Mornings aren’t for everyone, but I’ve always embraced them wholeheartedly. Before children, I was up before the sunrise and out the door logging in my daily miles. Since children, I’m up bright and early with the boys toting them to school during the week or playing with the boys pushing cars or trains around in the early morning hours on the weekend.
There is nothing better than starting the day with a cup of coffee and a glimpse of a beautiful sunrise. Mornings are a fresh start to a new day, and the morning sunshine offers us an opportunity at a brand new beginning. A critical part of every morning routine should include breakfast. Something hearty, wholesome, fresh, and delicious. During the week when I’m pressed for time, it takes a little more thought and preparation, but starting my day off with a healthy breakfast makes all the difference in the world.
Below are three ideal go-to recipes you can easily pre-make and pre-pack for easy, on-the-go breakfast options. Only one of the recipes requires an oven and two can be prepped and stored for an entire week of ways to break fast!
MASON JAR GRAB & GO CEREAL
For my vegans and vegetarians, this first recipe is the easiest to prep and enjoy. I originally discovered it from a cycling friend of mine who recommended the book, The Engine 2 Diet by Rip Esselstyn. This former professional triathlete and firefighter based in Austin developed a vegan diet specifically designed for endurance athletes. Naturally it was a read that was right up my alley. I’ve modified the recipe slightly but the hearty oats and other grain cereals make this breakfast an ideal way to get a wholesome breakfast that staves off hunger easily until lunch.
- Almond milk
- 1/4 c old fashioned oats
- 1/4 c whole wheat shredded wheat
- 1/4 c Uncle Sam’s cereal
- 1/4 c grape-nuts
- 1 tbs sliced almonds
- fresh fruit
In a mason jar, add all of the dry ingredients and store in the pantry until the morning of. On your way out the door, top with fresh fruit and milk. Cover with a lid, and you’re ready to jet out the door.
Some of my favorites fruit options include blueberries, strawberries, kiwi, and sliced bananas. Unsweetened or light vanilla almond milk are a great way to add a little sweetness to your cereal. Soy or cow’s milk are also great substitutes.
Allow the cereal to soak for a few minutes so the oats and shredded wheat can soften slightly. Enjoy the wholesome yumminess!
Green smoothies are another great grab and go breakfast that are also vegetarian friendly. Nothing is easier to consume on your commute to work, and you get a great jumpstart on your daily fruit and vegetable intake.
GOOD MORNING GREEN SMOOTHIE
- 3 handfuls of greens
- 2 c water
- 1 apple, cored & quartered
- 1 handful of grapes
- 1 c frozen strawberries
- 1 c frozen mango
- 2 tbs ground flaxseed
- 2 packets stevia
In a blender pitcher, add the water and greens and cover and store in the fridge overnight. Core and cut the apple and place the apple and grapes in a Ziploc bag. Store in the fridge overnight. Measure the frozen strawberries and mangoes, and store in a Ziploc in the freezer overnight. Plug in the base of the blender and have it ready to go for tomorrow’s smoothie too. Pre-measure the ground flaxseed, and store in an airtight container next to the blender for easy access. Also leave the two packets of stevia out so you don’t have to do much more than throw everything in, blend, and pour.
The morning of, blend the water and greens until juiced. Spinach, kale, spring mix, or a blend all work well. Next add the apples and grapes and liquify. Add half of the frozen fruit, blend, and then repeat with the remaining frozen items. Add the flaxseed and stevia and mix until well blended. Pour, sip, and enjoy!
ANYTIME BREAKFAST CASSEROLE
This recipe is a Mama Bear exclusive developed with minimal effort thanks to always having key kitchen staples on hand. It would also be delicious with sautéed mushrooms and grated cheese. This one does require more cooking and prep than the other too, but it provides ample leftovers that can also double as leftovers to enjoy as a midweek lunch option or on a busy weeknight for dinner.
- 5 slices of bread, cubed
- 16 oz ground sausage
- 3/4 sweet onion, sliced
- 3 to 4 large handfuls of spinach
- 1 fire roasted red pepper, jarred and diced
- 1 dozen eggs
- 1 c milk
- 1 tsp olive oil
- Sea salt & pepper to taste
Preheat the oven to 350 degrees. Prep a 9 x 13 Pyrex dish by lightly spraying it with cooking spray. Cube the bread and layer across the Pyrex evenly. I typically use some kind of a grainy bread like 12 grain or wheatberry. The sky’s the limit though, so use what you love or what you already have on hand.
In a bowl, add the eggs and milk and whisk until well blended. Pour over the bread and allow to soak while you prepare the other ingredients.
In a skillet on medium high heat, sauté the onions in olive oil until translucent. Add the ground sausage and cook until brown. Slowly add the spinach (about a handful at at time) and mix continuously until wilted. Add the red bell pepper and stir until everything is evenly distributed. Pour into a colander to drain. Then drop the sausage mixture evenly over the bread and eggs.
Bake in the oven for 40 to 45 minutes until the eggs are fluffy and cooked through. Cut evenly and store in Tupperware containers in the refrigerator. Reheat in the microwave for an instant breakfast packed with color and protein.
I hope these easy breakfast recipes make your mornings beautiful and delicious. They might even inspire you so much that your belting out, “It’s a beautiful morning!” as you head off to work to take on your day. Arguably breakfast is the most important meal of the day. You don’t have any excuses after reading this blog post to skip out and slight yourself!