By now, you know that breakfast is one of the most important meals of the day. But just because you are aware that this meal is crucial does not mean you always get around to it. After all, mornings are tough, and when you are busy feeding the kids and getting ready for work, it can be difficult to scramble an egg or toast a piece of bread.
To help you start your morning right during this CMCO period, Tripcarte Asia has rounded up the best fast, easy, and wholesome breakfast ideas that will keep you energized all day. Whether you want to make a quick breakfast smoothie or would prefer to prepare something delicious in advance, we got easy breakfast recipes for you. Best of all, most of these quick breakfast ideas take fewer than five minutes to pull together!
Summer Smoothies
Ingredients
Mango Madness
- 1 cup orange juice
- 1/2 cup coconut yogurt
- 1 1/2 cup frozen mango
- 1 medium carrot, coarsely grated
Strawberry Fields
- 1/2 cup coconut water
- 1/2 cup coconut yogurt
- 1 cup strawberries
- 1/2 cup frozen peaches
Green Goddess
- 1/2 unsweetened almond milk
- 1/2 cup honey yoghurt
- 2 bananas, cut into pieces and frozen
- 3 cup baby spinach
Directions
In blender, puree the ingredients until smooth.
Smoky Red Pepper Crispy Egg Toast
Ingredients
- 5 tbsp. olive oil
- 2 large eggs
- 2 slices toast
- 1/2 tsp. smoked paprika
- Roasted red pepper hummus
Directions
- Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as the oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark, but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked—season with pinch salt and pepper.
- In a small dry skillet on medium, toast smoked paprika until fragrant, 1 minute. Stir into 2 tablespoons olive oil and set aside. Toast 2 slices of bread. Top each with roasted red pepper hummus and 1crispy egg. Drizzle with smoked paprika oil.
Chilled Overnight Chia
Ingredients
Milk & Honey
- 2 cup old-fashioned oats
- 4 tbsp. chia seeds
- 4 tbsp. honey
- milk or unsweetened plant-based milk
Brownie Batter
- 2 cups old-fashioned oats
- 4 tbsp. chia seeds
- 4 tbsp. honey
- milk or unsweetened plant-based milk
- 4 tbsp. Unsweetened cocoa powder
- 4 tbsp. chocolate-hazelnut spread
- chopped toasted hazelnuts
PB & J
- 2 cups old-fashioned oats
- 4 tbsp. chia seeds
- 4 tbsp. honey
- milk or unsweetened plant-based milk
- 4 tbsp. peanut butter
- 4 tbsp. Strawberry jam
- Sliced strawberries
Directions
Milk & Honey: To each of four 16-ounce jars, add 1/2 cup oats, 1 tablespoon chia seeds, 1 tablespoon honey, and 2/3 milk. Cover; shake to combine. Refrigerate.
Blueberry-Coconut: To each of four 16-ounce jars, add 1/2 cup oats, 1 tablespoon chia seeds, 1 tablespoon honey, and 3/4 cup coconut milk. Cover; shake to combine and refrigerate. To serve, stir 1/4 teaspoon lemon zest into each jar and top with blueberries.
Brownie Batter: To each of four 16-ounce jars, add 1/2 cup oats, 1 tablespoon chia seeds, 1 tablespoon honey, 2/3 milk, 1 tablespoon and cocoa powder. Cover; shake to combine and refrigerate. After soaking, stir 1 tablespoon chocolate-hazelnut spread into each jar; top with hazelnuts.
PB&J: To each of four 16-ounce jars, add 1/2 cup oats, 1 tablespoon chia seeds, 1 tablespoon honey, and 2/3 milk. Cover; shake to combine and refrigerate. After soaking, stir in 1 tablespoon peanut butter and top each jar with 1 tablespoon strawberry jam and strawberries.
Tropical Smoothie Bowl
Ingredients
- 1 banana, sliced and frozen
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 cup almond milk
Directions
In a blender, pulse banana, mango, and pineapple with almond milk until smooth but still thick, stopping and stirring occasionally. Add more liquid if needed. Pour into 2 bowls. Top as desired.
Banana Quick Bread
Ingredients
- 2 cups white whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2 cup packed brown sugar
- 2 large egg whites
- 1 large egg
- 1 1/2 cup ripe bananas
- 1 cup low-fat buttermilk
- 3 tbsp. vegetable oil
Directions
- Preheat oven to 350 degrees F. Lightly coats 9- by 5-inch loaf pan with nonstick baking spray.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, with mixer on medium-high speed, beat sugar, egg whites, and egg until almost doubled in volume. On medium speed, beat in bananas, buttermilk, and oil until well combined.
- With a rubber spatula, gently fold in flour mixture until just combined.
- Pour batter into prepared pan, smoothing top. Bake 1 hour or until a toothpick inserted in centre comes out clean.
- Let cool in pan on wire rack 10 minutes. Remove from pan and let cool completely on wire rack. Can be stored, tightly wrapped, at room temperature up to 3 days or in freezer up to 1 month.
Healthy Egg Muffins
Ingredients
- 12 large eggs
- 1/4 cup nonfat milk
- 1 cup chopped fresh spinach
- 3/4 cup quartered cherry tomatoes
- 1/2 cup diced onions
- Sliced avocado, for serving
- Crumbled feta cheese, for serving
Directions
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
- In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
- Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
- Top each muffin with sliced avocado, and a sprinkling of cheese then serve.
Italian Baked Eggs
Ingredients
- 1 cup marinara sauce
- 4 large eggs
- 1/4 cup fat-free or low-fat milk
- 1/4 cup shredded gruyere cheese
- 2 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves
Directions
- Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
- Divide marinara sauce evenly into the ramekins—top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are cooked through about 10 minutes.
- Serve immediately, garnished with basil leaves, if desired.
One Bowl Dark Chocolate Banana Muffins
Ingredients
- 2 medium bananas (about 1 cup), over-ripe
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
- 2/3 cup granulated sugar
- 1 tbsp (packed) light brown sugar
- 2 tbsp unsweetened cocoa powder (look for dutch-processed)
- 1/2 tsp sea salt
- 1 1/8 tsp baking soda
- 1 2/3 cups all-purpose flour
- 1/4 cup miniature chocolate chips (bittersweet or semisweet)
Directions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, use the back of a fork to mash the banana until only small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once until the muffin tops look set, and a cake tester inserted into the centre of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room temperature.
Fried Egg and Avocado Toast
Ingredients
- 2 eggs (fried sunny side up)
- 2 slices of multi-grain or whole grain bread (toasted)
- 1 small avocado
- 1 teaspoon lime juice
- sea salt + black pepper (to taste)
- parsley (optional for topping)
Directions
- Prepare toast and fried eggs to personal preference.
- Peel and mash avocado with the lime juice, salt and pepper.
- Spread avocado evenly on each slice of toast then top each with a fried egg and any additional seasonings you prefer. Serve immediately.
