Lately I've been trying to be a little more intentional about taking lunch breaks. What I mean is, generally speaking, in the past my "lunch breaks" consisted of my shoveling food into my face with one hand whilst I continued working away with the other hand.
Now what I'm trying to do is get outside and away from my computer to eat lunch and read a book for 10-15 minutes before heading back to work. As the weather is getting colder (why do I decide to do these things in WINTER when I least enjoy being outside, haha), I've been opting for warm lunches.
When I'm in the middle of a busy work day the last thing I want to do is waste time cooking lunch though - so make ahead options like these Millet Egg Bakes or one of my Healthy Soup Recipes have been my go-to!
Not only are they warm and filling (and delicious!) they're super easy to make. I make up a big batch (the recipe will give you 4-6 serves, depending on your serving size, however, I often double it and bake it in a bigger pan!) and freeze individual portions which I simply defrost in the microwave or defrost in the fridge overnight and then reheat at lunch time.
If you divide the recipe by four servings, each bake has around 26 grams of natural protein - making them the perfect breakfast, lunch or dinner option to fuel you through a busy day!
So let me share the recipe with you! >>
Healthy Ham & Cheese Millet Egg Bakes Recipe
low fat, gluten free, vegetarian option, high protein,
customisable, freezer friendly & lunchbox friendly!
serves 4-6, depending on serving size
1 cup (200g) raw millet, cooked according to package directions*
2 whole eggs
4 egg whites (120g or 1/2 cup) or 2 more eggs (the choice is yours)
1/4 cup (60g) plain greek yogurt or sour cream
~1 cup grated cheese of your choice**
~1/2 cup ham, chopped (optional - feel free to use whatever mix-ins you like - from veggies to pepperoni or cooked shredded chicken or whatever your heart desires!)
- Preheat your oven to 180C/355F
- Line a 8x8" square tin with baking paper and set aside.
- Prepare your millet (or chosen grain) according to package instructions.
- In a medium mixing bowl, combine your eggs, egg whites, greek yogurt, cheese and ham/chosen mix-ins (feel free to add in whatever you fancy!).
- Mix in your cooked millet, ensuring that all of your millet is coated.
- Pour your mixture into your prepared pan and bake for 30-40 minutes or until cooked through and lightly golden on top.
- Serve immediately or allow to cool before slicing and storing in the fridge (for up to 3 days) in an airtight container or in the freezer in individual zip lock bags.
*If you don't have or like millet, feel free to replace this with quinoa, brown rice or whatever other grain you fancy. 1 cup of raw millet makes around 3 1/2 cups cooked millet, so just use 3 1/2 cooked cups of your chosen grain.
**We usually use reduced fat tasty (natural cheddar) cheese, however, have used everything from parmesan to vintage cheese and even goat cheese, depending on what we have in our fridge.
But tell me, what are your lunches looking like lately?
Do you have an all-time or current favourite lunch?