In a breakfast rut. What are we eating these days? (must be delicious)

Question

daphne🪽 · Answer

Aloo sabji with poori: So flavorful and easy to make with lots of leftovers too. I use my bfs mom’s instructions to make. I recommend @ranveerbrar on YouTube

Allison · Answer

Veggie mix + eggs + goat cheese: Discovered this combo by accident and it’s become the breakfast of my dreams.

Make a big batch of sautéed veggies (summer squash, zucchini, frozen corn, and red onion is my go-to).

Pair with eggs any style.

Top with crumbled goat cheese or feta.

Repeat forever.

Olive · Answer

Double Chocolate Zucchini Muffins: Add a scoop of chocolate protein powder!

Eva Schipper · Answer

Lentils for breakfast: If you eat lentils first thing then no matter what happens for the rest of the day, you can maintain a sense of moral superiority.

chelsi · Answer

Five-Minute Crispy Rice Omelette: this plus whatever veggies you need to use up.

Molly Hall · Answer

All the dairies: Layer in yogurt, milk, kefir, fruit, sprinkle with cereal

Saba · Answer

jam toast: buttered and grilled bread, almond butter, VERY fruit forward jam; close it up with another slice and grill both sides for the sandwich version!

Ruth · Answer

Trader Joe’s Instant Oatmeal w brown sugar: It’s not glamorous, but it is cheap, easy, and great for you. I recommend this oatmeal in particular bc it has tons of healthy stuff and good fiber that doesn’t affect the taste at all!

Alonso · Answer

Cheat-Aquiles: A quick and easy hack for tasty chilaquiles is to use a can of Sala Pato (spicy tomato sauce) and some good thick tortilla strips. Add and egg and you have a delicious breakfast!

Caroalbers · Answer

Make-ahead egg feta wraps: Are you a person who makes stuff ahead of time? If so- these are bomb! A little labor intensive so give yourself an afternoon but so so worth it. We store in freezer and then microwave for 2 minutes.

Annie Loves · Answer

🍍 Stuffed Hawaiian Roll French Toast : I've been winging this, but basically I slice the rolls in half like I'd be making a sandwich, spread some cream cheese and jam, and cook like I would regular French Toast. I don't know how it could turn out anything but delicious.

Elena · Answer

Egg IN bread (breakfast sandwich edition): We call this spyglass eggs but no matter what you call it -toad in hole, egg in basket, etc. have you tried using it as the top piece of bread in a breakfast sandwich rubbed in garlic and a dash of kewpie with roasted tomato, Jack & Annie’s veggie breakfast sausage, avocado, pickled onions, and hot sauce?? It’s a DREAM

Clara · Answer

Crispix + pecans: Don’t know why my dad starting eating Crispix like this when I was a little kid, but what a gamechanger.

Clara · Answer

Cream cheese and guava brioche toast: Using TJ’s pink guava spread. A DIY pastelito, if you will.

AT · Answer

Savory tomato French toast: For savory breakfast lovers, this tastes gourmet and it’s a great way to use those frozen sourdough remnants

Whisk together: Eggs, Dijon, milk, parsley, salt, pepper, and Parmesan.

Soak sourdough slices in the egg mixture then cook on each side.

Top the French toasts with tomatoes and more parm then pop under a broiler to get it golden.

Sophie · Answer

Tasty Bite Madras Lentils and Green Rice: Batch cook a pot of basmati with pumpkin seeds and coriander chutney to taste. layer with the lentils, shredded cheese, maybe some pickled onion and hot sauce. this is one of my safe foods. 100% will eat over and over again.

Casson · Answer

Modified Turkish breakfast plate: Six and a half minute egg, cucumbers, tomatoes, olives and a bit of feta with honey on top. Some nice fresh bread on the side.

Emily Teague · Answer

Poppy Seed Crêpes with Tangy Lemon Curd and Ricotta: These crepes taste like slow mornings in a sunlit kitchen in Menton

ALI D. · Answer

Beans, squash (sauté w/ garlic + onion)  top with hummus, herbs, maybe a over easy egg: Cannellini. Red onion. Parsley is good 4 ur kidneys use that.

Just eat beans

Good protein

It's cheap

I'm tired

And so poor

Ena · Answer

Bread, butter, and raspberry jam: Use what you got but also the higher the quality of each, the more heavenly an experience

Vickie · Answer

Seasonal fruit Greek yogurt slop bowl: My current ride or die breakfast is ~250-300g of Greek yogurt or skyr + a ripe farmer’s market peach + fancy cinnamon (royal cinnamon from Burlap and Barrel!! It changed my life) + a handful of whatever granola I have open. Works with whatever fruit you have on hand, but especially juicy ones. Sometimes I add a drizzle of tahini or peanut butter if I feel like it! I also like to keep the peach in the fridge so everything is extra cold when I eat it.

For the yogurt, I go between Painterland Sisters skyr and Fage 2%, I also like Etelka Cottage Cream if you can find it (I’ve done this with cottage cheese before too). Looks hideous but it gets you 30g+ of protein to start the morning and it feels like a luxury version of those fruit on the bottom yogurt cups!!

