The hour of reckoning has come. It’s time for me to go back to work and I am not excited. Nope not at all. Let me explain…..I am ready to see my students, some of my coworkers, and none of the paperwork that my job involves. But alas, here we are! Lady S is starting preschool and Mister S is on year two of college with a full course load! That means we do a lot of prepping and planning in this house.
Lady S is provided breakfast at school which is a huge timesaver for us in the mornings. We like to give her something homemade anyway just for the ride there. I am thinking muffins this year and rotating the recipes I use. I can only imagine how hungry she must be by 8 when breakfast is served. For the Mister and I, we keep it pretty simple with different breakfast sandwiches, CLIF bars, yogurt and granola, and the occasional burrito.
I’m jumping on my soapbox for a minute here. I’ve probably said this a million times before, but the blow to success is inconsistency and lack of planning. Being healthy is not some bandwagon to jump on and off. It truly is a lifestyle change and a major part of it is cooking and what you eat! There are tons of excuses as to why someone can’t cook but please…if I can go from thinking hamburger helper with a salad was a meal to fresh foods and veggies then you can too!
Yes McDonald’s is easier but do you really know of that patty is sausage? I’ve always thought it was hamburger on a smaller scale. Yes iced coffee is delicious….a grande, French vanilla, iced coffee with extra cream and sugar is not. And I’m not judging here…I used to do both of those things above. A little planning goes a long way.
I’ve been asked for the recipe for breakfast sandwiches/burritos and I’ll share it with you!
To Go Breakfast Sandwiches
- 1 pound of bulk sausage (avoid Jimmy Dean small tubes, Swaggerty’s Gwaltney–they all have MSG and/or fillers) OR 1 package of Canadian bacon
- 1 pack of mild cheddar cheese
- 1 dozen of eggs
- 1 pack of English Muffins (12 pack) OR 1 tube of biscuits OR 1 package of tortillas
- Salt and pepper
- Dried parsley
- Baking pan
- Muffin tin
- Plastic wrap
- Preheat your oven to 350 degrees. If cooking biscuits, set the oven to the temp the biscuits say. This may reduce the time the sausage and eggs cook.
- While the oven heats, line a baking pan with aluminum foil and spray a muffin tin (holds 12) with nonstick cooking spray.
- Cut sausage to desired thickness being sure to end up with 12 total pieces and place on baking pan. If using place Canadian Bacon, just lay on baking pan.
- Place meat in the oven and let sausage cook all the way through about 15-20 minutes depending on your oven*Canadian bacon will take a shorter amount of time*
- In a bowl, crack 7-8 eggs and season with salt and pepper. Add dried parsley to your liking. I don’t measure the parsley. Just eyeball it y’all.
- Pour egg mixture in each muffin tin to about 1/3 full. Repeat until all cups are full. Place in the oven.
- Go watch tv or fold clothes or read the other posts on my blog. 🙂
- Once all components are done cooking, make an assembly line and begin to assemble your breakfast!
- Place cheese on the bottom, then egg, then meat. Wrap in plastic wrap and place inside a freezer bag for storage.
- The night before eating, defrost in the fridge. In the morning, cook in the microwave for 30 seconds to 1 minute keeping an eye on the sandwich. When the cheese has melted, it’s warmed through.
Voila! You just made breakfast for a week or more in one hour!!!
* I LOVE bacon. I really do, but it does not reheat well. Do not even attempt turkey bacon. Thank me later 😉
* To cut down on calories, buy a thin sliced version of mild cheddar cheese. Target has one and Sargento does as well.
* You are welcome to add veggies to your eggs or do a vegetation version without meat if you prefer.