What I Ate (for Breakfast) Wednesday

I always used to find breakfast tricky. I was the first to grab a bagel with peanut butter or eat a big bowl (oh, ya know, like 3 or 4 serving sizes full) of cereal. The result...starving...only an hour later.

When I started eater clean(er) last August I knew I had to start with breakfast. No more cereal (even "healthy cereal"), no more bagels (the exception being the morning of a half or full marathon) and skipping breakfast was absolutely not an option.

I found the answer to my breakfast dilemma on pinterest (duh!). The delicious, ready-to-eat, filling EGG BAKE!

I make this egg bake every Sunday night and it lasts me 6 days. I eat it, with a banana, every morning (yes, I am a creature of habit). The best part is you can throw whatever veggies you prefer in it, so I can change it up often. Typically it goes like this...

12 eggs
1 package of frozen chopped spinach
frozen broccoli cuts
mushrooms
chia seed
pinch of salt and pinch of pepper

Spray your casserole pan. Put in and mix the 12 eggs. DUMP all the veggies you want in. (I sometimes will add green peppers or onions if I have them handy). Add in chia seeds and some salt and pepper. Bake in the oven at 375 for 25-30 minutes. Viola! Breakfast for the next 6 days.

Each morning, I just cut myself a slice, stick it in the microwave for 45 seconds and a grab a minute. Breakfast in 5 minutes.