I’m a busy person and I am sure most of you can relate. I find myself running out of time to do some of the things I enjoy, such as sleep. Recently, I realized that I spend a lot of time in the kitchen.. sometimes too much. I get up, cook breakfast, work, come home, cook dinner, eat, and prep my lunch for the next day. By the time that’s done it’s time for bed and I do it all over again! I really notice the extensive amount of time I spend in the kitchen now that we are living with a roommate. It seems every time he comes home or leaves or goes to get a drink of water, I happen to be in the kitchen. I swear, I really do have a life!!
So I started to think of ideas on how I can cut my kitchen time down. Eating out or eating microwave meals is NOT an option. I make sure to only eat healthy, homemade and unprocessed foods. So, I figured if I spent a little bit of extra time on Sunday preparing a bunch of meals in advance, I could cut down my kitchen time through out the week.
I’ve been doing this for a few weeks now and I really love it! I find that I have a lot of extra time to do what I want to do. I get to wake up a half hour later in the mornings, now that I can just grab breakfast on my way out.
Speaking of breakfast, these “On-the-Go Omeletts” are the most amazing thing ever. You just make omelets like you normally would, but bake them in muffin tins rather than on the stovetop. Refrigerate them in a large container for up to a week and grab and go as you please! My typical breakfast during the week are two of these and a Paleo muffin.
I feel like these omelets would be great for a family with kids too. Parents need all the extra time they can get. I can’t imagine life with kids if I think I am busy now. That’s why I am keeping a list of time-saving ideas like this one handy for when the time comes…
Makes 12 omelets
- 12 Eggs
- 4 Slices of bacon or 2 chicken sausages
- Bell pepper
- Anything else you love putting into an omelette
- Pepper, garlic powder
Preheat your oven to 350 degrees.
Cook the bacon or sausage and the sliced veggies in a frying pan until the meat is fully cooked and the veggies are soft.
In a medium size bowl, crack in the 12 eggs and mix them together with a fork. Stir the cooked meat and veggies of your choice into the bowl with the eggs.
Lightly spray a muffin tin with non-stick cooking spray. Using a ladle, spoon the egg mixture into the muffin tins. There should be enough for 12 “muffins.”
Bake for about 15 minutes, or until the eggs start to slightly brown on the top and lift out of the tin.
These omelettes can be kept in the fridge for a week and eaten whenever you need the extra time! Enjoy.