A S I M P L E B R E A K F A S T O N T H E GO
I N G R E D I E N T S
- eggs (amount of your choice--I used 5 since I was making breakfast for the week)
- almond milk (or milk of your choice--adds fluff to your eggs! Amount will be proportionate to the # of eggs you use--I just eyeball it. About 1/2 cup for 5 eggs.)
- 1 tsp salt
- 1 tsp pepper
- Daiya vegan shredded cheddar cheese
- bagels (I used NY style garlic bagels from the farmer's market bakery)
The last thing on my mind in the morning is breakfast! I'm not a big breakfast eater or morning person in general so this week I decided to get a head start on the week and make my breakfast for Monday-Friday. There is a little shop at the bottom of my office building and when I get to the point of starvation I'll run down and grab an egg and cheese on an english muffin. Simple! I couldn't find english muffins at the market so I got bagels instead. This recipe is really quick and easy and makes for the perfect breakfast on the run.
Add eggs, cheese, milk, salt and pepper over medium low heat, slowly blending the ingredients. As the eggs start to thicken continue to fold-over until scrambled to your taste.
Sandwich eggs in-between bagel and enjoy!
I wrapped the leftovers in aluminum foil packages and threw in the fridge for the rest of the week. Easy! What's your favorite breakfast?