Do you find yourself scrambling in the morning to get breakfast on the table before school and/or work? Please tell me I’m not alone! If so, I’ve included two weekday breakfast recipes that can help to make your mornings easier.
Peanut Butter Banana Oatmeal Bake
Ingredients
- 2 Banana (divided)
- 2 cups Oats (quick or traditional)
- 2 cups Unsweetened Almond Milk
- 2 tbsps Maple Syrup
- 2 tbsps Chia Seeds
- 1/3 cup All Natural Peanut Butter (divided)
Instructions
- Preheat oven to 375ºF (191ºC). Line a square or loaf pan with parchment paper, or grease it with your choice of oil.
- Cut half of your bananas into slices, and mash the remaining half with the back of a fork.
- In a mixing bowl, combine the oats, milk, maple syrup, chia, mashed bananas, and 2/3 of the peanut butter.
- Transfer the mixture to your pan. Top with banana slices and drizzle the remaining peanut butter over top. Bake for 35 minutes and let cool slightly before serving. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container up to 3 to 5 days.
- No Peanut Butter: Use sunflower seed, almond, cashew or hazelnut butter instead.
- No Maple Syrup: Use honey, dates, stevia or extra banana instead.
- No Almond Milk: Use cashew milk or your choice of milk.
- More Fiber: Add ground flax seed.
Potato & Turkey Breakfast Casserole
Ingredients
- 2 Yellow Potato (chopped into small cubes)
- 8 ozs Turkey Sausage (casing removed)
- 2 cups Kale Leaves (finely chopped)
- 1/2 cup Cherry Tomatoes
- 8 Egg
- 1/2 cup Unsweetened Almond Milk
- 3/4 tsp Sea Salt
Instructions
- Preheat the oven to 400ºF (204ºC).
- Bring a pot of water to a boil. Place the potatoes into the water and cook until tender.
- Meanwhile, in a pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. When the sausage is no longer pink, add the chopped kale to the pan and cook until just wilted.
- Add the cooked potatoes and sausage mixture to a baking dish. Then add the tomatoes. In a mixing bowl, whisk together the eggs, milk and salt. Pour the egg mixture into the baking dish making sure the potatoes, sausage mixture and tomatoes are equally covered with eggs.
- Bake for 25 to 28 minutes or until eggs are set and firm to the touch. Cut into squares and serve immediately. Enjoy!
Notes
- Baking Dish: For six servings, use an 8.5 x 11.5-inch or 9 x 9-inch baking dish.
- Leftovers: Refrigerate in an airtight container for up to 3 days.
- Vegetarian Option: Omit the sausage completely or substitute it for additional vegetables like bell pepper and mushrooms.
- No Kale: Use spinach or Swiss chard instead.
- No Tomato: Use chopped bell pepper instead.
- No Sausage: Use bacon or ground pork instead.