Eggs are tasty, filling and a relatively inexpensive source of protein. Guidelines for egg consumption set forth by the Dietary Guidelines Advisory Committee suggests that “moderate egg consumption up to one egg a day” is acceptable for most people. Furthermore, eggs contain necessary nutrients such as vitamin B12 and vitamin D. (Check out the full article for more of the latest egg guidelines!)
Eggs are a classic breakfast food, but it’s hard to find time in busy mornings to get an egg fix without resorting to fast food joints or pricey breakfast spots. Luckily, there are ways to enjoy a homemade egg breakfast no matter what your schedule looks like.
You know the one: an egg patty with ham and cheese on an English muffin. It’s a classic fast food breakfast that many of us have scarfed down at some point, usually while running to work or school. They seem like they would be pretty simple to make at home, but who has the time? You do. No need for daily drive-thru runs or buying premade microwaveable breakfast sandwiches. Thanks to this recipe for Freezer Breakfast Sandwiches from Flying on Jess Fuel, you now have the secret formula for making English muffin egg sandwiches in no time flat. Make a batch on the weekend, have one and freeze the rest. The best part about making your own sandwiches is you get to customize them. I love the nuttiness of Swiss cheese in this sandwich.
What’s better than an omelet with a side of hash browns? How about an omelet with the hash browns mixed in? This is the genius of the breakfast casserole, a cheesy egg bake with all the typical omelet accoutrements. Don’t feel like messing with the oven? Break out your slow cooker. Versatility is the name of the game with this all-in-one wonder. I really liked this recipe from All Kinds of Yumm, but I wanted to make it a bit healthier. I substituted turkey sausage for pork sausage and, using this recipe for Healthy Crockpot Breakfast Casserole from Apple of My Eye as inspiration, added broccoli, and the result was a delicious dish with lots of flavor in every bite. If you’re looking for a meatier vegetarian alternative, this casserole from Running in a Skirt uses the mighty, meaty mushroom to give it some extra bite. Each recipe has its own cook time. I went with All Kinds of Yumm’s cooking directions since that was the recipe I largely followed, and mine was ready in approximately six hours. I cooked my casserole during the day while I was at home so I could accurately gauge the proper cook time, which you might want to do as well, especially if this is your first time attempting the recipe or you’re not familiar with your slow cooker. Blogger Rachael Wadsworth at All Kinds of Yumm has a super helpful breakfast casserole Q&A that includes a note similar to mine about monitoring the cook time. Also, Wadsworth, along with Julie Wunder at Running in a Skirt, say that their respective casseroles can be refrigerated and reheated, making them great for serving the morning after cooking and as leftovers.
Another option for dealing with leftovers is to just wrap them up and take your breakfast casserole to go! I wanted to experiment with making freezer-friendly breakfast burritos and loved this recipe for Loaded Egg Burritos from Inside BruCrew Life. The ingredient list was similar to that of the casseroles, and a commenter at All Kinds of Yumm had been successful in making burritos out of the casserole leftovers, which is also pointed out in that handy dandy Q&A. I tried it and was thrilled with the results. The filling stays put in the tortilla, so it’s totally travel-friendly and, using the reheating instructions from Inside BruCrew Life, warming it up takes just a couple of minutes.
Eggs and avocado are the peanut butter and jelly of the clean-eating world. The delicious baked egg in an avocado is a great weekend treat, as it’s fairly simple but still takes a bit of time to cook. The more portable version, avocado toast, is a wonderful breakfast when paired with a hard-boiled egg, as Food Network’s Marcela Valladolid does in this recipe. Cut down on your morning prep by boiling eggs ahead of time. The Kitchn reveals that, according to the Food and Drug Administration, hard boiled eggs last up to a week in the fridge whether or not they’ve been peeled, so all you’ll have to do is slice and go!
There you have it. No matter how busy your schedule is, there is always time for a hearty, yummy egg breakfast.