Two More On-the-Go Breakfasts

Breakfast is probably my favorite meal of the day. On weekends I go a little more elaborate with my breakfast and take more time making it but during the week who really has the time? During the week I tend to cut it close with my time leaving the house and it is nice to be able to open the fridge and grab something I know is healthy and take it to work with me. I have already shared two overnight oat recipes but I definitely like a little variety where my meals are concerned so I decided to share two more ideas for simple and filling on the go breakfasts!

Yogurt Fruit Parfait

This is the easiest thing to throw together last minute or you can prep it for the week ahead. I like to use full fat plain greek yogurt, some type of fruit frozen or fresh, and some type of granola, museli, or nuts. The great thing about making these from home besides saving money is the saving of calories. You control how much or how little sugar is added to these. I like to make my granola to make extra sure that I know how much sugar is added and I will be sharing that recipe here soon. It is so good and the perfect amount of sweetness to compliment the tartness of the greek yogurt. For the fruit in this particular parfait I used wild huckleberries that I have in my freezer from last fall when we went with my dad to go pick them up in the mountains! They are a little sweet and a little tart and are a perfect addition to something like this. There are so many different combinations you can do with this as well! You can switch out any of the ingredients I used for ones that you prefer. The possibilities are endless!

Egg “Muffins”

I love eggs. These little egg “muffins” are packed with protein and healthy fats, they are filling, and they’re easily transported in a plastic bag and can be eaten cold or reheated for 30 seconds in the microwave! These ingredients are easily swapped too so you can create whatever combo your little heart desires! They can be prepped ahead of time and costs next to nothing to make these!

What you’ll need:

6 eggs (yields 6 “muffins”)
Spinach, Tomato, Sweet Pepper (or any veg or meat of your choice)
Salt and Pepper
Cooking Spray Non-Stick

Preheat oven to 350 degrees F. Whisk the eggs and distribute evenly into a muffin tin that has been sprayed with the non-stick cooking spray. Add your veggies and salt and pepper. Bake in the oven for 15-20 minutes until set. Store in an air tight container in your refrigerator for up to 5 days!