This is by no means going to turn into a nutrition site. I am not a nutritionist. I do not subscribe to any particular diet. While I try to eat healthy, I don’t deny myself anything. What I do know is that when I eat more healthy foods, I feel better. But I simply can’t live a life without birthday cake and marathon donuts.
That’s why I laugh when people ask me about my eating habits. I think they expect me to rattle off a bunch of protein shake recipes and kale salad concoctions. I can’t tell if they’re disappointed or relieved when I tell them my favorite meal is a cheeseburger and onion rings.
That said, I do try to eat a good breakfast, especially because my workouts are always in the morning. I have to be “on” in class. I can’t fake energy. So, here’s a recipe for a homemade breakfast egg sandwich I eat almost every morning. Paired with a banana, it’s really all I need. I find it keeps me fuller longer than a bowl of cereal and is something I can eat in the car. You can’t eat cereal in the car. Ask my kids.
Breakfast Sandwich Recipe
Preheat oven to 350 degrees.
Coat a muffin tin in cooking spray and fill each tin with egg white or one whole egg (you can scramble the egg if you like). I like to use egg whites from Costco, but when I need a few extra calories and nutrients, I go for the whole egg.
Cook for 18 minutes or until firm.
Place one slice of cheese (your fav, of course) on a whole grain sandwich thin or english muffin. Place cooked egg on top.
Grill until cheese is nice and melty. I love to use my panini press for this. No flipping required.
That’s it! Refrigerate or freeze and just pop in the microwave for about 40 seconds. I make a dozen at a time and keep them in the fridge. They last about 2 weeks. If you plan make them farther in advance, definitely freeze them.