5 Fast and Filling Breakfast Recipes
It’s often said that breakfast is the most important meal of the day. However, many of us just can’t find the time or motivation to make a filling breakfast. However, we’ve gathered five easy recipes to help you start your day off right.
1. Freezer-Ready Breakfast Burritos.
The first of our easy recipes is the most complex, but it’s well worth doing. Make this recipe once on Saturday or Sunday, and you’ll have breakfast for an entire two weeks. You can also replace the turkey sausage mixture with whatever protein you want. This is one of many easy recipes that can be modified to suit your tastes, adding or removing ingredients as desired.
- Ingredients (Burrito filling):
- 1 lb ground turkey sausage or chorizo
- 8 large eggs
- 2 tbsp milk
- 1 medium green pepper
- 1 medium red pepper
- 1 medium sweet onion
- 5 oz spinach
- 2 cups frozen shredded hash browns
- 2 tbsp oil
- 1 cup shredded cheese
- 17 9 inch flour tortillas
- Directions (filling)
- While the turkey is cooking, wash and prep all of your vegetables.
- Cut the peppers and onion into a small dice and roughly chop the spinach into smaller pieces. Measure out 2 cups of frozen shredded hash browns.
- In a large skillet over medium high heat add 1 tbsp of oil and add in the peppers and onions. Allow them to cook down and soften. Season lightly with salt early to help encourage some of the water to be released faster.
- Once the onions have begun to turn translucent, add in the hash browns and spinach. Stir to combine and wilt the spinach.
- Crack 8 eggs into a bowl, add in 2 tbsp of milk and beat until they are smooth.
- You can cook the eggs in the same skillet or in a separate one at the same time as the vegetables cook. If you use the same skillet, create some room in the center to cook the eggs.
- Add in 1 tbsp of oil and pour the eggs into the center to make scrambled eggs. Cook them for a few minutes until they have finished.
- Once done, remove from the heat and stir in the sausage. Mix and give it a taste test. Adjust flavor with salt and pepper as necessary.
- Allow the mixture to cool before you construct the burritos, put it in the fridge for a few minutes if necessary.
- Directions (construction):
- Measure out 1 cup (120g) of shredded cheese.
- Lay out some tortillas on your work space and place a couple of large spoonfuls of the filling on top of each. I’d use about 70-80g of filling for each burrito.
- Add about 1 tbsp of shredded cheese to the top of the filling and roll the burrito up by folding in the sides first, then rolling the center over the top. Repeat until all of your filling is used up.
- If you are going to vacuum seal these, place the burritos onto a sheet pan or in a baking dish as you finish them. Flash freeze the burritos by placing them into your freezer, uncovered, for a few hours until they are frozen solid. If you don’t plan on vacuum sealing you can just roll them in foil or place them in a zip top bag.
- Once the burritos have frozen solid, place them into your vacuum bags and remove the air. Store in your freezer.
2. Pecan Bacon:
Next on the list of easy recipes is Pecan Bacon, an enjoyable, high protein food that goes well with many different dishes. It’s one of the easy recipes has only a few ingredients, and who doesn’t love bacon?
- Ingredients:
- 12 bacon strips
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- Directions:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes.
- Remove bacon from pan. Discard drippings from pan; wipe clean if necessary.
- In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan.
- Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
3. Pancakes.
When it comes to easy recipes, pancakes are a classic of classics. You can serve these with any other dishes on this list to create a more filling and diverse meal.
- Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt, or more to taste
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
- Directions:
- Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
- Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
4. Smoothies.
Another classic among easy recipes, smoothies are quick, tasty, and endlessly versatile. You can buy large bags of mixed frozen fruit and make your own smoothies provided you have a blender of some kind, and you can add protein powders or flavorings as you see fit. These are just two example of classic and easy smoothies.
- Ingredients (Strawberry Banana Smoothie):
- 1 Banana
- 1 Cup Strawberries
- 1/2 cup vanilla yogurt
- 1/2 cup milk
- 2 teaspoons honey
- Pinch of ground cinnamon
- 1 cup Ice cubes
- Ingredients (Mixed Berry Smoothie):
- 1 cup frozen mixed berries
- 1 frozen ripe banana
- 1/2 cup low-fat vanilla yogurt
- 1/4 cup orange juice
- 1 teaspoon honey (optional)
- Directions:
- Combine all ingredients together in a blender and puree until smooth.
5. Easy Omelette.
The last of our easy recipes, the Omelette, is another insanely versatile one. You can use anything you want as a filling, from cheese to spam to onions to hot peppers. It’s really up to you. This recipe is quite easy and takes almost no time at all.
- Ingredients:
- 2 eggs
- 2 tbsp water
- Pinch salt
- Pinch pepper
- Filling ingredients such as cheese or meats.
- Directions:
- Whisk together eggs, water salt and pepper.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- When eggs are almost set on surface but still look moist, cover half of omelette with filling. Slip spatula under unfilled side; fold over onto filled half.
- Cook for a minute, then slide omelette onto plate.
