You know how they say put the oxygen mask on yourself first? Well, the same is true for tacos. You can’t be a good you on an empty tummy. But it’s hard to find time to feed yourself in the midst of the tornado that is getting everyone out the door each morning.
Well I have a solution for all you hangry mamas out there!
This is going to sound like a pretty obvious tip, but it took me a while to figure this out and since I have started doing this one thing, I save a good 30 minutes making and cleaning up breakfast everyday. That’s like a good 3 and a half hours a week!
Are you ready for me to reveal my tip?
Okay. Here it is. All I do is make a bunch of bacon and scrambled eggs at one time and then reheat them throughout the week to have an easy, delicious breakfast ready in seconds. I know, not exactly earth shattering in its originality, but I have been making breakfast for a long, long time and it just recently occurred to me to do this. So it made me think maybe others have not discovered this little nugget of efficiency.
I like to put my eggs and bacon on a corn tortilla and plop a little salsa or guacamole on top. One time I had leftover pork chops (the ones from my 30-day meal plan), and so I sliced up one of those bad boys and put it on top of my eggs instead of bacon. Whoa. It was good. You could also make a big batch of frozen hash browns and add those to the mix. I am happy with just simple bacon and eggs, but sometimes I add a little grated cheese if I am feeling fancy.
Here’s how I make bacon the super easy, no muss, no fuss way.
- Cover a large sheet pan with heavy duty foil.
- Set an oven-safe cooling rack on top of it.
- Line your bacon up on the cooling rack so that the grease can drip down onto the foil-lined pan.
- Bake at 420 for 10-20 minutes, depending on how you like your bacon. I like mine crispy, so I leave it in there longer. *Confession: I have a tendency to burn bacon. It’s my one flaw.
- Let things cool down before trying to dispose of the foil. Letting the grease cool down and solidify a little makes clean up less likely to give you a third degree burn.
While the bacon’s cooking, make your eggs:
- Crack however many eggs you think you’ll need into a bowl. I usually do six at a time.
- Over low heat, melt a tablespoon of butter in a nonstick pan. I also give the pan a little spritz of cooking spray for good measure.
- While the butter is melting, whisk your eggs until they are all mixed together and are basically one solid color.
I mean, look at that action shot.
Pour eggs into the pan and gently start to lift and fold them gently with a rubber spatula. Lift and fold. Lift and fold.
The goal is to not let any eggs stay in one spot too long and get brown.
Brown scrambled eggs=gross scrambled eggs.
Don’t forget to add a little salt and pepper. I think it’s easier to season the eggs once they’re in the pan. You can get a better idea of how much salt and pepper you really need when they’re all spread out as opposed to when they’re in a bowl.
Keep cooking on low heat until they are as done as you like em. The big thing to remember is slow and low is the key to cooking eggs. Slow and low…that is the tempo. You want to lovingly coax them into luscious scrambledness. This cannot be rushed.
Let your eggs cool and pack them up for easy living all week.
Once you’ve got your eggs and bacon at the ready, you can have a quick, yummy, filling breakfast in minutes with no mess to clean up. Like I said, I like to make a taco by microwaving a tortilla with a little cheese topped with eggs and bacon. I microwave it for about 45 seconds and then I eat it standing up over my kitchen sink like an animal.
You could also toast an english muffin, microwave the eggs and bacon separately and then build a little breakfast sandwich. Yum. Or just eat them as eggs and bacon with a little toast. Feel free to mix it up. Add some veggies. Slice up some avocado. Once you have your base of eggs and bacon, you can do with them as you choose and it really doesn’t add much time to the equation.
Side note: Supposedly the way you like your eggs says something about your personality.
So, if you could only eat eggs one way forever, which way would you choose?
Did you say scrambled, like me? Here’s what that means, according to the internet:
You’re a loyal friend to the end! Conservative, but always friendly and inclusive of others –– not the life of the party, but always at the party. Sometimes really bland, but whatever — people still like you so who cares.
I don’t care if I’m a little boring. You over-easy people can have your wild parties and mucousy eggs. I’m scrambled eggs for life.
So sometimes, you will find yourself in the position I was in today. My bacon and egg stash had run dry, and I didn’t have time to make more. What could I eat…what could I eat….
Well, necessity really is the mother of invention because today I invented what I believe to be the next big thing…
Yep, that’s a waffle taco. And it was delicious. And there was fruit, y’all, so it was healthy.
All you do to make this amazing handful of self care is toast a blueberry waffle. Swipe on a scant amount of Nutella. Just the tiniest amount. Like, so little, it doesn’t even register on My Fitness Pal. It’s like you basically didn’t even eat any Nutella at all. Pile on some blueberries and fold it in half. Voila! You have made an entirely different, but equally yummy breakfast taco.
So, what do y’all like to eat for breakfast? I would love to hear if you can top my waffle taco. It gets a ten out of ten for both easiness and deliciousness, but it needs a better name. Maybe we should call it… Wacco? Taffle? I need your thoughts on this.