Breakfast is the most important meal because it fuels both your brain and body to work healthfully throughout the day. I am not a big breakfast person; I am rarely hungry when I wake up and need some time to slowly come back to reality my few hours in dream world. I usually need just run on
Dunkin coffee until I have to urge to eat. However, I love breakfast foods and in my quest for a healthy life, I have been trying to bite down on breakfast more often.
Some mornings I am too tired to even get out of bed and wind up have to run to catch my train. Other mornings I wake up before the sunrises and go for a run before I get ready for work. Either way, I don’t have much time for make breakfast.
Recently, in Fit Nation Magazine, I found a solution to this problem. Planning and preparing your healthy breakfast beforehand can allow you to start your day off nutritiously, while still avoiding extra effort into your morning routine.
All of the recipes are easy to make and most had to ability to freeze so that you precook your meals for the entire week. This past Saturday, I decided to take my own advice and make Modern Day Moms “Mini Make-Ahead & Freeze Frittatas.”
Ingredients you will need:
- Muffin baking pan
- 4 eggs
- Unsweetened almond milk
- Your favorite add-ons (spinach, mushrooms, peppers).
Set your oven for 350 degrees.
Whisk the eggs in a medium-sized bowl. The recipe calls for a pinch a salt, but instead I added a dash of pepper.
Dice your favorite ingredients and mix together. I used green and orange peppers, tomato, spinach, and mushroom (all purchased from my local farmer’s market).
Pour in ¼ cup of almond milk (the recipe uses half-and-half, but I didn’t have any and this is a healthier option) into the beaten eggs, and stir.
Drizzle the egg mix into the muffin pan (that you sprayed with Pam so it doesn’t stick when baking) about half way. Then, add in the add-on mix of your favorite veggies.
Stick in the oven and bake until the eggs become a golden color. This morning I heated up one of the frittatas by itself with some tea after my morning run, but Saturday morning I put it on a bagel with some ketchup. Store the rest in the freezer and move each one to refrigerator the night before for a quick, on-the go protein and vitamin filled meal.