I’m always hungry first thing in the morning but don’t have time to make something before I leave for work, so I improvise once I get to the office. To satisfy my urge to snack, I have eggs (with whatever leftover veggies we have in our house), sauerkraut, a meat patty, and some breakfast cookies. I make the breakfast cookies and meat patties in large batches on the weekend and freeze them for breakfasts throughout the week. Here’s a simple and satisfying breakfast for those of us on the go.
Breakfast Cookies Recipe:
For this recipe, I used Danielle Walker’s Allergen Friendly Breakfast Cookies. I’d recommend making a double batch, because these are so good, you’ll eat them quickly. I sometimes crumble these into my lactose-free yogurt for a yummy parfait also.
Breakfast Patties Recipes:
Egg Bowl Recipe:
3 Tablespoons of Chopped Green Onion
Small Handful of Cherry Tomatoes
One Crumbled Rosemary Mint Lamb Patty (See Recipe Above)
4 Tablespoons of Oregon Brineworks Beet Apple Kraut
Salt & Pepper to Taste
In a microwavable dish, add the two eggs and sprinkle with salt and pepper. Microwave times may vary, but our office microwave takes about 1 minute on high to get the whites cooked but the yolks still runny. Crumble the breakfast patty and add the green onions, cherry tomatoes, and sauerkraut. Enjoy!