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Work Day Breakfast Ideas?

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We have been eating the wonderful Paul Wolfert "Biblical Breakfast Burrito" almost every week day for months. We are now tired of it and want something new.

The BBB consists of tomatoes, parsley, mint, green onions, bell pepper (sometimes jalapeno), cukes and often broc or caulif. Feta cheese is crumbled over this, olive oil dribbled, and salt/pepper/chili flakes over the whole thing. Served in pita halves.

We don't want to go back to tired croissants or bagels and cream cheese. Is there anything else we can take to work or make at work (If we ate at home we'd get into work about noon)?? Something not too complicated and portable and edible at desks.

Help puleeeez.

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  1. Sounds yummy. I have a similar problem often because I prefer "salty" breakfasts rather than sweet. I work out in the morning, so I want to eat something healthy with protein, good fats, and fiber after. I always have some fruit or a fresh juice as well, but here are some main dish ideas. Here's some of my latest choices:

    Amy's Kitchen Mexican Tamale Pie: a small serving with 150 calories, 4 grams fiber, 5 grams protein and microwaves in 5 minutes - add a dash of chipotle sauce and it's a great fast sub for huevos rancheros or a SW breafast with cornbread. About $2.50
    http://www.amyskitchen.com/products/c...

    I am also currently in love with her new Brown rice, black-eyed peas, and veggie bowl with carrots, mushrooms, onions, broccoli, and ginger (not sweet though) sauce. Healthy and fanstastic - even better with a dash of hot sauce. about $3.50
    http://www.amyskitchen.com/products/c...

    Taste Adventure's Curry Lentil Soup: my "salty" alternative to oatmeal. Buy in the bulk bins of most natural foods grocerys. Just mix equal parts soup mix and boiling water and wait 5 minutes. Voila! Again, lowfat and high protein and fiber content + very cheap...just buy a pound and put in in a tupperware at work. about $5-6 a pound
    http://www.tasteadventure.com/product...

    One of my oldy-but-goody recipes is Mediterranean Tofu Scrambler, but you can use egg whites too. I used to make this every night for the next morning. Drain a package of FIRM or extra firm tofu, brown in a pan with olive oil or spray, add diced onions, sliced mushrooms, a can of drained seasoned diced tomatoes. Add Nasoya's "Tofu Mate Mediterranean Herb" seasoning mix and saute a few minutes. Add some spinach leaves, fresh basil, (olives good addition sometimes too). Makes several servings. I used to have to hide it from my husband so he wouldn't eat it. I don't add the whole package of seasoning...add 1/2 and taste.
    http://www.nasoya.com/nasoya/tmate_me...

    Also do toasted whole wheat english muffins with smoked salmon, cream cheese, tomato, onion, cucumber

    Smoked trout is a great mid-morning snack.

    If I'm craving chocolate I've been eating this lately: Altiplano Gold Oaxacan Chocolate Quinoa instant hot cereal. Like a glorified, natural chocolate malt-o-meal. Quinoa is a complete protein. I add some cinnamon, a dash of cayenne, and milk/soy milk. about $7 for 8 packets.
    http://www.altiplanogold.com/products...

    Enjoy!

    4 Replies
    1. re: kimchee

      WOW! WOW! AND DOUBLE WOW! Thank you so so so so much, Kimchee.

      What great ideas.

      Kimchee for President.

      PS: It didn't hurt that cabbage kimchee is one of my favorite foods in the whole world along with masala dhosa....and about 10000000000 other things.

      1. re: kimchee

        the thinkgs you learn on Chowhound! I did not know quinoa was a complete protein...thought soy was the only complete vegetable source. time to buy some quinoa!

        1. re: danna

          Quinoa is, yes, a complete protein source because it does contain all of the essential amino acids. However, that does not mean that quinoa is a good source of protein because there is far less protein per serving than protein coming from bean sources and obviously meat or eggs. ex....a serving of quinoa is generally about 3g of protein, lentils would be about 13g..beef would be about 26g.

