Eating breakfast is the right way to start your breakfast. So here are some simple breakfast recipes to try out.
Ham, Egg and Cheese Oatmeal
Sure, oatmeal’s great with cinnamon and sugar. For a twist, try this savory take: oatmeal paired with the classic combo of ham, eggs, and cheese.
Total: 25 min
Prep: 10 min
Inactive: 5 min
Cook: 10 min
Yield: 4 servings
Kosher salt and freshly ground black pepper
2 cups old-fashioned rolled oats
4 ounces lean Black Forest ham, cut into 1/2-inch cubes
3 ounces shredded Gruyere (about 3/4 cup)
1/3 cup chopped fresh chives (about 1/3 small bunch); plus more for garnish
2 teaspoons extra-virgin olive oil
4 large eggs
Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan. Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened about 7 minutes. Stir in the ham, Gruyere, and chives and remove the saucepan from the heat.
Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt.
Transfer the oatmeal to individual bowls. Top each with an egg, sprinkle with additional fresh chives and serve.
Low-Fat Raspberry-Corn Muffins
Modify your muffin recipe with low-fat buttermilk and egg whites for a healthier breakfast. Orange zest and raspberries give these muffins their bright color and flavor.
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 12 muffins
1 1/2 cups all-purpose flour
2 1/2 cups yellow cornmeal
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups low-fat buttermilk
1/2 cup apricot nectar
3 tablespoons grapeseed oil
2 teaspoons vanilla extract
1 teaspoon orange zest
4 large egg whites
2 cups frozen raspberries
Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.
Banana and Walnut Smoothie
A dairy-free smoothie that has great nutty flavor, thanks to the walnuts and almond milk. For sweetness, use dried dates — just a few will go a long way.
Total: 5 min
Active: 5 min
Yield: Two 1-cup servings
1 1/2 cups ice
1/2 cup unsweetened almond milk
1/2 cup coconut water
3 tablespoons walnut pieces
2 dried dates, pitted and coarsely chopped
1/2 medium banana, peeled
Combine the ice, almond milk, coconut water, walnuts, dates, and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.