Meg's Meal Planning

breakfast

Quick Breakfast Egg Sandwiches

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Quick and easy breakfast egg sandwiches with healthy spinach and tomato is the perfect start to your morning.


Sometimes I get so excited for breakfast I have a hard time sleeping in.  Knowing I was going to make these easy breakfast sandwiches made it impossible to sleep! Breakfast is my favorite meal of the day. I can’t skip it and would never order lunch foods at a brunch. That’s crazy!


Quick Egg Breakfast Sandwiches
 
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Cuisine: Breakfast
Ingredients
  • 2 slice ham
  • ½ avocado, sliced
  • 1 tomato, sliced
  • 2 whole wheat English muffins
  • 2 large eggs
  • ½ cup fresh spinach
Instructions
  1. Toast the English muffins.
  2. Crack 1 egg in a small, greased microwave safe mug. Pierce the yolk and microwave on high, covered for 50 seconds, checking halfway through.
  3. Turn egg out onto plate.
  4. Lay the egg, ham, avocado, tomato, and spinach on the English muffin.
  5. Repeat.

 

Healthy Blueberry and Banana Oat Muffins

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Healthy blueberry and banana oat muffins with ground flax seed, no added sugar, and easy prep work. These are the perfect on the go snacks.

Blueberry muffins

Blueberries are the best fruit to pick! Strawberries hurt your back from bending over and apples and pears get too heavy to carry if you pick a lot. A blueberry bush offers fruit at all levels for every different height, so it’s a great activity for even little kids!

I recently had a fun summer outing to Jones’s Family Farm in Shelton, CT. Although my son is too young to help pick the blueberries, he sure had lots of fun eating them! Good thing we had three pickers because he was eating as fast as we were picking!

Blueberry banana oat greek yogurt muffins Jones Family Farm offers 400+ acres of one of the finest pick-your-own experiences, including strawberries, blueberries, apples, pumpkins, and Christmas trees.  In addition they have a winery, which serves 18 different kinds of wine. Tastings are offered for $12/person and you get to keep the Jones wine glass. Most impressively (ok, maybe not most, but it certainly blew away this Mom) is in the tasting room there is a play area for children! A toy kitchen, a train, books, and other toys occupied my son while Mommy and Daddy enjoyed a tasting. Children must be supervised by an adult, so bring Grandma with you!

These muffins are the perfect healthy snack. There is no added sugar and they are packed with protein-filled oats and ground flax seed. They aren’t too sweet, which I like, especially since I knew my son would be snacking on these. If you’re looking for more of a sweeter muffin, try adding a tablespoon or two of honey or maple syrup!

Healthy blueberry banana oat muffins

Healthy Blueberry and Banana Oat Muffins
 
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Serves: 12
Ingredients
  • 1 cup old fashioned oats
  • ⅔ cup vanilla Greek yogurt
  • ⅓ cup milk
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground flax seed
  • ½ cup unsweetened applesauce
  • 1 egg, beaten
  • ½ banana, mashed
  • 1 cup blueberries
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Combine oats, yogurt, milk in a small bowl, set aside.
  4. In a large mixing bowl, combine flour, baking powder, baking soda, salt, ground flax seed and applesauce. Whisk together and set aside.
  5. Add egg and banana to oat mixture, stir.
  6. Add oat mixture to the large mixing bowl, stir until moistened.
  7. Gently fold in the blueberries.
  8. Fill muffin tins until ¾ full.
  9. Bake for 20 minutes.

 

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Blueberry banana oat muffins

Whole Wheat Pancakes 

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Who doesn’t love making pancakes on the weekend?! I’m always changing up which recipe I use, this week it’s whole wheat pancakes from the Food Network. Instead of adding apple to the batter, I topped it with fresh strawberries and bananas. 


Whole Wheat Pancakes

Ingredients  

  • 1 cup low-fat buttermilk
  • 3/4 cup nonfat milk
  • 2 large eggs
  •  1 tablespoon honey
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sliced strawberries and bananas 

Steps

  1. Preheat oven to 200 degrees.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk, milk, eggs, honey, and then slowly add the dry ingredients, stirring until just combined.
  3. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto skillet. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown.
  4. Keep pancakes warm on a baking sheet in the oven.
  5. Serve with sliced strawberries and bananas

Skillet Blueberry Pancake

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I made this recipe over the weekend for friends visiting for brunch. Let me tell you why I love it! Besides being tasty, it was cooked all at the same time in the oven. No standing over the stove and pouring 1 pancake at a time and no flipping. It allows you to socialize with your guests! I used a 12 inch skillet.

