Breakfast

I don’t know about everyone else, but I get grumpy without breakfast.  So, I get up early enough to scramble or fry an egg for breakfast almost every single day before work.  Well, thanks to this recipe over at Farm Fresh and Active, I don’t have to anymore.  Just cook enough for a week, pull one out every morning, put it in the oven/toaster over for a few minutes while I’m getting ready, and go!  Plus, it means I get egg dishes dirty once a week instead of every day.  Wooohoooo!

Adapted Egg Muffins

• 6 Eggs
• 1/3 c of cheese
• garlic
• 4 slices of cooked and chopped bacon
• 1/2 c lentils
• salt and pepper

Scramble everything together and pour into 6 muffin tins.  Cook at 35o for 20 minutes and spend those 20 minutes being really excited about the extra sleep you’ll get every morning.

This recipe is awesome because you can add whatever you have/ enjoy having with your eggs and it’s one of the easiest recipes I’ve ever used.  Next week, I might put something different in each muffin so I’m surprised every day 🙂

 

 

Come check out Fat Tuesday to find lots of other ideas and recipes!