I eat eggs for breakfast five or six times a week. Usually Egg Beaters, to be specific, piled on piece of whole wheat bread with a thin layer of sugar-free jam. I like to start my day with a substantial, healthy breakfast, high in protein and low in sugar. Aside from eggs, there aren’t a whole lot of other choices. Please let me know if there’s a huge/obvious food group out there that I’m not thinking of!
But sometimes the monotony gets to me. Plus, I LOVE a good, real egg with a runny yolk. Enter, this super-quick, make-this-even-if-you-hit-snooze-too-many-times, breakfast recipe. The protein still comes from eggs, but it’s different enough from my usual routine that I don’t feel fried. (Get it? I know… I don’t have a future in stand-up.)
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