Breakfast Egg Muffins
I just started a new job...after my 6.5 month hiatus and it definitely is an adjustment! It's hard to balance work with my LA women's social club, my cookbook, hanging out with my friends, and trying to fit in ME-time in between all of that. I'm also the type of girl that needs to eat often and if I don't have food packed and ready to go, I end up skipping meals, forgetting to eat, or rushing to pick up whatever sub-par food is nearby.
Last week, I prepared for the work week by making egg muffins for breakfast. I sort of just threw a bunch of things I already had in my fridge together and it worked out quite nicely! I used onions, scallions, mushrooms, and Chinese sausage in my egg muffin. It was easy to pack for breakfast at work and it was a lot more filling than your usual yogurt or granola. I also made fried cauliflower pineapple rice with the rest of the Chinese sausage to bring for lunch, but that only lasted a couple days. Meal prep is a lot of work! I need to get more creative and prepare more options for the week. What are your go-to packed lunch dishes for work?
Egg Muffins (makes 12 muffins)
1/2 cup onions, chopped
1/4 cup of scallions
1 cup of cremini or button mushrooms, coarsely chopped
2 Chinese sausages (or an alternative sausage or bacon), chopped
2 tsp soy sauce
1/2 tsp salt
1/2 tsp sugar
Preheat oven to 375 degrees. Saute the chopped onions until they are slightly brown and place aside. In a frying pan, cook the Chinese sausage (or an alternative meat) and place aside. In a big mixing bowl, whisk 8 eggs together. Pour in the onions, Chinese sausage, and mushrooms. Add soy sauce, salt, and sugar and stir. Spray a 12-cup muffin tray with non-stick oil and fill the cups with the egg mixture. Bake for 25 minutes.