It’s safe to say that we don’t always have time to make a nice breakfast in the morning. Whenever I have even fifteen minutes to spare I love to make a big omelet or bowl of oatmeal, but there are days when there’s just not enough time. But you can’t skip breakfast – you just can’t. Whenever I skip breakfast one of two things happens:
- I get a caffeine high and feel jittery within an hour, making me not-so-pleasant to be around.(Because even when I miss breakfast I NEVER skip coffee).
- I get extrememly hungry and can’t focus until I get my hands on the closest 3,000 snacks in the vicinity, making me no-so-pleasant to be around.
So in an effort to make sure I’m always pleasant to be around, I like to have breakfast options on hand. Whether it be preparing overnight oats the night before or chopping veggies ahead of time so I can scramble them up with eggs in a matter of minutes, I’m always thinking ahead to the first meal of the day. Well, all meals, actually, but that’s besides the point…
If you’re looking for a quick grab-and-go breakfast that isn’t a granola bar, look no further. Plus, they’re almost too easy to make. So no excuses, people.
Mini Broccoli Cheddar Frittatas
(Makes 12 mini frittatas)
- 6 eggs
- 6 egg whites
- 2 cups cooked broccoli, chopped
- 1 cup onion, chopped
- 1 cup cheddar cheese
- 1/4 cup unsweetened almond milk
- 1 teaspoon onion powder
- Salt/pepper to taste
Combine all the ingredients and pour into a muffin tin (use cooking spray so they don’t stick). Bake in a 350 degree oven for 20-22 minutes. Leave in the muffin tin to cool. They will continue to cook once they’re out of the oven so don’t worry if they’re not golden on top. That usually means they’ve been overcooked (think about it – who eats a golden brown omelet?)
Terrible photography aside, these are great 🙂 Enjoy!
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