office – they’re extremely portable. If you like them cold (not my personal preference, but I don’t judge!) you could eat them on the go.
When I first made these I was doing a gluten-free test run so I had them with some fruit on the side to help me feel nice and full. Now I eat them with a slice of toast or two. They’re so easy to tinker with that you can make them fit a variety of dietary needs and personal tastes. It’s honestly a really quick recipe idea for a grab and go day!
Let me know if you try them and tell me what you think! And don’t forget to share your ingredient combinations with me to inspire me to try them too!