Breakfast. Despite the fact that this meal is considered to be the most important of the day, most Americans skip it. Yet who can blame them, since eating on the run can seem impossible. As a child, I was home schooled, which means there was no reason for me to get up at 5 A.M to go wait by a bus stop. Though my mother had us get up relatively early, there was no stress in trying to get out the door fully clothed and fed. My routine usually consisted of working out, practicing the piano, chores, eating, and then school. If my brothers and I were to go anywhere early it was usually skiing, in which my mother would bring pre-toasted and buttered bagels, a long with fruit and some yogurt. In the end, she never let us go without breakfast, or any meal for that matter, as she wanted us to always be fueled and nourished for the day ahead. Personally, unless one is getting up early to work out, I don’t see how they could function the rest of the day without proper sustenance. Though I get that some people truly don’t have time, skipping breakfast doesn’t have to be an option, and can be just as easy as making the kid’s school lunches.
Just yesterday I had an early appointment in NY to get my port put in for future IV infusions. If you are curious as to how the surgery went, everything was pretty smooth. Though it can be hard to find the positive in something that is not necessarily pleasant, God’s blessing of always giving me amazing surgeons is quite evident. The procedure went well with no complications, and I came out of it with no allergic reactions to the medicine, thank You Jesus! As for the pain, I cannot lie it is uncomfortable. However, I knew this going into the procedure, and was fully ready to deal with however my body reacted. The port itself is down by my right armpit, meaning the muscles to my arm clench and tense up every time I try and use it. While my body starts getting used to having something foreign in it, I have been talking it through every movement and treating it as if it is physical therapy. Three days a week I will have an IV needle inserted into my port, which I can tell definitely makes things more painful. However, having a surgical drain in my stomach, after the release of my compressed celiac artery, has definitely helped me know how work through all the discomfort and know that eventually things will change.
Anyways, the appointment was at 7, meaning my father and I had to leave in the wee hours of the morning. As I was packing my food the day before, I realized my father was not going to be able to have his normal protein packed breakfast. Therefore, instead of the standard hard boiled egg that stinks up the entire car when eating, I decided to spice things up a little with my grab’n go egg “McMuffins.” Also known as eggs in a basket, or simply a baked egg omelette, these little guys were the perfect finger food that my father could easily eat while driving, without worrying about a mess. For the fillings, I chose basil, tomato, and bacon, simply because that is what I already had at hand. However, the options are endless (spinach, peppers, onions, broccoli, sausage, cheese) and pretty interchangeable. Because the amount of ingredients added will vary on the size of your muffin tin, ramekins could also be used as an alternative. Also, if you are not using bacon on the bottom, I highly recommend greasing the pan with a little coconut oil or butter, otherwise you may have a hard time getting the eggs out. If you wish to have scrambled eggs, simply whisk together a few in a bowl before pouring into the muffin tin. Like I said, the ingredient combinations are countless, so have fun with it!
- 2 eggs
- 2 tbsp chopped basil
- 2 pieces of bacon
- 4 cherry tomatoes
- Salt & pepper
- Muffin tin
- Preheat oven to 350 degrees.
- Either tear bacon in half and make an X in the bottom of the muffin tin, or swirl around the bottom creating a little basket.
- Chop cherry tomatoes into small chunks and place on top of the bacon.
- Sliver basil into strips and sprinkle equal amounts on top of the tomatoes.
- Crack 1 egg over each bacon basket and sprinkle with salt and pepper.
- Place muffin tin into oven and let bake for 25-30 minutes, depending on the depth of your baking dish.
- Once baked through, allow to cool completely until popping out of the dish. *I used an avocado spoon to cut around the sides and bottom.
- Either eat right away, or store in the fridge wrapped in tin foil for later.
Micah 7:7 “As for me, I watch in hope for the Lord, I wait for God my Savior; my God will hear me.”