Almost exactly two years ago, I experienced a huge life change when I left the company at which I had spent the past nine years building my career to try my hand at HR technology. Not only did my role change pretty significantly, but I gave up my fairly easy (and definitely comfortable) commute for what can only be described as hellish on most days.
I learned fairly quickly in the transition that getting onto the road earlier resulted in less traffic endured. And, this leaving early meant I had to prioritize my time spent getting ready and give up some of the “luxuries” I had previously enjoyed — such as blow drying my hair. Oh, and preparing and sitting down to breakfast was also on the list.
Commence the period of wet hair and prepackaged breakfast burritos.
While it took a year or so to figure out options that have improved the commute a bit (aka, leaving even earlier), I found I had trouble coming up with a better (and less wasteful) option for breakfast. (Also, I still leave the house with wet hair every morning. I’m fairly certain this is just my new norm.) Each week while grocery shopping, I would tell my boyfriend–>fiance–>husband the same thing: I need to find something better so I don’t have to buy these prepackaged burritos. But, week after week, I made excuses as to why I didn’t (it was just too easy to toss those frozen babies into the cart and not have to worry about them until I needed to pop one into the microwave).
I’m sure you’ve probably already guessed by the title of this post that I did finally stop making the excuses and, after doing a little research, I found a super easy alternative. Granted, not as easy as unwrapping a frozen buritto and placing it in the microwave, but still pretty darn simple. And, the fact the I completely eliminated the wrapper waste AND was able to create something that is actually more tasty and healthy than the burritos is just icing on the donut (get it? cause it’s breakfast.).
So, what’s my solution? Introducing the breakfast egg muffins! I know, I know — you’re like, “girl, it took you two damn years to figure out you can whip up some eggs and pour them into a muffin tin and then add a few other ingredients and you have exactly what you need?” Yes. Yes it did.
But, let’s forget about all that and move on to the recipe, which is really just as simple as eggs, salt and pepper and then whatever toppings you want to add. So far, I’ve experimented with prosciutto (because we had it as part of another recipe) and cheese, as well as spinach, bacon and cheese. I use a ratio of one eye to one muffin and eat two each morning. I picked up these super awesome reusable muffin cups to reduce the mess and keep everything together while the little guys wait to be eaten. Additionally, I bring along a cloth napkin as the muffins can be a little greasy on the top due to the cheese.
You can find a hundred different versions of egg muffin recipes on the interwebs, but below is what I’ve found works for me. I spent about 30-45 minutes on Sunday evening making all of mine for the week.
Preheat oven to 350°F. Insert 10 muffin cups into a muffin tin.
In a large bowl, whisk together 10 eggs. Season with salt and pepper to taste. (I use 10 because I cook enough for five days. You can adjust your amount accordingly using one egg per one muffin.)
- Transfer egg mixture to muffin tin, filling each tin about half way.
Add whatever toppings you’re using.
Bake for 20 minutes.
- Remove from oven and let cool. Transfer to an airtight container and place in the refrigerator. Eggs muffins can be stored for about five days.
- When ready to eat, remove from refrigerator and reheat. I pop two in the microwave for 45 seconds and they’re perfectly heated.