I think one of the biggest keys to sticking to a healthy diet is planning ahead and getting into a meal prep routine. Anyone can eat healthily with a full day free to prepare meals. The real test comes when you have to work a full day, then go to the dentist, then run the kids to soccer, then do the laundry, and then clean the kitchen. The best way to set yourself up for success on days like that? Meal prepping healthy convenience foods ahead of time.
Each week, I like to meal prep just one item for breakfast, one for lunch, and a snack. It’s not so much cooking that I spend my entire weekend tethered to the stove—but it is just enough to take some of the pressure off of cooking during the work week. It means that there is always an option in the fridge or freezer for any given meal. And during those crazy swamped days, it’s a total lifesaver.
These meal prep breakfast sandwiches have been one of my go-to healthy breakfast preps for years. They feature a whole wheat English muffin (how Mickey D’s of me) with an egg, onion, spinach, and mushroom patty. On top of that, I put a piece of bacon and a slice of cheddar cheese.
I put them together assembly-line style, and then into the freezer they go, ready to be called upon whenever my morning gets a little too hectic. Pair one of these with a serving of yogurt or a piece of fruit and that’s one heck of a nutritionally awesome breakfast. And it comes together in less than a minute. Now that is convenience food I can get behind!
If you aren’t a fan of the mushroom and spinach combo, feel free to sub in whatever you tend to like with your eggs. Smoked salmon and dill would be amazing! I also think a version with feta cheese and tomatoes would be delicious. Be creative! Just whatever you choose, make sure the water is cooked out before adding the eggs. Watery eggs do not make for a happy reheated sandwich.