3 Healthy “Grab ‘n’ Go” Breakfast Recipes

Happy New Year! It’s that time of year again where we make promises to ourselves and hope that we can keep them. Maybe you vowed to join a gym, get to bed earlier or eat healthier. Like most American’s we strive to eat healthy but sometimes in the morning, we just lose track of time. Here are a few healthy “on the go” breakfast recipes that you can make before and grab them on your way out the door in the morning. Now all you have to do is remember to grab them!

Breakfast Burrito

• 3 tablespoons Butter
• 2 whole Baking Potatoes, Washed And Diced
• 1/2 whole Onion, Diced
• 1/2 whole Bell Pepper, Diced
• 6 ounces Mushrooms, Sliced
• 1/4 pound Ground Breakfast Sausage Or Bacon Diced
• 1 teaspoon Granulated Garlic
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 Pinch Sea Salt Or To Taste
• 3 cups Spinach Or Chopped Kale
• 5 whole Eggs
• 1/4 cup Milk
• 6-8 whole Tortilla Shells, Heated
• Desired Toppings: Cheese, Avocados, Greek Yogurt Or Sour Cream, Mango Salsa, Pico De Gallo And Any Other Desired Toppings. 

Directions:

1. In a large skillet over medium high heat melt 2 tablespoons butter. Add potatoes and onions. Saute until potatoes start to brown and add bell pepper.
2. Add mushrooms and saute until mushrooms start to soften.
3. At this point push all the veggies over to one side of the pan and add sausage or bacon if using. Cook meat until cooked through.
4. Mix sausage with veggies. Season with sea salt, pepper, granulated garlic, cumin and chili powder, mix until combined.
5. Stir in spinach or kale and cook for 1 minute or until just barely wilted. (If using kale cook until wilted.)
6. Combine eggs with milk and whisk until thoroughly combined.
7. If your skillet is large enough push the sausage veggie mixture over to the side of pan, other wise remove from pan. Add 1 tablespoon butter, wait until butter melts and add eggs. Let eggs set for about 45 seconds and then scrape the bottom of the pan to scramble the eggs. Continue to scramble the eggs until cooked through.
8. Combine the eggs with the veggie mixture.
9. Fill tortilla shells with filling and choice of desired toppings.

Banana Zucchini Oatmeal Cups (Vegan & GF)

• 2 tbsp ground flaxseed + 6 tbsp water
• ¼ cup almond butter
• ¼ cup pure maple syrup
• 3 medium ripe bananas
• 2 small-medium zucchini, grated (don’t squeeze water out)
• ½ cup almond milk
• 1 tsp vanilla extract
• 3 cups old-fashioned oats
• 1 tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• Optional add-ins: ¼ cup chocolate chips and/or walnuts

Directions:

1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
2. Place flax and water in small bowl. Stir and set aside to “gel.”
3. Place almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
4. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, maple syrup and almond butter mixture, and flax mixture, stirring to combine.
5. Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
6. Spoon mixture into muffin cups, filling to the top. You will likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
7. Bake for 25 minutes. Store cooled oatmeal cups in the refrigerator.

Quiche Cups

• 4 eggs
• 2 egg whites
• 4 oz crumbled goat cheese
• 1 cup chopped baby spinach
• ¼ cup chopped zucchini
• ¼ cup chopped yellow squash
• ¼ cup chopped tomato
• ¼ cup chopped onion
• Sea salt, pepper and garlic powder for seasoning
• Optional: ¼ cup part-skim shredded mozzarella cheese for topping

Directions:

1. Chop the zucchini, squash, tomato, onion and spinach leaves into tiny pieces. (Feel free to substitute the zucchini and squash for red and green peppers if you like a spicier breakfast!)
2. Place the eggs, egg whites, and goat cheese in a blender and blend until smooth.
3. Combine the egg mix and chopped veggies in a mixing bowl. Add garlic powder, sea salt and pepper, and stir well.
4. Preheat oven to 350 and grease a muffin pan with non-stick oil.
5. Empty the egg mix into each cup. (Leave a little room at the top because the eggs will rise as they cook.)
6. Bake at 350 for 20 minutes until the top of eggs are firm.
7. Serve immediately or store in an airtight container in the fridge.
8. (Optional: For a little extra flavor, you can always top the muffins with a handful of part-skim shredded mozzarella cheese and place back in the oven for a minute until the cheese melts.)

Do you have a favorite morning breakfast for when you are on the go? Share it with us! Thanks for stopping by and good luck on your New Year’s resolution!

Article Source: Restonic Mattress Co.

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