15 minutes to a healthy breakfast
When I skip breakfast, I suffer. I’m ravenous by midmorning, dragging my feet and setting myself up for overindulging in foods that I shouldn’t eat. Recently I’ve been trying out some new healthy breakfast recipes , and there are some that are quick enough to pull together even during the morning dash out the door. If I can have a healthy breakfast pulled together in 15 minutes or less, then I’m less likely to skip out on the most important meal of the day.
Here are a few of my favorite sweet and savory quick breakfast recipes, all done in 15 minutes or less:
Quick Breakfast Taco : A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.
Pina Colada Yogurt Parfait : Take a trip to the tropics with our pina colada-inspired parfait. It makes a great breakfast when you need a sunny start to your day.
Cocoa-Date Oatmeal : If you are looking for a way to get your kids to start their day with a bowl of oatmeal, this is it. The microwave is convenient, but you can also cook the oatmeal on the stovetop following package directions. Top with milk or soymilk and sweeten with brown sugar or no-calorie sweetener, if desired.
Asparagus & Canadian Bacon Omelet : An omelet is a satisfying meal to start the day, and will give you staying power until your midmorning snack. Although cooking a low-fat omelet may seem complicated at first glance, it will quickly become second nature.
Tomato & Ham Breakfast Melt : We use thin-sliced bread for this easy breakfast because it has fewer calories than regular bread. Several national brands distribute “thin” varieties. Otherwise buy a whole loaf and use a bread knife to carefully slice it.
What are your favorite 15 minute breakfast ideas? Tell us what you think below.
Hilary Meyer , Food Blog , Breakfast , Quick meals
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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