Delicious, Healthy And Easy Recipes For Your Next Breakfast

Breakfast is the most important meal of the day. You need it to start off your day and make sure you’re ready for anything. But when it comes to breakfast, there can be a lot of confusion about what to eat and how to make the perfect one!

Here are best Delicious, Healthy And Easy Recipes For Your Next Breakfast.

Fiesta Breakfast Bowls with Spicy Herbed Quinoa and Black Beans

• Makes 3 servings
• Prep time: 15 minutes
• Cook time: 15 minutes

A breakfast bowl is a quick, easy, and healthy breakfast that you can take with you to work or school. The anti-inflammatory vegetables and savory spices in this fiesta bowl give it bright colors and bold flavors. The black beans, quinoa, and hard-boiled eggs give it fiber and protein. If you don’t stay away from nightshades, you can add salsa or hot sauce as a topping.

Ingredients:

• 1 cup Herbed Savory Quinoa
• 3 large eggs
• One can of black beans (15.5 ounces), drained and rinsed
• ½  teaspoon of cumin powder
• One lime’s juice
• Baby spinach, 1 ½  cups
• Salt
• Black pepper that was just ground up
• 1 small avocado, sliced
• ¼  cup of fresh, chopped cilantro

Directions:

1. Make the quinoa the way it says to.

2. Put the eggs in a medium pot and fill it with enough water to cover them completely. Bring the water to boil in over high-heat. When the water starts to boil, take the pot off the heat, put the lid on it, and let it sit for 11 minutes. Remove the eggs from the water and place them on a cooling rack to cool.

3. While the eggs are cooking, put the black beans, cumin, and lime juice in a large saucepan. Stir the mixture over medium heat for 3 to 5 minutes, until it’s hot all the way through. Put it away from the heat and put its aside to cool.

4. If you want to serve it right away, put a half cup of spinach in the bottom of each bowl. Then put quinoa on half of each bowl and black beans on the other half. Peel the eggs and cut them in half, then put two halves on top ofeach bowl. Add salt and pepper to taste. Add avocado and cilantro to the top. 

5. If you want to save the quinoa and beans for later, put them in 3 medium- sized containers. Store the spinach in a separate large container and the cilantro and avocado in 3 separate small containers or baggies. The eggs should be kept in their shells.

Store all the parts in the fridge for up to 5 days. To serve, follow the instructions in step 4 for putting it together.

Nutritions:

Per serving, there are 267 calories, 13g of fat, 3g of saturated fat, 14g of protein, 4g of carbs, 10g of fiber, 2g of sugar, and 140mg of cholesterol.

Scrambled eggs with Chili and Cumin

• Makes 2 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

Scrambled eggs are a great way to eat vegetables and spices that help reduce inflammation. Add cumin and chiles to your scramble before serving to make it more interesting. You can eat this scramble on toast, in a tortilla, with a side of fruit, or, best of all, with Roasted Red Potatoes with Herbs.

Ingredients:

• 1/2 recipe Red Potatoes Roasted with Herbs
• 2 teaspoons olive oil
• 1/4 yellow onion, chopped
• 1 clove of garlic, chopped up
• ¼ teaspoon salt
• 1/4 teaspoon of fresh black pepper
• 1/4 teaspoon of cumin powder
• 1/8 tsp chili powder
• 4 large eggs, beaten
• 1 (4-ounce) can of diced mild green chiles that have been drained of any extra liquid

Directions:

1. Follow the directions and put the red potatoes in the oven.

2. In a Big-sized-saucepan over mid-heat, heat the oil. Add the onion and garlic and cook for 3 to 4 minutes, until the onion is clear.

3. Mix the salt, pepper, cumin, and chili powder into the onion mixture for about 30 seconds. Put in the eggs and peppers. Scramble the mixture quickly and constantly with a wooden spoon so that the eggs cook evenly. Keep cooking for another 3 to 5 minutes, until the eggs are no longer wet but not yet brown. Take off the heat.

4.Take the potatoes out of the oven and let them cool.

5.Divide the potatoes and eggs into two separate containers for storage. 

Refrigerate it for up to three days. To serve, microwave the scrambled eggs for 10 seconds at a time until they are warm. This will keep them from getting tough. Put the potatoes in the microwave for 1 to 2 minutes. If you do some of the prep work ahead of time, you can always make a scramble quickly and fresh. Prepare the onion and garlic, mix the spices, and put them in separate containers so you can use them later in the week. When you’re ready to serve, cook a portion of the onion and garlic as described in step 2, then scramble in 2 fresh eggs and the chiles.

Nutritions:

Per serving, there are 391 calories, 21g of fat, 5g of saturated fat, 15g of protein, 34g of carbs, 5g of fiber, 5g of sugar, and 372mg of cholesterol.