Eggs — and a Muffin Tin
Eggs are always in my fridge — no exceptions. But I don't resort to making scrambled eggs or fried eggs in the morning because, as little time as that takes, sometimes there's just not enough. I've found that the easiest way to guarantee I eat a healthy and filling breakfast on weekday mornings is to prep a week's worth of egg muffins on a Sunday evening. A muffin tin creates the perfect individual portions, and all I have to do in the mornings is grab two from the fridge and heat them in the microwave for one minute. If I don't, I inevitably buy an overpriced breakfast sandwich or bagel to satiate my intense hunger before 9 a.m. Below are a few recipes to get you started, but you can swap any of the ingredients for your favorite veggies, meats, or cheeses.
Recipes to try: