Breakfast is the most important meal of the day, and it is unfortunately the one that many people skip. For a lot of families there is just not enough time in the mornings to sit and have a nutritious meal. We’ve compiled 5 healthy breakfasts for you to try.
With a little prepping the night before, or over the weekends, you will find that you can have a healthy breakfast every day of the week. There are dozens of quick and nutritious breakfasts that can be found on the web. Pinterest is a great tool to find on the go breakfasts. There are even some recipes on our site that will work, click on recipes and under “popular categories” you will find “breakfasts”. Click on that and a list of yummy recipes will come up.
This one is great to prep and start before bed and eat the next morning. It is probably best to make sure you have a little sitting time in the morning for eating this one.
- 2 Packages Johnsonville Hot & Spicy Breakfast Sausage (12 ounces each)
- 1 Cup Chopped Green Onions
- 1 Sweet Red Bell Pepper, Chopped
- 1 Can Diced Mild Green Chilies (4 ounces)
- ¼ Cup Fresh Cilantro, Chopped
- 1 Package Frozen Shredded Hash Brown Potatoes (30 ounces)
- 1 ½ Cups Shredded Cheddar Cheese
- 12 Eggs
- 1 Cup Milk
- ½ Teaspoon Salt
- 1/8 Teaspoon Pepper
Cook sausage according to package directions; cut into ¼-inch slices; set aside. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock. Repeat layers twice. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F. Serve
Makes about 12 to 16 muffins. Muffins can be stored in an airtight container in the refrigerator for up to three or four days.
- 2 mild chicken sausages, removed from casing
- ¼ cup red bell pepper, diced
- ¼ cup carrots, grated
- ½ cup fresh spinach, chopped
- 2 to 3 tablespoons fresh basil, diced
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 10 – 12 eggs
Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil. In a skillet, cook sausage until cooked through and no longer pink. Make sure to break the sausage up into “crumb” size pieces. In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil. Set aside. In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the sausage and veggie mixture and stir to combine. Using a measuring cup or an ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim. Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.
These are great to grab as you run out the door. They go well with coffee and hot cocoa. The cookies can be stored for up to a week in an airtight container.
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon coarse salt
- 4 sticks unsalted butter, room temperature
- 3 cups packed dark-brown sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 4 cups rolled oats
- 1 cup raw almonds, coarsely chopped
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup shredded unsweetened dried coconut
- ½ cup raisins or currants
- ½ cup finely chopped dried mango
- ¼ cup finely chopped dried papaya
- 1 cup banana chips
Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine. Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
This is a dairy-free smoothie that is great for breakfast before work or school. It is quick to make and quick to drink and full of nutrients and vitamins. This recipe yields two servings.
- 1 ripe avocado
- 1 cup no-sugar-added pear nectar, plus more as needed
- ½ teaspoon pure vanilla extract
- 1 cup ice cubes
Puree ingredients in a blender until smooth. If too thick, add more nectar to adjust consistency.
Adding in some dried fruit and/or a small amount of chocolate chips or using almond butter in place of peanut butter are good ways to mix it up a bit. This recipe is another great one to make ahead of time and grab as you run out the door.
Dry (use scant measurements):
- 1 & ¾ C rolled oats
- 1 C crisp puffed brown rice cereal
- ¼ C pumpkin seeds
- ¼ C sunflower seeds
- ¼ C chia seeds OR 1/8 C finely ground flaxseed (both optional)
- ¼ C unsweetened coconut (optional)
Wet (use generous measurements):
- 1/2 C brown rice syrup
- 1/3 C creamy peanut butter
- 1 tsp. vanilla extract (optional)
Add all the dry ingredients to a large bowl. Mix them together. In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it’s really sticky! Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible. Put some muscle into it! Put the mixture into a shallow pan and flatten it down. Place pan in fridge to let the bars chill/set. After about 30 minutes in the fridge (or you can wait until the next day – whatever works), cut them into bars, then wrap them up in foil and store back in the fridge (or in the freezer!) for easy grabbing and going.
We hope you enjoy these healthy breakfasts ideas to try!