Everyone who knows me, knows I love me some breakfast. Even if I wake up at 4 PM, I like to start with some breakfast-type food.
Unfortunately, this conflicts with my desire to stay in bed as long as possible on workdays. My solution is to bring portable breakfast items that I can eat between the time the bus drops me at work until the time I have to be on a desk.
My go-tos are Quaker Real-Medley oatmeal cups and Jimmy Dean Delites breakfast sandwiches. The only problems with them are that they are 1) full of preservatives and stuff, 2) OK, but make you dream of better food, and 3) kind of rubbery from the microwave in the case of the sandwiches.
I'd been trying to find a breakfast sandwich recipe for a long time, but trying to make good eggs for a bunch of sandwiches just seemed really intimidating. I've just mastered making scrambled eggs a few years ago, and they require careful watching to come out right.
Then, this article appeared in Lifehacker. The sheer genius of baking the eggs in a cookie pan! No watching to make sure the eggs are OK the whole time. No cooking them in some kind of egg ring (I use small round Ziploc container lids to cut the egg into circles). No finding storage for a very specific device that might not cook everything equally well. Yay!
I made the breakfast sandwiches with ham and provolone. I added canned mushrooms, Parmesan cheese, and Italian seasoning to the eggs. For the muffins, I just used whatever Target had. They weren't the best, but the sandwiches still tasted good. I'd recommend getting the best English muffins you can afford.
For cooking from frozen sandwiches, I'd recommend defrosting them at 30% in the microwave for 90 seconds, then cooking them in a toaster oven for 5 minutes at 300 degrees (take the top muffin off and put it next to the rest of the sandwich), but you can cook them for 65 seconds in the microwave after defrosting if you are in a hurry.
After posting this recipe on Facebook, my friend SR shared one of her breakfast favorites, which just happened to resemble Quaker Real-Medleys, at least it did when I doubled the amount of oats. I put in craisins instead of currants because Target didn't have currents, plus craisins are awesome, and left out the sunflower seeds because yuck. After cooking, I put them into the above-mentioned small round Ziploc containers for work. I like to heat them up and add a splash of milk. At work, you could use those little creamer cups if you have some around. Just a warning: after a day, the mix looks a little grey, but it still tastes great.
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