Mason used to be a really terrible eater. Truly he would leave our house in the morning and stop by the gas station on his way to work and grab some taquitos (read: FRIED. TACO.) and a Mountain Dew. That’s not a joke. Finally, when he decided that enough was enough and he wanted to start eating healthy in order to feel better, get rid of his headaches, and increase his performance at work, he gave up that habit. But breakfast has continually been the biggest struggle. He’s not a “breakfast person” - breakfast foods aren’t something he ever looks forward too and he’s just not big on eggs in general so finding a freeze-able option that he can eat here or grab and take to work has been a major game-changer. Here’s his go-to breakfast.
Ingredients:
6 eggs
Large handful spinach, chopped
1/2 cup mushrooms, chopped
Salt & Pepper, to taste
6 English Muffins, toasted
6 Slices Bacon, cooked or Deli Ham
6 slices cheese (optional)
Directions:
Whisk eggs, spinach, mushrooms, salt & pepper in bowl. Pour into medium non-stick pan and turn heat onto low.
Scramble until almost set then let cook the rest of the way until the top is no longer runny and eggs are set in the middle.
Cut into 6 pieces and place one piece on each english muffin.
Place one slice of bacon or ham on other side and top with one slice of cheese, if using.
Put sandwiches together and then wrap in damp paper towel and parchment paper and place in resealable bag.
Keep sandwiches in refrigerator for up to one week and freezer for up to one month.
When ready to eat, pull out of bag and unwrap parchment paper, leaving paper towel in place. Heat in microwave until warm.
