The main things I craved while I was pregnant with the minion were fruit and breakfast sandwiches. The fruit was easy, but the breakfast sandwiches made me feel guilty every time we stopped at a fast food restaurant. So I started making my own. Recently I decided I should try to freeze them so on rushed mornings, I can still have a yummy breakfast. The first time I made them, I tried to do the eggs in a pan, the way I normally cook fried eggs. But these needed to be sandwich shaped, so the second time, I baked them.
Breakfast Sandwiches for Freezing
12 English muffins
12 slices of cheese (Swiss works well, cheddar gets really greasy)
12 pieces of ham/bacon/sausage if desired
Crack eggs into a 9×13 pan and scramble. Bake at 350° for 10-15 minutes. Let cool at least a little bit. Cut up eggs into 12 rectangles. Assemble sandwiches with one rectangle of eggs, one slice of cheese, and meat if desired. Wrap in wax paper and store sandwiches in the plastic bags the English muffins came in. Freeze.
To reheat, take one sandwich out of bag, no need to unwrap, microwave for 4 minutes at 50% power. Let sit for about a minute and enjoy!
You can add a lot of things to the eggs, I’ve done paprika so far, but I have the idea to do about anything that you can put in an omelet, mushrooms, tomatoes, parsley, avocado, hot peppers. Also after you’ve cooked it, you can add fresh veggies. I’m thinking tomatoes and sprouts. What would you add to yours?
So I really like brinner. Ok, I love brinner. That’s breakfast for dinner for those of you who haven’t discovered this amazingness yet.
Most people do something like eggs, bacon and pancakes for brinner. And, of course, grits here in the south. and these are great, but what about stuffed potatoes?
Brinner Stuffed Potatoes
2 Irish potatoes (each half of a potato equals one serving, so adjust accordingly)
2 slices bacon
chopped up veggies or whatever you like in omelets (we did green bell pepper)
Scramble your eggs with whatever veggies you’re adding. Cook your bacon to crispy goodness. Microwave each potato about 5 minutes and don’t forget to poke holes in your potatoes before microwaving. Carefully (the potatoes are hot) cut them in half. I suggest doing them length ways even though we did them the other way. Scoop out the inner potato leaving a thin layer around the skin. Then fill the potato with the scrambled eggs and veggies. Top with half a strip of bacon and shredded cheese and bake at 350° for about 5 minutes. Basically you just want to heat everything up and melt the cheese. Enjoy!
I decided not to call these energy balls…anyways, I made these easy little balls as a simple snack / healthy to-go breakfast / mad science experiment / ect.
6 dried dates (pitted)
about 8 dried apricots (I forgot to count the exact number)
1 oz snack size box of raisins
1/3 cup unsalted almonds
1/3 cup unsalted sunflower seeds
Throw everything in a food processor and pulse until ingredients stick together in a ball when molded. Then roll all the ingredients into balls and enjoy. These store well wrapped in wax paper since they can be a little sticky.
These are really easy to make and really healthy. You can adjust the recipe to your taste just be sure to keep a good ratio of dried fruit to dry ingredients to keep them together. I probably will cut down on the raisins next time, but I’m not a fan of raisins normally.
Super healthy, gluten-free, no added sugar, raw food, vegan, paleo. Gosh, what other diet buzzwords can I use here? Whatever, they’re healthy and taste good.
I guess it was only a matter of time before a blog called Fortress of Crunchitude posted a recipe for granola. Except it’s chewy not crunchy! Fortress of Chewitude…maybe I should’ve called them energy balls.