Nothing like a huge winter storm to give me time to catch up on my chick-ficks and recipes. Colorado Springs is expecting 8-18 inches of snow tonight. Luckily today was my day off and the only time I had to leave the house thus far was to go to they gym bright and early...Well "bright" is the wrong word for it since the sun wasn't up yet.
My friend and I joined the gym and committed to go together four days a week. The only flaw in this plan is that we both have jobs and schedules that only line up ridiculously early in the morning. The good news is my water bill has gone down do to the fact that I only shower at home three days a week. As you can imagine, in order to keep myself sane some prepwork has to go into my day to day. That means breakfast gets packed along with lunch, work clothes and various other materials vital to facing the day.
I'll share with you one of my breakfast hacks with you and hopefully it will save you time in the morning as well. I stole this from Fit Foodie Finds
What you'll need:
Muffin tin
Eggs
English muffins
Bacon or sausage
Preheat your oven to 350 F. Grease a muffin tin and break an egg into each space.
Bake for 15 minutes or until eggs are done to your liking. Since your tin is greased your eggs should slide right out.
You can either make up your breakfast sandwiches and saran wrap them for later, or store your eggs for later. They have the same shelf life as hard-boiled eggs so don't leave them for too long. 5 stars for time saving and quality.
Note: the shape of the eggs once they're cooked make them perfect for English Muffins but they don't fit well on bagels. Save yourself the heartache and stick with either toast or English Muffins.
Happy mornings!
