Time is tight in the mornings, but if you allow 10 minutes a day or 70 minutes a week to prepare your first meal of the day, you’ll save money by skipping the drive-through and getting on with your commute after a satisfying hot breakfast.
The Quick Breakfast Kit
There are simple, yet essential items you’ll need to make your hot breakfasts quickly. You can keep your quick breakfast kit on a specific shelf in your kitchen to ensure you’re not running around when it’s time to prepare your meal in the morning. Here’s it is:
1 Small frying pan and/or an omelet pan
1 Small sauce pan
1 small slotted spatula
1 small slotted spoon
1 paring knife
1 butter knife
1 tablespoon-sized measuring spoon
1 Box grater
Basic Breakfast Ingredients
The best hot breakfasts are built with lean protein, healthy fats, and lots of fiber. Here’s a list of 3 foods from each category you’ll need to make a week’s worth of hot breakfast meals.
|Eggs||Avocado||100% Whole Wheat Bread|
|Low-Fat Milk and Cheese||Nuts or Nut Butter||Oatmeal and Grits|
|Protein Powder||Oils (flaxseed, coconut, olive)||Medium Microwaveable Russet Potatoes|
Additional fruit and vegetables used in the meals below include:
Fresh or frozen red bell peppers chopped or sliced
Fresh or frozen sliced zucchini.
6 Quick and Easy Breakfasts
While poaching 1 egg, cut 1/4 avocado into slivers and two slices of tomato. Toast two slices of bread and add the finished egg on top of the avocado and tomato slices to make a sandwich. If you’re new to poaching eggs, here’s how to do it.
In a small sauce pan, prepare one cup of grits with 1 cup of 2% milk and add 1 scoop of protein powder. In a separate frying pan over medium heat, add two tablespoons of water and cook 1 cup of spinach until limp. Remove the grits from heat and transfer warm grits into a small bowl. Stir in ¼ avocado in chunks into the bowl. Serve the spinach on the side.
Microwave one unpeeled potato. Whisk two eggs and ½ cup of mixed bell peppers while you wait. When the potato is done, shred your potatoes using the larger slots on your box grater. Fry the hash browns in 1 tbsp of olive oil in an omelet pan and add your egg mixture after 2 minutes. Cook on both sides, and add cheese after removing the pan from heat. Serve when cheese has melted.
Prepare 1 cup of oatmeal with water and add 1 serving of protein powder while cooking. Top with a 1/2 cup blueberries and 10 almonds.
Toast two slices of whole wheat bread. Spread 2 tbsp of peanut butter on one slice of bread and add bias-cut banana pieces on top of the peanut butter. Add the adjoining slice of bread to make the sandwich and enjoy.
Microwave one unpeeled potato slice in half. While that’s cooking, heat 1 tbsp of coconut oil on medium-high heat in a frying pan and lightly brown ½ cup zucchini, 1 cup raw spinach, and ½ cup of red bell peppers, no more than 3-4 minutes. Add 1 egg to the vegetables. When the potato is done, slice it in half and serve the vegetable and egg mixture over the “baked” potato.
NOTE: The full recipes with nutrition facts are available by clicking the active link of each meal.