Ahhh breakfast! The most important meal of the day and also the most neglected. Let’s face it, we are all in a hurry and we don’t have time to whip up a healthy breakfast everyday. Or do we? I’d wager it’s very important to carve a bit of time to make sure you start your day in the best possible way – fully nourished and ready for the day’s challenges.
I know it can be boring eating the same thing every day. So with this in mind, I came up with a few breakfast ideas that anyone can make.
Coconut & Chia Breakfast Pudding
This coconut and chia breakfast pudding will hit the spot. It’s very easy to make and the best part is that you make it the previous night. So this really is a grab and go breakfast.
This pudding is full of good fats that keep you full throughout the morning. It’s also low carb and keto friendly. Here’s how you make it.
- 1 cup full fat coconut milk
- 2 T chia seeds
- 6 T coconut water
- 1 tsp vanilla extract
- 2-3 droppersful of liquid stevia
- Berries of choice
- Mix together the first five ingredients in a small bowl. Cover with plastic wrap and place in fridge overnight.
- When read to eat, top with berries of choice. Enjoy!
Spinach & Cheese Omelet
This might sound like it’s fancy for a quick breakfast but it’s really not. It’s just a quick and easy egg recipe you can make in five minutes. If you’re like me, you probably have a carton of baby spinach in the fridge that you barely use. You use it once for a random salad or smoothie and the rest of time it just sits there wilting away.
A quick way to use up that spinach is in a nice fluffy breakfast omelet. Keep in mind that I’m from the Caribbean and we use spices for everything. I’ll be including some unconventional spices in this omelet, but feel free to omit them. Here’s how I make my version.
- 2 or 3 large eggs
- 1 cup baby spinach leaves
- 1 T butter or vegan spread
- pinch each of salt, pepper and turmeric
- 1 stalk scallion, diced
- 1/4 cup shredded cheese (any kind you like and is optional)
- Crack eggs into a medium bowl, add seasonings, diced scallions, and whisk. Set aside.
- Heat a nonstick skillet over medium and add 1 T butter.
- Add spinach leaves to heated butter and cook until wilted. Add diced scallions, stir and heat through.
- Remove spinach and scallions from heat and add to egg mixture. Whisk to combine.
- Add the other tablespoon of butter to skillet and heat till melted.
- Pour egg, spinach and scallion mixture into skillet and let cook for 20-30 seconds.
- Add shredded cheese over top of eggs if using. Cook for another 20 seconds.
- Gently flip omelet over to cook the other side.
Enjoy your quick and healthy breakfast omelet with a few slices of bacon, buttered toast and a nice cup of coffee.
Green Breakfast Smoothie & Cinnamon Oatmeal
I’m not a huge fan of drinking my calories, which is why you won’t find too many smoothies or shakes in my recipe repertoire. It’s far more satisfying to eat actual food for a meal instead of drinking one. That said, I know that sometimes time really is of the essence but we still need to be properly nourished at the start of our day.
In concession, I decided to mix and match two breakfast components – a quick and easy breakfast smoothie with quick oats and cinnamon. Combined, these breakfast foods compromise between eating and drinking breakfast calories.
- 1/2 cup frozen spinach
- 1/2 cup frozen mixed berries
- 1/4 cup Greek yogurt or dairy-free milk of choice
- 1/2 cup water
- 1/2 cup quick cook rolled oats
- 1 cup water or milk of choice
- 1/2 tsp cinnamon
- Dash of salt optional
- Add Greek yogurt, water, frozen spinach and berries to a blender and blend until smooth. Pour into tall glass.
- Heat water or milk to boiling. Add in rolled oats and cook for one minute stirring occasionally.
- Remove from heat and stir in cinnamon until well blended. Garnish with berries of choice and add sweetener if desired.
Enjoy your cinnamon oatmeal with strawberries and sweetener of choice. Top it all off with your nice refreshing and healthy breakfast smoothie.
Bacon & Egg Breakfast Muffins
I must make a confession before I post this quick and healthy breakfast recipe – I don’t eat pork. Sacrilege! I know! In my defense, I decided to stop eating pork a long time ago when I learned of their husbandry. I am not opposed to eating wild boar occasionally, but I do not eat conventionally bred pork.
Whew! Now that’s’s out of the way, I still do enjoy the wonderful taste of bacon in the form of turkey bacon. I use uncured turkey bacon in this recipe, but feel free to use whatever kind of bacon you like.
The beauty of this recipe is that you can always double it and store for another day of the same week.
- 3 large eggs
- 3 slices of cooked and crumbled turkey bacon
- 3 T shredded mozzarella (or cheese of choice)
- 1 T chopped cilantro
- 1 tsp hot sauce
- Salt and pepper to taste
- Preheat oven to 375 degrees. Line muffin pan with parchment liners and spritz with cooking spray. Set aside.
- Fry bacon in nonstick skillet and crumble into bite size pieces. Set aside.
- In a bowl whisk the eggs, cheese, cilantro, hot sauce, salt and pepper.
- Pour egg mixture evenly into 6 muffin cups. Add portions of crumbled bacon to the top of each muffin.
- Bake for 10 to 15 minutes until eggs are fully cooked.
- Remove from oven and let rest for about 5 minutes.
Your bacon and egg breakfast muffins are now ready to eat. Simply peel off liner from the muffins and serve with a bit of fruit. This quick and healthy breakfast recipe is chock-full of protein, is low carb and keto friendly. Bon apetit!
Want to Start Your Day Right? Eat Breakfast!
These are just a few of the quick and healthy recipes breakfast recipes for your consideration. I will be sure to update this post whenever my breakfast muse inspires me with new quick and healthy breakfast recipes.
If you have any go-to breakfast recipes be sure to share in the comments. I’d love to learn from you!