Easy Breakfast for a Week

Happy Cyber Wednesday, haha! These cyber sales are out of control. I’ve been getting about 30 emails a day that just keep telling me the Black Friday sale has been extended one more day!
We had a great, mellow Thanksgiving at home in Salt Lake. We spent a lot of time relaxing, working out, cooking healthy food and spending quality family time together. It was heavenly.

Now I’m finally back and updating my blog with a really efficient recipe for eggs that will save gobs of time in the morning!

When I started the Whole30, breakfast was by far the most difficult meal for me for 3 reasons:
1) Prior to the Whole30 I had a protein shake with fruit every morning or a piece of toast with almond butter. So pretty much, my breakfast was always sweet tasting.
2) Before the Whole30 I was vegan and hadn’t eaten eggs in about a decade.
3) Cooking eggs on the stove and washing the pan every morning is really time consuming!

Now I’ve figured out a way to make a big batch of eggs all at once on Sundays so during the week I can just heat & eat and not have the hassle of cleaning pans. And, I also really enjoy eating eggs for breakfast now! Who knew?! I love that this breakfast keeps me full all the way until lunch and I don’t get hungry for a morning snack like I used to.
I make these eggs 2 different ways. In a regular 8×8 or 9×13 baking pan and also in a silicone mini loaf pan.

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This recipe could be adapted and personalized in endless ways so here is what I do.

Mini Loaf Pan Method
This is what I do for my breakfasts because I like to eat 2 eggs for breakfast. 2 eggs fit perfectly in each little mini loaf and there are 8 little loaf slots in the pan which is enough for 8 breakfasts!
-Mix 2 eggs in a bowl, pour into greased mini loaf pan. Repeat until you have as many breakfasts as you want.
-Sprinkle each one with salt & pepper
-Add spinach, mushrooms, tomatoes, herbs etc as desired. (I like salt, pepper & spinach and add salsa in the morning)
-Bake at 350˚F for 18-20 minutes or until eggs are no longer runny.
-Remove eggs from loaf pan, allow to cool then individually wrap each loaf.

Easy Egg Bake
This is what I do for my husband because he likes to eat 3 eggs for breakfast. So I multiply the number of breakfasts I want to make by 3. So if I’m making him 7 breakfasts, that number is 21 eggs! Then I look for a pan that will hold that many eggs. 2 8×8 pans or 1 9×13 pan has worked well.
-Line pan with parchment paper and grease. Coconut oil works well.
-Pour mixed eggs into prepared pan.
-Sprinkle with salt & pepper or other herbs as desired.
-Add ham, bacon, spinach etc as desired. (He likes salt, pepper, ham & spinach and adds more veggies in the morning)
-Bake at 350˚F for 40 minutes or until eggs are no longer runny.
-Cut into breakfast squares.

Rocco has gotten into a little destructive phase lately. A couple weeks ago I came home and found he had shredded a roll of toilet paper.

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Ok, haha, no big deal I thought. Plus look how cute he is. (Sorry for the blurry pic)
Then I went upstairs and found hurricane Rocco had passed through the spare bedroom.

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He had also ripped the carpet off one of the stairs and had started unraveling the carpet! Bad boy!
My husband got the carpet all repaired (thank you youtube) and we now close all doors before leaving the house.
So far that seems to be working but we have to put EVERYTHING up high now.
Last week I came home and he had gotten my iPad off the couch and chewed the corner of the case off. Luckily the iPad was fine but I can’t say the same for the 2 remote controls he got hold of!
I’m sure it’s just a phase that will pass. It’s not like he doesn’t have enough toys or things to chew on or doesn’t get enough exercise!
Just look at that spoiled face. Yes, that is Rocco all tucked into the people bed sleeping in while the humans go to work. Maybe I need to make him get up earlier…or get a job…

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Enjoy the rest of your cyber week!
Laura

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