TWO Breakfasts in One!

1 measuring cup, 1 fork, 1 bowl, 1 muffin tin and 22 minutes! That’s all you need to food prep this double breakfast!

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Since starting to work out in the mornings, I’ve been breaking up my breakfasts into two parts: something starchy before working out and an egg bake afterwards at work. At first I was making peanut butter toast, thinking it was quicker than making oatmeal, but it really was taking too much time to get out of the house.

Enter oatmeal muffins! A quick Google search of “oatmeal bars” took me to a recipe on Kath Eats Real Food which I quickly made on Thursday night as muffins instead of bars. Abe loved them, as did I, so I decided to make another batch tonight, along with my usual prepped egg bake. And then it hit me – make them at the same time as muffins!

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Muffins make everything easier – pre-portioned, quicker cook time and just cuter overall! I scaled down the recipe so it would yield 6 muffins.

Oatmeal & Egg Muffins

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Ingredients
For the oatmeal muffins (adapted from KERF’s Baked Oatmeal Snack Bars)
  • 1 cup old fashioned oats
  • 1/3 cup chopped nuts (I used almonds)
  • 1/3 cup dried fruit (I used apricot)
  • 1/3 cup chocolate chips
  • 3 Tbsp chia seeds
  • 2/3 cup milk
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp salt
For the egg muffins
  • 6 eggs
  • 2 handfuls raw spinach (or any vegetable, really)
  • 2 Tbsp onion flakes
  • 1 tsp salt
  • splash of milk
Directions:

Preheat oven to 350 degrees. Grease muffin tins with olive oil or butter.

Egg muffins: Chop spinach and microwave in a large microwave-safe bowl (or sautee on stove) until wilted (about 1.5 minutes). Add onion flakes and salt and mix until well combined. Portion spinach out into 6 of the muffins tins. Using the same bowl, scramble six eggs and splash of milk with a fork. Portion scrambled egg in tins with spinach.

Oatmeal Muffins: Scramble one egg and milk in the same microwave-safe bowl. Add dry ingredients and mix until well combined. Portion out mixture into remaining 6 muffins tins.

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Bake for approximately 22 minutes, or until egg reaches desired doneness. Let cool before removing from tins. Will keep in the refrigerator for 5 days. To reheat, microwave egg muffins for 40 seconds and oatmeal muffins for 1.5 minutes.

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Enjoy!

Do you ever eat two different things for breakfast? I like to get some variety! And some vegetables! It’s a bummer no vegetables really go with oatmeal…or chocolate chips… hmph.

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7 responses to “TWO Breakfasts in One!

  1. Pingback: {WIAW"} #8 – Finger Foods | The Engineering Foodie·

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