As students, we all have those days when skipping breakfast for the sake of those 15 extra minutes in bed is too tempting and I’m no exception. However, the first meal of the day is the most important one so I’ve decided to share with you a recipe that is easy, delicious and super practical – you’ll have breakfast for a week!
Ingredients You’ll Need
Kitchen tools / utensils:
How to Make it
Start by pre-heating the oven to 200º Celsius.
Crack one egg into each little container and give it a quick stir.
Cut the mushrooms and onion into little pieces and cook them on the stove for about 4 minutes. Set aside.
Cook the bacon until crispy and then cut it into little pieces as well.
Its time to assemble everything: Add a little bit of bacon, onion, mushroom and spinach (or kale) to each of the eggs. Stir it once again so you get a bit of everything in every bite. Add some cheddar cheese on top.
Let it cook in a pre-heated oven for about 15 minutes – make sure you check it every once in a while.
When the ‘little omelettes’ are golden, remove the tin from the oven and let it sit for 5 minutes. This will allow the eggs to separate from the tin bottom and they’ll be easier to take out.
All you have to do now is store the egg muffins in a container and enjoy one every morning. Et voilá, you’ll have breakfast for 6 days!
It honestly takes 10 minutes to assemble everything and another 15 minutes to bake. And it’s so delicious and packed with protein – so give it a try!
Meet me, Marta!
Born in beautiful Portugal, I moved to the UK to pursue an undergraduate degree in Business Management with a professional placement year at University of Sussex in Brighton.
I love meeting new people, new places and basically anything involving new experiences. I joined the MESH-ED bloggers team as I believe that taking chances in life and putting yourself out there is very important. Hopefully, answering some of your questions, I can help make your study abroad decisions a little easier.