Breakfast is one of those things that goes back and forth for me, especially in my new freelance lifestyle where I’m home all morning. One week I’m really good about cooking myself some nice, runny eggs and toast, the following week I’m distracted by writing and will realize it’s 11 a.m. and I’ve only had tea or coffee (so I end up just going straight to lunch).
The other week I kind of found the best of both worlds – it was a hearty, yummy breakfast/almost brunch, but one that I could prepare beforehand so I didn’t have to carve out extra time for cooking if I had a new content or pitch idea I wanted to just run with. I basically took a brunch party recipe, and turned it into my breakfast all week long!
I made the Sally’s Baking Addiction “Easy Make-Ahead Breakfast Casserole” on Sunday, and then had it to slice and reheat all week long. I liked that it was loaded with lots of vegetables, and I also used dairy-free milk and feta cheese. It came out delish and it lasted Mon – Fri. You could do this with any other casserole recipe too. With other meals I usually get sick of eating something multiple days in a row, but with breakfast it’s not the same for some reason! Let me know if you give this a try and what recipes worked for you.
See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden