Being relegated to just a microwave and/or toaster in the office kitchenette makes it really hard for us Monday-through-Friday-desk-jockeys to keep breakfast healthy. Sure, it's easy to pick up fast food on the way to the office or keep a stash of Poptarts and bagels in the desk drawer, but do you really want to eat something loaded with enough preservatives to make you glow in the dark?
If you crave breakfast worthy of weekend-breakfast-in-bed status, you can be the envy of the office during morning break with a little pre-planning and preparation at home. I've scoured the internet for quick and easy make-ahead breakfast recipes that store well in the freezer ~ would you believe me if I told you that I currently have 12 weeks of breakfast meals already made and stored in the office freezer?! Here's how you can do the same....
this easy recipe for yet another weekday option.
These savory muffins are dense and hearty and excellent slathered with butter and served with fresh fruit. Enjoy your breakfast and stay tuned for links to the next round of recipes!
Savory Breakfast Muffins
2 cup(s) whole-wheat flour
1 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1 1/3 cup(s) buttermilk
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) butter, melted
1 cup(s) thinly sliced scallions (about 1 bunch)
3/4 cup(s) diced ham or cooked bacon (3 ounces)
1/2 cup(s) grated Cheddar cheese
1/2 cup(s) finely diced red bell pepper
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool completely. Store in zippie bags or air-tight containers in the freezer. Thaw overnight in the refrigerator and heat in microwave prior to serving.