I could not decide what to eat for breakfast this morning, so I started Googling breakfast ideas. Avocado kept popping up, and I had a ripe one in the kitchen! That’s what inspired this creation.
I used a fried egg, mashed avocado with salt and pepper, and leftover brisket that my mom gave John and me after we had dinner at my parents’ house last night.
I ate that with tea and a banana. (I’ve never liked bananas, so I don’t know where that came from.) It hit the spot. I was feeling something different than what I usually eat for breakfast.
I also planned ahead this week and made two different breakfast items that will be so easy to grab and go or heat in the microwave in the morning.
First, I made veggie goat cheese egg muffins that I based off of this recipe, but I did some things differently.
Easy Egg Muffins
- 12 eggs
- 1 onion
- 10 slices turkey bacon
- goat cheese (I used garlic & herb)
- frozen kale
- salt and pepper
Whisk the eggs with the marjoram, salt, and pepper. Place an even amount of onion and veggies in the bottom of a greased 12-cup muffin tin. Break apart the pieces of turkey bacon (which I cooked in the oven on a cookie sheet for about 7-10 minutes before putting them in the muffin tin) and divide among the cups. Sprinkle a few pieces of goat cheese over each cup, and place in the oven for approximately 20 minutes.
I also made these peanut butter oatmeal muffins, making no changes except excluding the chia seeds and adding a bit more oil because I didn’t think I had added enough of the coconut oil. (The recipe says to measure it melted and I didn’t do that, so keep that in mind!)
I haven’t tried the egg muffins yet, so I’m hoping they’re good. But I did try one of the peanut butter muffins, and they are great. Not too sweet and not too dry. Hope you like it!