Recipe

When you can’t do mornings…

If you’re like me, you plan to wake up at six a.m., but then jolt awake at 6:47. I usually leave the house with my hair slightly damp and trying to remember if I brushed my teeth.

On hectic mornings like these, I’ve found that a pre-made breakfast is the way to go. They are something you can make on Sunday while you’re catching up on Hell’s Kitchen or Project Runway, and then put in the fridge or freezer till you’re ready.

Mini Frittata – Use a muffin try to make perfectly portioned frittatas. In a bowl, mix eggs (or egg whites) with peppers, onions, mushrooms, garlic, spinach, or any other vegetable that sounds good to you. Then add chorizo, ham, bacon, or sausage.  Mix, and pour the mixture into pre-sprayed muffin tin. Next, top with a tiny pinch of cheese, like freshly grated parmesan, cheddar, or mozzarella. Feel free to make a few different types, so you don’t get bored with them mid-week. Put them in the oven for 20-25 minutes at 350 degrees F, or until golden brown.  Like with baking, I like using a toothpick to make sure it’s baked the whole way through.

Pancakes – Pancakes have the beauty of being either  healthy or indulgent. For this recipe, preheat the oven to 350 and grab your muffin tin. After you mix your batter, you’ll fill each muffin slot half way, as it will rise in the oven. Bake for 15 minutes, or until a toothpick comes out clean. You can always use a pan or griddle, for the traditional flat pancake shape (if you do, I recommend cleaning out an old squeeze syrup or ketchup bottle for your batter for more even pancakes). There are so many different pancake recipes. You can make your own recipe from scratch or a box, use eggs or egg whites, use protein powder, or even coffee creamer. Pancakes are awesome like that – and the freeze well for you to make in bulk, and then eat as you wish.

Breakfast Burritos – I love Mexican, and breakfast burritos (though probably not authentic) are absolutely delicious! I use a big skillet and crumble sausage, ham, or chorizo until cooked through. Drain the grease, and set aside the meat on a plate. Next, grill up some peppers and onions in the same skillets. On the side, mix several eggs in a bowl, then add them to the skillet and mix – make scrambled eggs as you normally would. Once the eggs look cooked, toss your meat in. Turn off your heat, add cheese, and cover – let it sit of ra few minutes so the cheese melts. Now,get out your tortillas – I usually use 4″ or 6″ – and fill each with 1/4 – 1/3 c. of scrambled eggs. Roll it once, fold in the corners so nothing falls out, then keep rolling. Wrap each one individually in plastic wrap (seam side down), place them all in a freezer bag, and store in the freezer flat.  When you’re ready to eat, just unwrap and microwave about 1-2 minutes, turning it over half way. Eat these with fresh salsa or pico de gallo, or, if you’re my mom, hot sauce!

 

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