Thursday, February 7, 2013

Eggs a la Office

I'm not your typical morning breakfast person. I can't eat right when I wake up, the thought of it makes me nauseous. It's something I've always battled with - especially as a runner.

On a typical weekday morning I'll get into the office, weed through emails and easy-to-check-off-the-to-do-list projects and make a cup of coffee any time between 8-9am. 

Fun fact: I hate hot coffee. I can do lattes from Starbucks, but that's about as far as my hot caffeine adventures go. As a result, my cup of coffee sits in the freezer for anywhere between 30-60 minutes to cool before adding ice.


Around 9:30/10am I'll get around to breakfast. I wait partially because of my lack of appetite early in the day and partially because if I do eat early on, I find myself ravenous within a couple of hours. Probably not the most healthy diet decisions, I'm aware that breakfast is the most important meal of the day, but I choose to wait.

I have several go-t0 office breakfast choices, all of which are pretty healthy options. This excludes, of course, the occasional bagel Friday or rare sprinkled donut that I just can't say no to when a dozen appear in the kitchen. Oatmeal, Greek yogurt and fruit, overnight oats, whole wheat English muffins with peanut butter and eggs all make the rotation.

Eggs, you ask? In the office? Heck yes. It's possible, it's delicious, and I so wish I knew how to make them back during my college days. One of my co-workers so nicely introduced me to the concept and I've never looked back.


1 egg
2 Tbs milk or half and half (whatever you have available in your company fridge)
1/4 C+ chopped veggies
1 English muffin, tortilla or slice of bread
Cheese, salsa, ketchup or other toppings as desired

Whisk egg and milk in a bowl or Tupperware with a fork until scrambled. Season with salt and pepper as desired. Stir in veggies.

Microwave (uncovered) in 25 second intervals 3-4 times, scrambling with a fork after each interval. Once eggs are nearly cooked through, add your desired toppings. Microwave another 15 seconds if needed to melt cheese.

Top toasted English muffin, bread or tortilla with eggs and enjoy!

  • Chop your veggies and round up your ingredients the night before. It's easier to grab a tupperware of everything you need an go rather than fuss with prepping it while you're trying to get out the door.
  • Prep in bulk. If I'm chopping veggies, I'll usually make enough to last me 2-3 days of breakfasts. Similar with cheese and other toppings. I'll prep enough for a few days to make it even easier to grab and go.
  • Store in one place. I'll store all my ingredients, eggs included, in a bigger Tupperware container rather than try and grab 5 different things.

Egg, chopped carrot, green and red pepper, salsa, low fat
cheddar cheese and a slice of whole wheat bread.

What are your go-to office breakfasts?
Do you eat early in the morning or later on?

1 comment: