Do you eat breakfast on a regular basis? Breakfast is something I can’t live without and most days is my favorite meal of the day. I typically eat the same two breakfasts throughout the week because they are convenient for me to take to work and I love it. The breakfast I have most often is a protein smoothie. I actually have a small blender in my office and bring all my fixings and make it fresh every morning. I use a dairy, gluten and soy free protein meal replacement powder (to learn more about it read here), a little bit of PB, greens supplement, ground flaxseed and occasionally some fruit. If I don’t have a smoothie I am enjoying some PB&J protein oats. I explained on how make these over on instagram a while back. On weekends I like to change it up with eggs and bacon, omelettes or protein/paleo pancakes or waffles.
Breakfast is the meal that sets you up for the rest of the day. If you start your day with a healthy balanced breakfast you are more likely to continue to make healthy choices throughout the entire day. Many of us have jobs to get to in the morning and are short on time to even make breakfast every morning. With just a little thinking ahead and planning, though, you can prep and bring a healthy breakfast with you every day. Check out these recipes below that you can the beginning of the week and have breakfast all week long.
- Breakfast Frittata with Bacon and Goat Cheese
- Breakfast Sheet Pan
- Cheesey Potato Quiche
- Brussel Sprout and Cranberry Hash with Chicken
- Chicken and Asparagus Egg Muffins
- Plantain Egg Scramble
- Banana Bread Chia Pudding
- Chorizo Sweet Potato Hash
- The Everything Quiche
- PB&J Crockpot Steel Cut Oats
- Yukon Gold Potato Breakfast Skillet
- Chocolate Protein Banana Overnight Oats
- Italian Sausage Egg Muffins
- Smoked Salmon Frittata
- Paleo Apple Cinnamon “Oatmeal”
- Apple and Sweet Potato Hash
- Supreme Quiche
Plus, a TON of smoothie recipes that can be made as you are walking about the door! Breakfast doesn’t have to be a bowl of ceral, a bagel from a coffee shop or skipped all together. Take a little extra time to plan out your breakfasts for the week and you won’t regret it. These Bacon and Potatoes Breakfast Egg Muffins would be a great choice as well!
- 1 dozen eggs, whisked
- 6 pieces of bacon, chopped
- 1½ cups baby red potatoes, finely chopped
- 1 cup tomato, finely chopped
- salt, pepper and garlic salt to taste
- Preheat oven to 350 degrees and add a large skillet on the stove over medium high heat.
- Add the chopped bacon to the skillet and cook until crispy. Transfer the bacon to a plate lined with paper towel leaving as much bacon grease in the skillet as possible.
- Add the potatoes to the skillet with the bacon grease with a dash of salt, pepper and garlic salt. Stir and cook until the potatoes start to turn golden brown.
- Whisk the eggs in a large bowl and add the cooked bacon and potatoes. Add additional seasoning if desired. Gently stir.
- Grease a muffin tin and fill each cup ¾ full with egg mixture. Top each muffin cup with chopped tomatoes. Cook for 25 minutes.
- Remove from oven and let cool for 10-15 minutes.
- Enjoy!