Getting back into your regular schedule post-Christmas is a struggle. You get used to eating at family’s houses, not really cooking or doing groceries, getting leftovers, drinking a bunch during the day. Not to mention being off work and getting up whenever you want, which plays nicely into the daytime drinking. Now I have to get up for work, probably eat something, get groceries, and actually use my brain.
The morning is the worst for me since I like to get up at the last minute, do the least to get ready, and leave for work. This isn’t too bad until lunch time rolls around. It’s a bad habit that I’ve always done. Even at my first job out of school, I would basically make a sandwich with sunflower bread and cream cheese. My friend Natalie called it a sad sandwich, which made sense because I hated that job so much that I didn’t want to waste any happiness while I was there.
So preparing the night before is always better for me and fits into my waking up at the last minute routine. Sometimes I’ll make sandwiches or take leftovers, but making these egg muffins are simple, quick and healthy. You can change up the ingredients based on whatever you have at home.
Anyone that says eggs aren’t healthy is an egghead. It’s basically the best single ingredient. Like if you could only eat one thing, it should be an egg. It makes life, no eggs-aggeration (ha ha). Plus you can toss these into the freezer and grab them whenever you like.
1 cup spinach, chopped
1 bell pepper, chopped
2 green onions, chopped
½ cup cheese, grated
salt/pepper to taste
Whisk eggs in a bowl and add all the other ingredients. You can add whatever you want in like bacon bits, mushrooms, onions, grated zucchini – anything you have on hand that you’d put in an omelet. And use whatever cheese you want. I had marble because I am a child.
I’ve never eaten fake eggs, so for you vegans, you can use them but might taste like shit. No idea. In this crazy millennial time, maybe just accept that sometimes you can’t be included in everything.
Pour in the mixture ¾ full into a greased muffin sheet. You can use liners if you want, but I find them wasteful so I won’t. You can sprinkle some extra cheese on top. Pop into a 375*F oven for 20 min or until the egg has set and the edges start to brown. This will fill up a regular sized muffin pan.
You can make a big batch of these egg muffins, let them cool on a wire rack, and pop them into a freezer bag to last all week for work/school. Or you can be a pig and eat them all at once.