It’s here, guys! The time we have all been dreading: back-to-school! For students and parents alike, going back to school is a time of dread, frustration, and excitement. But for me, there’s only one way to describe it: extreme laziness. During the summer, I am always ready to go out and go places and have adventures, but once school comes along, it’s like all of that disappears and turns into me never wanting to get out of bed.
Staying in bed has its perks (like extra sleep), but it definitely has an abundance of disadvantages. The one major disadvantage is that I get up late, take the same amount of time in the shower as I normally would if I got up earlier, and I end up running out of time to make breakfast before I have to leave. I would either stop at Dunkin on my way to school or just skip breakfast all together, which as a nutrition major, I know is an awful choice.
What I have learned to do that SAVED me is meal prep. I make my breakfast ahead of time so it is easy to grab in the morning when I am running out of time. Today’s meal prep is breakfast sandwiches! There isn’t a formal recipe for these because they are so easy to make and make your own with different flavors.
To get started on the breakfast sandwiches, you have to bake your eggs. I like to make 24 sandwiches at a time so I don’t have to worry for a whole month of classes. Preheat your oven to 350°F, spray your muffin pan with non-stick spray, then crack your eggs into each cup.
The empty muffin cup on the bottom right is really bothering me… anyone else?
You can top your eggs with anything you want. I topped some of mine with paprika, salt, pepper, and tarragon, some of them had cayenne pepper, and I even topped some with a little cheese. Be creative! You can add vegetables in there, too! Just remember to break up your egg yolk and mix it together. I didn’t and it tasted like I was eating a hard boiled egg ? (I hate hard boiled eggs!). Once everything is mixed, bake it for about 15 minutes or until set.
Once the eggs are cooled, pop them out of the muffin pan and put them on your sandwiches. I used English muffins and I baked some turkey bacon in the oven while the eggs were cooking. I also cut my eggs in half to get more egg in each bite!
Top off your sandwiches and wrap each sandwich individually in foil, then place them into a ziplock bag and keep in the freezer.
Take your sandwich out of the freezer the night before (the morning of is okay too if you forget) and pop it into the oven to bake once you wake up. By the time you are ready to leave, your sandwich will be nice, hot, and ready to eat!