One of my favorite parts of being off in the summer is being able to take my time and make myself a kick ass breakfast in the morning. During the school year I make everything ahead of time so I essentially re-heat and eat which no matter how well you cook, just isn’t going to taste 100%. It just isn’t. So now that I don’t have to be anywhere at any set time, I truly enjoy taking my time and putting together a great meal every morning. My foods are almost always savory and involve eggs but occasionally I switch things up a bit. Here is a look at some of the ways I have been savoring my mornings.
I am still obsessed with these Trader Joe’s chicken sausages and have been incorporating them into breakfasts. The apple flavor makes them taste so much like breakfast sausage and they complement eggs so well.
I enjoyed them over a bed of brussel sprouts and mushrooms. There is so much flavor in this meal and also a load of protein to start off the day.
Egg scrambles are another favorite of mine. I try to include as many veggies I can- this one packed with spinach onions and mushrooms. I also pre-cooked 4 oz of lean ground turkey and have been adding an ounce or two to my eggs in the morning. It keeps me full a lot longer and fuels me for those long hikes I take with Brian and Casey every morning.
One new-to-me ingredient that I am super excited about is this!
I found this on my last TJ’s run and had to give it a try. It’s exactly as the name implies, making everything it touches an everything bagel. I have been loving this sprinkled on a whole grain English muffin with Laughing Cow Cheese.
This stuff is SO good and truly makes any bread taste like an everything bagel. The seasonings are well balanced and it’s not overly garlicky, which some everything bagels can sometimes be. I haven’t tried the seasoning on anything other than toast, but I bet I could find some other uses. If you haven’t tried this, buy it!
Banana “pancakes” are another favorite of mine. For these, you mix together 2 eggs, a ripe banana and some vanilla extract until it’s smooth. Then pour the batter onto a greased pan at the desired size. Over the weekend I made a batch with fresh blueberries that was oh so delicious. They have a spongy consistency and obviously don’t taste like bready fluffy pancakes but they really hit the spot
You can’t really tell from the ghetto picture, but 2 eggs + a banana makes about 6 small cakes. I have used just 1 egg before and you get about 4 small ones with that ratio. They may not be the most photogenic, but for around 260 calories you can’t beat it. Sometimes I leave a small piece of banana leftover, slice it up real thin and top the pancakes with that and a drizzle of peanut butter which is heavenly!
I am always looking for new ingredients and recipes so if you have any suggestions, please pass them on!