Breakfast: A Strategic Long Range Plan

The Sunday blues were setting in, having just got off of a great weekend spent with my college buddies. After they had left, I spent the afternoon cleaning, doing laundry and settled in to watch some sort of Superman or Spiderman with my boys. I got antsy because sitting still is a challenge for me. I should have gone in the other room and tried meditation for the 50th time in my life until invariably the rat wheel starts turning in my head and I begin doing something with my hands like cleaning out my kids' closets.

So I got productive and decided to tackle the kitchen with what I had been hearing about for a long time: egg muffins.

My gym friends all talk about them and say how great it is that they don't have to dirty up pans in the morning, forgoing the chopping, mixing, cleaning up. Blech! Who wants to do that on a Monday morning? So what the hay? I decided to give it a whirl, but because I am complete control freak, I had to do it my way. No recipes. Just trial and error.. Spolier alert: there are some errors in the forementioned information, so please learn from them.

I began with trying my hand at zucchini cakes before I tackled the egg muffin  and here's how:

I grated two zucchinis in a bowl. I added roast pine nuts (big surprise). I crumpled up firm tofu, added two eggs and a bunch of coconut and almond flour. I also added the spices I found in my fridge: garlic salt, lemon pepper, Tajin, some crazy crap called Joe's Stuff I got waayy too long ago, and added sauted onions and bell peppers.

Then I got my hands dirty and mixed it all together and formed them into patties. Now, here's where the colossal mistake came in: I didn't add enough flour for those patties to stick together. And here's what happened - epic fail:

Yeah, doesn't look like zucchini to me. So, I regrouped, figured out what my problem was (in this particular situation, not in general) and added two handfuls of almond flour.

Oh, that's better:

Regardless of their shape, these patties of joy were delightful, especially when I douced them with red pepper flakes and a little bit of Tabasco. And if you really want to add some flava-flave, sprinkle some parm on these bad boys.

Next up, my biggest challenge: the ellusive egg muffin.

Here's what I did: I chopped up last night's chicken breast into little slices. I also clipped cilantro, roasted some pine nuts, sauted some onions, bell peppers, zucchini I didn't use for the cakes and put all of it in a bowl.

I then whisked in 12 eggs. No milk, no cheese, just that and my chicken concoction and again a bunch of spices - lots of spices. If you think you have added too much, you probably didn't. I also found some green salsa in my fridge. I added about a 1/4 cup. And this time I added chili pepper for a kick.

I popped those bad boys into a muffin tin, then into a 350 oven for about 12-15 minutes and breakfast is served for 7 days. What are the odds on my lack of enthusiam for these egg muffins come Saturday? Any takers?