@Foodpickle Looking for weekday bfast ideas-something quick that I can eat otw in. Have done smoothies & egg-n-cheese sandwiches. Ideas?
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Amanda is a co-founder of Food52.
This is a great recipe for a quick breakfast that travels well: http://www.food52.com/recipes...
hardlikearmour is a trusted home cook.
I have made a variation on gingerroot's manapua with merrill's soft scrambled eggs, a little bit of cheese, and some chorizo inside. Makes an awesome handheld breakfast, and from the freezer takes about 70 sec. in the microwave to heat up.
Japanese Ojiya: made out of left-over rice, miso and eggs. Its the perfect salt-lick for breakfast!
What about muffins? Make muffins containing whole grains, fruits/veggies, and nuts for a hearty but healthy breakfast. I freeze my muffins in two freezer bags and then pull them out the night before I want to eat them. Great and quick hand-held breakfast.
I bake a batch of biscuits and fry a pound of sausage patties on the weekend, and make homemade sausage biscuits to take to work all week.
I've been wanting to make this http://www.kayotic.nl/blog/breakfast-pizza-muffins - Looks very interesting for breakfast. I've made other recipes from this blog and they have turned out good so it's a trustworthy source.
Breakfast burrito. Although alot of breakfast burrito's are made with high fat items I have been making a breakfast burrito for years that seems to work well for me. I saute' up diced onion, bell pepper, yellow sqaush, zucchini and add an egg or two or some left over protien. You can add beans for more lean protien or even some oven roasted potatoes. I make them in advance (usually cleaning the dinner mess from the night before) so that I can just take it out of the fridge and pop it in the microwave and be out the door in a minute or two. Burrito's are highly portable and can be made anyway you want. This way I can control the amount of calories and fat and make sure I get the nutrition that I need.
For my wife I make fratata's and individually wrap slices that she can take from the fridge and take on the go as well. I used to do this with quiche but we found that we can cut calories and fat by excluding the pie dough.
When my husband (in the Army) had to leave for work most mornings by 4:30 a.m., I came up with a quick breakfast sandwich solution for him. I made mini frittatas in small individual lightly greased tart pans from egg beaters, chopped onions, peppers, ham and a bit of whatever cheese we had in the fridge. Bake at 400 till puffy and slightly browned and serve on a toasted English muffin. The frittatas store nicely in the fridge for about 4 days, if well wrapped. They warm up in about 30 seconds. Even better on a buttered English muffin.
These chewy granola bars are easy to make and are scrumptious. My adult kids LOVE them...and so do I! http://smittenkitchen.com...
Early in the week I make a large batch of 9-grain cereal or steel cut oats. If I have time I simply reheat with a little milk but for something to grab and go I add egg whites and fry up a quick hearty, healthy pancake that I can eat without fork and knife if I don't add syrup or jam. Try adding a little cinnamon, nutmeg, and/or brown sugar.
I second ChefDaddy's approach - breakfast tacos/burritos are a great finger food package, filled with protein and vitamins. I also slice up some peppers and saute them in the evening or over the weekend. I store them in the fridge, and then throw a few forkfuls in with the eggs each morning. I warm salsa in the hot pan after the eggs with cheese are cooked. Warm a tortilla, add the fillings, wrap in foil, and you are on your way.
Ina Garten's granola recipe is easy to make and you can adjust to your own taste (http://www.foodnetwork...) -- throw in dried fruit, extra nuts, or even chocolate chips. I make a batch during the weekend and we eat it with Greek yogurt and a squeeze of honey through the week.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Really good toast. Smash half an avocado onto it. Drizzle with really good olive oil, and sprinkle salt and pepper. Top with whatever veggies you have around, i.e. lettuce, grated carrot, cucumber slices, or tomato. Power breakfast!