I have your standard 9-5. It really should not be that difficult to get up and make it on time to work at 9am, but it is. I really wish I could get up, make a solid breakfast and get my shit together, but I can’t. Because buying breakfast and lunch at the office can get pretty pricey, as well as unhealthy, I like to prep my meals. I honestly, don’t like doing massive week-long meal preps because I get sick of eating the same thing everyday, but I like to prep for at least two days.
Breakfast is extremely important. If I don’t have a good breakfast, I feel sluggish and can’t focus. I also have been told eating breakfast aids in weight loss–so holla! I love eating eggs in the morning. Eggs are quick and easy to make, but sometimes you really need that extra 10 minutes for your makeup, hair, a shower perhaps…
One of my favorite recipes to make ahead of time is a sort of crustless quiche in a muffin tin. Honestly, I just throw shit in to a muffin tin, along with one egg or egg whites. And it’s actually REALLY good. The opportunities are endless with this recipe.
Here are some of my favorite combinations and how to make them:
First thing you’ll need is a muffin tin, duh. Next, I like to gather all of the ingredients I need. Today I used kale, sriracha, paprika and cayenne pepper for one variation, and roasted red peppers and feta cheese for the other. Honestly, I just make it up, and I have yet to be disappointed with the results. Before adding all of your ingredients, spray the muffin tin with olive oil spray. This makes the process WAY easter, trust me. So, just throw in whatever ingredients you like (try to get your greens in!) and let’s take it for a spin.
I like to put all of the extra ingredients in first, then the egg/egg whites and then a dash of spices. I find it easier this way so you don’t accidentally overflow everything and it’s easier to mix up the eggs this way. For the kale variation, I put the kale in first, poured in some egg whites, squeezed A LOT of sriracha in there (I love sriracha) and used a few dashes of cayenne pepper and paprika. I love the combination of kale with spice.
For the second variation, I put one roasted red pepper in each tin, cracked one egg (for one tin) and used egg whites for the other. Then, I topped it off with a sprinkle of feta. This may be my new favorite. It. Was. Delicious.
Throw that sucker in the oven and bake it at 350 degrees for 15-20 minutes… well about 15-20 minutes… my domestic self is sub par. Set your timer and just keep an eye on it.
Just a warning, when you using egg whites, they expand. but trust me, they’ll go down in size and it doesn’t get too messy!
Alright, got to go…bringing these crustless quiches with me!