We know your mornings are super tough , mama. From getting the little ones up in time to brush teeth and get ready for virtual lessons, preparing home-cooked breakfasts can be hard to fit into your already packed schedule. The good news is that getting a nutritious and creative breakfast that the entire family will enjoy is easier than you think.
We've rounded up our favorite delicious breakfast ideas:
Time to cook: 4 hours 5 minutes
- 1 cup Greek yogurt
- 1/2 cup milk with 2 tsp of honey
- 1/2 cup granola
- 1 cup berries/chopped fruits
- Mix together the milk, yogurt and 1 tsp of the honey.
- Divide the mixture between your popsicle molds.
- Place a few berries into each mold.
- Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 seconds if you are struggling to mix it) and top the yogurt with a little granola mixture.
- Place a wooden ice cream stick into each mold and place the popsicles into the freezer for at least 4 hours before consuming.
- To remove the popsicles, run the mold under a little hot water until they come loose.
Serves: 8 bars
Time to cook: 5 mins
- 4 bananas still relatively firm
- 1/2 cup smooth peanut butter
- 1 cup crisp rice cereal
- 1/4 cup mini chocolate chips
- 1/4 cup chopped nuts
- In a shallow dish, heat up peanut butter for 30 seconds to become easier to spread.
- In another shallow dish combine cereal, chocolate chips and nuts.
- Dip each banana into the peanut and coat fully, using a spoon if necessary to spread peanut butter over banana.
- Coat the banana with the cereal mixture.
- Transfer the banana to a plate and allow it to set up in the fridge for 20 minutes or freezer for 5 minutes before slicing into 1-2 inch slices and serving.
Time to cook: 20 mins
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 tsp vanilla
- 1 1/2 tbsps sugar
- 3 tbsps water
- 1 to 2 tsps cornstarch, sifted
- 8-ounce challah bread, sliced (or your bread of choice!)
- 4-ounce goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar and water (covered) over a medium-low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
Time to cook: 5 mins
- 8 slices hearty whole grain bread
- 2 cups cottage cheese low fat
- 1 ripe California avocado sliced
- 1 tomato sliced
- Salt and freshly cracked pepper to taste
- Lay bread slices out on a large cutting board and top each one with 1/4 cup of cottage cheese. Sprinkle with salt and pepper.
- Top cottage cheese with avocado and tomato slices then season with another pinch of salt and pepper.
- Cut bread slices in half and serve.
Serves: 8 bars
Time to cook: 30 mins
- 1/2 cup honey
- 1/4 cup peanut butter
- 3 cups toasted oat cereal
- 1 cup yogurt chip, save 1/2 cup for melting
- 1/2 cup unsalted toasted almonds, chopped
- 1/2 cup dried cranberries
- 1 teaspoon coconut oil, optional
- In a bowl, mix honey with peanut butter.
- Microwave for 45 seconds, stirring every 15 seconds, or until melted.
- In a large bowl, combine oat cereal, 1/2 of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
- Pour the melted honey mixture into the bowl and stir until well mixed.
- Pour into an 8x8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
- Freeze for 30 minutes.
- Once the mixture has hardened enough, cut it into 8 pieces.
- Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
- Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
6. Fig chia pudding
Time to cook: 10 mins
- 6 tablespoons whole chia seeds
- 1 cup almond milk
- 1/4 tsp vanilla extract
- 1/2 cup coconut yogurt or natural yogurt
- 4 tbsp granola
- 4 figs
- In a small bowl combine the chia seeds, milk and vanilla extract. Stir well, cover with a lid and soak in the refrigerate for at least two hours or preferably overnight.
- Before you are ready to serve, peel 3 figs, discard the peel and mash the flesh with a fork until it turns into a jam-like texture. Cut the remaining fig into a few slices, chop the rest into quarters and use as decoration.
- Take a nice jar or glass and begin to assemble, start by pressing the fig slices against the inside of the jar until they stick. Then fill about 4 tbsps of the chia pudding into the bottom of each jar followed by a layer of granola, fig mash, coconut or yogurt, top with the remaining chia pudding and finish with a sprinkle of granola.
- Decorate with the remaining fig quarters and enjoy.
7. Breakfast panzanella
Time to cook: 10 mins
- Panzanella, about 1 cup per person
- 1 to 2 fried eggs per person
- Sliced fresh basil
- Take the panzanella out of the fridge. Transfer about 1 cup to each plate and let it come to room temp while you make the eggs.
- Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper.
8. Stewed peppers + tomatoes with eggs
Time to cook: 40 mins
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 green bell pepper, seeded and chopped
- Salt and pepper
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1 28 oz can whole plum tomatoes, drained
- 4 large eggs
- 1/12 cup fresh parsley leaves, coarsely chopped
- Crusty bread, optional
- Warm oil in a 10 inch skillet over medium heat. Add onion, sprinkle with salt and cook, stirring often, until softened, about 5 minutes. Stir in bell pepper and continue to cook, 5 minutes longer. Add garlic, paprika, cumin, red pepper and 1/4 tsp. salt and cook, stirring, until vegetables are very tender, about 3 minutes longer.
- Puree tomatoes in a blender or food processor. Stir into vegetable mixture, cover, turn heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 15 minutes. Season with salt and pepper.
- Carefully crack an egg into each quarter of the pan. Cover and cook until egg whites are set, 10 to 12 minutes. Sprinkle with parsley. Serve with crusty bread, if desired.
9. Instant pot french toast
Time to cook: 1 hour 5 mins
- 1 cup water
- 6 large eggs
- 1 1/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1 brioche or Challah loaf, cut into 1 inch cubes, preferably day old
- Powdered sugar
- Maple syrup
- Grease a 7 inch round baking dish with cooking spray. Place trivet inside Instant Pot and pour in water. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt and nutmeg. Add bread and gently toss to combine. Pour mixture into prepared dish and cover tightly with foil, then place inside Instant Pot.
- Set Instant Pot to pressure cook on high for 30 minutes. Follow manufacturer's instructions for quick release. Remove baking dish from Instant Pot and let cool 10 minutes.
- Dust with powdered sugar and serve with maple syrup and fresh berries.
10. Breakfast apple nachos
Time to cook: 10 minutes
- 2 apples, sliced
- 1/4 cup peanut butter, microwaved for 20 seconds
- 1/4 cup crushed graham crackers
- 1/4 cup chopped stawberries
- 1/4 cup blueberries
- Raisins, for topping
- Honey, for garnish
- On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey.