I’m a big breakfast believer, and always have been. I need a full, balanced breakfast that will hold me over until lunch so I’m not snacking. I do love yogurt and granola, but I wanted to look for other ways I could incorporate protein into my breakfast, so I turned to quinoa. There are so many options, and I will be testing more out in the coming weeks, but this recipe caught my eye since I had made a similar baked oatmeal, before, just without the quinoa. Turns out it was just as delicious! The other thing I love about this meal is that I can bake it on Sunday and have breakfast ready to go the rest of the week, perfect for my busy mornings!
- 1 cup rolled oats
- 1 cup quinoa, rinsed
- 1/2 cup toasted walnuts
- 1/3 cup natural sugar or maple syrup
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 2 cups low fat milk
- 1 large egg
- 3 T unsalted butter, melted
- 2 tsp vanilla
- 2 bananas, cut into pieces
- 1 1/2 cups mixed berries
Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
Mix together oats, quinoa, half of walnuts, sugar (if using otherwise add maple syrup with wet ingredients), baking powder, cinnamon and salt. (Note: this can be done ahead of time.)
In a separate bowl lightly beat egg and add in milk, vanilla, maple syrup (if using) and half of the slightly cooled butter.
Place banana slices on the bottom of the prepared pan. Top with 2/3 of the berries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining berries and walnuts.
Bake for 40 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.
I am normally not big on Paleo stuff, but this looked too good not to pass up. It made great breakfast leftovers for a couple of days. Has everything you need in a one great breakfast.
- 24 eggs
- 8 strips of cooked bacon cut into small pieces
- 2 full strips of cooked bacon (set aside)
- ½ red onion (diced)
- 1 large yellow squash (chopped)
- 2 small or 1 large zucchini (chopped)
- 2 cups of frozen chopped spinach
- 1 tbsp rosemary
- 2 tbsp garlic powder
- 2 tsp oregano
- Salt and pepper to taste
Heat the oven to 350. Whisk all of the eggs together in a large bowl. Add the chopped veggies, bacon and spices. Stir everything together. Thoroughly grease the entire 9×13 baking dish (sides too) with coconut oil. Add the egg mixture to the baking dish and evenly distribute it throughout. Bake for about 45 minutes or until the center has set and is firm. Crumble the remaining two pieces of bacon. Once it is finished baking, remove from the oven and sprinkle the bacon on top.
This is what I like to call cleaning out the fridge and putting everything on pizza dough to make one amazing breakfast pizza.
- 2 packets (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 teaspoons coarse salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/2 yellow onion
- 1/2 cup cheddar cheese
- sliced ham
- 1 avocado
- 1 tomato
- 1/2 red bell pepper
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Preheat oven to 350 degrees. Add whatever toppings you prefer to the pizza. Bake in the oven for 20 minutes.
- 1 pie crust
- 5 stalks rainbow Swiss chard, chopped into 1/2 inch pieces
- 3 big leaves of rainbow Swiss chard, chopped into thin strips
- A sprig of thyme
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 4 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- ¾ cup cheddar cheese, shredded
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together eggs, milk, and cream. Add the chard to the mixture.
Brush mustard over the pie shell and sprinkle with the cheddar cheese evenly. Pour in the egg/chard mixture.
Bake in the center of an oven for about 35 minutes, or until cooked. Let cool on a rack for 10 minutes. Serve immediately (if you would like to make ahead, let cool, cover and refrigerate up to 24 hours.
- 3/4 pound sweet potatoes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup butter, melted
Preheat oven to 400 degrees. Place sweet potatoes in the oven and bake for about 45 minutes. Remove from the oven, let cool and peel the skins off and place in a medium bowl and mash.
In the bowl, add flour, baking powder, salt, and nutmeg. Mix in the eggs, milk and butter. Blend well.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
While my sister was in town I had to make her French toast. She LOVES French toast and normally makes it for me on the stove. I found this recipe to bake it in the oven and thought it looked fabulous. It definitely was and we pretty much ate the entire thing in one sitting. Oops! You only live once, right?
- Canola spray oil
- 6 slices white bread, toasted
- 2 cups mixed berries, such as blueberries and sliced strawberries
- 5 eggs
- 1 cup lowfat milk
- 1/2 cup Maple Syrup
- 1 tsp grated nutmeg
- Powdered Sugar
Preheat oven to 350°F.
Oil an 8-inch baking pan and line with bread, overlapping slices and pressing them down to form a solid bottom layer; scatter berries over top.
Whisk together eggs, milk, syrup and nutmeg and pour over bread. Bake until golden brown and set, 45 to 50 minutes.
Serve with powered sugar and maple syrup.
I like to start my day off with a bit of protein. This breakfast is sure to get your boost of protein and iron thanks to the eggs and spinach. It’s like a baked omelette so feel free to add whatever ingredients you prefer! I was in a hurry to get to work when I made this, but I would prefer to sautee onions in olive oil before baking and add that to the mixture. But this recipe is simple and delicious and goes perfectly well with a nice piece of toast!
- 1 lb spinach
- 6 cups boiling water
- 4 eggs
- 3/4 cup milk
- 4 ounces non fat cream cheese, softened in the microwave
- 1 cup crumbled feta
- 1 tomato, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Heat oven to 350 degrees. Grease a 2 quart baking dish.
Bring the water to a boil. Place spinach in a colander in sink. Pour boiling water of the spinach.
Beat eggs and milk with a whisk in a large bowl until well blended.
Place the cream cheese in the microwave and heat about 30 seconds to soften it, careful not to burn it. Add it to the bowl and mix well. Stir in the feta, chopped tomato and spinach.
Pour the mixture into the baking dish and back for 50 minutes. Let sit then serve.