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Apr 18, 2007 07:46 AM

I don't like breakfast food.

Here's my dilemma. I'm not a fan of traditional breakfast foods. I don't really care for oatmeal, eggs, pancakes and cereal. However, I need to eat in the morning. Currently, I force myself to eat stuff like oatmeal and yogurt because they fill my belly and are somewhat nutritious. I've also taken to eating Hot Pockets (the lunch-type ones), which are most likely not very good for me.

I'd like some recommendations for foods I can eat for breakfast and enjoy. Some things that aren't traditional breakfast foods. Preferably things I can make ahead of time, or the night before, because I leave way too early in the morning for work to want to cook before I go.

Help me out?

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  1. What's wrong with a sandwich for breakfast? Turkey on wheat toast, a grilled cheese sandwich or cheese toast, or even a bacon sandwich. Egg salad is easily made ahead and will provide a good protein foundation for the day. Or try a quick cheese & salsa quesadilla. You can make most of these in the same amount of time it takes to warm up a hot pocket! My favorite breakfast these days is a big bowl of pho tai....if I could only find someone to deliver it at 6:30 AM.

    10 Replies
    1. re: Hungry Celeste

      Can't do grilled cheese, anything toasted or quesadilla. All I've got here at work is a microwave.
      Turkey sandwich on bread sounds good though.

      1. re: QueenB

        The microwave is perfect for making quesadillas. Put cheese on tortilla, microwave for 15 seconds or until cheese melts.

          1. re: LStaff

            Depends on the quality of your tortilla, IMHO. Really good ones take kindly to a gentle spin in the 'wave. And melted cheese is melted cheese, whether you used a direct heat source like a skillet, toaster oven, or the microwave. I'm puzzled by your outright dismissal of microwave-melted cheese on flatbread. What on earth could be "bad" about it?

            1. re: Hungry Celeste

              Don't you miss the crispy exterior of the tortilla? Man, there is just something about that griddled outside that rocks.

              1. re: QueenB

                Well, I usually do 'em in the toaster oven, so the crispy exterior is definitely there. But I never met a form of melted cheese on bread that I didn't like, so I'd miss it, but eat it anyway.

                1. re: QueenB

                  One of my favorite favorite snacks is tortilla & cheese (aka what you are calling a quesadilla). I don't call it a quesadilla as it is not cooked as a normal qeusadilla is prepared therefore it isn't the same thing and shouldn't be looked upon as a quesadilla. It is though tortilla & cheese melted together and it is delish!

                  1. re: jturtle

                    Okay, I guess my melted cheese on flatbread isn't a quesadilla, but then if we're enforcing ethnic standards, I think that 98% of the restaurants in the US need to stop serving "cajun" whatever.

                    1. re: Hungry Celeste

                      Sorry I wasn't criticizing (I think melted cheese on flatbread sounds tasty) I was just trying to explain to the OP that she shouldn't expect it to be like a traditional quesadilla but that it is something different but no less tasty.

          2. re: QueenB

            Have you thought about getting a crockpot? Like you, I don't like typical American breakfast foods. The night before, I throw the fixins for either a congee or a soup. I wake up the a nice, piping hot breakfast.

        1. Although I like some breakfast foods, I often prefer foods that are more "lunch-like" in the morning. One of my favorite things for breakfast is rice and veggies. A big batch of rice will keep for several days in the fridge. You can even portion it out into single-serve size containers. If you use fresh veggies (i.e. carrots, squash, zucchini, etc.), you can steam them the night before and reheat them right along with the rice. If you use frozen veggies, you can heat them in a separate container in the microwave, and combine them with the re-heated rice. Depending on my mood, I'll mix in some nutritional yeast, red pepper flakes, salt, and/or margarine. It's filling, satisfying, and certainly more nutritious a hot pocket.

          If you simply don't like breakfast foods, than why not just have a salad or a sandwich? Just because it's not "typical," doesn't mean that you can't have fresh veggies for breakfast. I'll take that over an omelette any day!

          1. Tried Japanese breakfast? Re-heated rice in the MW with hot green tea and vegetable pickles. Mmmmmm! and no grease or oil. Two minutes prep at the most. Slightly salty, slightly sweet crunchy veg pickles can be made on Sunday to last the week, or can be purchased in Asian food stores in the US.

            16 Replies
            1. re: Sam Fujisaka

              what exactly is a "japanese breakfast"???

              1. re: tuxedo

                "Exactly"? No idea what everyone eats.

                But maybe something like what we eat, rice in the MW with hot green tea and vegetable pickles. It was a suggestion for QueenBee and not a cultural-culinary statement.

                1. re: Sam Fujisaka

                  Sam, do you pour the tea into the rice? Or are you saying green tea as a drink?

                    1. re: Sam Fujisaka

                      Ahhhhh. Well then, I'm glad I didn't try and make it the way I thought you were suggesting!

