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What's your favourite quick breakfast recipe?

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Bubs Feb 18, 2010 06:25 PM

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. goodhealthgourmet RE: Bubs Feb 18, 2010 07:26 PM

    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
      b
      Bubs RE: goodhealthgourmet Feb 19, 2010 02:24 AM

      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
        goodhealthgourmet RE: Bubs Feb 19, 2010 09:12 AM

        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: http://www.101cookbooks.com/archives/...
        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
          b
          Bubs RE: goodhealthgourmet Feb 19, 2010 10:38 AM

          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
            goodhealthgourmet RE: Bubs Feb 19, 2010 02:41 PM

            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:
            http://www.vintagevictuals.com/2009/0...

            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
              j
              jvanderh RE: goodhealthgourmet Feb 19, 2010 08:38 PM

              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
                goodhealthgourmet RE: jvanderh Feb 19, 2010 09:21 PM

                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)...so 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
                  j
                  jvanderh RE: goodhealthgourmet Feb 20, 2010 04:18 AM

                  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
                    goodhealthgourmet RE: jvanderh Feb 20, 2010 09:20 AM

                    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
                      b
                      Bubs RE: goodhealthgourmet Feb 20, 2010 01:25 PM

                      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
                        j
                        jvanderh RE: Bubs Feb 20, 2010 01:42 PM

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

                        1. re: Bubs
                          goodhealthgourmet RE: Bubs Feb 20, 2010 02:03 PM

                          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
                            b
                            Bubs RE: goodhealthgourmet Feb 20, 2010 02:14 PM

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

                        2. re: goodhealthgourmet
                          j
                          just_M RE: goodhealthgourmet Feb 21, 2010 11:27 AM

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

                          1. re: just_M
                            j
                            jvanderh RE: just_M Feb 24, 2010 08:49 AM

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

        2. Bryn RE: Bubs Feb 18, 2010 08:28 PM

          Slow cooker or thermos steel cut oatmeal is good.

          I really like multigrain cherrios with banana slices.

          1. c
            CoconutMilk RE: Bubs Feb 18, 2010 08:36 PM

            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
              b
              Bubs RE: CoconutMilk Feb 19, 2010 02:28 AM

              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
                goodhealthgourmet RE: Bubs Feb 19, 2010 09:21 AM

                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
                  b
                  Bubs RE: goodhealthgourmet Feb 19, 2010 10:36 AM

                  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. g
              grammy05 RE: Bubs Feb 18, 2010 09:53 PM

              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)
              Delicious!!

              1. v
                Val RE: Bubs Feb 19, 2010 03:22 AM

                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!)

                1. Beach Chick RE: Bubs Feb 19, 2010 09:23 AM

                  Yogurt, granola and fresh berries layered as a parfait..excellent
                  Frozen waffles toasted with scrambled/poached/fried egg
                  Toasted bagel with cream cheese, capers and red onions
                  Toast with peanut butter and bananas
                  Poached eggs on english muffins
                  warm flour tortillas with scrambled eggs, cheese, salsa rolled into a wrap or tacos
                  Tofu sausages with scrambled eggs with toast or wrapped in flour tortilla..morningstar has great tofu sausages.

                  1. BernalKC RE: Bubs Feb 19, 2010 11:18 AM

                    Fried rice. Whenever I'm making rice for dinner, I make too much so there'll be 1+ cups leftover. Next moring I make a quick fried rice using diced green onions and pan fried peanuts. Plenty of other options for mix-ins. Takes less than 10 minutes. Totally satisfying!

                    1. a
                      anakalia RE: Bubs Feb 19, 2010 06:49 PM

                      If you like cream of wheat, you could make a savory Indian-inspired version of it pretty easily, I think (I've been meaning to do this for a while, but haven't gotten around to it). There's an Indian dish called upma that is essentially this, but it's a slightly different texture and is more complicated than they typical stovetop cream of wheat.
                      To make an Americanized version, you could play around by adding things like peas, cashews, small bits of carrot, chili if you're up for spice in the morning (all this could be prepped the night before) to the cream of wheat as it cooks. Could add a shake or two of a garam masala or coriander, for example. Then you could sprinkle with shredded coconut or cilantro.

                      1. m
                        miki RE: Bubs Feb 19, 2010 08:16 PM

                        I've taken to warming up a frozen fruit in the microwave for a minute and topping it with Greek yogurt (sweetened). Holds me for a while; oatmeal always makes me hungry in an hour.

                        4 Replies
                        1. re: miki
                          v
                          Val RE: miki Feb 20, 2010 03:44 AM

                          Miki, have you tried adding walnuts or pecans to your oatmeal? That might help with the staying-power. Like you, I also use my m/w to warm up the frozen wild blueberries from Whole Foods for my Greek yogurt breakfasts--I usually add in some Bonne Maman strawberry preserves to give it a little sweetness or some honey.

