Running a small business, holding down a full time job and running a household all at the same time is very time consuming! Someday I'll take the plunge and cut out the full time job, but for now, it's quite the balancing act. Many hats to wear. Many responsibilities to maintain. And stress. Did I mention lots of stress?
I regularly engage in stress-reducing activities like yoga, meditating and mandala coloring. I also make sure my nutrition is on track to help my body function at its best and I exercise at least five days per week. I've started incorporating essential oils into my routine, drink kombucha, drink plenty of water, and make sure I get enough rest. Whenever possible I get outside to soak up that luscious Vitamin D. And, of course, there's the occasional glass of wine.
I'll be the first to admit I don't do the best job of prepping the healthy stuff for meals ahead of time. I know I could save myself a lot of headache if I would take time for this task, but as you can imagine there are lots of things that come up demanding my attention. I usually have eggs steamed in the refrigerator to add to a quick breakfast. I had those this morning, but I didn't have any veggies prepped since I'd polished them off yesterday.
I'm certainly not the first to come up with the concept of baking eggs and vegetables together, and I know I won't be the last. Once upon a time I cut open a bell pepper, scooped out the seeds, filled it with eggs and veggies and baked it. It was absolutely delish, but still a little bit too time consuming for those really hectic mornings.
I had this prepped and in the oven in less than five minutes, and let it bake while I was getting ready. Absolutely perfect. I let them cool just slightly before scooping them into a container and running out the door. I'm fortunate enough to have a desk job so I can eat breakfast while working. If that's not the case for you, you could still put these in the oven while you're getting ready and eat before leaving the house.
The photo may give you the impression that I used two eggs in two of the ramekins and one egg in the other. This actually isn't the case - I just ended up with two eggs that had double yolks. How freakin' cool is that??
Note that here I used raw leafy greens and spaghetti squash. I still had some of the squash prepped in the refrigerator, and I almost always have leafy greens. But, really, any veggies will work. You could even zoodle some sweet potatoes and put them in the bottom of the ramekin, similar to what I do with my quiche recipe. You can also vary the seasonings. Personally I have a very sensitive palate in the morning and can't handle much outside of the salt, paprika and onion powder. But feel free to vary it according to your taste preference. :)
1 c. raw leafy greens (I used spinach, kale and chard)
3/4 c. spaghetti squash
1 T. butter, coconut oil or ghee (do not use butter if Whole30)
Sea salt, onion powder and paprika
Preheat oven to 350 degrees. Grease 6 ramekins with butter or coconut oil and arrange on a baking sheet. Layer greens and spaghetti squash in ramekins (or whatever veggies you want to use). Lightly season with salt and onion powder. Crack one egg into each ramekin, then lightly season with salt, onion powder and paprika.
Bake for 30-35 minutes or until eggs have set. Let cool slightly. You can either eat it directly out of the ramekin, or transfer to a serving plate.
Makes 2-3 servings (depending on how hungry you are).