Breakfast of Champions...and me :)

So on top of couponing, working, cleaning, date nights, and social entertaining, I also try to do some jump-start cooking. As two young people, who are newly-married AND on a budget, my husband and I can make some questionable dietary choices. FULL DISCLOSURE:I'm a little bit embarrassed to admit that Pizza can, quite often, substitute as a "main entree" for us at least once a month. To add, we are a big fan of the Stouffers family-sized frozen lasagna and it is usually within the reaches of our freezer.

Lately, though, I've really been trying to improve upon the Chapo dietary game. I began with correcting our breakfast habits.

Typically, in the morning, my husband and I sleep until about five minutes PRIOR to when we have to be at work. We don't cut it quiittee that close, but I'm not exaggerating by much. This leaves us looking like this:



It also leaves us grabbing something for breakfast and literally running out the door. I can't remember the last time I made myself a bowl or cereal or even prepared a bagel. When you put yourself in a morning time crunch, as we both inevitably do, breakfast typically consists of a flimsy granola bar, a banana, or nothing at all.



After three or four months of this horrible, morning pattern repeating itself...I wizened up. I realized I had to figure out something that could fill us more effectively than a granola bar or a banana, but that could still keep the nutritional value. Oh..and it had to be something we could eat--FAST. I'm talking Dale Ernhardt fast.



I did a little bit of research on the best foods to eat in the morning. The number one, reiterated consensus was that an egg is the absolute best food for you to eat in the morning. Really? I thought to myself a freakin egg? where am I gonna come up with the time for that? I didn't think it would be possible, in our hectic lifestyle, to eat eggs for breakfast every morning. I was proven wrong by my dear friend Pinterest (ahhh! What did we ever do before Pinterest?)

I simply typed in the word "eggs" and BAM! A virtual cornocopia of all egg possibilities presented itself to me. One recipe caught my eye and, since my initial trial, I have been making it every week since. I share it with you this week because:

1) It's a huge time-save for on-the-go people such as us.
2) It's a fun and healthy recipe.
3) It is an extremely interchangeable recipe that can be catered to any pallet.
4) AND THE BEST REASON IS....IT'S EASY!!!!

CHAPO TO-GO BAKED EGGS

INGREDIENTS
*Five eggs
*1 tsp Salt
*1 tsp Pepper
*1 tsp Garlic powder (optional)
*2 TBSP Milk
*6 TBSP Rotel(optional)
*1 slice Veggie cheese Mozzerella flavor (optional)

1)Pre-heat the toaster oven to 350 Degrees.

2) Spray a 6 cup muffin pan with cooking spray

3) Take five eggs into large mixing bowl. Whisk eggs, with salt, pepper, garlic powder, and milk until combined.

4) Evenly, poor egg mixture into muffin tin

5) Add toppings, of your choice, into each muffin tin. For this recipe, add 1 TBSP rotel in each cup with even bits veggie cheese. (TIP: for varied pallets, considering doing three meat eggs, three veggie. Other fun egg toppings could be: spinach, chicken sausage, cheddar cheese, salsa, etc.)

6) Bake at 350 Degrees for thirty minutes. Eggs will begin to puff like cupcakes.

7) Insert fork into eggs once cooked. If fork comes back clean, bag egg cups for a daily breakfast option.

TIP: If you have about five more minutes, consider incorporating an egg into a torilla with salsa for an excellent breakfast wrap. Another healthy option is to put the egg cup, slivered onto a bagel with one slice veggie cheese or fat free cream cheese and toast in on medium heat for 1-2 minutes.

Happy cooking and I hope this helps out with your morning rush as it has ours.