                          1. re: Val
                            m
                            miki RE: Val Feb 20, 2010 06:26 PM

                            Some walnuts or pecans might help. I'm also wondering if the organic brown sugar I sprinkle on might be getting my blood sugar going.

                            I'm also thinking of adding some grains, as suggested below, to my yogurt. I've been using It's Greek to Me with honey added. The price made me wince, but it's so satisfying.

                          2. re: miki
                            p
                            pamd RE: miki Feb 20, 2010 06:34 AM

                            I do the yogurt/frozen fruit as well, however, also add Post Grape Nuts & almonds- adds the perfect crunch & satisfies more IMO.

                            1. re: pamd
                              v
                              Val RE: pamd Feb 20, 2010 06:40 AM

                              @Pamd, That's a good way to do it...I just don't like crunchy stuff mixed with yogurt or ice cream, either for that matter, just a texture preference for me. LOL...a handful of nuts AFTER my yogurt or a few tablespoons of natural peanut butter on wasa crackers or low-salt Triscuits complete the meal for me.

                          3. h
                            HillJ RE: Bubs Feb 20, 2010 04:03 AM

                            Spaghetti squash nests with eggs

                            The night before I roast half a squash, let it cool down enough to scoop out the strings and place a "nest" of strands in a 6-cup muffin tin that's been rubbed with a bit of olive oil in each cup. In the morning, I crack an egg in each cup and bake until soft. Take out of the oven and the semi soft stage and top each egg with cheese (my fav is goat cheese), diced roasted red peppers and some finely scallions. Bake a min or two more. Remove from tin and top with fresh herbs, s&p. Served with fresh fruit. My kids didn't like the word squash until I started making these. Not counting the night before prep, total time in the am is no longer than a pan fried egg or scramble. Enjoy!

                            1. l
                              lexpatti RE: Bubs Feb 20, 2010 04:32 AM

                              my two fav. quick healthy breakfasts are: 1)cottage cheese with grnd flax seed sprinkled on top with a few squirts of agava nector 2) soft taco (I use those low carb pita rounds that are really too thin to open into a pocket so I use them as sort of a soft taco) heat the pita bread slightly, then smear on some peanut butter and 1/2 banana sliced - fold in half and go!!! sometimes I sprinkle this with flax too and agava nector.

                              1. l
                                lgss RE: Bubs Feb 20, 2010 05:17 AM

                                I'll often make quick bread or a batch of muffins on the weekend or one evening and we'll have them for several days for breakfast with oj or a smoothie. I'm gluten-free and my husband and I are both vegan. Banana nut muffins, apple peanut butter muffins, blueberry muffins, zucchini tahini bread, carrot bread, banana buckwheat breakfast "cake", etc. We've been known to have open-face pbj on gluten-free bread for breakfast. Bob's Red Mill Mighty Tasty Hot Cereal (brown rice, corn, sorghum, buckwheat) with a little almond mylk and raisins for my husband, currants for me. We sometimes have corn flakes or Mesa Sunrise cold cereal with almond mylk or frozen gf waffles. Waffles are also good with peanut butter or applesauce instead of maple syrup.

                                1. Berheenia RE: Bubs Feb 20, 2010 05:35 AM

                                  I like a Noah aka Toad in the Hole. If you're really hungry make two into a sandwich with a slice of cheese in between. It's kind of an over the sink sandwich but really good. TITW is a good way to use up the last slice of bread or the ends of a loaf. It's been my goto Saturday breakfast for years.

                                  1. l
                                    Lisbet RE: Bubs Feb 20, 2010 07:04 AM

                                    Hash browns and eggs (mostly "sunny-side-up") with toasted, buttered home-made bread.

                                    1 Reply
                                    1. re: Lisbet
                                      j
                                      jvanderh RE: Lisbet Feb 20, 2010 08:26 AM

                                      Mmmmm :-)

                                    2. corneygirl RE: Bubs Feb 20, 2010 07:43 AM

                                      I like miso soup for breakfast. I like marukome instant soup. There is a little package of paste and dehydrated garnish. I add tofu and whatever is in the fridge for vegetable garnish. Sometimes even a bit of pasta or an egg.

                                      1. epabella RE: Bubs Feb 20, 2010 08:32 AM

                                        something i nicked from the immortal Keith Floyd - Huevos Flamencos:

                                        http://spanish-steps.blogspot.com/200...

                                        just omit the meat, it'll still be great.

                                        1. decolady RE: Bubs Feb 20, 2010 07:37 PM

                                          My favourite quick healthy breakfast is cottage cheese mixed with some flax seed oil and ground flax seed spread on a piece of thin sliced whole wheat bread and toasted.

