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Feb 18, 2010 06:25 PM

What's your favourite quick breakfast recipe?

I'm looking for some inspiration. I find myself often rushed in the morning (who doesn't?) but I still want a good, healthy breakfast. I also don't eat meat though I do eat eggs and dairy.

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  1. hmm, there are many options, so let's narrow it down a bit:
    - what's your definition of quick? 2 minutes? ten?
    - do you prefer sweet or savory?
    - hot or cold?
    - what do you typically have?

    14 Replies
    1. re: goodhealthgourmet

      You're right...I wrote that last night while dreading thinking about what to have in the morning (right now I'm eating leftover manicotti from last night lol). I do a lot of eggs (but kind of same old same old - boiled or quick omelet type recipe), toast, cereal with yoghurt. I hate those days I don't get something together and then I end up getting a bagel at work. I prefer it to be savoury with a good amount of protein, but I do like oatmeal in the winter (found a thread last night on that) if I can get my act together. Anything up to 10 mins would be doable.

      1. re: Bubs

        ok, now you're talkin' - i can work with this :)

        - scrambled egg "muffins" - beat eggs, pour into muffin pan, layer with your favorite add-ins (cheese, veggies, salsa) & bake. these freeze really well, and you can just pop one into the MW to heat up when you're in a rush. you can find more detailed instructions in past threads if you search. if you're stumped let me know & i'll elaborate.
        - slow-cooker oatmeal (if you have a slow-cooker). you can set it to work its magic overnight so it's ready to eat when you wake up.
        - nut butter on whole-grain toast. you can also add a layer of preserves, or drizzle with honey or agave and top with a dusting of cinnamon.
        - baked oatmeal - another one that's super-convenient because it's make-ahead, freezable, and portable. once cooled, you can cut into squares and freeze.
        - baked polenta - see baked oatmeal.
        - dairy is easy - cottage cheese or Greek yogurt topped with your favorite fruit, a sprinkling of chopped nuts or seeds, and some crushed high-fiber cereal, flax, or wheat germ. you can even stir in some oats ahead of time and just let them soften for a while before eating (think muesli).
        - quinoa porridge - this is a great starting point:
        you can change up the fruit & nuts to suit your preferences, and even sub almond or soy milk for the cow's milk. you can make it ahead and keep in the fridge
        - and for more savory options, don't forget about vegetarian meat substitutes - tofu, seitan, tempeh...all can be marinated or seasoned and grilled or pan-fried pretty quickly.

        hope that helps!

        1. re: goodhealthgourmet

          Love the scrambled eggs muffins idea especially if they can be frozen (husband doesn't do breakfast so I have to watch amounts made). I will definitely be looking those up. Going to look up some baked oatmeal recipes too...sounds like something I'd like but I'm not familiar with it.

          1. re: Bubs

            search specifically for Amish baked oatmeal recipes. they're denser and come out more like a bar cookie or snack cake. other ones can sometimes be looser & more porridge-like...which isn't really a bad thing, but i love the texture of the Amish one - you get the slightly crunchy top & sides :)

            this recipe is a great basic guide:

            i love to use fat free evaporated (NOT condensed) milk, which makes it deliciously rich without adding saturated fat..then you can amp up the nuts :) i also use egg whites instead of whole eggs, sometimes replace the honey with agave (or maple syrup if the flavor works with the add-ins for that particular batch), and typically add some ground flax or chia seeds.

            you can use different spices or extracts, and even stir in things like canned pumpkin puree. go crazy !

            1. re: goodhealthgourmet

              Would you be so kind as to post your recipe with all those substitutions? And do you have one for egg white muffin cups (just temp and time, I guess)?

              1. re: jvanderh

                bake the egg muffins @ 375F. they'll take anywhere from 25-30 minutes depending on how full the cups are and what you add/mix into them.

                as far as the baked oatmeal, i don't have a set recipe because i vary it depending on my mood/cravings at the time...but i can give you the list of ingredients for my base, and you can take it from there with the instructions in the link i provided.

                2 cups rolled oats
                1 ½ cups evaporated fat free milk
                ½ cup unsweetened almond milk
                4 large egg whites (or ½ cup liquid egg substitute)
                ¼ cup chia seeds or ground flax seed
                1 teaspoon baking powder
                ¼ teaspoon salt
                2 tablespoons honey or agave nectar
                ½ teaspoon ground cinnamon
                ½ cup seeds or chopped nuts
                ½ cup dried fruit, rehydrated briefly in hot water, drained, and chopped*

                *if the soaking liquid appears relatively syrupy and/or flavored from the fruit, reserve a couple of tablespoons and replace the equivalent volume of evaporated or almond milk with it.

                sometimes i reduce the evaporated milk by ½ cup and add: ½ cup peanut or almond butter, or ½ cup canned pumpkin, or ½ cup mashed banana, or ½ cup applesauce (or other pureed fruit) the spices, nuts & dried fruit i add depend on what i'm subbing. for example, if i use the canned pumpkin i replace the agave with maple syrup, and add some pumpkin pie spice and occasionally a bit of diced crystallized ginger.

