By Taylor Kainz
We all know breakfast is the most important meal of the day, but it’s hard to prioritize it when you’re met with the same bland flavor from cereal and milk everyday, until now. Any of these four meals are guaranteed to wake you up and get you raring to go for class or your weekend activities. So, get up, get cooking annnd break(fast)!
¼ green pepper, diced
¼ red or other color pepper of your choice, diced
¼ red or yellow onion, diced
½ cup ham, diced
2-3 tablespoons skim milk or water
½ tablespoon butter
¼ cup (or more if you’re like me) shredded cheese of your choice
1. Chop the peppers and onions.
2. Melt the butter in a medium-sized pan on low to medium heat.
3. Place the peppers and onions in the pan and sauté until onions are translucent and peppers are soft.
4. While the veggies are cooking, crack the 8 eggs into a small mixing bowl. Mix in the milk and whisk together.
5. Put the eggs in the frying pan once the onions are translucent.
6. Mix together and continue to turn over until eggs are totally solidified (do not let them brown).
7. Once the eggs are cooked, turn the heat off, cover the eggs with cheese and place a lid on the pan to melt the cheese.
8. After the cheese is melted, serve—preferably with whole wheat toast.
Bacon and Egg Sandwiches with Greens
4 slices thick-cut bacon, diced
1 medium yellow onion, halved and thinly sliced
6 packed cups
chopped, stemmed kale or spinach
extra-virgin olive oil
4 large eggs
4 multigrain English
muffins, split and toasted
½ clove garlic
Salt and pepper to taste
1. In a large skillet, cook bacon over medium heat until crisp and browned (8 to 10 minutes).
2. Using a slotted spoon, transfer bacon to a plate. Pour off all but 1 ½ tablespoons of fat.
3. Add onion to skillet. Cover and cook over medium heat until softened (about 5
minutes). Uncover and cook until lightly golden (about 2 minutes).
4. Add kale/spinach in batches.
5. Season with salt and pepper.
6. Stir in 1 tablespoon water and cook, covered, over medium-high heat until
kale/spinach is wilted and tender (about 5 minutes).
7. Return bacon to skillet.
8. In a large nonstick skillet warm 1 tablespoon oil over medium heat. Add eggs, cover and cook for 2 minutes. Flip and cook for 10 to 30 seconds longer.
9. Brush toasted English muffins with remaining oil and rub lightly with garlic clove.
10. Mound greens on bottom halves of muffins and top each with an egg. Close
sandwiches and serve right away.
Peach French Toast Bake
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
½ lemon, juiced about 1 ½ tablespoons
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
1. Spray a 9 by 13-inch baking pan with cooking spray.
2. Slice the baguette into ½-inch slices and arrange the slices in a single layer in the baking pan.
3. Whisk together the eggs, egg whites, milk and vanilla.
4. Pour the egg mixture over the bread in the pan.
5. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar.
6. Scatter the peach slices evenly on top of the bread.
7. Combine the remaining brown sugar and cinnamon and sprinkle over the top.
8. Cover and refrigerate overnight.
9. Preheat the oven to 350 degrees. Uncover and bake for 40 minutes.
10. Top with a dollop of vanilla yogurt or maple syrup, or whip cream.
Banana Oat Muffins with Walnuts
1 cup sifted all-purpose flour
¼ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup old-fashioned rolled oats
½ cup coarsely chopped walnuts
1 large egg
2 tablespoon unsalted butter, melted
¾ cup mashed ripe
bananas (about 2 small)
¾ cup buttermilk (not fat-free)
¼ cup old-fashioned rolled oats
1 tablespoon packed light brown sugar
¼ teaspoon ground
¼ teaspoon nutmeg
1 tablespoon unsalted butter, melted
1. Preheat oven to 400 degrees.
2. Place liners in 12 muffin pan cups.
3. For topping: stir together all topping ingredients in a small bowl and set aside.
4. Combine first seven ingredients in a medium mixing bowl.
5. Add oats and walnuts, stir and make a well in center of dry
6. In a separate medium bowl, whisk together buttermilk, egg and butter, then mix in mashed bananas.
7. Pour into center of dry ingredients and stir until just combined. Specks of flour should be visible in batter.
8. Pour batter into muffin cups—each cup should be about two-thirds full.
9. Scatter topping over batter, dividing evenly among cups.
10. Bake until muffins are gently rounded and topping is lightly browned (20 to 25 minutes).
11. Cool on a wire rack and serve.