breakfast is the hardest meal. there are so many things you must accomplish from the moment you (finally) roll out of bed until you head out for the day. although, I’d love to cook a proper breakfast and enjoy it while sitting at our dining room table, accompanied by a big cup of fresh coffee .. that’s just not real life. or not, my real life. we’re rushing around in the mornings. the husband + I each trying to get ourselves ready for the day, while simultaneously feeding the animals + the baby, making coffee, packing the baby’s bag for daycare, prepping lunch, and using whatever time is left to make breakfast.
it’d be ideal if I could skip the “making breakfast” portion of my morning, save the time + just drink an abundance of coffee. but the days I skip breakfast are the days I can hardly function by 10:30AM, because: HUNGER! even if I can make it to lunch before eating my own hand, I’ve set myself up to make bad food decisions + tend to overeat.
I said alllllll of that, to say this: I solved the dreaded weekday morning breakfast dillema.
easy weekday breakfast pockets.
how I fit it into my morning: I know I need about FIVE minutes prep time. I preheat the oven + start assembling the breakfast pockets. once assembled, I slide into the oven + set a timer for thirty-two minutes. during that time, I get ready. as soon as the timer goes off, I’m usually just about ready to head out the door. I wrap them in a paper towel, hand one to my husband, and we’re off.
- tortillas (the bigger, the better)
- 1 egg
- shredded cheese
- optional: sauteed vegetables (onion, red pepper, corn), canadian bacon, hot sauce, trader joe’s everything but the bagel seasoning!
preheat the oven to 350°. spray aluminum foil with cooking spray. place tortilla on foil. add shredded cheese to center of the tortilla in a circle. leave a “hole” in the middle to crack the egg. (this will hopefully prevent the egg from running all over the place). add any toppings you’d like or skip this step. if it’s the weekend, I add sauteed veggies. if it’s the weekday, I add hot sauce + trader joe’s “everything but the bagel” seasoning. fold tortilla into a pocket. then fold the aluminum foil over it. place in the oven for 30 minutes*. (*based on your oven | my oven is slow, so I keep mine in for 32 minutes). while they’re cooking, go get ready for the day! once the timer goes off, you’re ready to head out the door with a hot breakfast in hand.
on the weekend, I’ll make potatoes to go alongside these scrumptious breakfast pockets. we get even fancier + eat them off plates too. it’s certainly step up from in the car on the way to work or at my desk. to each their own!
*side(ish) note: for those of you that follow along with me on instagram, you may be thinking “I thought you were going to eat more plant-based”. you’re so right, I am! is it ironic I finally got around to shooting this recipe the same weekend I made that decision? so, I went back to the kitchen and tried to create this recipe without the meat + cheese. just using egg whites, veggies + beans. let’s just say, it’s still a work-in-progress! the egg whites did not cooperate as I hoped they would. I’m not giving up!