It’s a well known fact that breakfast is an important part of the day; many even argue that breakfast is the most important meal of the day. However, when I was growling up breakfast was not a regular part of my routine. Waking up before dawn to jump into a cold pool was a rough way to start the day without adding extra time to find and consume breakfast. Even through college when I was no longer getting up for 5am practice, breakfast was not a priority for me. I was picky about breakfast food, not enjoying many of the quick go-tos such as yogurt and granola, and preferring to have a snack or wait until lunch. Fast forward a few years and I have changed my stance. Especially on mornings when I work out before work, breakfast is a game changer. My tastes have also evolved to include many of those breakfast staples that I previously scorned. A close family member is still waiting for the day that I add shredded wheat to my rotation, but I haven’t tried it yet. I do however, have several breakfast favorites that fit nicely into my busy schedule. These are easy to prepare in the morning or ahead of time and allow for a wide range of variations to keep your breakfast rotation interesting.
Perfect to add to your Sunday meal prep, these healthy, protein packed muffins are easy to make and will keep for up to a week. Choose your favorite fillings, I like broccoli and mushrooms, prep your muffin tins, and bake at 375°. In little time (about 18 minutes) you have a week’s worth of quick and healthy breakfasts. They are also great as a snack or post workout fuel. 8 eggs make 12 muffins. Fill the muffin tins about 2/3 of the way with your fillings and then top with 2-3 tablespoons of egg. For more specific instructions, I like this recipe.
This was a staple in every foodie and lifestyle blog in 2015, and there is a reason why. Not only does it require very little prep, but with healthy fats, filling carbs, and low sugar, avocados are a delicious way to start the morning. You can stick with the basic avocado on toast (or english muffins!), or fancy it up with strawberries and/or balsamic vinegar. If you are looking for something a little heartier, this simple meal becomes a protein loaded breakfast sandwich when grilled chicken is added.
As I have said before, granola did not used to be a favorite of mine, but is now regularly represented in my breakfast line up. I like to make my own during my Sunday meal prep but you can purchase pre made if you prefer. While I will munch on plain granola as a snack, for breakfast I prefer to give it a little more substance, usually in the form of milk or greek yogurt. I mix a 1/2 cup of granola with 3/4 – 1 cup of greek yogurt, making sure that the yogurt does not overpower the granola.
What are your breakfast favorites? Do you prep ahead or cook in the morning?