Quick, Healthy, Perfect-for-on-the-go Breakfasts that are Delicious!

Are your mornings hectic getting yourself and your family off to work and school? 

Do you struggle to find another minute to make a healthy breakfast for yourself and your family? 

Many of us can get stuck in the same breakfast rut or rely on high sugar, processed foods like muffins, bagels, donuts, etc.

These delicious treats are okay to have every once in a while (who doesn’t love a Sunday morning donut?!) but you’ll feel better, fuller, have less cravings and more energy due to less blood sugar spikes and crashes throughout your day if you give your body the fuel it needs, like high protein, loads of fiber, healthy fats, low sugar and minimal processed carbohydrates.

If you are trying to eat healthier and fuel your body with whole, nutritious foods, then you’re in the right place!

If you’re ready to start your days on the right foot (or left!), commit to making one of these easy, healthy, and delicious recipes this week! And, share on social media, tagging me when you do: Nursing Your Way to Wellness on FB and @Nursingyourwaytowellness on IG 

Here are 6 of my best breakfast recipes that are simple, affordable, portable & perfect for on-the-go and actually taste great! **Plus, I made sure they’re all meal-prep-friendly, so you spend little to none of your precious morning minutes preparing them!

Quick, healthy and delicious breakfast ideas:

1. Egg muffins 

 Whisk eggs (one egg per muffin you want to make, so a dozen eggs will make 12 muffins) with salt and pepper. Chop veggies (such as spinach, broccoli, peppers and onions), lean protein (such as diced ham, turkey or turkey bacon) and herbs or spices that you like. Some of my favorite combos are ham and cheddar, bacon and onion and peppers, and turkey, spinach, tomato, basil and mozzarella. 

 Add toppings to bottom of cups, pour whisked eggs over top to ¾ full.  Top with shredded cheese if desired. Bake at for 350 degrees for 20 minutes. Let cool and place muffin pan in freezer.  Once frozen remove pucks and store in ziptop bag or freezer safe container.  To reheat fold them in a damp paper towel and microwave in 20 second increments until warmed through.

2. Grab-and-go single serve steel cut oats

 Make steel cut oats according to package instructions on stove top or (even easier) crock pot with a few dashes of cinnamon and a splash of pure vanilla extract.  Pour into silicon muffin pan, cool then place in freezer. Once frozen remove pucks with a butter knife and store in ziptop bag or freezer safe container.  

 To serve, microwave one or two pucks from frozen for 2 minutes. Add ins: cinnamon, chia, flax or hemp hearts, roasted nuts, almond butter, fresh berries, spoonful of riced cauliflower. 

Tip: make a steamable bag of rice cauliflower and keep in fridge for the week-it has so many uses.

3. (Hidden-veggie) Berry Banana Smoothie

 Blend together a healthy, filling smoothie with 1 c frozen spinach, 1/4 c riced cauliflower (you wont taste it, promise) 1/2 frozen banana, 1/4 c frozen berries, a healthy fat such as 1 Tbs almond butter or other nut butter, avocado, MCT oil, flax oil, etc, and fiber such as 1 Tbs chia, flax or hemp hearts, and a scoop of protein powder.

 The key is to get in greens, fiber, healthy fat, and protein; so mix and match different combos you like as long as there’s one food for every category!

Tip: make “smoothie packs” as meal prep with ingredients for each smoothie so in the morning you can just dump the contents in the blender and go!

4. Savory Quinoa bowls

 Make quinoa according to package instructions on stove top or (even easier) crock pot, or (easiest) steamable bag in frozen section of supermarket. Divide into individual serving containers, let cool and refrigerate.  

 To serve, microwave for 1-2 minutes and top with roasted veggies and lean protein, such as a fried egg, crumbled bacon, diced turkey or ham. Optional: add sliced avocado, a squeeze of lemon, hot sauce, scallions or “everything but the bagel seasoning” from Trader Joes. 

5. 2-ingredient Chia Pudding cups

Combine 2 c milk of choice (I like coconut or almond milk) with ½ c chia seeds for 4 servings.  Stir together and once settles after 1-2 minutes stir again.  Can divide into individual jars to have ready for a grab and go breakfast.  Refrigerate overnight.  

Mix in whatever toppings you like, such as fruit, nuts, seeds, no added sugar jam, or nut butter.  Some of my favorite combinations are: almond butter and banana, coconut flakes and pineapple, roasted pecans and a dash of maple syrup.  They last up to 7 days in the refrigerator, so are a perfect meal prep option that are full of protein, healthy fats and fiber!

Tip: I also like to add a splash of pure vanilla extract and dash of cinnamon for flavor!

6. Greek yogurt bowl 

 Add a cup of unsweetened Greek yogurt, top with frozen or fresh berries, a sprinkle of honey and chia seeds, chopped almonds, pecans, pumpkin seeds, sunflower seeds, etc.

Tip: Layer the chia pudding and Greek yogurt to make fun breakfast parfaits!

*When you make any of my recipes, I’d really love if you tagged me in them so I can see your creations and share it, too!

>>>Tell me which recipe you’re going to try for breakfast below!

 Enjoy!