Kate H. · Answer

Shredded cabbage with an egg and hot sauce: It’s quick, easy, filling, fibrous. Get a bag of pre-shredded cabbage, sauté until soft, add and eggs mix it in or not. Salt, pepper. A little sriracha on top. Sounds weird but it’s so good and not a lot of fuss or ingredients.

Kate · Answer

smitten kitchen breakfast burritos: These are the best thing in my freezer. Perfect for hungover mornings, fast dinners, and last minute meals for sick friends. I make them in bulk a few times a year.

Sarah Beck · Answer

cottage cheese with cherry tomatoes, basil and everything bagel topping: This fits the bill of savory breakfast in less than 3 min. Basically a caprese salad for breakfast with a little crunch.

Rebecca · Answer

My current go-tos: Pan fried halloumi with peach chunks, maybe toss in some basil or mint.

A tortilla, toasted in a pan, a little shredded cheese melted on top, topped with one slice of crispy bacon and a fried egg.

A Trader Joe's green onion pancake topped with a fried egg and some chili crisp.

TJ's Honey Greek yogurt, your favorite granola, and favorite seasonal fruit or jam.

Leftover rice stir fried with some diced onion (or any allium), mushrooms/peppers/whatever veg you have lying around, and egg scrambled in. Top with some salsa & cheese if you want to go southwest, soy sauce/sesame/cilantro if you want to go east, or do your own thing. Also works with leftover potato, polenta, pasta, cubed bread, etc.

Josie · Answer

kirkland breakfast sandwich: i am not functional in the morning but i require breakfast to function (catch-22).. so i buy these frozen breakfast sandwiches from costco and add avocado spread. they are a dupe of the starbucks double smoked bacon sandwich. Delicious and easyyyy to pop in the air fryer while i make my morning tea & feed my cats

Kayla · Answer

Mango Coconut Chia Pudding: Scale it up x2 to use up a whole can of coconut milk at once. The chia is almost indiscernible if you’re not a fan of the crunchy jelly texture.

Zoe Det · Answer

PB&J overnight oats: The only overnight oats I actually like, not just tolerate. Photo from a blog bc I don’t have an aesthetic pic of my own breakfast.

My recipe/method, which is extremely fast and loose:

Combine .5 cup oats and 1 tbs chia seeds in jar. In a separate bowl, combine milk of your choice and several spoonfuls of peanut butter. Whisk together, it will look gross but that’s okay. Pour into oats. Add more milk on top if you need more to cover oats. Add a generous dollop of jam on top. Let sit overnight.

Jamie · Answer

make-ahead breakfast sandwiches: i am a fiend for egg and cheese on bread. i make this nyt recipe but leave out the bacon and add spinach and/or mushrooms. they reheat best if you defrost in the fridge the night before, but inevitably i forget so i just pull it out of the freezer first thing and let it warm up on the kitchen counter while i progress toward breakfast. makes my day every morning!

Elena · Answer

Zucchini carmelizes soo well: Mandoline, zoodle or just slice thin and have a bit of patience it’s so worth it 🤤 shockingly good in a scramble or quiche (to impress) for breakfast. I do usually add onion too. You can prep it ahead and toss it in eggs or use it to jazz up pasta sauce, sandwiches, etc. all week!

JV · Answer

I Say “Whip-Cream”: The fact that someone could *not* know from Temp Tee is a literal shanda.

JV · Answer

How To Cook Normal Oatmeal : TLDR; more liquid makes all the difference in cooking oatmeal. This recipe recommends 1:4 ratio of oats to liquid by volume. I'm not an oat-critic though, so I just think why not find your happy ratio with this general tip in mind?

¾ cup old fashioned oats [75g]

1½ cups water [355g]

1½ cups your milk of choice* [355g]

JDJ · Answer

Banana date protein smoothie: WFH weekdays I want something fast, filling, and easy to digest that’s still appealing in the morning time. I throw all of this in the blender real quick and it has almost 40g of protein, if you’re into that kind of thing:

1/2 banana, frozen

1 pitted date

1/2 c non-dairy milk, plus water depending on desired thickness

Big spoon of peanut butter

1 scoop choc protein

2 scoops unflavored collagen protein

Good shake of cinnamon is key

Dylan · Answer

Beetroot & ginger porridge/oatmeal: This was suggested to me by my angel friend Ruby. Blend the cooked beetroot until smooth, then add it to your pot of oats with ginger, honey, and the liquid of your choice (water/milk).

I lightly toasted my oats in extra virgin olive oil (!!) first based on a wilddddd suggestion from @amelia! Sounds rogue but I'm a convert.

Simmer until your desired texture is reached. Top with your favourite toppings! In this pic I've added puffed millet, coconut flakes, pepitas and walnuts. SO YUM.

Dylan · Answer

10-Minute Raspberry & Chia Seed Jam: My current favourite way to increase fibre in my diet :)

Another easy similar recipe with video below:

Dylan · Answer

Passionfruit Greek Yoghurt: Greek yoghurt + passionfruit = perfect tangy creamy sweet snack