Something has happened since moving into this house.
We’re both sleeping more – going to bed earlier and waking up a little later.
We now have an even longer commute to work (40 minutes each way), which means we have to leave the house earlier than we did at the old house.
And with this change in our schedule, I usually find myself eating my oatmeal in the car on the way to work while Nick drives.
The good thing is that we’re usually to work on time – the bad thing is that, most days, I just don’t have the time to make and eat my breakfast at home before leaving.
Yes, I know I could get up earlier, but I doubt it’s going to happen. Our bed is way too comfortable and even the thought of a good breakfast isn’t enough to get me up any earlier.
So what to do – eat oatmeal in the car every morning? Or find some things to have on hand during the week that are quick to heat up and eat?
Lately, I’ve been choosing the second option.
These mini frittatas are so easy to make and so nice to have waiting in the fridge in the morning. I made one batch over a weekend for the week ahead and, another week, just made them one night after work.
They only take minutes to mix together and bake up in no time. Plus, you can throw anything in them that you have to use up: herbs, veggies, cheeses, whatever.
It may not be a fancy bowl of oatmeal, but they’re quick, easy, and filling – exactly what we need on busy weekday mornings.
- 8 eggs (or mixture of whole eggs and whites)
- 1/2 cup milk
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 cup diced canadian bacon
- 1/4 cup sliced green onions
- 2 Tbsp fresh parsley, chopped
Preheat oven to 375 degrees.
Spray a muffin tin or put liners in a muffin tin.
Whisk the eggs together with the milk, salt, and pepper.
Stir in the ham, onions, and parsley.
Fill each muffin cup about 3/4 full.
Bake at 375 15-18 minutes or until the eggs are set in the center.