Hi, I have come out of my hole I’ve been in the past couple weeks. I am finally back in Starkville and on a routine. Homework and class pretty much consume my life, but things are good.
Being a student, I know what I have for breakfast is most important since it’s the fuel that will keep me going through my 8 o’clock classes…four days a week. I’ve been on a hunt to find something I would actually be willing to eat for breakfast every day. I found a blog post on healthy (and easy) egg sandwiches recently and loved them; I just put my own twist to it. These cute egg muffin sandwiches are perfect for me because I can make several Sunday night and they will last throughout the week.
mixed greens of your choosing
2 turkey pepperonis
dash salt and pepper
4 slices of bread
¼ cup cream cheese
2 ½ tbs crumbled feta
dash garlic powder
Preheat oven to 350 degrees and spray the two cups you’ll use on the muffin tin. Break apart mixed greens and put them in the muffin tin just until it’s about half full. Put pepperoni in muffin tins (I only use one per cup, but you can do however many you want). Pour egg in cup until it’s full. I like to add a dash of salt and pepper to the top. Place in the oven for 18-20 minutes. You’ll know they’re ready when the egg on top is firm.
Mix cream cheese and feta in a microwave safe bowl and microwave for about 8 seconds so it is easier to stir. Once mixed well, add in garlic powder and stir. All done!
For the bread, lay your pieces on a flat surface and find something round that is the same size or a little bigger than your egg muffin. I used the large cup from my Nutribullet. Once you have your circles, pop them in the toaster for however long you like!
And there you have it! I didn’t mention, but of course I put Sriracha on my sandwich. If you ever try any of my recipes I would love to hear your stories and how you enjoyed them!