Saving Time to Make Time

Well that was quick! School season is back in swing. While I am still waiting for my official first day of school, the last few weeks have been full of meetings, trainings, classroom setup, and planning! With the start of the school year and grad school combined, my social life is taking a major hit. This blog is supposed to serve as an outlet for me to reconnect with loved ones and eat delicious food at the same time. However, sometimes a quick and easy recipe provides an opportunity for more time to be spent with those you love.

During the school year, mornings are precious. I savor each second of cozy, blankety bliss before the alarm clock begins to sound. Time is of the essence during my weekday mornings and if I have to spend too much time making meals for my husband and I, I can lose out on time that could have been spent enjoying the company of my sweet little family. I’m sure many of you out there are familiar with the weekday morning rush as well, so hopefully the recipe I am about to share will provide you with a few extra minutes of morning relaxation before you have to run out the door.

Make-Ahead Egg Muffins

What you’ll need:

  • 10 large eggs
  • 1 1/2 cups shredded cheese (I usually use mozzarella or cheddar)
  • Salt and pepper
  • Non-stick spray
  • Mix-ins! (Get creative with this! I will provide my top two combinations of fillings, but feel free to fill your egg muffins with whatever you like!

What to do:

  1. Typically on Sunday night I will prepare the egg muffins. This way they are done and ready to go before the craziness of the week begins and I can count on having a quick meal each morning.
  2. Preheat the oven to 350 degrees.
  3. Crack eggs into a large bowl. Using a whisk, beat the eggs for about a minute until the yolks are dispersed and it appears frothy. Season to taste with salt and pepper – I am my father’s daughter and like LOTS of pepper!
  4. Coat a muffin tin well with non-stick spray. Add enough egg to fill about 1/3 of each muffin cup.
  5. This is where you can customize your egg muffins! These are my top two favorite ways to fill my egg muffins:
    1. Egg Muffin Combo #1: cheddar cheese, steamed chopped broccoli, cooked diced ham.
    2. Egg Muffin Combo #2: mozzarella cheese, cooked ground sausage, sautéed yellow onion, oregano.
  6. Using whatever ingredients your heart desires, fill another 1/3 of the each muffin cup with your filling mixture.
  7. Use a fork and gently combine the egg and filling. If you’re like me, and you believe cheese is it’s own food group, sprinkle a little – or a lot – of extra cheese on top of each muffin cup.
  8. Place the egg muffins in the oven until cooked through. The eggs will have puffed up and won’t have a wet center.
  9. Remove from oven and allow to cool. Don’t be sad if the egg muffins deflate once they’ve been allowed to sit. It happens.
  10. Place egg muffins in a tupperware lined with parchment paper and store in the freezer. Now, each morning you can remove an egg muffin from the freezer and pop in the microwave for 30 seconds to enjoy a quick and easy breakfast.
Pour egg mixture.

Pour egg mixture.

Add your mix-ins. Mine were sausage, steamed broccoli, and mozzarella cheese this time.

Add your mix-ins. Mine were sausage, steamed broccoli, and mozzarella cheese this time.

Gently combine with a fork.

Gently combine with a fork.

Bake at 350 degrees.

Bake at 350 degrees.

Store in the freezer for a quick and easy breakfast each morning of the week! Notice that I separated the two layers of muffins with a piece of parchment paper.

Store in the freezer for a quick and easy breakfast each morning of the week! Notice that I separated the two layers of muffins with a piece of parchment paper.

I found that preparing egg muffins for breakfast ahead of time gave me time in the morning to relax, enjoy a cup of coffee on the couch with my husband and puppy, and watch a bit of the WGN morning news. I can’t think of a better way to begin my day than spending more time being present in the lives of my family and enjoying a no-fuss, quick and easy breakfast while I’m at it.

How do you spend your weekday mornings? Comment below if you have any time-saving tricks for morning routines!

Baked Avocado and Egg Breakfast

It’s day five of the keto diet (we’ve finally given it a label) and the more research I do on this new lifestyle, the happier I am with my decision to drop carbs and processed sugars!  I have been experiencing a touch of the carb flu (dizziness, feeling light-headed, a little weakness – especially in the legs), but I am feeling inspired and motivated to keep going. I will tell you that drinking A LOT of water will be very helpful in curbing this “flu”.

This morning I decided to try a keto meal that had caught my eye quite some time ago, but was slightly skeptical about – baked avocado and egg. I wasn’t sure how I felt about eating a warm avocado or if I would like the egg/avocado combination, but I am pleased to say that I ended up finding this breakfast very delicious and super satisfying. It was also very easy to make which is always a bonus. I strongly suggest you give this one a try!

Baked Avocado and Egg

Baked Avocado and Egg

What you’ll need:

  • 1/2 avocado
  • 1 egg
  • 1 tbs crumbled bacon
  • salt and pepper

What to do:

  1. Preheat the oven to 425 degrees.
  2. Cut one avocado in half. Set the avocado half with the attached pit to the side to use later.
  3. Using a small spoon, scoop out some extra avocado around the center (enough to fit the egg yolk and white). I suggest eating the spooned out avocado with a tiny sprinkle of salt and a drop of lime juice…but that’s just me.
  4. Place the avocado in a small ramekin or a muffin pan to prevent it from rolling around in the oven.
  5. Crack one egg into the center of the avocado and season with salt and pepper. It’s okay if some egg white spills over the edge of the avocado.
  6. Sprinkle crumbled bacon over the top and bake in the oven for about 15 minutes.
  7. Once egg is fully cooked, remove from oven and let sit for a few minutes to cool.
  8. Eat while still warm! The egg developed a slight crispy crust around the edges and I strongly recommend using the bacon! The avocado and egg had a soft, creamier texture, so the bacon provided a lovely crunch.

Seriously, give this recipe a try! I will definitely be making this again and again for breakfast.