While we were doing the whole Comic-Con thing, we knew we wouldn’t always have time to cook a hearty breakfast beforehand. We needed something Paleo (even though we didn’t stick to the diet at all for lunch and dinner) because a protein-heavy breakfast is way more filling, and portable because we were likely going to be leaving the house at oh-god-thirty to catch the train. Something where if we overslept, we could say, “Oh shit, breakfast!” and grab out of the fridge to eat on the train.
So we turned to our old standby, the egg muffin. It’s simple, portable, and while it does require a little planning beforehand, future you will thank present you for the forethought. Especially if future you has a hard time getting going in the morning.
Equipment: Skillet, spatula, rubber spatula, whisk, nonstick cooking spray, and muffin tin. We have a rubber muffin tin than we looooove using.
- 12 large eggs
- 8 ounces ground breakfast sausage (Whole Foods has a surprisingly affordable chub of chicken breakfast sausage we like)
- Frozen or fresh veggie mix, approximately 2 cups
- ¼ teaspoon lemon pepper
- Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. Set aside.
- Brown the ground sausage in a medium-sized skillet over medium-heat.
- In a large mixing bowl, whisk the eggs and then add in the sausage, veggies and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes.
- Allow the muffins to cool for 5 minutes, use a knife or rubber spatula to loosen from the sides.
- Pack into quart-size bags, 2-3 muffins per bag, and refridgerate for future use.
Seriously, this is as simple as it gets for a good breakfast. I usually pair it with a smoothie for an extra fruit/veggie boost, but Hubby thinks two of these are just fine. We usually fix these about once a month, generally on weeks where out schedules are wacky and all over the place.