          1. re: danna

            Amaranth, buckwheat, chia and hempseed are some more vegetable sources with all 9 essential amino acids that are said to make them a "complete protein". Almost all legumes are only one amino acid short of the complete set of essential aa's, and that other one is found in most grains.

        2. a friend of mine has muesli and cut up oranges every day for breakfast.

          I just bought the cutest little orange melon at Real Foods yesterday.

          And lots of people swear by cold leftover pizza.

          Or you can go Asian and microwave some soup.

          I've umm, also been known to have ice cream for breakfast. Isn't it healthier to have your fat early in the day?

          1. I adore Paula Wolfert, and I've made her BBB at all hours of the day.

            At work, however, I eat the same thing every morning: 1/2 cup of granola (I swear by Trader Joe's, even though I have to travel an hour to get there!) and plain yogurt.

            5 Replies
            1. re: miss_mia

              I do the same, though I add berries.

              We also make oatmeal in the crock-pot overnight and I put it in a to-go container in the morning.

              1. re: Das Ubergeek

                Is there a trick to making oatmeal in a crockpot? I don't own one but as my life gets more hectic and we are eating less healthy I would love the idea of making that the night before. Any tips you're willing to share would be great.

                1. re: 4chowpups

                  See Alton Brown's recipe for Overnight Oatmeal on foodtv.com

                  1. re: Connie

                    Is the 1/2 and 1/2 neccesary in the overnight recipe? I eat oatmeal because it is low fat and high in fiber. The addtion of high fat 1/2 1/2 seems contradictory. Has anyone tried replacing it with fat free milk?

                    Link: http://www.foodnetwork.com/food/recip...

                    1. re: foodiex2

                      I found Alton Brown's recipe too rich for my taste. I have modified his recipe as follows:

                      1 cup steel-cut oats
                      3 cups water
                      1 cup low-fat buttermilk
                      1 pinch salt
                      1 Tbsp. butter (optional)

                      0. (optional) toast the oats in the butter until they smell nutty.
                      1. Combine all the ingredients in a crockpot. Stir.
                      2. Turn the crockpot on to low.
                      3. Go to sleep.
                      4. In the morning, the buttermilk will have cooked to a "skin". Break it up using a wooden spoon or something like that.
                      5. Eat with your usual oatmeal toppings.

                      Prep time, night before (assuming step 0): 5 minutes
                      Prep time, night before (without step 0): 2 minutes
                      Prep time, morning of: 15 seconds

                      Don't add apricots to this, by the way, or the whole pot of oatmeal will taste overpoweringly like dried apricots. I usually add peanut butter and fresh fruit, since we don't eat sugar.

            2. I usually bring these for lunch, but they would make sense for breakfast as well:

              Cut stale bread into cubes, toast in the oven. Put a few cubes in the bottom of some ramekins. Add any or all of the following: sauteed or steamed vegetables, bits of ham or sausage, grated cheese, herbs. Beat eggs with milk and pour over. Bake in water bath.

              Eat cold or warm upn in microwave. Uses up leftovers, tastes good. I've even frozen them - the texture is NOT improved by this process, but compared to the reheated fried egg sandwiches with Kraft slices from the work cafeteria, they're still good.

              Link: http://seasonalcook.blogspot.com/

              1. Like you, I enjoy savory for breakfast rather than sweet. With the hot weather, I've enjoyed gazpacho and good bread for breakfast--very portable in insulated mug.

                I also like a good broiled cheese muffin--English muffin broiled open face with good sharp cheddar, will also add sliced avocado and black pepper. Another easilyportable meal.

                Also I've scrambled an egg in a rmekin in the micro, and plopped it on the muffin with cheddar and a Morningstar farm heated sausage... prettyheart, will get you through most of the afternoon.

                And, I've been known to enjoy hot soup for breakfast--anything I'd have leftover, esp. French onion.

