Having a morning ritual is key to having an effective day. When I rise, my first thought is thankfulness! I lay for a moment and just thank God for waking me up, and ask Him to give me the fuel I need to face my day, and overcome any barriers that the day and the devil may throw my way. If I have time and the spirit hits me, I’ll even get in the word a little bit and do some meditation.
One morning ritual I have tried very hard to keep, is eating breakfast. We’ve all heard it before; the warning that breakfast is the most important meal of the day. However, it’s also one of the easiest meals to forgo; either because we’re rushing out the door, or if your anything like me, you’re just not hungry so early in the morning.
We can compare breakfast to the word of God. It’s very easy to forget to dwell in the word, until our spiritual selves become so starved that we begin to consume any and everything that we think may fulfill the spiritual void.When we skip breakfast, how often do we find ourselves so
hungry by noon that we are make very bad choices in our food intake for the entire day!
The next time you choose to forgo breakfast, just remember Jesus ate the first meal of the day, therefore so should we!
Jesus said to them, “Come and have breakfast.” Now none of the disciples dared ask him, “Who are you?” They knew it was the Lord.- John 21:12
Since my issue for breakfast is usual time, I choose to make some yummy breakfast options ahead of time and freeze them away. This go round, I went for something I never made before, but always wanted to try. I call it Cheesy Veggie Egg Muffins.
Disclaimer: While writing this post, I am actually practicing a vegan diet (as best as I can), however I made and ate this recipe days before beginning my vegan venture 🙂
-A non-stick muffin tin
-However many Eggs you’d like to make (I made four)
-Shredded Parmesan Cheese
-Red Peppers, Yellow Peppers, and any other veggies you’d like to use
-Salt and Pepper
Start by chopping your selected veggies.
Then crack your eggs and pour one egg per muffin tin.
Add a pinch of salt and pepper.
From there layer your veggies.
Then top off with the shredded parm cheese.
Place it in the pre heated 385 degrees oven. After about 20 minutes remove from oven. The top should be slightly golden brown.
Remove from muffin tin, and serve or freeze for another morning.
I added a little corn beef hash to ours, and cut multi grain bread into tapas triangles and served hot while the cheese was still gooey!!! With breakfast like this, you won’t want to skip breakfast ever again.
Enjoy and be blessed!