There’s something about waking up early and making a good breakfast that just can’t be beat in my life. It puts me in such a good mood. This weekend I was lucky enough to have three long, glorious mornings. Each one contained a delicious breakfast.
Friday: Roasted Strawberry and Banana Oatmeal
I was inspired by this blog’s idea to roast strawberries and bananas and include them in oatmeal. I thought the idea was genius! I knew Thursday night I was going to try it out on Friday so I nearly jumped out of bed Friday morning to preheat my oven.
It’s so easy too. Preheat oven to 400 degrees. Slice banana and strawberry (I was still half asleep and forgot to slice the strawberries… what is wrong with me? It still turned out fine this way). Line on parchment paper with baking spray or oil. Roast for 10-15 minutes.
I roasted half a banana and used the other half to make my oatmeal. When I have more time in the morning I like to make my oats on the stovetop (something I do naht have time for during the week).
While the fruits were roasting, I brought 1/3 cup of oats, 1/3 cup vanilla almond milk, and 1/4 cup water to a boil on medium heat.
Then I added a thinly sliced half banana and stirred constantly for five minutes.
Adding the banana this way not only makes your oats creamier- but sweeter too
Finally I stirred in one egg white, cinnamon, ginger, nutmeg, and 1 tsp. of vanilla for about 1-2 more minutes.
Then I pulled out the fruits. Oh. My. Goodness. Yum.
Juicy, syrupy sweet fruits.
Added those guys (and their juices) to the oatmeal along with a spoonful of sunbutter.
I wish I had time to make this every single morning.
But if I made this every morning- then I wouldn’t be able to make the other two breakfasts I’m about to share with you!
Saturday: Brussel Sprout Breakfast Hash
I saw this recipe on the blog How Sweet It Is and knew I needed it this weekend. If you want a yummy savory breakfast- follow her recipe.
Think your normal breakfast potato hash browns… but a bajillion times better. This hash includes: Red Onion, Sweet Potato, Brussel Sprouts, Bacon, and Garlic.
I was in luck because I already had a cooked sweet potato in the fridge and red onion chopped up. Pre-cooked bacon was on sale this week as where brussel sprouts in an easy microwavable steaming bag. I really just had to chop up some garlic, cut the sweet potato, and steam the brussel sprouts.
I cooked up my sprouts in the microwave and them and sliced them up. I’m so happy I discovered I like brussel sprouts last week.
Follow the original recipe if you’re starting from square one- basically I just had to combine all these ingredients over a warm skillet.
I was making this for Will and I so I fried up two eggs to top the hash.
I love eggs.
And I love all of this magic seen above.
CLEARLY breakfast is the best meal of the day. Especially when it’s for two
Sunday: Eggplant Egg Sandwich
I would have never thought to add steamed eggplant steaks to an egg sandwich (despite the fact that the word EGG is in the name of the vegetable- go figure). Enter my discovery of this recipe from Voracious Vander. Explore that blog by the way… you’ll find a million plus ways to make vegetables taste amazing.
My kitchen on Sunday looked like this…
I slow cooked the eggplant slices for about 12 minutes according to the recipe’s instructions and then basically made an egg sandwich how I always do.
The eggplant steak slices ended up being about the same size as my whole wheat sandwich thins! Couldn’t have worked out more perfectly.
My sandwich consisted of a whole wheat sandwich thin, 2 tbl. of cheddar cheese, 2 scrambled eggs, salt, pepper, and an eggplant steak slice.
I saved the rest of the eggplant for the rest of the week.
No, my sandwich isn’t bleeding- that would be Franks hot sauce. Addicted.
Breakfast. Forever the best meal. I hope you all were as lucky as I was with your mornings this weekend. Enjoy your Sunday, everyone!
And if you haven’t eaten breakfast yet… get on that xoxo