Many people have a complicated relationship with breakfast. I would consider myself one of those people as well. I like eating it, but I don’t like making it. Getting ready for the day is sometimes hard. And, while I think it is important to challenge ourselves to tackle hard things, breakfast doesn’t have to be one of those.
During the week, I need my breakfast to be reliable and predictable. I don’t want to put any extra thought or effort into this meal.
Top Tips for Breakfast Success
1. Keep it simple.
2. Pick two breakfast options to get you through the week. For example, eat the same thing on M,W & F and a different option of T&TH. Save weekend breakfasts for a little freestyling. The following week, switch up your options.
3. Make a list of breakfast foods you like. Stick to whole food & whole grain options as much as possible. Many packaged breakfast foods will fill you up temporarily, but are nothing more than a quick sugar rush that will have you looking for more an hour later.
Here is a list to get you started:
• Hard boiled eggs, tomato & avocado slices
• Avocado on whole or sprouted grain toast, drizzled with balsamic vinegar
• Egg muffins
• Yogurt, granola & berries
• Whole grain muffins, waffles or pancakes. Hint: Make a batch of any one of these on the weekend to use throughout your week. You can also freeze waffles or pancakes and pop them into the toaster as needed.
Egg Muffins
18 eggs
½ c water
Salt & pepper to taste
Possible add-ins: green onion, chopped bell peppers, sautéed mushrooms, grated cheese, diced ham. About 2 tbsp of add-ins per muffin cup.
Preheat oven to 375F. Whisk eggs with water. Add salt & pepper. Spray muffin tin with non-stick spray. Add 2 tbsp of add-ins per muffin cup. Fill muffin cup 2/3 full. Bake for 20-22 minutes or until cake tester comes out clean. These freeze well and heat through quickly.
Photo by Hanny Naibaho on Unsplash
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