                1 Reply
                1. re: berkleybabe

                  Hot Soup. Me too. I'm american but love weird things for breakfast. Some of my favorites are gumbo, split pea soup, lima beans with corn bread, chicken and corn bread dressing, etc. Most of which can be heated and put into a thermos. No micro needed except for the chicken and dressing. All require adequate freezer space, though.

                2. One thing I do for breakfast is to make a hot cereal of steel cut oats, bulgur wheat and other grains. Then add sliced, poached apples and/or pears, raisins and/or other dried fruits and sunflower seeds. But it is subject to endless variations, depending on your taste and imagination. You can do it in advance and it keeps well in the fridge for a week.

                  But I vary it with other breakfast foods. There isn't anything I'd eat steadily every day, no matter how good it is.

                  1. my favorite breakfast at work is a slice of whole-grain toast (especially those super-grainy, very dense german breads) spread with peanut butter. it's delicious, nutritious, and has enough fat and fiber to fill me up until lunch. and the bread and peanut butter are easy to keep at work.

                    2 Replies
                    1. re: queue

                      I agree with the whole grain/whole wheat toast with natural peanut butter...I usually have plain yogurt mixed with stawberry preserves OR a piece of fresh fruit with it. Great!

                      1. re: queue

                        Dense Bread : Also great with a few slices of mild cheese and some slices of red bell pepper. Norwegian style...

                        If you're in the mood for sweet, nutella and sliced banana is really good.

                      2. If you make them ahead, Scotch Eggs would work.

                        Simple and portable.

                        1. If you're in the Bay Area, Tom Peasant Pies make a great work day breakfast. The savory ones come with a variety of tasty fillings--Moroccan Lentil, Curry Potato/Sweet Potato, Zucchini-Mushroom, Chicken, Black Bean-Tofu, Spinach-Feta--and they're easy to eat out of hand after a minute in the breakroom microwave.

                          The pies are sold in SF at the healthy-type grocery stores, the Tom Peasant Pie stores (Noe, Inner Sunset), and some better-stocked neighborhood markets. Don't know about East Bay or Peninsula availability.

                          1. What about an english muffin melt that you could customize in infinite ways.
                            I take a dozen eggs, hard boil them, peel and chop them. Mix with some mayo to hold it together, with a bit of mustard. I also add in cheddar cheese and cooked, crumbled bacon. Take half an english muffin and mound the mix on the muffin half. I wrap these in foil and stick them in the freezer.
                            My husband sticks it in the toaster oven to warm either at home or work for breakfast and he loves them!!! You could add in whatever protein or veg you want. Easy and satisfying. I'm a savory breakfast type person.

                            1. I eat my children's wasteful leftovers. Does that count?

                              1. I like lunchy breakfasts, too. I make a quinoa tabouleh that's similar to the BBB and that might work for you. Just quinoa plus lemon juice, a little olive oil, salt, pepper, and chopped scallion, tomato and cilantro. Sometimes I add black beans and/or feta.

                                Another savory breakfast I like is peanut noodles. I make a very simple sauce with only organic unsalted peanut butter, Chinese black vinegar and soy sauce and put it on top of whole grain udon with lots of raw veggies and sometimes a little chili-garlic paste

                                If you like dosa, do you like idli, too? It would require investing in an idli steamer and trays (http://www.rakuten.com/prod/amg-stain...), but idlis are super nutritious and easy to digest, and if you make several days' worth on a Sunday, they steam up nicely during the week in a microwave. Very nice with sambar, coconut chutney, and/or just a little podi mixed with ghee -- This one is a favorite of mine: https://www.ishopindian.com/mtr-spice.... A lot of idli mixes are really good these days, too.

                                A very fast breakfast, and a nice, nutritious alternative to toast and butter is whole grain toast with miso-tahini spread. You can make the kind where the tahini is dry-roasted first, or just mix some miso into tahini to taste. Great topped with summer tomato slices, too.