Easy Breakfast Ideas
Mornings are probably the most chaotic time of day for our family right now. I need to feed my toddler, my husband is getting ready for work, and I also have to breastfeed my newborn before putting him in the carrier (meaning I’m wearing him most of the time while cooking). There aren’t a lot of extra hands or time to spare, so breakfast needs to be quick, easy, and filling!
I’m also focusing on getting plenty of protein and fiber to help keep me satisfied while breastfeeding and support my gut health after several courses of antibiotics.
Here are some of the breakfasts we’ve been loving lately, including options that work for our 2-year-old!
1. Egg (or tofu) sandwiches
I love these because you can easily make several at once and feed a lot of eaters. You can also make them ahead of time and stick them in the freezer. Eggs and cheese are a good source of protein, while avocado is actually a great source of fiber and healthy fats. Add a side of fruit, and you have a fantastic balanced breakfast.
To make them, I preheat the oven to 350°F, place English muffins on a baking sheet with a slice of cheddar on each half, and toast until the cheese melts. Meanwhile, I scramble eggs. Once everything is ready, I assemble the sandwiches with eggs and sliced avocado.
Since I’m not the biggest fan of eggs, I like to make mine with a slice of cooked tofu instead. A little hot sauce or salsa is also great, but our toddler prefers his served plain.
2. Loaded oatmeal
Oatmeal is a staple in our house. I love steel-cut oats, but they take a long time to cook so regular rolled oats are more realistic for our mornings right now.
While the oats cook, I stir in ground flaxseed, chia seeds, hemp hearts, raisins, and chopped dried cherries. When serving, I add cinnamon, whole milk, Greek yogurt, blueberries, and a little brown sugar.
You’re getting lots of fiber from the oats, seeds, and fruit, plus protein from the milk and Greek yogurt. The seeds also have healthy fats to keep you full longer. The biggest mistake I think people make with oatmeal is eating it plain - that won’t keep you full very long. Make sure it load it up!
I like to make a big batch so breakfast is already taken care of the next day. Just reheat in the microwave, and add a splash of milk if needed.
3. Breakfast tacos
Breakfast tacos are another great option for batch cooking, and they’re super easy to customize.
I scramble eggs, stir in canned black beans and shredded cheese, and serve everything in warm tortillas with sliced avocado. You get protein from the eggs and cheese, and fiber from the beans and avocado.
I make mine with scrambled tofu instead of eggs.
4. Overnight oats
This is one of my favorite breakfasts because you make it the night before so there’s really no work in the morning.
For my base, I mix Greek yogurt, almond milk, chia seeds, ground flaxseed, hemp hearts, cinnamon, vanilla, and a splash of maple syrup. I let everything sit overnight, then add fruit in the morning.
Since it’s pumpkin season, try stirring in canned pumpkin and pumpkin pie spice for pumpkin-spiced overnight oats. Pumpkin is a great source of fiber, as is oatmeal and the seeds - all of which can help nourish your gut microbes.
You can also use cow’s milk or soy milk instead of almond milk, depending on your family’s preferences.
5. Greek yogurt bowls
This is probably one of our easiest breakfasts, because there’s virtually no cooking involved.
Start with plain Greek yogurt, then add berries, sliced banana, ground flaxseed, and a little nut butter. I like to top with a handful of granola - lately I’ve been loving the Homestyle Cherry Pistachio Granola from Trader Joe’s.
Greek yogurt gives you protein and healthy probiotics, while fruit and flaxseed add fiber.
6. Peanut butter banana toast
This is an easy go-to, although my husband will usually add a scrambled egg on the side to make sure he’s satisfied.
Toast whole-grain bread, spread with smooth peanut butter, and top with thinly sliced banana.
7. Baked Oatmeal
This takes a bit more time, but only a few minutes of prep work. Once everything is stirred you cook it in the oven for about 35 minutes, which gives you time to get dressed or lunches packed.
Baked oatmeal is great for meal prep because you can make a whole pan at once and have breakfast ready for several mornings. It’s soft, easy to customize, and works well for both adults and toddlers.
I whisk together milk, an egg, a little melted butter, vanilla, and a touch of brown sugar, then stir in rolled oats, chopped nuts, cinnamon, and baking powder. Pour everything into a greased baking dish and top with blueberries, chopped apple or banana, dried cherries, or whatever fruit you have on hand. You can also add ground flaxseed or hemp hearts for extra fiber. Bake at 350°F for about 35–40 minutes, until the center is set.
I like eating it warm with Greek yogurt.
8. Breakfast Burritos
These take a little prep ahead of time, but they’re so worth it. Plus, they can be eaten with one hand, which is a major perk when you’re holding a baby!
I start by sautéing chopped sweet potatoes, bell peppers, and onion until everything is soft. Then I stir in drained canned black beans and shredded cheese. I add scrambled eggs or tofu to a tortilla, spoon in the vegetable mixture, and wrap everything into a burrito.
Wrap each burrito individually in foil and store them in the refrigerator or freezer. When ready to eat, remove the foil and reheat in the microwave until warmed through. Add salsa or avocado before serving.
For our 2-year-old, I use smaller taco-size tortillas to make mini burritos that are easier for him to hold.
Let me know if this is helpful and what you try! What are your go-to easy breakfasts?
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