Breakfast is a challenge.
Unless if it’s a relaxing Sunday morning, I have zero desire to sit down and cook breakfast in the morning. My mornings are a little more like putting on mascara in traffic because I snoozed my alarm … twice.
I got in a very bad habit of stopping at Starbucks before work to grab a cappuccino & sous vide egg bits. Totally healthy(ish) – but I was spending 12$ every morning before 8am.
Making food ahead of time to reheat has been a huge benefit for me for both saving money and making sure I’m choosing healthier foods. I have done a lot of trial and error with what heats up well and what holds well after three days in the fridge.
For breakfast some great “grab-and-go” easy prep options include: cottage cheese and fruit, hard boiled eggs and 1/2 avocado, good old cereal and my personal favorite Frittata Muffins.
These are SO easy to make and you can mix up the ingredients every week so you don’t get bored.
I normally throw two of these into a plastic bag and reheat at work or eat cold !
- 12 Whole Eggs
- 1/2 cup 2% milk
- 1 cup onion
- 1 cup chopped bell pepper
- 1 cup chopped broccoli
- 1/2 cup sharp cheddar cheese (optional)
- Preheat over to 350
- In a large mixer bowl, whisk eggs, milk and cheddar cheese together
- Add in chopped vegetables
- Line a muffin tin with muffin liners
- Pour in mixture evenly in 12 muffin tins
- Bake for 12 minutes at 350 degrees.