Every day after work, I go home and prepare these meals: dinner for the day, Jason’s breakfast box, and my own breakfast, lunch, and snack box for the next day. I’m usually done by 7.30pm. I am not super woman – I just plan ahead and eat simply.
Settling my own meals is easy. Breakfast is usually a slice of whole grain bread with cheese and 1-2 tablespoons of granola – packed in a sandwich bag. Lunch is normally a low carb dish like crazy amounts of stir-fried vegetables plus a serving of meat or fish. Sometimes I cook more vegetables for dinner and pack the rest for lunch. Snack is a box of fruits – 2 servings so I can snack throughout the day – like dragon fruit, oranges, kiwi, grapes, pears or strawberries.
I try to be more creative when it comes to Jason’s breakfast. Quite sad to see bread and butter when he opens up his breakfast box in all anticipation, me thinks. I’ve prepared salad boxes with cheese, egg, nuts and tuna (and sometimes fried chicken – ha!), and also mushroom and cheese omelettes with a side of cherry tomatoes and edamame, or egg mayo and tuna sandwiches. I was running out of breakfast ideas felt bad about making him bring the same egg and tuna sandwiches to work for three days straight (have to finish up the tuna what, no choice). On the way to work yesterday, I ran ideas through my head while doing a stock-take of ingredients I have at home. What else can I do with eggs, bell peppers (I ALWAYS have bell peppers) and bacon? Savoury breakfast muffins sounded perfect. And they’re easy to make too!
I opted to add flour to these instead of having them quiche-like, with just egg and milk. This way, they hold better and are more filling for breakfast. I’ve also used unsweetened soy milk in place of fresh milk before, but I prefer the lighter texture when using fresh milk. You can use any other types of shredded cheese – there’s a red cheddar and mozzarella mix available at Cold Storage, so you might like that better if cheddar is too sharp for you.
These muffins are best eaten shortly out of the oven, for the simple reason that is crispy, melty cheese. But if you’re keeping it for the next day, air fry at 180C for 3-4 minutes preheated (preferred) or microwave for 40 seconds before serving.