This is how I meal prep breakfast.
This is how I make my stomach stop screaming.
This is how I stop giving Starbucks so much money.
I used to skip breakfast and would just slam coffee all morning. There’s something about a long commute followed up by sitting still at a computer that makes my stomach freak out. It grumbles loud and people can hear it from down the hall (that might be an exaggeration). Still, it’s embarrassing.
After baking and cooling, I slice them up and wrap individually so I can just throw it in my bag when I leave for work. The rectangle shape is perfect for your favorite piece of toast. My current toast of choice is this one.
Each serving is full of protein and even a couple veggies to qualify this as food with a purpose. It’s definitely Swim Food and the perfect after-school-before-practice snack.
With the holidays coming up, this is also a super easy yet quite impressive breakfast for house guests.
Forget the loooooonnnng Starbucks line and make it on Sunday Funday and get set for the week.
Spinach Ricotta Egg FlatsCourse: Breakfast, Brunch
- Preheat oven to 375°. Lightly grease a 9 x 12 baking dish with olive oil or butter.
- In a nonstick skillet, cook the sausage and crumble into small pieces. Once cooked through, add sausage to prepared baking dish.
- Add the spinach, sun dried tomato, and green onion to the skillet. Once the spinach has started to wilt, add to the sausage in the baking dish. Evenly spread it out.
- Whisk together the eggs and Ricotta. Season with salt and pepper if desired.
- Pour eggs over the sausage mixture and bake for 20-25 minutes. Check for the center to done before removing from oven.
- Let cool in pan for 10 minutes, then slice. Remove from baking dish and let slices fully cool before individually wrapping. Keep in refrigerator for up to 5 days.
- If the sausage is fatty, drain the pan before adding spinach. I used a very lean chicken sausage, so I did not have any excessive fat.