Breakfast can be a tough meal to prepare for. Until you’ve had your coffee, the morning fog can be impenetrable. It’s easier to microwave a frozen breakfast sandwich than to prep a healthy, nutritious meal. For the sake of convenience, you trade health. It’s a compromise that allows you to start your day. What if you told you that you don’t need to compromise anymore? After all, a healthy breakfast is one of the most important meals of the day!
Here are three recipes for quick healthy breakfasts that you can whip up quick to start your day. You can prepare each in under 10 minutes or the evening before.
Fitful Focus’s Overnight Oats
If you’re a fan of oatmeal, but don’t think you have time in the morning, you’re in luck. Overnight oats are an easy way to have a delicious and healthy breakfast prepared first thing. Simply set the ingredients in a jar and wait. Fitful Focus’s vanilla blueberry concept perfectly encapsulates just how easy, but tasty, this can be.
Fitful Focus’s Vanilla Blueberry Overnight Oats
- ½ cup of gluten-free oats
- ½ scoop of vanilla protein powder
- 1 tbsp of chia seeds
- ½ banana, sliced
- 1 small handful of blueberries
- ½ cup of unsweetened almond milk (or milk of choice)
Head over to the Fitful Focus to learn how to make this simple, but tasty, morning treat!
Quick Avocado Toast
Avocado toast is definitely en vogue with how good it tastes, but also because of how healthy it is. We grabbed this quick healthy breakfast recipe from our Superfood Snack Hacks article about avocados which includes a poached egg along with the avocado toast. If you’re really in a hurry that morning, skip the egg and just enjoy the avocado toast. It’s still delicious!
5 Ingredient Avocado Toast
- 1 ripe avocado
- 1 slice of bread
- 1 large egg
- 2 tbsp of vinegar
- Salt to taste
- Sriracha (optional if you like spice)
- In a large saucepan, bring two inches of water and the two tbsp of vinegar to a boil.
- Lower the heat and bring the water to a gentle simmer.
- Crack one egg into a dish.
- Carefully slide the egg into the simmering water.
- Cook for roughly three minutes or until the egg whites become firm, but not hard. Do not stir the water, as this may break the egg.
- With a slotted spoon, lift the poached egg out of the water and place it on a paper towel to dry.
- Lightly toast the slice of bread.
- Peel the avocado and remove the pit.
- Spread roughly half of the avocado on the toast. Store the other avocado half in the refrigerator.
- Place the poached egg on the avocado toast.
- Salt to taste and add sriracha (optional) before serving.
A Caprese Omelet That Will Blow You Away
Caprese is a classically Italian dish that combines all fresh ingredients (mozzarella, tomatoes, and basil) to make a mouthwatering salad or antipasto. It can also kick your omelet game up a notch, adding a freshness that pairs well with the richness of the eggs. You’ll be looking forward to breakfast after this recipe!
Morning Rush Caprese Omelet
- 2 eggs
- 6 leaves of fresh basil, washed chopped
- 3 thin slices of fresh mozzarella or ¼ cup of shredded mozzarella
- 1 tomato, sliced
- 2 tbsp of simple balsamic vinaigrette (prepared beforehand)
For the Simple Balsamic Vinaigrette
- 6 tbsp of extra-virgin olive oil
- 2 tbsp of balsamic vinegar
- 1 tbsp of minced garlic
- 1 tsp of honey
- 1 tsp of Dijon mustard
- Salt and pepper to taste
- The night before, mix the ingredients of the simple balsamic vinaigrette in a squeeze bottle or a sealable bowl
- Shake or whisk the ingredients vigorously
- Allow to rest for 15-20 minutes to allow the flavors to settle
- Shake firmly again and store in the refrigerator overnight
- Allow the eggs to get to room temperature.
- Slice the fresh mozzarella and tomato into roughly ¼ inch slices.
- Set aside.
- Wash the fresh basil and rough chop it.
- Set aside.
- In a bowl, crack the two eggs, removing any shells that may fall in.
- Beat the eggs, lightly salting and peppering.
- Heat a 12-inch skillet on medium, covering lightly with canola oil spray.
- Add the beaten eggs to the skillet, tilting the pan slightly so the egg covers evenly.
- As the edges cook, use a heat resistant spatula to gently push the edges toward the center of the skillet. Tilt the skillet so the excess uncooked egg covers the exposed area.
- When nearly all the egg is cooked, place the tomato and mozzarella slices in a line on side of the omelet. The slices should be overlapping slightly. You want some uncooked egg to remain so that the omelet will stick together and hold the ingredients in.
- Sprinkle the fresh basil over top the tomato and mozzarella and drizzle with about two tablespoons of balsamic vinaigrette.
- Fold the omelet in half and cook for an additional 1-2 minutes a side.
- Serve on a plate.