Easy Morning Breakfast Recipes

1. QUINOA CEREAL WITH PECANSEasy Morning Breakfast Recipes

Although typically a player in savory meals, don’t undervalue quinoa as a base for sweet, comforting breakfasts. Here, the whole grain’s nutty flavor pairs perfectly with pecans and Earthbound Farm Frozen Organic Blueberries.

INGREDIENTS {SERVES 4}

1 cup rice or soy milk
1 cup water
1 cup quinoa, rinsed
1 cup fresh or frozen blueberries*
½ teaspoon ground cinnamon
⅓ cup chopped pecans, toasted
Pomegranate seeds**
Drizzle of agave nectar or honey
*if using frozen blueberries,
rinse under cold water until water
noticeably lightens. Dry on paper
towels before using
**optional

RECIPE

Combine milk, water, and rinsed quinoa in a saucepan.
Bring to a boil over low heat.
Reduce heat to medium-low, then cover and simmer for 15 minutes
(or until most of the liquid is absorbed).
Turn off the heat, cover, then let stand for 5 minutes.
Stir in the blueberries and cinnamon.
Transfer to individual bowls and sprinkle pecans and possibly
pomegranate seeds. End with a drizzle of agave nectar/honey on
each bowl to taste. 




2. EGG IN A HOLE WITH ROASTED VEGETABLESEasy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggs may be the universal breakfast food, but for a balanced (and colorful!) meal, be sure to serve them alongside veggies, too. Any vegetables will work in this egg-in-a-hole recipe (such as last night’s leftovers), but Earthbound Farm Organic Tomatoes, Bell Peppers and Onions are always favorites.

INGREDIENTS {SERVES 1}

For the roasted vegetables:

1 tbsp. olive oil
Use any vegetables you have on
hand, or prepare the following,
reserving excess:
½ onion
1 small tomato
½ small zucchini
½ red bell pepper
1 small green chili

To complete the dish:

1 tablespoon butter
1 slice of bread
1 egg

RECIPE

Wash and pat dry any kind of firm vegetables. (Used here:
zucchini, red bell peppers, onions, tomatoes, and green chili). Cut
them into long, equal sized strips. Preheat oven to 375˚F.
In a large mixing bowl, place veggies and drizzle generously with
olive oil. Sprinkle some salt and pepper. Arrange them evenly
on a baking sheet and roast them for 30-40 minutes, until crisp
and tender. Cool and store in an air-tight container if not using
immediately. Refrigerate for a longer shelf life.
Using a small, sharp jar top, cut a hole out of the center of the
slice of bread. Heat a bit of butter in a skillet and pan roast the
bread with its cutout on one side. Turn it over and place a layer of
roasted vegetable around the hole. Melt a small nugget of butter
inside the hole and crack an egg in the middle. Cook over lowmedium
heat for 2-3 minutes or more depending on how well you
want the egg to be cooked. 

3. PRETTY POMODORO FRITTATA

Easy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

What's better than a beautiful frittata to feed a crowd? Add Earthbound Farm Organic Tomatoes, Garlic and Yellow Onions. Fragrant basil and freshly grated Parmesan cheese complete the dish.

INGREDIENTS {SERVES 8}

6 eggs plus 6 egg whites,
whisked together
1 cup nonfat milk
1 cup grape tomatoes, halved
¾ cup basil, cut thin
⅓ cup fresh Parmesan cheese
5 cloves garlic, minced
½ sweet yellow onion, minced

RECIPE

Preheat oven to 350˚F. Coat an 11x7-inch baking dish with
canola oil cooking spray.
Whisk all ingredients together in a large bowl and pour into the
pie plate.
Place in oven and bake 30-35 minutes or until eggs are set.
Remove and let cool 5 minutes before slicing.




4. STRAWBERRY SHORTCAKE OATMEAL PANCAKES

Easy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry shortcake may be a decadent dessert, but this recipe reimagines the dessert as a protein-packed breakfast with a purée of Earthbound Farm Frozen Organic Strawberries mixed right into the batter.

INGREDIENTS {MAKES 5}

¾ cup rolled oats
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 scoop cake batter or vanilla
flavored protein powder
1 cup frozen or fresh strawberries
puréed in a blender
1 teaspoon vanilla
½ cup 2% Greek yogurt
1 egg
½ cup almond milk

RECIPE

Mix the wet ingredients into a large bowl, stirring until well
combined.
Stir the dry ingredients in a medium bowl. Slowly stir the dry
mixture into the wet mixture until well combined. The batter will be
very thick.
Grease a pancake pan/sauté pan/frying pan with spray or butter
as it heats up over a medium heat. Spoon the mixture onto the pan
and spread it out a little with the spoon (they will still be thicker
pancakes). Leave to cook for 4-5 minutes, or until the underside is
brown. Flip the pancake over and allow the other side to cook.
Serve with fresh strawberries and maple syrup.

5. CORNMEAL UPMA

Easy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

Upma is a traditional South Indian breakfast. Although typically made with semolina flour, this recipe uses cornmeal. Earthbound Farm Frozen Organic Peas, Frozen Organic Green Beans and Frozen Organic Sweet Corn are quick and healthy additions.

