Freezer Breakfast Sandwiches
- 6 English muffins
- 6 large eggs
- salt and pepper
- Preheat oven to 350 degrees. Spray a jumbo muffin tin with cooking spray and place on a cookie sheet. Crack one egg into each spot. Pierce each egg yolk with a fork and very slightly beat (I didn’t do this the first time and fully regret it). Season with salt and pepper. Bake eggs for 12-15 minutes or until set. Remove from oven and cool slightly. Run a knife around the edge of ramekin and flip over to remove eggs. Allow to cool while you prepare the remaining ingredients.
- Slice English muffins in half. Layer each with one cooked egg. Top with other English muffin half. Wrap tightly in plastic wrap and place in the freezer.
- To reheat: Remove plastic wrap from the frozen sandwich and wrap in a paper towel. Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.
Notes: I add cheese after I reheated my muffin and I also like to add mustard. Definitely feel free to add any breakfast meats, make it your own.
adapted from: Flying on Jess Fuel
Chocolate Peanut Butter Overnight Oats
- 1 TBSP peanut butter powder
- 1/2 teaspoon vanilla
- 1/4 cup plain (or vanilla) Greek yogurt
- 1 scoop chocolate protein powder (I use Isoburn)
- 1/4 cup milk (or almond milk)
- 1/2 cups old fashioned oats
- 1/2 teaspoon maple syrup
- semi-sweet chocolate chips (optional)
- In a small jar, combine the above ingredients. Stir well and make sure that everything is mixed throughout. Seal and place in the fridge overnight. Oats will keep up to 5 days.
- To serve: heat in microwave for approximately 45 seconds, drizzle with additional maple syrup (if desired).
Note: I like to eat mine cold and I also like to add an additional 1/4 cup milk in the morning before eating
Adapted from Chelsea’s Messy Apron
Chocolate Chip Cookie Dough Overnight Oats
Author: Sarah Grace
- 1 cup whole grain Rolled Oats
- 1 cup low fat Milk
- 4 tablespoons Vanilla Protein Powder (I used muscle milk)
- 2 teaspoon Vanilla Extract
- Sweetener to taste (I use 2 tsp of maple syrup)
- Optional: 2 tablespoons Mini Chocolate Chips or Cacao Nibs
- Optional: an extra splash of milk when eating
- Combine all ingredients except chocolate chips into glass jar and shake after securing lid until all ingredients are combined
- Place in refrigerator over night, or at least for 4 hours.
- When ready to eat, remove from fridge, mix in chips or nibs, and enjoy!
- I like it a little bit more milky, so I added an extra splash of milk before eating.
Peanut Butter Chocolate Chip Cookie Dough Overnight Oats
Serves: 2 servings
- 1 cup rolled oats
- 2 teaspoon vanilla
- 4 tablespoon peanut butter powder
- 1/2 cup Greek yogurt, vanilla
- 1 cup milk
- 2 tsp maple syrup
- 2 tablespoons chocolate chips, semi-sweet (optional)
- Place all ingredients (minus the chocolate chips) in a small jar and mix.
- Then, place into fridge for 2 hours or overnight.
- In the morning, add a few more tablespoons of milk (if need be)
- Eat with a drizzle of peanut butter on top.