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Make breakfast fast and simple in minutes with these breakfast ideas. You don’t have to limit yourself to traditional breakfast foods in the morning. Last night’s leftovers may be just the thing you need. My mother would make a pot of pinto beans with cornbread for dinner and the next morning, she would cook scrambled eggs with crumbled leftover cornbread in it. It was delicious!!!! So think of some creative ways to repurpose your leftovers.

Fast Breakfast Foods:

  • Egg-white omelet – Make it with last night’s leftover vegetables (mushrooms, peppers, onions, zucchini, squash or broccoli) and low-fat cheddar cheese. Feel free to experiment with different combinations. Top your omelet with raw diced tomato because it is loaded with lycopene… a powerful antioxidant.
  • Boiled egg with 2 slices of wheat toast. Save yourself time in the morning by boiling the eggs the night before.
  • Peanut Butter Banana Smoothie – If you let bananas get too ripe, don’t throw them away! Instead… peel the banana and put in the freezer to use in smoothies. Blend 1 frozen banana, 2 tablespoons natural peanut butter, 1 cup of almond milk (which keeps longer in the fridge than regular milk), and a few ice cubes. (Add a scoop of your favorite chocolate or vanilla protein powder for an extra protein boost!)
  • Low-fat bran muffin – add a side of yogurt with fresh or frozen fruit stirred in
  • Microwave Eggs – There are special dishes for microwaving eggs in under 2 minutes. Make it a healthy version of the Egg McMuffin Sandwich by adding a slice of Canadian bacon, a slice of tomato and low-fat cheese and placing on a whole wheat English muffin.
  • Oatmeal mixed with cranberries, 1/2 chopped apple, cinnamon and pecans.
  • Cheesy oatmeal – cook oatmeal, then stir in a dash of red pepper flakes (or chipotle pepper flakes) and shredded cheddar cheese
  • Multigrain pancakes topped with fresh blueberries. You can make the pancakes ahead of time, wrap them individually, and freeze. Then take one out of the freezer to toast.
  • English Muffin Egg Pizzas – Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts.
  • Yogurt and Granola Parfait – Place granola in the bottom of a parfait glass. Spoon plain yogurt on top. Drizzle with sugar-free maple syrup
  • Peach Pie Smoothie – In a blender put.. low-fat milk, almond milk or yogurt. Add frozen peaches, honey, vanilla extract, a pinch of ground cinnamon, ground nutmeg and ground ginger. Blend until smooth.
  • Hot baked apple – core and slice an apple and place pieces in a microwaveable bowl. Sprinkle with a pack of Truvia sweetener, ground cinnamon, ground apple pie spice or ground nutmeg.
  • Breakfast Burrito – Scramble 2 egg whites, ¼ cup black beans, 2 T of salsa, and 2 T of shredded cheddar cheese. Wrap the cooked mixture in a 1 small whole-wheat tortilla.
  • PB and J – A peanut butter jelly sandwich on whole-wheat bread
  • A stick of Sargentos Light string cheese, walnuts and grapes
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