The maxim holds that breakfast is the most significant meal of the day. Although breakfast is crucial, all meals are significant because receiving enough energy and nutrients throughout the day is more important than the time of day you eat them.
Perhaps the most challenging meal of the day, at least for most of us, is breakfast. This is a more appropriate, modern proverb. Mornings are busy no matter what stage of life you’re in. Finding time to cook a meal can seem virtually impossible, and finding time to eat one can be challenging.
Yet, this does not imply that you should skip breakfast or limit yourself to Starbucks pastries and egg bits every morning. Certainly, quick breakfasts to-go are nice in a pinch, but you can prepare breakfast successfully at home.
Blueberry-Oatmeal Muffin Mug Cake
When it comes to making a single-serving dessert rather than a large batch of baked goods, microwave mug cakes are still a fantastic alternative if you don’t have access to a full kitchen (for example, if you’re living in a college dorm). Although while it doesn’t taste exactly like the freshly baked variety, this blueberry-oatmeal muffin is a pretty good substitute in a pinch and just takes three minutes to prepare from start to finish.
INGREDIENTS
3 tablespoons all-purpose flour
2 tablespoons plain instant oatmeal
¼ teaspoon baking powder
2 tablespoons milk
1 tablespoon maple syrup
10 blueberries
DIRECTIONS
Using a fork, combine the flour, oats, and baking powder in a sizable (at least 12-oz.) wide-bottomed mug. (Instead, to save time in the morning, prepare the ingredients all at once the night before and carefully cover the mug with plastic wrap.)
Stir in the milk and maple syrup after adding them.
Add blueberries and stir.
2 minutes on high in the microwave. The muffin will pull away from the mug’s sides and be cooked all the way through when it is finished. Cook for a further 30 seconds if yours isn’t done.
Before eating, let stand for a minute.
Breakfast Burritos With Chicken Sausage and Veggies from Frozen Made Ahead
Although you may buy breakfast burritos that have already been prepared in the freezer area of your local grocery store, making your own is actually rather simple. For a morning fiber boost, I suggest making this dish once with whole wheat tortillas rather than white ones. Then, you can make it your own by adding your favorite cheese and frozen vegetables
INGREDIENTS
1 14.4-oz. bag frozen peppers and onions
10 precooked frozen chicken breakfast sausages (we like Applegate Farms Chicken and Herb Sausage)
1 tablespoon olive oil
10 eggs
6 10-in” whole wheat tortillas
1 cup shredded cheddar cheese
Salt and pepper, to taste
Directions
Following the instructions on the package, microwave the peppers and onions.
Cooked peppers and onions should be placed in a colander or fine mesh strainer to remove excess liquid before being placed in a bowl.
Chicken breakfast sausages should be prepared as directed on the package (in the microwave, oven, or on the stovetop), then they should be allowed to cool somewhat before being cut into bite-sized pieces and placed in a bowl.
A big skillet with medium heat is used to heat the oil. When the oil is hot, add the eggs and then moderate the heat.
Cook eggs until fully cooked but still soft, continually stirring.
After turning off the heat, whisk the vegetable mixture into the eggs.All 6 tortillas should be piled up on a platter with a damp paper towel on top. Microwave for 15 seconds to slightly soften the tortillas.
Place the tortillas on a spotless counter.
Add a spoonful of the egg-vegetable mixture, some chicken breakfast sausage, and cheese to the top of each tortilla.
Each tortilla should be rolled into a burrito.
Burritos should be frozen in an airtight container or plastic bag with little pieces of wax paper or parchment paper placed in between them to prevent sticking.
Place a tortilla on a dish designed for the microwave, then heat it there for two minutes on high. Add another 30 seconds in the microwave if it hasn’t fully thawed.
30 seconds should pass before serving.
Granola, chopped walnuts, and strawberries in a mango smoothie bowl
The majority of smoothie bowls that I’ve seen on Instagram and TikTok, in my opinion, are totally over the top, with a ton of ingredients and a ton of difficult-to-find toppings that probably look better than they taste. The reality is, the idea behind smoothie bowls is actually rather straightforward. All you need is some frozen fruit, your preferred liquid, and a few common cupboard items for toppings. The mango-banana mixture in this recipe creates a sweet, creamy base, while the toppings of crunchy granola, some cut-up fruit, and almonds add different textures.
INGREDIENTS
3 cups frozen mango chunks
1 very ripe frozen banana, cut into chunks
½ cup oat milk (any kind of milk will work)
1 cup water
6 strawberries, cored and sliced
½ cup granola
2 tablespoons chopped walnuts
DIRECTIONS
Mango and banana pieces, oat milk, and water should all be added to a blender. After 15 seconds, pause the blender and scrape the sides until the mixture is smooth. Another 1/4 cup of water should be added if the mixture isn’t mixing. The combination must have the consistency of soft-serve ice cream.
Top each smoothie bowl with a portion of the granola mixture, a handful of chopped walnuts, and some strawberries.
If you’re freezing a smoothie bowl for later, only freeze the base; don’t add any toppings. Before you go to bed, thaw the bowl in the refrigerator. When you’re ready to eat in the morning, add the toppings.
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Writer
Fahima Akter
Content Writing Intern
YSSE