So we’re onto week 2 of the new job. I’m slowly learning what I’m supposed to be doing, so far so good. However… Here’s what I don’t like… waking up early. Now, I’m normally a morning person, but I’ve spent all summer sleeping in until 9am and now I have to wake up at 6. My body just isn’t used to it yet I guess. For the first few days, I was always in a frazzle and didn’t eat breakfast. By 10am my stomach was awkwardly growling for all to hear. If you know me well, you know I eat a lot throughout the day. I may not eat much at one time, but it’s kind of a continuous eating thing I have going on. I have breakfast 1, breakfast 2, lunch 1, lunch 2 (sometimes called lupper), dinner 1, dinner 2 (often confused with dessert 1), and sometimes dessert 1/2. I’m weird. I know. There’s no dietary reason for this, I just can’t eat a lot at one time and then I get hungry again pretty quickly. So anyways, breakfast 1 occurs right after I wake up and then breakfast 2 now takes place when I get to work. I was having issues figuring out something quick to eat for breakfast 1. I’m always in a rush and don’t have a lot of time on my hands. I have breakfast 2 down pat. I put some fruit in a mason jar and then layer it with greek yogurt and granola for a parfait once I get to the office. Breakfast 1 though was really causing some troubles. I wanted something hot but that wouldn’t take up too much time or make a mess in our already messy kitchen. My roommate, Jake, had been making some eggs in muffin pans a few weeks back so I decided that would be the perfect solution to my breakfast problem. I gathered up some ingredients I had sitting in the refrigerator and went to work. And I think I came up with a pretty tasty combination if I do say so myself. I’m excited to try some more combinations… bacon and swiss, mozzarella basil and tomato, taco meat… the possibilities are endless! These would also make a great little dinner as well!
1/4 cup milk
1 green bell pepper, diced
1 cup spinach leaves
4 oz. feta cheese
salt and pepper
Preheat oven to 350F. In a medium sized bowl, mix together eggs and milk. Add salt and pepper depending on how much you want to season it. Grease a regular sized muffin tin. Disperse eggs evenly to the muffin cups. Add some of the chopped bell pepper to each muffin well. With your hands, tear up the spinach leaves and stuff them into the muffin cups. Sprinkle with feta cheese.
Bake at 350F for 25 minutes or until the eggs are set and are starting to lightly brown. Serve immediately unless making for later use.
Make Ahead: Store in the refrigerator for up to 3-4 days or flash freeze and keep in the freezer until ready to eat. Microwave for 30-45 seconds for refrigerated eggs or 1-2 minutes for frozen eggs.
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