Tasty Breakfasts for Busy People

Breakfast doesn’t have to be boring.  Here are my suggestions for a week’s worth of pleasing breakfasts, complete with recipes and tips for prepping ahead of time.

 

Poached Eggs with Roasted Tomatoes

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This is one of my go-tos whenever I want something warm and not too complicated in the morning.  Typically, the time the tomatoes roast gives you enough of a buffer to take a quick shower.  Sometimes, when I have a little salad pre-prepped from the weekend, such as this white-bean salad (cooked beans tend to last well throughout the week), I add it as a side garnish for extra proteins.

Note on the Bread:
You can create some variations on this dish by swapping the base.

On the picture above, I used some homemade bread (my favourite recipe for this is the no-knead bread, which you leave to rise overnight).

In the image below, I used some English Muffins I defroze and grilled in the oven with the tomatoes.

A healthy alternative is doing without the bread altogether, and using a grilled portobello mushroom as the base instead.


Ingredients

1 pint cherry tomatoes (10 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for garnish
2 large eggs
1 whole-wheat English muffin, split and toasted

Full Recipe here.

 

Egg Noodles in Broth with Sweet Potatoes, Mushrooms and Chard

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Traveling around the planet has introduced me to the concept of soup as breakfast.  In this excellent article produced by the Smithsonian, you can get a few ideas of your own for jazzing it up.  I find the thought of warm soup first thing in the morning very comforting.


Ingredients

1 tablespoon olive oil
4 ounces sliced baby bella mushrooms
1 tablespoon minced ginger
2 cloves garlic, minced
1 to 2 teaspoons Sriracha, optional
3 tablespoons soy sauce
4 cups vegetable broth
4 ounces soba noodles
2 ounces shredded Swiss Chard leaves, or other hearty greens
Sesame seeds, for topping

Full Recipe here.

 

Mushroom and Microgreen Omelette

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Probably one of the biggest breakfast classics, omelettes take no time to make.  The traditional way of making it is to sizzle some oil in a pan and heat the mushrooms up before tossing them in a bowl and making the omelette in the same pan.  Then you slide the mushrooms in the omelette and fold to serve.  A variation I like is to mix in the veggies with the omelette and fry them both at the same time, leaving the ingredients a little most cripsy.  Personal preference.

Ingredients

1 tablespoon unsalted butter, divided
1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
Coarse salt and freshly ground pepper
3/4 cup microgreens
3 large eggs

Full Recipe here.

 

Red Quinoa with Avocado, Almonds and Honey

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An easy way to get a head-start on this breakfast is to cook the quinoa in a bigger batch the first time you make yourself a portion.  Use the leftovers for subsequent times.  Here, I used red quinoa, as I had it handy, but most of the time, this recipe calls for black quinoa.

Ingredients

2 c. water
¼ tsp. salt
1 c. black quinoa
1½ c. almond milk
1 thinly sliced avocado
6 tbsp. sliced toasted almonds
6 tbsp. honey

Full Recipe here.

Frittata with Sprint Vegetables and Salad

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Frittatas are this easy, go-to place where you can put whatever you have in the fridge to good use.  There are countless variations, from cream and cheese, to various veggies and ham, it’s really all about what you have handy, and how light or rich you feel like making it this morning.

Ingredients

9 eggs
2 Tbs. heavy cream
1 tsp. kosher salt
2 Tbs. olive oil
1 cup (3 oz./90 g) thinly sliced green onions, white and light
green portions
1 cup (5 oz./155 g) diced ham
1 cup (5 oz./155 g) shelled fresh or frozen English peas
4 oz. (125 g) soft goat cheese
1 Tbs. chopped fresh basil

Full Recipe here.

 

Museli With Almond Milk & Pumkin Spice Homemade Latté

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If I’m really in a hurry, then I always have some museli handy, with some almond milk.  Unlike regular milk, almond milk can be kept for a long time as a back-up (sealed) in your pantry.  As for the muesli, you can make it yourself with your favourite cereals and grains.  Since this is my back-up, I invest very little time in prepping it – I buy a high-quality mix at the store, splurging a little, but knowing it will be appreciated in times of rush!

For extra goodness, add in some seasonal fruits or berries.

The Cappucino above is a more sophisticated version of the latté I typically make in the mornings.  Here, I heated up some milk and made some froth which I poured over an espresso with milk.  Instead of sweetning it with honey, I sprinkled some nutmeg (although Trader Joe’s Pumkin Spice mix is also excellent!).  The Latté is essentially the same, except for the froth – and with a greater proportion of milk.

 

Egg Salad

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There are many variations to the egg salad.  In this iteration, I mixed some mustard with oil, the same way I make vinaigrette for salads, chopped the eggs and green scallions, then mixed it all for a two-minutes egg salad.  What I love about the article I linked below is they explain the fundamentals of building your own egg salad, without recipe.

A note for those who prep ahead: eggs can be boiled and stored in the fridge ahead of time.  Chopped scallions also resist well in a refrigerated, tight jar.

Full Recipe here.

 

Time-Friendly Brunch: Tomato, Egg, and Prosciutto Puff Pastry Tart

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This particular recipe is amazing when you have friends over for brunch.  Not only does it taste and look glorious, it also is very simple to make in larger batches.  It is a little more work-intensive than recipes below, but a lot of it is idle time, leaving you some space to read the Sunday Newspaper.

Ingredients

1 (17.3 ounce) box frozen puff pastry, thawed
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Coarse salt and pepper
9 large eggs
1/2 cup grated fontina (1 1/2 ounces)
8 thin slices prosciutto

Full Recipe here.

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