Blueberry Pancake

Ingredients

  • 1 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • lemon zest
  • 1 cup greek yogurt – I used vanilla, but plain works too
  • 3/4 cup milk
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/4 cup sliced almonds – optional

Steps

  1. Heat oven to 350 degrees, spray a 12 inch cast iron skillet with non stick spray. Set aside
  2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, and lemon zest
  3. In a separate medium bowl, stir together the greek yogurt, milk, egg, and vanilla extract
  4. Mix the wet ingredients into the dry ingredients until completely combined
  5. Fold all the blueberries and almonds into mixture
  6. Bake for 25-30 minutes until a knife inserted in the middle comes out clean
  7. Serve with syrup and butter!

Breakfast Taco with eggs, blistered cherry tomatoes and avocado

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What a delight! You will believe you went out for breakfast with this taco! This recipe was inspired by the August copy of Self magazine. It doesn’t call for much heat, so next time I make it, I’ll definitely add more heat with some hot sauce or sriracha sauce.

Breakfast Tacos with Blistered Cherry Tomatoes and Avocado

 
  

Ingredients

  •  Four eggs, cracked in a small bowl and stirred
  •  ½ cup cherry tomatoes, halved
  • 1/2 jalapeno pepper, minced 
  •  1 avocado, sliced 
  •  Salt
  •  Fresh cilantro
  • Shredded Mexican cheese
  •  Four mini flour tortilla wraps

Steps
1. Heat skillet over medium heat, spray as needed

2. Cook tomatoes until start blistering, remove and set aside.

3. In same skillet, scramble eggs, add cheese and jalapeno pepper

4. Meanwhile, slice avocado and cook tortilla wraps according to the package

5. Evenly divide eggs between wraps, top with cherry tomatoes, avocado, and fresh cilantro

  

Egg muffins

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I had a bunch of left over veggies in my fridge. None were enough for a meal, so I decided to make egg muffins with them!  Sometimes I feel I get stuck in a breakfast rut. I tend to stick to the same foods for a few months and then eventually become sick of them. My go-to’s have been kashi cereal and english muffins with peanut butter.  When I’m lucky, my husband will wake up early and make me an egg sandwich….awww what a guy! Recently, I’ve started eating more oatmeal and now I’ll have to make these egg muffins again and again! What I love about them is: 1. TASTED GREAT!! 2. Are so easy to prepare in advance and reheat in the morning 3. They make a great snack 4. You can add any type of vegetable you have in the fridge! This recipe was inspired by the egg muffin recipe from skinneytaste found here. 

I used zucchini, cherry tomatoes, scallions, and spinach, and I got to use my spiralizer for the first time!!

Spiralize zucchini

Slice zucchini, scallions, tomatoes, garlic, and ham

Saute in pan until tender

Add spinach and saute until wilted

Mix together eggs, milk, flour, salt, pepper, and cheese

Add to sprayed muffin tin

Bake at 350 for28-30 mins. Enjoy!

Ingredients

  • Olive oil spray
  • 1 tbsp olive oil
  • 2 garlic cloves, diced
  • 5-6 green scallions, diced
  • 1 cup cherry tomatoes, diced
  • Zucchini, peeled, and either grated, sliced, or put it through spiralizer. I had about 1/3 zucchini left, so I used all of it
  • 3 slices of ham, diced
  • 2 cups of spinach
  • 4 large eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 3 oz shredded cheddar cheese
  1. Preheat oven to 350 degrees and spray muffin pan with olive oil spray.
  2. Heat the oil in a large skillet over medium heat. Saute garlic for 1 minute. Add scallions, tomatoes, zucchini, and ham and cook another 5-7 minutes.
  3. Add spinach and cook until wilted. Set aside.
  4. In large bowl, whisk the eggs, milk, flour, salt and pepper until smooth. Add the cheese and cooked veggie mixture to the bowl.
  5. Pour into prepared muffin pan and bake for 28-30 mintues.