With that said, I also realize how important breakfast is to my diet. If I don’t have a larger breakfast, I will be starving by 10:30 and then snack and then eat WAY too much at lunch. Vicious cycle. I have learned I need more than a 3rd of my calories first thing for the rest of the day to go better. With a fully tummy at breakfast, I can have enough energy at lunch to workout without dying of starvation. There has been mornings I scrimp and have a yogurt or cereal bar and I am too weak by 11 to think about going for a run. So I don’t…then feel like crap. See! Breakfast dictates my mood!
Now there is one main point to my breakfasts I have to work at: Protein. That is the key. Enough protein and I can take on the day. Cereal and oatmeal just can’t cut it (unless I lace it with protein).
I find that meats, eggs and cheeses do the best for me. Problem here? They take time to prepare. BLURG! I don’t have time for that mess when the toddler is crying for more cereal and I am trying to let the dog out to pee. So I set out to find a quick option for myself that was easy on the fat and time.
Enter mass production of Egg McMuffins.
Egg McMuffins (Servings: 6)
Preheat oven to 350.
In a 6 count muffin tin, spray with cooking spray throughly. Place 1 egg per hole. Add salt and pepper if you like. Place in preheated oven for 15-20 minutes. NOTE: this may take some trial and error on your part for your oven. I find 17 minutes works for me. I test with a cake tester.
In a toaster or toaster oven, toast up the 6 English muffins. I would lean toward not super crispy because reheating them in the week needs something to toast . Place cheese on the toasted muffins. NOTE: I use actually 1/2 a slice per muffin for a little calorie saving and space issue.
Optional: If you want meat, I suggest just putting the Canadian bacon on a plate in the microwave. You could do any meat here really. Cook up some bacon and throw on if you want. Just add to the muffins and cheese.
Place 1 egg per muffin and smoosh. Let them cool and then wrap in foil for the week.
You can also freeze them in MASS batches if you want. I suggest not letting the egg get as done because the reheat would need to be more than just being refrigerated.