Talking about Breakfast

I simplify my life as much as possible. I just don’t like having to think too much about certain things. I’ve written about getting rid of a ton of clothes to streamline my closet (FYI–still LOVING that decision). My one qualification for any hair change is that it is low-maintenance (I don’t own a blow dryer because I look like the Lion King if I blow dry it myself). I start to feel cringe-y when I see stuff piling up.

Simplify. Streamline. Cut out the bullshit.

Call it what you will, but I’m an advocate.

Another way that I have simplified my life is coming up with easy breakfasts that last me for a week. As much as I wish I could be one of those people who is satisfied by a container of yogurt, I really prefer a hot breakfast. For quite a while now, I’ve been buying a few ingredients and making the same breakfast each day for a week. I usually repeat the recipe for a couple of weeks, then move on to something else.

One of my favorites is the breakfast taco. Super simple. I fry up half a pound or a pound of ground beef, season it with taco-y seasoning (I rarely buy packets; I usually just add my own seasonings), put it in the fridge. If I fry up a pound, I’ll freeze half. Each morning I portion out a bit of the taco meat, scramble it with an egg and sriracha in a small skillet, then put it on a warm flour tortilla. Add some Green Dragon sauce and cheddar and I’m set.

This week I made a frittata, which will last me for 6 days. I don’t make this one super often because it requires a few more ingredients, so it’s not always great on my budget. But it’s so good!

Frittata.jpg

Ingredients:

  • Diced Ham
  • Green Pepper
  • Onion
  • Feta Cheese
  • 5 or 6 eggs
  • Salt
  • Pepper

Mix all ingredients in a bowl. I don’t measure the ingredients; I just use what feels right. The egg is mostly just to keep the other ingredients held together. Pour mixture into a greased 8X8 or 9X9 baking dish or you can even pour it into muffin tins.

Bake at 375* until set in the middle. Usually about 40 minutes if using the square dish. Maybe 15-20 if muffins.

I like serving it over a piece of sourdough toast, but I’m cutting back on carbs in an effort to lose some weight before the wedding.

Easy, peasy.

One day I’ll experiment with other meat, cheese, and veggie options, but for now this one hits the spot.

 

Do you have any go-to quickie breakfast recipes?

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