I love breakfast. I love breakfast food. I love breakfast food at dinner. And... I love dinner food at breakfast! Every so often I like to share on Instagram what I'm eating for breakfast and how I'm reusing supper leftovers the next morning (like Thursday's breakfast below!). So while some of the world is crazed with intermittent fasting and skipping breakfast, I'm sharing today what 7 days of breakfasts looks like for me. Keep in mind that I'm mostly a stay-at-home-mom, and I enjoy cooking. However, I hope this inspires you to get creative with breakfast! (And no shame if blog post makes you want to stick with your usual bowl of oatmeal and black coffee...)
Sunday: The Alaimo Classic [Croissant + Hardboiled Eggs]
I first had this Sunday morning combination of croissants and hard-boiled eggs back in 2008 when visiting my now-husband for the first time. My husband comes from a family of nine, so this was my mother-in-law's way of making breakfast simple enough to get the kids out the door and to church on time each week. Eleven years later and we're still making it. Now typically I would have had another egg for more protein, however, I think we ran out of them last week.
Monday: Super Satisfying Peach Oatmeal
Oatmeal is one of my favourite keep-you-full-all-morning breakfasts. Simply cook your oats with water or your favourite milk (more protein + calcium) and swirl in your favourite nut butter, fruit, and cinnamon. And if you've got it, I would add a sprinkle of granola for some crunch. Here's how I made this perfect peach oatmeal:
Cook 1/3 cup quick cooking oats + 2/3 cup vanilla oat milk in microwave until cooked and creamy (about 2-3 minutes). Stir in heaping tablespoon almond butter + cinnamon. Top with a sprinkle of cinnamon, 1/2 diced peach, and a drizzle of maple syrup.
Tuesday: Balsamic Tomato Jam Toast + Scrambled Eggs
Tuesday mornings are slower mornings for us after my work day and a late night at soccer or baseball, so it's an ideal morning to take a bit more time on breakfast. I topped my whole grain toast with a variation of this tomato butter cooked with garlic & balsamic vinegar from Pinch of Yum and fluffy scrambled eggs. It was the perfect way to use up two cups of cherry tomatoes from our garden. The best part about making this tomato butter? I used the leftovers to upgrade other meals throughout the week.
Wednesday: Almond Butter Swirled Yogurt + Berries + Granola
There's nothing to this breakfast. Just pick a yogurt (I prefer no added sugar vanilla varieties most days), stir in some almond butter, and top with fresh or frozen berries. I went back and added more of the President's Choice Blue Menu granola after this picture, because frankly, there wasn't enough! If you want more protein, make it with Greek yogurt or my personal favourite, Icelandic-style yogurt.
Thursday: Upgraded Breakfast Sandwich + Roasted Vegetables
Just looking at this breakfast sandwich is making me hungry! Now, this looks like a complicated breakfast, however, the majority of it is made from leftovers. The biscuit? A leftover Red Lobster garlic biscuit from supper the night before. You know, the box-mix one. Tomato butter? See Tuesday's breakfast! Broccoli? Roasted the night before. (And yes, if you've been following me on Instagram for any time... you'll know I LOVE roasted vegetables for breakfast.) All I had to do was microwave the leftovers and top the biscuit with an over-medium egg. Satisfying breakfast assembled in less than five minutes.
Friday: Peanut Butter Toast + Bananas + Cinnamon
One of the quickest breakfasts for the week. This was followed by a chocolate croissant at a bakery with my sister-in-law a few hours later. Could I use more protein in this meal? Sure. Higher in carbs? Sure. But that's okay, because I wasn't hangry while running errands with the kids and could handle toddler temper tantrums. I also didn't stress, because I knew there would be more opportunities to get more protein in later on in the day.
Saturday: Raisin Toast + Gouda with Fruit Salad
Saturday morning I didn't wake up with much of an appetite, so I opted for leftover fruit salad from an engagement party with gouda-topped raisin toast. The fruit salad was phenomenal. I could dance when there's perfectly ripe fruit. The raisin toast? It was cold by the time I sat down to eat it, so I just wasn't feeling it. This was also low in protein. But that's how it is. Not every meal has to be a perfect eating experience! When I was hungrier a few hours later, I had a big bowl of chilli, which is packed with high-quality (beef) and plant-based (beans) protein.
Now it's your turn! What have you been making for breakfast lately? I'd love to hear in the comments below! (Really!)
Hi! I'm Erin – a follower of Christ, imperfect wife, mama of two, registered dietitian, and independent Beautycounter consultant. Welcome to my blog where I write about intentional motherhood, intuitive eating, inspired discipleship, and whatever else I feel like! I'm so glad you're here.
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