Good, Easy, Healthy Breakfast Ideas

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I was recently asked what I feed my toddler for breakfast and I had to think about it for a moment because my first thought was “anything.” As I’m sure you all know 2 ½-year-olds are super easy to feed am I right? For the most part, I try to do easy breakfasts for lack of brainpower before the coffee settles in, for me that means anything I can make a large quantity of for leftovers.

I am sharing with you some very customizable and easy to please breakfast recipes. Each of these can be made ahead of time and reheat well for more of a get-up and go kind of vibe. These are all vegetarian as well if you are looking for any “Meatless Monday” meal ideas. I will also say I am very much for easier ideas like Kodiak Cakes Power Waffles or Pancake Mix, Boiled Eggs, or Greek Yogurt but sometimes you need something that feels homemade. Also, I promise not to make you read an entire blog post with family photos of the dog, a random apple, and my life story before I get to the good stuff!

*Quinoa bites*

Ingredients

  • 2 cups broccoli florets
  • 1 cup chopped mushrooms
  • ½ cup shredded zucchini
  • 1 cup diced yellow onion
  • 1 garlic clove
  • 2 eggs
  • ¾ cup quinoa
  • ½ tsp Paprika
  • 1 tsp garlic salt
  • ½ tsp crushed red pepper
  • 1 ½ cups cheddar cheese
  • 1 ½ cups or vegetable broth or water.

Directions:

  • Cook quinoa in broth or water, set aside.
  • Preheat oven to 350.
  • Prepare muffin tins with cooking spray.
  • Chop/shred all veggies finely.
  • Add all ingredients to a large bowl and stir.
  • Fill muffin tins with quinoa mixture.
  • Bake for 15-20 minutes until golden brown on edges.
  • Cool before serving.

Tips:

  • You can use a variety of veggies in this breakfast. Feel free to improvise.
  • I like to use the mini muffin tins for my toddler and the big ones for us.
  • Pack the muffin tins pretty full they do not expand much at all.
  • These also freeze well!

*Protein Oatmeal Bake*

Ingredients

  • 4 cups of quick oats
  • 2 scoops of protein powder (any kind will do – you can also do without)
  • ¾ cup of sweetener of choice (sugar, palm sugar, coconut sugar, etc.)
  • 2 tsp of baking powder
  • 2 tbsp of cinnamon
  • 1 tsp of allspice
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • Pinch of vanilla extract
  • ¾ cup almond or peanut butter (can sub for coconut oil or butter)
  • Fruit of any kind. I tend to use a whole large apple cup into small diced pieces or a few peaches cut the same. You can also do any type of berry.

Directions

  • Pre-heat oven to 350 and Spray 13 x 9 baking dish with cooking spray. Set aside.
  • In a large mixing bowl combine all dry ingredients and set aside.
  • In a separate bowl combine the eggs, milk, vanilla extract, melted nut butter, and fruit mix until fully incorporated.
  • Add the wet mixture to the dry and mix until fully combined. If mixture is crumbly add a dash more milk until it is a thick batter is formed.
  • Transfer to an oiled baking dish and bake for 35-45 minutes or until golden brown and cooked through.
  • Cool before serving, but not too much!

Tips:

  • Baked oatmeal can be frozen and thawed easily.
  • Serve with greek yogurt on top for a creamy almost dessert feel.
  • You can also forgo the fruit and add a can of pureed pumpkin to fulfill all your pumpkin spice dreams.
  • Add ½ cup of pecans if you please.

*Egg Bake*

Ingredients

  • ½ tsp salt
  • 1 tsp of black pepper
  • ½ tsp dry mustard
  • 12 eggs
  • 1 cup almond milk (or milk of choice)
  • ½ grated cheese (Cheddar, Monterey Jack, Swiss)
  • 1 4oz can of green chilies
  • 2 cups veggies of any kind

Directions

  • Pre-heat oven to 350 degrees. Spray 13 x 9 baking dish with cooking spray.
  • In a bowl, whisk together the salt, pepper, mustard, eggs until frothy.
  • Whisk in the milk then stir in the cheese and green chilies.
  • Pour into the baking dish then fold in the veggies.
  • Bake for 25-30 minutes or until the eggs set.
  • Cool before serving.

Tips

  • Veggie ideas: mushrooms, zucchini, spinach, bell pepper, broccoli or onions.
  • I like to add whatever veggies I have in the fridge mix and match just getting extra greens in.
  • You can always flex this recipe add more eggs or less cheese.
  • Serve with salsa.

What are your go-to breakfast ideas? Share them with us in the comments.

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