Veggies for Breakfast :: 6 Delicious and Easy Recipes

Breakfast is supposed to be the most important meal of the day, but getting everyone fed before we head out the door is a struggle! The kids want something sweet, but then they are starving an hour later. And now that school is in session, I want to make sure they have something to hold them off for a bit longer. And I’ve learned I’m no better at managing my hunger or hangar mid-morning unless my breakfast is hearty and healthy.

To get a healthier start to our days, I’ve had to change my mindset of what I consider breakfast. Vegetables are now a staple in the morning, greens, pumpkin and sweet potatoes are all on the breakfast menu at my house. While my picky eaters do not always eat all of these recipes, I do and mamas have to eat right?  I’ve found when I start my day with some veggies, I’m more likely to keep incorporating them into my day.

So while veggies at breakfast may sound a little off for some, give this mix of easy sweet and savory recipes a try and let me know what you think!

Breakfast is served!

Hulk Muffins

I got this recipe for what are really green smoothie muffins from an urban farm in Northwest Wichita called Orie’s Farm Fresh. They are easy to make, throwing all of the ingredients into the blender. My kids love them and I’ve convinced them they will get strong like the Incredible Hulk by eating them. Plus it’s a great way to use up the spinach salad bag that’s about to go bad. These freeze well too, so make a bunch and breakfast is good to go!

Pumpkin Oatmeal

Oatmeal with butterscotch chips is a staple in my house. While the butterscotch isn’t healthy, I was just happy to get a bowl of oatmeal in my kids. Then I realized that pumpkin puree is the same color. So now I stir in a spoonful or two of canned pumpkin, add the butterscotch chips and my kids can’t tell the difference! #Momwin And if you want to use up that pumpkin, throw it in your favorite smoothies too.

Roasted Sweet Potatoes and Almond Butter

Next time you’re cooking or prepping a meal, throw some sweet potatoes in the oven. Prick them with a fork a few times and roast at 400 degrees for 30-60 minutes. Once they are cool, store in the fridge until breakfast. In the morning, slice the sweet potato open and heat up in the microwave. Once heated, mash it a bit like you would a baked potato and add a dollop of almond butter, cinnamon, raisins and nuts (I use walnuts).  The roasted sweet potatoes will last in your fridge up to a week.

Pan con Tomate or Bread with Tomato 

This is a breakfast staple in Spain. While visiting this summer, I lived on this delicious treat with freshly baked bread from a local bakery. I realized it’s so easy and you can make it healthier by choosing a high fiber, whole wheat bread. Cut a large tomato in half and grate it on a cheese grater. What comes out is slightly thicker than tomato juice. I store it in a mason jar to use through the week. Toast your bread, drizzle it with a touch of olive oil and then spoon the tomato on top. Sprinkle with a little sea salt and you are good to go! If you want more protein,  top it with a sliced hard boiled egg.

Energy Egg Salad  

Fill a plate with salad greens, such as spinach, kale and chard. Slice two to three hard boiled eggs on top, add a pinch of sea salt, drizzle with olive oil and enjoy. I love to use a flavored olive oil for this like lemon or rosemary.  And for a quick and easy snack or breakfast, keep hard boiled eggs on hand. My super picky eater even eat the egg whites.

Avocado Toast

I could live on avocado! And while they are most often used for guacamole, there’s a ton of breakfast options you can use them for too. One of the easiest is avocado toast. Smash some avocado in a bowl and throw your favorite bread in the toaster. Once toasted, top with avocado, sprinkle with olive oil and a little sea salt! To mix things up, add sliced tomato, peppers or cucumber. You can add a spreadable cheese or top with a hard boiled egg. 

What’s your favorite way to incorporate vegetables into your day?