I have never been a procrastinator.
However, I believe my planning and working ahead has reached a whole new level. I have now made breakfast the night before. No, I am not talking about prepping some french toast casserole bake the night before to pop in the oven the next morning, or something. (Fortunately, I am also NOT talking about pouring some milk over a bowl of cereal the night before, for those of you who were concerned and grossed out.)
I do not believe I should be worried that my anti-procrastination is developing into an obsession. In this case, I have several reasons for making breakfast the night before. One, I hate cooking in the morning. I have zero patience in the morning before I have eaten. No one should even consider speaking to me until after I have eaten. The faster I can get breakfast, the better. Two, I am trying to eat less bread, pasta, and grains. Well, this wipes out my go-to breakfasts of cereal, oatmeal, or a bagel. I have been drinking (eating?) fruit smoothies for the last few days, but I need something to go with it. Something that I can actually chew, so I feel like I have eaten something.
Enter the omelet-inspired egg muffin. Problem solved! It’s easy to make a big batch the night before, and be set for several days. I used Skinnytaste’s recipe as a guide. For the first time, I stuck pretty close to the recipe, but now that I know it has worked, I will probably change up the additives some more. I also added a lot more herbs to my egg muffins, because I love herbs. Basil and egg were meant to be together. Their relationship must be a secret one, because I do not think many people seem to know how wonderful they are together. Well, the secret is out now!
3/4 c almond milk
2/3 c chopped broccoli, steamed
1/3 c spinach, chopped
1 oz mozzarella, shredded
Servings: 12 cups
Heat oven to 350oF. In a bowl, whisk together the eggs, almond milk, and seasonings. Add the cheese, broccoli, and spinach, and mix together. Divide evenly among 12 greased muffin cups. Bake for 25-30 minutes, or until baked through and the edges are lightly browned. Enjoy!