INGREDIENTS {SERVES 4}

1 cup cornmeal
¼ cup frozen peas
⅛ cup frozen corn
⅛ cup frozen green beans
¼ cup carrots, diced and cooked
2 tablespoons ghee or butter
2 tablespoons cooking oil
½ teaspoon mustard seeds
1 sprig curry leaves*
½ teaspoon urad dal*
(split black lentil)
½ teaspoon chana dal*
(split chickpea)
1 tablespoon cashew halves
1 medium onion, diced small
1 small tomato, diced
2 green chiles, split lengthwise
½ teaspoon ginger-garlic paste**
¼ teaspoon sugar
Salt to taste
2 cups water
1 tablespoon cilantro leaves,
for garnish
1 tablespoon freshly grated
coconut, for garnish
*optional or source these ingredients
in an Indian speciality market
**or substitute with 1/4 tsp.
each grated ginger and grated
garlic

RECIPE

Boil 2 cups water in a saucepan/kettle.
Cook all the frozen vegetables as per the instruction on the
package and keep aside.
Dry roast the cornmeal in a sauté pan on low heat until fragrant
(around 5-8 minutes). Put it in a plate/bowl and keep aside.
In the same sauté pan, now heat oil and ghee. Add mustard
seeds. Once the mustard seeds splutter, add the Urad Dal, chana
dal and cashew halves. Sauté for few seconds.
Add the split green chiles, curry leaves, ginger-garlic paste and
chopped onions. Sauté until onions turn transparent. Add the
turmeric powder and tomatoes and sauté until it wilts a little. Add
the cooked peas, carrots, corn and beans.
Add the roasted cornmeal and mix well, salt, sugar and 2 cups hot
water. Add the water little by little, mixing well in between. The
cornmeal quickly absorbs the water.
Cover and cook on very low flame for 3-4 minutes, stirring in
between. You know the upma is done when it easily leaves the
pan upon stirring.
Garnish with chopped coriander leaves. You can also garnish with
freshly grated coconut as well. Serve hot.




6. SHAKSHOUKA WITH RAINBOW CHARD

Easy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

Shakshouka is a breakfast dish hailing from Israel. It typically features eggs baked in a seasoned tomato sauce, but why not amp up the veg factor with Earthbound Farm Frozen Organic Rainbow Chard Blend?

INGREDIENTS {SERVES 4}

Olive oil
1 large bunch chard, thinly sliced
into ribbons (about 4 loosely
packed cups) or 9 oz. frozen chard*
Sea salt
1 small onion, diced
1 small red pepper, seeded and diced
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon harissa**
1 (28 oz.) can diced tomatoes
4 large eggs
¼ cup cilantro
*if using frozen chard, defrost and
squeeze dry before using and omit sautéing
step
**optional

RECIPE

In a large oven-proof (preferably cast iron) skillet, heat 1
tablespoon olive oil. Sauté the chard over high heat until wilted
and the stems have begun to soften, about 5 minutes. Transfer
the chard to a bowl, along with any juices.
Add another tablespoon of oil to the skillet. Sauté the onion
and peppers over medium-high heat until soft, about 8
minutes. Stir in the garlic, cumin, and harissa, if using. Cook
until fragrant, 2 minutes. Carefully pour in the tomatoes. Bring
to a simmer over high heat. Cook until the tomatoes have
begun releasing their liquid, 5 minutes. Using a fork or masher,
crush the tomatoes to break up the larger chunks and create
a saucy consistency. Reduce the heat to medium-low and
simmer, stirring occasionally, until the sauce has thickened
and the tomatoes have lost their acidity, about 20-30 minutes.
Stir in the chard and simmer 5 minutes more. Create 4 large
wells in the sauce. One at a time, crack the eggs into the wells.
Simmer until the egg whites are set but the yolks are still
runny, about 10 minutes. Garnish with the cilantro leaves and
serve straight from the skillet.

7. SRIRACHA SESAME BREAKFAST TOFU SANDWICH

Easy Morning Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

Forget the standard greasy, veggie-less breakfast sandwich! This recipe swaps in healthy additions like a whole grain baguette, tofu and a hefty dose of Earthbound Farm Organic Tomatoes and Earthbound Farm Organic Spring Mix or Baby Lettuces.

INGREDIENTS {SERVES 4}

1 (15 oz.) package extra firm tofu
2 tablespoons reduced sodium
soy sauce
1 clove garlic, minced
1 teaspoon ginger, minced
1 teaspoon sriracha sauce
(may decrease or increase according
to spice preference)
1 teaspoon toasted sesame seeds
4 slices of tomato
½ cup green and red baby
lettuce leaves
4 (1 oz.) slices whole grain baguette

RECIPE

Preheat oven to 375˚F.
Drain tofu and slice in half lengthwise, and in half crosswise, to
create 4 rectangular pieces. Place in a small baking dish.
Mix together soy sauce, garlic, ginger, sriracha sauce, and
sesame seeds. Drizzle over tofu.
Place tofu on top rack of oven and cook for about 15 minutes,
until golden brown.
While tofu is baking, place baguette slices on a small baking
sheet and place in oven to toast for about 5 minutes, until
browned and crisp.
To arrange sandwiches, place one toast on a serving dish,
layer with one-fourth of the lettuce leaves, 1 slice of baked
tofu, and top with 1 slice tomato. Repeat to make 4 openface
sandwiches.
Serve immediately.

8. ORANGE DREAMSICLE SMOOTHIE

Easy Morning Breakfast Recipes

A small glass of orange juice is great for a morning pick up, but this refreshing orange smoothie is a full meal, packing fiber and protein alongside naturally occurring sugar from vegetables and fruit like Earthbound Farm Organic Oranges.

INGREDIENTS {MAKES 1}

1 medium orange (or 2 mandarins)
1 small frozen banana
1 small carrot, peeled
1 cup unsweetened almond milk
½ scoop vanilla protein powder
1 teaspoon orange zest
½ teaspoon pure vanilla extract
Few ice cubes (use more if you’re not
using frozen fruit)
Few drops of liquid stevia*
*optional

 

 

 

RECIPE

Add all the ingredients to a blender and blend on high
until smooth.



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