What I Eat for Breakfast

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.

Mmmm.  Breakfast sandwiches.
Mmmm. Breakfast sandwiches.

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.

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