                                          I also like steel cut oats mixed with some chopped dried apricot to cook, then sprinkled with some brown sugar and sunflower seeds.

                                          1. Emme RE: Bubs Feb 20, 2010 10:11 PM

                                            Scoop a bagel, sprinkle a little cheddar/jack (low-fat if preferred), toast til golden, then fill with some low or non-fat cottage cheese and salsa.

                                            Quesadilla - whole wheat (La Tortilla Factory) tortilla with low-fat cheese blend (like the cheddar, jack and mozzarella soy blend from TJ's) - nuke til melted

                                            Make a big batch of Lentil Soup (i do mine with white onions, carrots, celery, veggie broth, cumin and coriander), enjoy from a mug with or without crusty bread

                                            Broiled Fruit with Almond Butter (i know you prefer savory, but broiled fruit is so easy to do while you're getting ready)

                                            Quiche - make it with egg whites and skim milk -- endless possibilities.. spinach; or broccoli; or wild mushroom and walnut pesto; caramelized onion and feta, etc etc

                                            3 Replies
                                            1. re: Emme
                                              b
                                              Bubs RE: Emme Feb 21, 2010 03:48 AM

                                              "Scoop a bagel, sprinkle a little cheddar/jack (low-fat if preferred), toast til golden, then fill with some low or non-fat cottage cheese and salsa."

                                              Great idea Emme! I love the idea of scooping out the bready part of the bagel. I'd fill it with one of the egg "muffins" from above. Will try this for sure.

                                              1. re: Bubs
                                                Emme RE: Bubs Feb 21, 2010 08:56 AM

                                                don't know how savory you want to go, but when i was a kid, we also used to make tuna melts on scooped bagels... scoop bagel, sprinkle with cheese of choice, toast til golden then fill with some tuna combined with mayo, and top with sliced tomato sprinkled with salt and pepper.

                                                ps love the combo of hot gooey cheese and cold salsa

                                                1. re: Bubs
                                                  goodhealthgourmet RE: Bubs Feb 21, 2010 03:57 PM

                                                  HUGE fan of the scooped bagel...oh, how i miss those! be sure to toast it well - for flavor, *and* to ensure that the shell is sufficiently sturdy to support all the goodies you pack in there ;)

                                              2. b
                                                Bubs RE: Bubs Feb 21, 2010 03:49 AM

                                                I felt kind of stupid asking this question, but there are so many delicious sounding ideas here that I wouldn't have thought of. Thanks everyone!

                                                1. chef chicklet RE: Bubs Feb 21, 2010 03:22 PM

                                                  boil an egg, mash with mustard and tiny bit of vinegar and mustard. Then mash with black pepper and sea salt. Serve on wheat bread or 12 grain. I love the crunchiness and heartiness of the bread spread with the devild egg. Sprinkle liberally with black pepper and a tad bit of sea salt.

                                                  Corn or flour tortillas are the answer to many morning rushes. It takes a minute to scramble and egg with salsa. Toss some shredded cheese on and another squirt of hot sauce. I live on these.

                                                  I love egg foo yung. Chop one scallion and a tiny bit of cabbage, mix with sesamee oil. Ladle one scoop into a small fry pan, dust with white pepper, push the egg onto itself. Then when it's almost done,flip and cook another minute. I used to take this with me, but it can be eaten pretty quickly and its so satisying.

                                                  I also love fried rice. I like to make a batch of rice just for this purpose. What doesn't get eaten at dinner, is breakfast or lunch for a couple days. Eat with sciraracha or soy sauce.

                                                  1. The Professor RE: Bubs Feb 21, 2010 04:05 PM

                                                    Here's my 'quickie' stanbys:
                                                    In the hot cereal dept., either simple Cream Of Rice with just a dab of butter and a hint of salt, _or _ Thick Rolled Oats (Steel Cut Oats if I have a bit more time) cooked with dried sweet Bing or Ranier cherries.
                                                    In the eggs dept...a small potato nuked for a couple minutes, chopped into dice, then lightly browned in the pan with a hint of chopped onion and stirred into soft scrambled eggs.

                                                    1. a
                                                      appycamper RE: Bubs Feb 24, 2010 09:00 AM

                                                      my quick favorite is instant grits with grated cheese and sriracha hot sauce.

                                                      my kids loved egg drop soup. just heated chicken broth with beaten egg drizzled in worked fine.

                                                      toasted english muffin with sliced avocado and a bit of caesar dressing, or brie and sliced pear.

                                                      sliced cantaloupe wrapped in prosciutto with some cottage cheese and sunflower seeds.

                                                      grilled cheese and tomato soup.

                                                      kashi cocoa beach granola with blueberries and soymilk.

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