Five healthy breakfast recipe favorites that I make for my family on a regular basis that are based on traditional dietary advice for best nutrition and taste are listed below.
There are literally dozens of healthy breakfast dishes to choose from on this website. In accordance with the 80-20 rule, though, I tend to stick to a few go-to recipes for my family the vast majority of the time for convenience.
In the event that you cook for a large family on a frequent basis, you probably do the same thing!
After much consideration, I decided to share which of the various breakfast ideas I cook on a regular basis in this post.
This list is based on my habits over the course of the last couple of years.
When my children were smaller, I favored nut butter toast or smoothies for breakfast before school each day.
In addition to being convenient to consume in the car while driving to school (we had a somewhat long journey to school that day), both of these items are delicious. Keep in mind that cold breakfast cereal from a box is never a healthy option, even if it is organic and contains only a few ingredients!
Because the children are now older and capable of driving themselves to most destinations, they choose heartier meals that they can have while sitting at the table or at the kitchen counter.
On most mornings, I still like to make breakfast for everyone in the family.
For starters, I find it enjoyable. You probably already know that my primary love language is acts of service. LOL
Because I’m already going to make breakfast for myself, why not make plenty for everyone else as well?
Bacon and eggs are a classic combination.
Our favorite breakfast is the tried and true bacon and eggs, which is our number one choice. Because most brands of bacon (even organic) contain sugar, it’s preferable to make the extra effort to find ones that don’t contain sugar as well.
It’s important to note that cooking sugar-free bacon takes some getting used to, so be patient.
When the bacon has completed frying in the skillet, I turn off the stovetop burner and use the residual heat from the hot bacon fat that has remained in the pan to quickly scramble the beaten eggs.
My grandmother used to make bacon and eggs in this manner, which was typical of the Depression era. There is no waste of the nutritious and healthful bacon fat that is so satiating, and cleanup is simple even if you use a stainless steel skillet like I do. It results in the most delicious scrambled eggs you’ve ever had.
Belgian Waffles with Sprouts
Isn’t it true that everyone enjoys waffles?
However, when you take the time to read over the list of ingredients on the frozen ones from the supermarket, you will find that they are pretty unpleasant.
For sprouted waffles, I utilize ancient grains or a gluten-free flour blend to create waffles that are far more digestible while maintaining their flavor and having a little crispy texture for optimal enjoyment.
Prepare a large batch of them at once, cut them in half once they have cooled, and freeze what we don’t eat the day I make them. This saves time and money.
As a result, they will be ready to pop into the toaster oven for quick breakfasts for the next several days!
Avocado on a toasted bagel
One of the most convenient breakfasts to prepare is avocado toast. Simply mash half an avocado with a pinch of coarse sea salt and a squeeze of half a lime until smooth. If preferred, season with a pinch of cayenne pepper and a tablespoon or two of collagen powder (this is the brand I use).
This breakfast option is not only quick and simple, but it is also extremely nourishing and full because to the rich unrefined oil found in the avocado.
The most important thing to remember is to use high-quality bread! I propose a loaf of 100 percent sprouted bread, or, even better, freshly baked sourdough bread brought to your home from a local bakery.
Oatmeal that has been soaked
A pot of overnight oats is a classic dish that never goes out of style.
In the event that I forget to put a pot of water on to soak before bed, I turn to sprouted oats as a backup plan.
I use a food processor to turn the sprouted oats into homemade quick oats that cook almost as quickly as the soaked variety.
Due to the higher cost of sprouted oats, whether they are rolled or steel cut, I tend to use them exclusively in emergency situations rather than in preparation for a recipe that requires advance planning.
You can find out by reading the attached article whether soaked steel-cut (Irish) oats are actually as healthy as they are supposed to be by comparing them to rolled oats in terms of nutritional value and digestion.
French toast is a huge hit at my house, and it’s simple to make.
To make sourdough French toast casserole, broil the bread slices in a skillet or use leftover crusts from the previous day’s dinner.
As with the avocado toast, the type of bread you use as the base for this breakfast is critical to its nutritional and healthful qualities.
Make sure to use a loaf of bread that is 100 percent sprouted or sourdough!
Using this fruit-sweetened cinnamon sourdough bread for French toast is my favorite way to enjoy this breakfast treat.
If you decide to purchase bread, this is my favorite commercially available loaf. My kid cooks exclusively for himself at college, so he relies on this brand. He gets it from a health food store in his neighborhood.
What are some of your family’s favorite nutrient-dense breakfast recipes? Do you and I have any favorite go-that to’s we both enjoy?