Good, Easy, Healthy Breakfasts

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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 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.

 

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Brit Koch
Brit Koch originally from Tulsa, OK. landed in Flagstaff in 2012 after a series of 26 countries. From Europe to the Middle East, Africa, and South East Asia the mountains of Arizona captured her heart and Flagstaff was an easy move. She has been known to be a number of things: Long-distance cycling enthusiast, Tea aficionado, Hiking, and Camping devotee, former Montessori Teacher, Road-trip Lover, DIY-er, Personal Chef (just kidding but she LOVES cooking). She met and fell in love with her Husband Brandon who is a rare breed, the Flagstaff native. They have a wonderful bright and sunny 2-year-old Hazel Jean.