As you all know, I did not grow up cooking, and it is still a relatively new skill for me. But my strengths have always lied in my ability to plan, be organized and efficient.
I firmly believe that eating a bagel, toast, cereal, or oatmeal is not healthy for the majority of people (grains are just too hard to digest and end up in your blood stream as a neurotoxin or caked up fecal matter in your gut), but that you should have some sort of egg and meat every single morning. But making eggs and bacon or sausage every single morning is a total pain in the you know what. I gots stuff to do! I can’t be in my kitchen all dern day.
Over the years I have experimented with various quick breakfast techniques and I am always trying to figure out ways to save time and be strategic with my time in the kitchen.
So since I love variation and don’t want to eat the same thing every day, I have found that cooked eggs keep in the fridge for several days.
I make a huge batch of an egg skillet scramble with different ingredients and flavors each week. Then I only have to cook and wash dishes for breakfast once or twice a week, and I still have a homemade and nutritious breakfast done.
Also, I have found when I have a good hearty serving of potato in the morning, I do not crave bread, crackers or chips later in the day. Same thing for the evening. If I have some sort of potato at lunch or dinner, I am less likely to be found with my hand in a bag of chocolate chips at night.
Here are my three favorite variations:
Potato, Bacon, Arugula, Parmesan
Cream or Goat Cheese and Basil
Feta, Cumin, Lemon and Dill
I make the bacon first, and then set aside the cooked bacon. Then I cook the diced potato in the bacon grease. Potatoes take at least ten minutes to cook. When the potatoes are almost done cooking, I add in whatever flavor combination I’m using. Then lastly I add in the eggs. You could crack all your eggs into one bowl and whisk it and then pour it in, or you can be lazy like me and crack an egg directly into the skillet one at a time, then mix it all to scramble the eggs. Don’t cook the eggs too long. As soon as they start firming up, take the skillet off the heat. Take it off even sooner if you use a cast iron skillet like me (because they retain a lot of heat) and the eggs will finish cooking from the heat of the pan and not be over cooked.
Store the scramble in a glass pyrex container in your fridge for up to 4 days. This also makes a great lunch if you don’t have any dinner leftovers.