Simple Breakfast Recipes
A while back I shared a bunch of ways that I’ve been feeding myself with my crazy-busy schedule.
Since I’ve only gotten busier since then, I’ve discovered some more food prep solutions. I ‘ve mentioned that I like to use weekends for food prep, but I like to keep cooking pretty simple and not spend the entirety of my days off slaving away in the kitchen. Also, since I’m taking 7 credits this semester, I have this thing called homework that I’m supposed to be toiling over on the weekends, so that kind of takes precedence over cooking.
This weekend I was working on a big research project / presentation (turns out I way overdid the research part and should have focused on the presentation … d’oh), so I only had time to make one thing. I was out of quick breakfast options and had been getting tired of cereal, so I decided to make some muffins. I like to make muffins because they’re basically impossible to ruin when making them, they freeze well, and they are portable.
This recipe is also a highly modified version of Smitten Kitchen’s pumpkin muffins. I’ve tweaked her recipe a few times, and this version is what happened last weekend based on what I had on hand. I love this recipe because it can be easily modified based on what you have in the cupboard. Obviously, you probably need pumpkin, cocoa, and wet / dry ingredients, but what you use for the wet ingredients is kind of up to you (I’ll explain further).
Pumpkin Cocoa Swirl Muffins
- 1 1/4 cups flour of choice (I used kamut flour this time)
- 1/4 c protein powder (can omit and use 1 1/2 c flour instead)
- 2 T chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon pumpkin-pie spice (I used 1/2 teaspoon cinnamon + 1/2 teaspoon fresh nutmeg + pinch of ground cloves — allergic to ginger)
- 1 15- oz can of pumpkin (not pumpkin pie mix)
- 1/3 cup cooking oil (I used coconut oil — but I liked the result better when I've used 2 mashed overripe bananas in the past)
- 2 large eggs
- 1 t vanilla
- 1 c brown sugar
- 1/4 c cocoa
- 1/4 c liquid (I used kefir, but you could use milk or whatever you'd like)
- Preheat oven to 350°.
- Prep your muffin tin with muffin liners or grease.
- In a medium bowl, sift the dry ingredients together — except for the cocoa.
- In a large bowl, mix pumpkin, oil or bananas, vanilla, and eggs.
- Stir dry ingredients into the wet ingredients.
- Spoon 1/3 of the batter into a small bowl and add the cocoa.
- Add enough of your liquid ingredient to the cocoa mixture so that it is the same consistency as the rest of the batter.
- Spoon some pumpkin batter into each slot of your muffin tin.
- Then spoon some cocoa batter on top of the pumpkin batter. Swirl with a knife if desired.
- Bake 25-30 minutes.
Interesting note: I baked half of these in my toaster oven in silicone muffin wrappers. Worked just as well as using the conventional method.
I’ve also been making a ton of single-serving egg bakes.
I found a small pyrex casserole dish and have been using that to make my bacon, egg, and spinach bakes in the morning.
The recipe isn’t as much fun as writing out the method, so here you go. 🙂
- When I wake up, I turn the oven on 450° and pop 2 pieces of bacon into the casserole dish.
- I work on getting ready for work while the bacon cooks, then 10-15 minutes later, I dump the grease off the bacon (don’t put it in the drain as it could clog it! I save mine, because I’m an 80-year-old lady at heart.).
- Then I sprinkle some fresh spinach over the bacon, and crack 2 eggs on top of the spinach and bacon.
- I put a lid on the casserole dish, and let it bake for another 10-12 minutes, or until the egg isn’t jiggly anymore.
- If you’re not particular on the done-ness of your eggs, you can pretty much ignore the egg bake and get ready.
I love this idea because I get a hot breakfast and it takes all of 3-5 minutes to prep it. It’s not ready in a hurry, but it’ll be ready when you are. I’m usually all ready to go by the time this egg bake is done. If you’re in a huge hurry, make 2 pieces of toast and eat the egg bake as a sandwich. The casserole dish I use makes the perfect size 2-egg bake for a sandwich, but a ramekin would work well for 1 piece of bacon and 12 egg.
What are your favorite fast breakfasts?
Linking up to What I Ate Wednesday at Peas and Crayons.
Leigha @ minougirl
These are some FABULOUS recipes! I love a breakfast that you don’t have to worry about making while getting ready. And those muffins…. YUM!
Marissa @ Barefoot Colorado
Just found your blog! Those muffins look divine. Love your name, BTW. My sister’s name is spelled “Kallie” (pronounced) the same as yours. I can’t tell you how many times she gets Kayley, which I’m sure you do too!
chimes
Marissa @ Barefoot ColoradoOK I have heard everything now! Kallie is most DEFINITELY “Cal-EE” not “Caylee”. I actually took a yoga class with a gal named Cailee who said she got called Calee all the time!
Thanks for stopping by!