I love Sunday mornin’s with Dan. Our Sunday mornings start out really slow…and together. I make us breakfast and coffee, and we just sit for a little while before getting ready for church. It’s pretty great. I know that it won’t always be like this. But for right now, it’s been awesome for us.
Speaking of breakfast, I love breakfast. If I don’t have a good breakfast, I get reaaaaallllll hangry. My body gets angry with me, shuts down, and I become some moody version of myself. So, breakfast is important in our household. Many mornings, I work out at 6 am, which is too early for me to think about eating, so I don’t. For me, working out that early on an empty stomach is fine. However, you better believe that I want to have breakfast waiting on me by the time I get home from the gym. The solution: Prep!
I think one of the first foodie posts I wrote about had to do with breakfast prepping. You can find that post here. This is still our “go to” for prepping, only because it’s very easy for us to measure and figure out how many carbs/protein/fats we’re actually eating in one serving. But incase you don’t care too much about that, but still want to make sure you’re not living off poptarts and McD’s breakfast, here are even 2 more ways you can prep your breakfast on the front end(let’s say Sunday evening) and be able to eat off of it all week!
- muffin pans
Easy enough, right? Well, here are a couple of recipes to get you started. I recommend taking these recipes and making them your own. I included some notes with both recipes to show how we modify them for us.
The first one is from my favorite blog out there, paleOMG.com. She has great recipes that Daniel and I have LOVED trying out over the past 3 years.
This one is called “Easy Breakfast Casserole” We used to make it every. single. week. Dan made a small version of it last week, and I forgot just how good it is. Even if you’re scared of sweet potatoes, add them! They make this dish great, and give you just a little(there’s only 1 potato in the whole dish) boost in the process.
Below is about 1 serving of this beauty of a breakfast dish. I found it from last Spring. We go through this in 3 days. Dan and I prefer not to add the onion. Sometimes we only add 1 lb of sausage, instead of 1-1/2. We’ve also tried it with turkey sausage. I recommend topping it with some fresh goat cheese, if you have it.
This one is from my friend, Nate Thomason. It’s called “Sausage and Eggs To Go”
Speaking of Nate, I just love The Thomason family. One day I’ll go into more detail about that.
Look, 4 ingredients. That’s all you need.
1 dozen eggs
chopped green onion
Instructions(In Nate’s words): Preheat oven to 350. Take a muffin pan (or cupcake pan in my case lol), coat it with a little coconut oil, line each cup of the pan with sausage forming little handy “sausage cups” (hence the “to go” part of the title…) Crack an egg in each cup. Sprinkle with salt, pepper and the previously chopped green onions. Bake at 350 for 30 minutes, or until you get that awesome brown rim around the eggs.
The great thing about this recipe is it requires basically no prep, 5 minutes to go from ingredients to oven, so you can throw this together in the morning and shower/get ready while it bakes. Or, if you’re like me, cook a dozen or so up the night before and throw one or two in the microwave each morning. Good stuff.
Dan and I have made something similar before, but we added spinach and diced tomatoes instead of the green onion. I recommend topping with some avocado!
Now, you have plenty of time today to get to baking. Your stomach will thank you for it this week!