Update and Redux: C – Having a better breakfast has been a challenge to me sometimes. Eating something that isn’t carb or sugar loaded can be hard when I am in a hurry. One way to have a healthy breakfast is preparing it ahead of time and popping it in the oven when getting ready in the morning. These baked eggs are perfect for that.
C – Breakfast should be the most important meal of the day.
Lately, I haven’t been making good options for this meal. I hate to say it, but I skip breakfast sometimes. Some people say you have to eat 30 minutes to an hour after you wake up. I am usually a morning person. But, my laziness and maybe not being able to wake up, has led me to not making a good breakfast.
This has got to stop. Breakfast needs to be top priority in the morning for me. This week I want to share a few tips and tricks to making breakfast fast and easy.
I usually start my week off with a Sunday meal prep day. It’s takes a few hours, but I get a lot done and lunches and dinners are done for at least a few days a week. I guess adding one additional meal wouldn’t hurt me.
My thinking for this meal is to get a few veggies, and bacon if you want. Cook them before hand and place them in single-serving ramekins. Cover them up and place them in the refrigerator until you are ready to eat.
Once ready to eat, crack open an egg over top of all the veggies and place them in a toaster oven for about 10 to 12 minutes or until the egg white is cooked through.
Serve it with some toast or eat it as is. It’s a quick and simple breakfast that’s warm and hearty. If you are really in a hurry beat the egg before adding it into the ramekin. Then, microwave it for a minute or until the egg is cooked.
I love this. Now I can wake up, pull a ramekin out of the refrigerator and crack open an egg into the bowl. Place it in the oven and go and get ready.
| Quick and Easy Breakfast Week: Baked Eggs |
- 6 single-serving ramekins
- 1 Tbsp canola oil
- 2 slices thick cut bacon, cut into cubes
- ½ red onion sliced thinly
- 10 small fry peppers or any vegetables you like, cut into ½ inch pieces (we used baby Jimmy Nardello peppers)
- 10 cherry tomatoes, cut into halves
- ¼ cup arugula leaves
- 2 sprigs fresh thyme, leaves only
- 2 sprigs fresh oregano, leaves only
- salt and pepper to taste
- Pinch of red chili flakes
- Parmesan cheese
- 1 tsp butter or cooking spray
- 6 large eggs
- Place a tablespoon of canola oil into a saute pan heated on medium. Add bacon cubes and cook until done. (I try not to make the bacon too crispy because it will make the bacon hard after sitting few days in the refrigerator.)
- Remove from pan and let drain on a paper towel. Remove some of the bacon grease from pan.
- In the same pan, using some of the leftover bacon grease, add red onions. Saute for about 1 minute or until slightly softened.
- Add fry peppers, herbs, red pepper flakes and salt and pepper. Cook until the peppers are slightly tender. About 2 minutes. Remove from heat and set aside.
- Coat the inside of the ramekins with butter or cooking spray.
- Evenly distribute the onion and pepper mixture into each ramekin.
- Add bacon to each of the ramekins.
- Add a few pieces of tomato into each ramekin.
- Grate Parmesan cheese into each ramekin.
- Cover each ramekin with foil and store in the refrigerator, if you are not making them immediately.
- When ready to eat, top with a few arugula leaves.
- Crack open an egg into each ramekin.
- Bake in a toaster oven at 400 degrees for 10 to 12 minutes, or until the egg white is completely white.
- Serve with toast or just as it is.
- Enjoy!
By the time I am done getting dressed, I have a hot breakfast ready for me. It’s delicious. And, I get protein and vegetables in the morning.
It’s a great way to start my day off right.