One of the things I do each week is make my breakfasts to take into work. Having breakfast keeps me from being a starving monster (hangry) during the day and gets me of to a good start. Fast food breakfasts are expensive, plus they’re awfully greasy. Instead, I much prefer to take my own and with an overabundance of eggs, it’s easy to do. So here’s the first in what probably is going to be a series of my take to work breakfasts.
My goal for these breakfasts are twofold. 1) Make sure I have enough to last the 3 days I work in town. 2) Make it something I can microwave easily without much mess.
The first recipe I’m sharing with you came about because the muffin pan was dirty and I really didn’t want to wash it. (haha) (Dishes are my husband’s job, and he was going to take care of them later.) So, instead of pouring this into a muffin tin and making my “egg muffins”, I simply cooked it in the electric skillet, dumped it in the same resealable dish I use, and took it to work. Turned out very well.