I have a definite routine in the mornings and, unfortunately, it doesn't always include breakfast. Plenty of coffee, yes, but during the week I often forgo preparing breakfast in favor of other activities like reading the news and checking my Facebook account (a lot can happen over night!). I am well aware of how important it is to eat breakfast, but most mornings I'm lucky enough to get dressed and out the door on time. Even on the days I work from home breakfast just isn't a priority. I love making breakfast on the weekends, when time isn't an issue, but during the week? Forget it.
Skipping breakfast would be fine if I didn't get the shakes later in the morning and end up scavenging for anything to make them go away. The threat of the nasty blood sugar drop is what motivates me to make my weekday breakfasts ahead of time, like the breakfast enchiladas I wrote about or these-- my little breakfast sandwiches that resemble the ones that live under the golden arches.
Up until now I've always kept these pretty simple-- egg, cheese, and bacon on an toasted English muffin. This new version is a little more interesting and is so much better than the other version that can be acquired through a drive-through. I made six of these last night, wrapped them up and stuck them in the freezer. It didn't take a lot of time-- about 45 minutes from start to finish, including wrapping and clean up.
I dressed them up this time by sauteing chopped baby portabello mushrooms (about 1 cup) and fresh spinach (about a cup and a half, loosely packed). Heat a tablespoon of olive oil over medium heat, add the mushrooms and cook them for about 5 minutes or so. Add in the chopped spinach and allow it to wilt, stirring frequently. Once the spinach has wilted remove the it and the mushrooms to a cutting board and run your knife through it a few times.
Wisk 6 eggs together and then add in the spinach, mushrooms and a couple pinches of salt and pepper.
Heat a non-stick skillet to medium. Pour in about a quarter cup of the egg mixture. I like to cook it like an omelet-- let it cook for a few minutes on one side and then flip it over, allow it to cook for a minute or so more, fold it twice and remove it from the pan.
Toast the English muffins and top them with the egg and a slice of cheddar cheese. You could also add some bacon or sausage. Wrap the sandwich in plastic wrap and, if you plan to freeze them, wrap it again with tin foil. When the busy weekday morning is upon you just unwrap and reheat it in the microwave for about a minute and thirty seconds.