Sick. I am so sick, I feel like I could sleep for a week and never care about getting up. In light of the fact it took over 20 minutes to mentally prepare myself to even get into my office chair, I will be re-posting some earlier entries. I’ll be back at it next week, I promise!

I made a great breakfast that can be saved and eaten all week. I had to come up with something, because with school starting for the Oldest and my work-at-home job starting the same time, I would sometimes go until 3 p.m. before eating.

I got a meatloaf pan and filled it about halfway with liquid egg. I added chopped mushrooms, spinach, and cheese (but you can do it with any veggies). Preheat the oven to 350 degrees, and pop it in for about 45 minutes. When it’s done, you have a sort of Egg Loaf that you can wrap and keep in the fridge for easy slice-and-heat breakfasts. It’s got your protein, calcium, and veggies, all in one meal. Great for kiddos, and great for on-the-go too; I slice a piece for DH before work and he’s pretty happy.

(A word to the wise: Do not let your loaf get too brown on top. It looks pretty, but doesn’t taste all that good… Unless you like the taste of chewy eggs).