On-the-go Breakfast Muffin

In my endeavors on learning how to cook, I’m liking the meals that are delicious and take the least amount of time. My husband and I seem to almost always be on-the-go, so the less amount of time it takes for me to cook, the more time we have to do fun stuff!

Last week I decided to play with a bunch of ingredients I had in my fridge to make a fun version of an “Egg Mcmuffin.”  I had about 25 minutes before my husband was coming home to pick me up and take me to Newport beach.  In 25 minutes, I had plenty of time to make 3 breakfast muffins, eat mine and pack up his.  An important thing I learned about marriage: always know how your husband likes his eggs cooked, mine like his scrambled and well-done.  I LOVE my eggs over-medium with runny yolk.  He hates it. Whenever preparing eggs, I always make sure their is a “his” and “her” plate, it’s good for our marriage.

Hope you enjoy!

On-the-go Breakfast Muffin

Hers: Over-medium

Ingredients:

Whole wheat english muffins

Brie cheese, sliced,

Bacon, cooked

Baby Spinach,

Basil Pesto sauce (my favorites are from Costco or Trader Joe’s)

Eggs (cooked to your hearts delight, 1 per muffin)

His: Scrambled, well-done

Directions:

1.Toast english muffins. Spread pesto as desired to muffins. Add Brie to one side of sandwich.

2. Cook spinach, add on top of Brie with cooked Bacon.

3. Prepare eggs as desired, add on top of bacon. Heat of ingredients should melt the brie

Enjoy, thanks for stopping by!