Breezy Breakfasts for Busy Mornings

Breakfast may be our most important meal, but let’s face it — life gets in the way. Try these doable solutions to reboot your morning routine.

| March / April 2018

  • Spinach is a vegetable high in iron; fiber; calcium; Vitamins A, C, E, and K; and more — a healthy addition to any breakfast.
    Photo by Getty Images/Merinka
  • Homemade energy bars avoid the high sugar content most processed ones contain.
    Photo by Getty Images/tashka2000
  • Smoothies are great breakfasts for on-the-go mornings.
    Photo by Getty Images/AzmanJaka
  • Overnight oats can be eaten cold, but many people prefer to warm them up in the morning.
    Photo by Getty Images/jenifoto
  • Homemade waffles and pancakes can be frozen and reheated in the mornings when you don't have the time to make them from scratch.
    Photo by Adobe Stock/Michelle
  • Get creative with what you add to your make-ahead breakfast burritos.
    Photo by Adobe Stock/Orlando
  • Combine your morning leftovers to create a breakfast fried rice.
    Photo by Getty Images/Lauri Patterson

With a little advanced planning, healthy morning meals can easily become part of your weekly routine. Too much planning can be prohibitive, however. I find it overwhelming to shop for a full week’s worth of recipes (breakfast or otherwise) in one fell swoop. So I’ll generally choose two or three recipes to tackle on any given week and then stock up on breakfast basics — plain yogurt, eggs, good bread for toast, and fruit for parfaits or smoothies — to fill in the gaps.

On-the-Go Saviors

Simple Spinach and Feta Egg Cups:

Whisk six eggs with 1/3 cup milk, a handful of crumbled feta, and a generous pinch of salt and pepper. In a medium-sized saucepan over medium heat, cook 4 cups of chopped spinach in a little olive oil just until wilted, and then fold into eggs. Grease 8 cups of a muffin tin and fill each to the top with the egg mixture. Bake at 350 degrees Fahrenheit for about 18 minutes, or until set in the center. Once cooled, these will keep in the refrigerator for up to five days and are simple and satisfying to eat on the go, whether rewarmed or cold. (You can easily make these dairy-free by using unsweetened nut milk and a cashew-based cheese.)

No-Bake Energy Bars:



I like my energy bars nutty and not too sweet. Picking them up at the store can get costly — plus they’re often loaded with sugar. I rely on these naturally sweetened bars for a quick breakfast or afternoon snack. To make your own, place 2 cups roasted nuts (I like almonds), 2 cups chopped Medjool dates (remove pits), 1 cup rolled oats, and a pinch of salt and cinnamon in a food processor until the mixture comes together with a pasty consistency. This will take several minutes. If it seems too dry, keep going; it’ll get there as the nuts release their oil. Scoop the mixture into a mixing bowl and fold in 1 cup of your favorite energy bar additions (toasted coconut, chocolate chips, dried fruit, or nuts and seeds). Press into an 8-by-8-inch baking dish. Refrigerate for at least two hours, then slice and enjoy. Store the bars individually wrapped in an airtight container for a few days. (For sustainable storage options, see “Safe Food Storage.”)

Always at the Ready

Easy Overnight Oats:

Jeanette
3/25/2018 2:31:11 AM

It looks like the egg and spinach mixture goes in the muffin cups and bakes for 18 minutes.


med1pilot
3/24/2018 10:03:08 AM

Cook the egg mixture for how long? Till the cheese melts, till the eggs are set, till they scramble....what?




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