I think it is fair to say that breakfast food is my favorite food group (yes, food group!)! I could easily survive on eggs, cereal, avocado toast, bacon!, yogurt and, of course, coffee…can’t forget the coffee! And as we’ve all heard, eating a healthy breakfast is SO important because it kick-starts your metabolism and sets the tone for the entire day. The problem is, without a little creativity or planning, these foods aren’t always the most convenient, especially when I’m trying to help my son find his sneakers (again!) when I really should already be out the door heading to the station to catch the 7:43am train! Since convenience usually trumps health, instead of starting my morning off right, on those days, I cave and grab a buttered roll at the train station, or a bagel with cream cheese from the guy in the phone-booth sized vending cart outside my office, or worse, a blueberry muffin top the size of the one that is going to hang over my jeans when I am done eating it. Not only have I just sent myself on a blood sugar roller coaster, I can guarantee that I will be hungry in an about hour. A hunger that can only be satisfied by something sweet and that will barely tide me over until lunch, where I will probably make, yet another, poor food choice. And round and round it goes.
To help stop the glucose ride of horror, this month I am focusing on grab-n-go healthy breakfasts that I promise are easy and quick to make and, should keep your blood sugar and hunger at bay until lunch! First up, Breakfast Burritos!
First step is to make a batch of the eggs ahead of time – late at night or weekends work best for me, but I appreciate that everyone’s schedule is different. It should take less than 15 minutes to prep.
Ingredients:
- 10 large eggs
- 1/2 cup water
- 5oz container of baby spinach
- 1 cup of other veggies of choice – I used chopped mushrooms and red onions because that’s what I had in the fridge
- Olive oil
- Kosher salt and fresh ground pepper to taste
- Non-stick spray
Directions:
- Preheat oven to 350F degrees
- Heat 2 tbsp olive oil in large skillet and add spinach to the pan
- As the spinach breaks down, use a large spatula to lift the spinach and turn it over so that it cooks evenly. Do this a couple of times until done. Add salt and pepper to liking.
- Remove spinach from pan and set aside
5. In same pan (no reason to dirty another one!), add 1-2 tbsp olive oil and sauté veggies of choice…peppers, onions, mushrooms, broccoli are all wonderful options. The sky’s the limit!
It’s a good way to clean out your vegetable drawer!
6. While veggies are cooking, add eggs, water, salt and pepper to blender and let it whirl 🌪 CF Tip: To get some muscle in the kitchen, you could use a whisk instead 💪🏼
7. Generously coat 9×13 baking dish with non-stick spray. CF Tip – Don’t forget to spray the sides!
8. Pour eggs into baking dish
9. Evenly sprinkle spinach and veggies into eggs
10. Bake for 25-30 minutes until firm and slightly browned
11. Let cool slightly and run knife around edge of eggs to loosen
12. Invert egg bake onto cutting board and cut into 8 pieces
13. Place in plastic storage container, using parchment paper to separate the layers – can be stored in fridge up to 3 days, or up to 1 month in freezer
and the other half in the freezer for the following week
Game Time!
This should take you less than 5 minutes. Here’s what you’ll need:
- One portion of the egg bake
- 1/2 tortilla – I like using a tortilla because it’s easy to keep all the ingredients contained
- Topping of choice – Since these are completely customizable, add any extras you fancy. I went with avocado and Cholula here (everyone needs Cholula in their lives 🌶), but if you want to go Italian, for example, maybe add tomatoes and a sprinkle of Parmesan cheese🇮🇹
- Aluminum foil
Directions:
- Heat one portion of eggs in microwave. If stored in fridge, heat for ~1 minute, if stored in freezer, heat for ~1 minute, flip and heat for an additional ~1 minute. CF Tip – put on paper towel to absorb water.
- While eggs are heating, cut tortilla in half (or use the other half from yesterday 😄) and lay on top of aluminum foil. Prepare your toppings as needed.
- Place eggs on tortilla, add toppings and roll it up. Wrap with foil, keeping top open for easy eating😋 and sealing the bottom so nothing falls out!
With over 15g of metabolism boosting protein from the eggs alone, plus all the fiber from the vegetables and avocado AND the energizing effects from the tortilla, I have no doubt that you’ll be satisfied all the way to lunch!
Be Healthy & Enjoy!
Coach Flawesome 👩🏻🍳❤️