Eat/Drank

Muffin Cup Breakfasts – Two Ways

July 30, 2016

I recently made a life decision – I’m taking a big trip next year. This past year pretty much all of my travel has been wedding related because seemingly all of my friends got married in the same year (thank god I don’t have that many friends – that shiz is expensive) so next year is currently wedding free and I’ve decided home girl has earned it.

While I may feel as though I have earned it, that doesn’t necessarily mean I can afford it. I’ve needed to tighten up my finances for a minute, and having a goal is the perfect way for me to do so. When I really want something, I can be a real “dog with a bone” as my mother called me countless times growing up. I’ve been putting off really budgeting myself – but was reminded about it by The Office Goth a little while ago, and have finally decided to buckle down and do it.

I started with updating everything in my Mint account to make sure it was accurate and all of my accounts are there. I like Mint because you can see everything in one place, as well as use it for budgeting. One of my first transaction searches threw me for a complete loop: Starbucks. Okay, I’m not a complete fool, I know my daily ‘Bucks was adding up. But seeing that number from the last 6 months and realizing I could nearly pay for my flight in coffee alone was truly shocking. So I set out to change.

I made my cold brew, I picked up a few extra mason jar lids. But eating breakfast has always been a struggle for me. I’m not a morning person – no matter how hard I’m trying to be – and I just can’t eat as soon as I wake up. I end up with a rumbly tummy around 10 or 11 am, which leads to bagels and croissants being added to my mobile order. So I sought to find some easy breakfasts I can make ahead and bring to work.

I’ve found two easy breakfasts that can be made in muffin cups and frozen, so I can just grab two and microwave them at work. The best part is they are totally customizable, so you can add anything you’d like, and mix them up seasonally or based on whatever you have laying around. I made 1 batch of each, which is enough for two weeks of breakfast! Perfect for prepping on a Sunday afternoon and you’ll be good to go for the whole week. Here’s what you need:

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Oatmeal Cups:

  • 1 Cup Organic Steel Cut Oats (I used Harris Teeter Brand, another brand may have different instructions for 4 servings)
  • 1/2 Cup Brown Sugar, Packed (optional)
  • 1 tsp Cinnamon (optional)
  • 1 Banana, 1/2 cup of Frozen Blueberries (optional)

Follow the instructions on your oatmeal for preparing, I used the stove top directions for preparing 4 servings of mine. Add in what any mix-ins, I used brown sugar and cinnamon, but you can use anything you like. Coat your pan in cooking spray, or use cupcake liners, and fill with oatmeal. Top with whatever fruit you would like. Refrigerate for a few hours to cool, then freeze overnight. The next morning, pop them out of the pan and freeze in baggies or containers of two. (2 muffin cups = 1 serving)

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Egg Cups

  • 1 dozen eggs
  • Salt & Pepper (to taste)
  • Garlic Powder, Red chili flakes, Salsa, etc (Optional)
  • Veggies – Ex: Tomatoes, Broccoli, Spinach, mushrooms (Optional)
  • Bacon Bits or crumbled Sausage (Optional
  • Cheese (optional)

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Preheat oven to 350F. Crack all eggs into a large mixing bowl. Salt and pepper to taste, and add any other spices you’d like. Think of your favorite omelette or egg scramble, and use those things! Grease your muffin tin well or use cupcake liners, and pour in your whisked egg mixture. Top with whichever toppings you’d like, I used broccoli and tomatoes in half and Monterey Jack cheese, bacon, and tomatoes in the other six. Bake for about 20-25 min, or until a toothpick comes out clean. Let cool fully, then divide into baggies or containers of 2 per and freeze. When preparing, I like to use a little ketchup, but Sriracha would probably work wonders too! I know Shae carries it with her at all times, so I’m sure she’d agree.

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To reheat, place either muffin cup in the microwave for about a minute, depending on the wattage of the microwave. I stop the oatmeal ones about 45 seconds in and stir, then decide how much longer. Super easy, filling, and way way cheaper than my daily bagel – and healthier!

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If you have a super easy breakfast to go, what is it? I’d love to get more suggestions for my money saving! Let me know in the comments.

 

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