                1. re: goodhealthgourmet

                  Thank you SO much. If there's anything I love more than anything, it's a new master recipe!!

                  If you happen to look back, will cow milk work instead of almond milk, and have you had bad results with other kinds of oats?

                  1. re: jvanderh

                    cow's milk absolutely works - i just like to use the almond milk to cut back a bit on the sugar since you get so much from the evaporated milk.

                    when you say "other kinds of oats," i assume you mean steel-cut? you can absolutely use them (they're even more nutrient-dense & flavorful than the rolled) but you need to change the proportions slightly, and soak the oats overnight before proceeding with the recipe, otherwise you'll be crunching down on oat-flavored gravel! to do it, put *1 cup* of steel-cut oats into a bowl or container and add enough filtered water to cover them. stir in 1 teaspoon of lemon juice (it helps neutralize some of the phytic acid), and let sit overnight either on the counter or in the refrigerator. they should absorb pretty much all of the liquid. when ready to use, pour into a colander to drain any remaining liquid, and proceed with the recipe as written, BUT *reduce* the milk by 1/2 cup.

                    1. re: goodhealthgourmet

                      thanks for the tip about the steel-cut oats. I want to try the baked oatmeal (when I saw the pic in your link that's definitely not what I pictured baked oatmeal to look like!) and I love steel-cut oats. Looking forward to trying the recipe.

                      1. re: Bubs

                        Thanks so much. Maybe I will use agave syrup instead of honey to balance the extra milk sugar.

                        1. re: Bubs

                          that picture illustrates the results you get with this particular type of baked oatmeal recipe from Pennsylvania Dutch Amish country....but there's another style that doesn't contain baking powder or eggs and usually calls for a higher liquid:oats ratio - that will come out more like porridge in the center with a crispy top. i recommended this style for convenience & portability, but if you like the other texture just Google "baked oatmeal recipe" and you'll find tons.

                          1. re: goodhealthgourmet

                            No I love the portability of the recipe you linked :)

                        2. re: goodhealthgourmet

                          Thanks GHG; with all your additional info I'm off to the kitchen to play!

                          1. re: just_M

                            I made some date, apple, and peanut baked oatmeal, and I'm very much enjoying it! :-)

        2. Slow cooker or thermos steel cut oatmeal is good.

          I really like multigrain cherrios with banana slices.

          1. Often times I'll cook my breakfast the night before, or at least prep it. Yes, I am crazy. But it helps. I'll roast a few sweet potatoes and then mash them up with some kinda sweetener and nuts for breakfast. Or I'll bake something sweet but moderately healthy, like a carrot cakey thingy or banana-walnut bready thingy. Or I'll make a pancake or waffle batter the night before.

            I also like dried fruits (figs, dates, cherries, especially) with a handful of pecans or walnuts or almonds--and even some dark chocolate. You can also make an oatmeal or brown rice porridge (with coconut milk) or quinoa porridge or some kind of porridge the night before and warm it up in the morning.

            Many options.

            3 Replies
            1. re: CoconutMilk

              I really like the texture of quinoa but the taste needs to be "masked" a little...does anyone have a really good sweet quinoa porridge recipe? I've only had it in savoury recipes.

              1. re: Bubs

                you may not be rinsing the quinoa enough. it has a natural protective coating of a substance called saponin, which protects it from scavengers during growth. but that coating needs to be removed by through rinsing/washing before you eat the quinoa - it has a very bitter flavor. when you rinse coated quinoa the water will get almost soapy-looking. once it runs completely clear with no evidence of bubbles or sliminess (bad word to associate with food, i know), it's clean.

                1. re: goodhealthgourmet

                  I found out the hard way about rinsing quinoa lol, so I'm very thorough with it now. I still find it has a certain taste that I don't like on it's own. I do like to eat though since it's so healthy.

            2. Mix in microwaveable bowl:
              1/4 cup old fashioned oats
              sprinkle with dried cranberries and chopped walnuts or pecans
              sprinkle with cinnamon
              1/2 cup water
              Into microwave on high for 1 min 25 sec
              Add a little brown sugar if you like
              Have a glass of milk (pour a little on your oatmeal)

              1. If I'm in a HUGE rush and can't even eat my oatmeal with walnuts & raisins, then it's a smallish or medium banana, handful of almonds or cashews, glass of 1% milk and mulitvitamin. Others suggest preparing your meal the night before which is a very good idea. I just make a regular batch of oatmeal on Monday morning and then use it up during the week. I change the oatmeal up with Greek yogurt and fresh fruit some mornings to break the monotony of oatmeal and on weekends, some kind of egg and vegetable dish (love a scrambled egg with salsa!)