“Eat in the car.” That was the clever tip from my 13 yo when I told him that I was doing a series on breakfast hacks. In fact, while not a recommended practice, my son eats on the way to school many days.
When there is time, there is nothing better than sitting down at the table without distractions to enjoy a meal with my family. When I need to hit the carpool lane by 7:10 am after having exercised, finished homework and prepared for the day, breakfast on the go is sometimes a reality.
The beauty of these little gems is that you can flavor them in any way that you choose. In these pictures, I’ve started with a base of egg whites and broccoli. I use 1/3 cup of eggwhites for every 3 oz of steamed broccoli. Then I add spices. These have a rich curry, paprika seasoning together with salt and pepper and of course, red pepper flakes for a kick.
I drop them into muffin cups and bake them at 350 for about 20 minutes. While the recipe shown is of a savory nature, these can be created with zucchini or carrots and made more like a sweet muffin. To those, I add cinnamon, cloves, nutmeg, ginger and stevia.
This morning, I have some crab and tapenade left over that I’m mixing with egg whites.
Before I mix them up, I spray the muffin shells with a bit of olive oil or whatever you may have on hand. After these have cooled, I remove them from the shells and store them in the fridge. They’ll easily reheat in a few seconds in the microwave but they’re also fine cold. It’s a high protein snack or breakfast that travels easily and the best part is, it’s make ahead so that preparation doesn’t cut into my mornings. And the flexible nature of the recipe allows plenty of room for creativity and leftovers.
How do you get work? Do you take public transport or carpool? If you’re not the driver, what do you do with the time?