                      1. re: QueenB

                        Oh, but the older folks all do that--pour the tea over the rice.

                        1. re: Sam Fujisaka

                          I am NOT old, but I pour tea over my rice ALL the time!

                            1. re: Sam Fujisaka

                              'sokay. It's one of a few things I picked up from my ojiichan. Another is finishing off a meal with a bowl of rice topped with some fukujinzuke and little bit of mayonnaise....which makes a great breakfast, too!

              2. re: Sam Fujisaka

                Pickled vegetables? Do you mind sharing your version please? I love rice for breakfast.

                1. re: chef chicklet

                  1. Cucumber: zebra peel cukes, cut in half both ways, get rid of seeds and pulp, further slice quarters in long slices. Put in zip-lock. Toss in maybe a shot-glass of soy sauce and another of lime juice per one or two cukes. The marinade will draw out the cuke juices, giving you a crunchy, limey, slightly salty pickle.

                  2. Eggplant: slice Japanese aggplant into rounds, layer and salt in a large bowl, weight down with an upside down plate and rock (or plastic jug of water). After an hour or so, squeeze out salty water (but don't rinse) and add vinegar-sugar solution to taste. I add chili powder or sauce to these.

                  3. Thin sliced or grated carrots and diakon: just peel, slice, soak in vinegar-sugar solution to taste.

                  4. Also often have cold lightly blanched young green beans on hand to be served with a bit of miso mixed with lime juice.

                  1. re: Sam Fujisaka

                    How long will these pickles last? Store in the fridge?

                    1. re: QueenB

                      Stored in the fridge, they last the week. Make on Sunday, easily last through Friday's breakfast.

                        1. re: Sam Fujisaka

                          Yes, thanks, this sounds really good and easy as well. I am not mad about typical american bkfst foods either.

                      1. re: Sam Fujisaka

                        Breakfast or salad radishes also make good pickles (provided you like radishes.) Slice them top to bottom in quarters and salt them like Sam directed for the eggplant, using about 1/2 tsp. for a bunch (probably 10-12.) After half an hour, squeeze them a bit and wipe off any undissolved salt. On the stovetop, mix 1 tbsp. superfine sugar in 1/3 c. rice vinegar and warm until it dissolves. Place a small piece of kelp in the bottom of a glass jar big enough to hold the radishes. Add the radishes and pour the sugar and vinegar mixture over all. Lid it and place in the frig, where they will last indefinitely.

                        These are a good substitute for beni shoga, even though they aren't ginger, because the color is beautiful and they have bite. I can't find beni shoga made without red food coloring.

                  2. I don't care much for traditional breakfast foods myself..ususally eat sandwiches for breakfast...

                    today I had two slices of whole wheat bread, spread on some laughing cow cheese, piled up some sliced tomato, cucumbers and shredded carrots. I also had an apple and cup of coffee.

                    how about peanut butter and jelly sandwich? or peanut butter and banana? any coldcuts will do as well.

                    who said you HAVE to eat eggs for breakfast? you're an can have anything you WANT! :o)

                    6 Replies
                    1. re: lasiciliana

                      The laughing cow and veggie sandwich sounds wonderful! I think I know what I'm having for breakfast tomorrow!

                      1. re: Veggie_Girl

                        It does sound good (although, I confess to not knowing what laughing cow cheese is). I may have to try sandwiches like that.

                        1. re: QueenB

                          Laughing cow is La Vache Qui Rit, a very mild slightly nutty cow's milk cheese that comes from France and is found in attractive circular containers in the refrigerated sections of many food stores. It is one of the cheeses in the category of Gruyeres.

                          It comes in wedges or tasty little squares, making a veggie/fruit/cracker/and cheese meal really easy.

                          1. re: lintygmom

                            If you read the ingredients and nutrition information, you'll see that laughing cow is closer to velveeta than it is gruyere. Gives me the huhs. My chowspouse loves it for some sinister and twisted reason. Then again, I like string cheese, so there you have it.

                            1. re: Loren3

                              I loved it as a child, but can't stomach it now either. To each his own.

                          2. re: QueenB

                            Laughing Cow is a brand of cheese, originally from France (called "La Vache Qui Rit" there)... You can check out for more details.

                            It sounds like it would work well for you, not only because it's not typical breakfast food, but it comes in easily-portable preportioned wedges, and has some nice flavor options.

                      2. What about an egg salad sandwich? Keeping the breakfast theme with the eggs but you can upstyle the eggs and make them into a salad with crisp lettuce and tomatoes. That way you wouldn't have to worry about heating anything up in the microwave and this should fill you up for a while?????

                        1 Reply
                        1. re: Sarah P

                          Not a big fan of eggs in general.
                          The Easter Bunny has a hit out on me. ;-)