I am a breakfast person; I can’t start my day without a hearty meal. I am not the type that can just have coffee and a piece of (GF) toast or a piece of fruit, just not my thing. I don’t generally like sweet breakfasts; pancakes, waffles and French toast are good, but not first thing in the morning. So, my morning meal is usually hearty and filling. Breakfast is my biggest meal of the day, going to bed full is not something I like to do and since I have an awful commute and I like to cook fresh I end up eating only 2-3 hours before bed. That means I can have a little bit of it but not a whole serving, I just reserve most of mine for lunch the next day.
I just want to make sure you understand that I love breakfast! Some people like me will eat lunch/dinner type food at breakfast, I just can’t do that. I still need breakfast food items. Eggs are a big one for me; I eat them in some form pretty much every day. Before you start with the whole cholesterol speech let me first say my total cholesterol is 102, yes that’s the total, and my HDL and LDL are exactly where they should be. I have been eating eggs nearly every day for a couple of years and my cholesterol has never changed. No lectures please J
Today I thought I would share some breakfast ideas that I have tried and loved. Yay, its breakfast!
Breakfast Ideas (aka, an egg-a-palooza)
Scrambled eggs with veggies (I use a lot of different combinations depending on my mood, my favorite combo is zucchini, tomato, onion and either spinach or kale) – sauté up the veggies to soften a bit then beat a couple of eggs with an egg white and put into the pan, cook until the eggs are done to your liking.
To get some variety you can change up the veggies or add in any kind of meat, bacon, sausage, ham, and chorizo. For those that still eat dairy, play with the different cheeses; Swiss goes great with ham, zucchini and mushroom, cheddar is good with just about anything, I have even mixed a little parmesan into the eggs before cooking, this is a good combo with oven roasted tomatoes.
Breakfast Tacos – this is a variation on the scrambled eggs with veggies, you can prepare the eggs the same way, warm up some refried beans and corn tortillas, top it all off with a fresh salsa (pico de gallo) and you have one of my favorite breakfasts.
Egg Quinoa Cups – This is good to eat right out of the oven but I like it best for make-ahead and warm up later breakfast. These freeze really well and are very easy to make. I have a lot of different flavor versions on this recipe, you can find it here. Let me know what you do with yours, I’m always looking for different ways to change up the flavorings.
Hashbrown Cups – you can lightly line a muffin tin with shredded hashbrowns, drop an egg into each one and top off with some veggies or cheese. I like to cook them to be medium and serve with a piece of GF toast, yum!
Ham and Egg Cups – a variation on the hashbrown cups, this time lining the muffin tin with thin sliced ham or prosciutto, really good stuff!
Breakfast Strata – this is something I haven’t tried yet, but I saw a recipe using Udi’s GF bread that looks wonderful, you can find a good base recipe here (check out the site while you are there too!) I plan on trying it eventually, I will be cutting it in half because we would be eating it for a week if I made a big one!