Breakfast has never really been my thing- or mornings. But over the years I have tried to figure out little habits I can do to like my mornings a bit more. I have mastered the art of laying out my day the night before. I have my work clothes, gym clothes, food for the day and bag all set to go. All I have to do is actually wake up. Typically I would make a protein shake or throw a yogurt in my bag for breakfast. While this was super easy and convinent it wasn't filling. I always wanted to be able to wake up early enough to cook breakfast like an omelet but I could never force myself to do it. So I turned to plan b, meal prepping breakfast.
I know it sounds kind of gross making eggs ahead of time but hear me out. My aunt every Easter always makes a delicious quiche that we usually end up having left overs of. I figured if her left overs are good to eat for the following couple of days then I could make something similar. My quiche is simple, healthy and delicious to say the least. But the best part is its all divided up for work each morning! And the even better part is if you know you may not eat it all in one week you can freeze it for another time! Check out my recipe below:
4 whole eggs
4 egg whites
1/4 cup of milk (almond milk or any kind that you like)
Shredded cheddar cheese (use as much or as little as you'd like)
I don't have a specific amount of each vegetable because I used whatever I had in my kitchen-which is what makes this recipe so easy!
Bake at 350 degrees for 45 minutes and you're good to go!