So, let’s get real for a second. Raise your hand if you eat breakfast in the mornings before work? Most people are lucky to scarf down a granola bar with their coffee as they hobble out the door with 6 different bags and a kid in each arm (oh wait, just me?) But, I’ve been blessed with a hubby that loves to cook and loves to spoil me, so I always get a full, hot breakfast in the morning. As a teacher, I leave for work super early, around 6:15 a.m., so you’d think breakfast would be a no-go, but Cele has found a way to make me great, quick breakfasts (and switch it up every day, as well!
So, I’m thinking, if we can do it, at our crazy hours and with our two kids hanging off our legs, anyone can do it! I wanted to share a few of our favorite, quick, delicious recipes, in hopes that I can inspire you all to start your day in a tasty way!
Grilled Peppers, Sausage, and Fried Eggs
This recipe is literally 3 ingredients and didn’t even take 10 minutes to prep and make.
- 1/2 red pepper, sliced
- 1 sausage, sliced
- 2 eggs
- Sautee peppers and sausage together
- Fry to eggs
- That’s it! The peppers are a nice sweet contrast to the salty eggs and sausage. Enjoy~
Y’all, this is literally about as easy as it gets! Cele’s favorite saying when we go out for dinner and have leftovers is “We’ll have that in an omelette tomorrow,” and he means it! So, just think about what leftovers you have, heat them up in a pan, and add 2 eggs. Scramble them together and voila! Think chicken, pork, hamburger, fries, the sky is the limit!
Steel Cut Oats with Fruit
This one takes a tiny bit of prep, because we like to make overnight oats. But, the work you put into them preparing them at night makes it a lot easier the next day!
- Put butter into a skillet and lightly toast uncooked oats with cinnamon, salt, and nutmeg
- Once toasted (you’ll be able to smell it), add water (3 cups per cup of oats) and bring to a rolling boil.
- Once boiling, reduce heat and let simmer for 30 minutes.
- Turn off heat and let cool on stove overnight.
- Once you’r overnight oats are cooked, heat them up with a little milk and honey, and garnish with fresh fruit. My favorites are blueberries, blackberries, and strawberries.
Now, if you are like me, this one maaaay or may not just turn into a scramble. It’s all about the way you cook it.
- First, pour your beaten eggs into an oil-lined pan (must be a good amount of oil so it will slide off).
- Let it heat on one side, making little slices and holes and letting the egg liquid move around and fill in the holes.
- Once it is almost fully cooked underneath, flip it carefully. I do this by gently sliding it off the pan onto a plate, then flipping it.
- Start filling it immediately, because it will cook through quickly. Then, fold it over and serve!
You can’t go wrong with a good ole’ plate of scrambled eggs, and you can take them up another notch my trying out Alton Brown’s recipe for them!
- Whisk 3 large eggs, 1 pinch of salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- Add 1 tablespoon unsalted butter to a skillet and put it over high heat.
- When the butter bubbles, pour the eggs straight into the middle of the pan
- Stir slowly with a rubber or silicone spatula. Fold the eggs over themselves until almost fully cooked
- As soon as no more liquid egg is running around the pan, turn off the heat and transfer the scramble a plate. Let the eggs rest for 1 minute to finish cooking before serving.
Which of these are you excited to try?