Now that I’ve started working, I don’t have a ton of time for breakfast in the mornings. I hate feeling rushed because I know I’ll forget something. I look for ways to save time in my day, especially in the mornings, and one way I do that is to prepare things ahead of time, or the night before.
Breakfast is a priority in my morning routine. I try my best to never skip it, as it’s the most important meal of the day. Lately my breakfasts have included lots of eggs and oatmeal. I’ve tried overnight oats (fill a cup or jar with oats, milk, yogurt, etc. and let it sit overnight so it’s ready to eat in the morning), but it just wasn’t doing it for me. So I started looking for another way to prepare a healthier breakfast that’s fast and easy, but still relatively healthful. When I’m in a hurry, the first thing on my mind is usually, “get something in my belly,” not always, “will I hate myself later for eating this?” So the “healthful” part was key.
Enter, the breakfast sandwich. Say whaaaat?
I’ve never been the hugest fan of breakfast sandwiches (the only exception: Biscuitville), but if I make them my way, I know I can make them healthier and they won’t (totally) kill my diet. So last weekend, I crafted my own version of a healthy breakfast sandwich that I can nuke and eat before I head out, or take with me.
To build your own breakfast sandwiches, you will need:
- Light, whole-wheat/multigrain English muffins.
- Eggs/egg whites (or a combination, whatever you prefer. I did half eggs, half egg whites).
- 1/2 cup grated cheese of your choice.
- Turkey bacon or turkey sausage (I used turkey bacon).
- Whatever you need to cook/prepare the above items.
I scrambled my eggs and whites in a bowl with salt and pepper to taste, and then followed this guide to bake them in the oven in a muffin tin. After the eggs baked, I cooked my turkey bacon in my cast-iron skillet until it was crispy (crispy bacon is the best bacon).
Once all of my sandwich toppings were cooled and ready, I assembled my sandwiches. I sprinkled a layer of cheese on the bottom half, followed by a strip of bacon (torn in two pieces), an egg cup (cut in half for easier assembly), and the top half of the muffin. I had to squish them down a little so everything would stay together and be easier to wrap up.
After wrapping, they went straight to my freezer until breakfast time. When I wake up, I take one out of the freezer when I make coffee, so it can thaw a little before I pop it in the microwave or my lunch box. Heat the sandwich in 45-60-second intervals until it’s warm and delicious. These sandwiches go great with some berries and a glass of almond milk.
I don’t claim for these to be super-duper-amazingly healthy, but they’re a good option to have at home when I don’t have time to cook a bigger breakfast. Sometimes you need to mix up breakfast, anyway.
What’s your favorite thing to eat for breakfast? How do you make breakfast healthy when you’re on the go?