3 Healthy Quick Meals for Breakfast Skippers

Hey everyone! If you’re like me, you run out of the house in the morning without breakfast and starve until you get your lunch break at 12:30. I know you’ve heard it a thousand times, but breakfast is the most important meal of the day.  

I’ll Just Skip it

Breakfast fuels you up for the day. Without it, you’re running on nothing, just a building up headache.  If you eat breakfast, you will be in a better mood and have more energy to do better in your daily activities.  Without eating even a little for breakfast, you become irritable and tired.  
Avocado Toast with Egg
What you need:
1 Smashed Avocado
2 slices of bread
Salt and Pepper
2 eggs
What to do:
This recipe is super simple to make in under five minutes when you’re in a rush to get to work in the morning.  Start with heating up the pan (don’t forget the cookie spray!), and while that’s happening smash up the avocado in a bowl.  Put two eggs on the pan and let them cook, then put the bread in the toaster.  After that,  flip your eggs take the toast out of the toaster.  While the other side of the egg is cooking, put the smashed avocado on the sandwich and put salt and pepper on it.  After the eggs are done, put them on the sandwich, and you’re ready for the day!
Fruit and Yogurt Parfait
What you Need:
Your favorite fruits
What to do:
This is possibly the fastest, best tasting breakfast you can make.  Grab your favorite fruits and cut them up. Start with the yogurt and make different layers of yogurt, fruit, and granola.  The best thing to make this in is a mason jar, because you can make it the night before and store it in your fridge overnight.    
If you have a little more time:
Mini Ham and Cheese Quinoa Cups

2 cups cooked quinoa (about 3/4 cup uncooked)
2 egg
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced

salt & pepper

  1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
  2. To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
  3. For regular-sized muffin tins: Bake for 25-30 minutes
    Thank you,Iowa Girl Eats for the recipe

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