brinner = breakfast + dinner; meaning, breakfast foods eaten at dinner time. that's about the only way us students can eat breakfast anymore, am i right?
here's the thing, breakfast (in the morning) is the most important meal of the day. at least that is what i hear, and i am sure you all have heard it too. the conundrum is: students are the ones who need breakfast the most to keep our brains reeling all through our [boring] classes and to kick start our metabolisms for the day, but we are the ones that have the least amount of time to spend to make breakfast! go figure.
i have taken it upon myself to come up with some quick breakfasts that provide the protein we need to keep us full until lunch, but that also take zip time to make. oh, and one better, you can totally eat these things on the go.
these are 2 recipes that use an english muffin as the base. you could use a piece of wheat toast instead if you detest english muffins but i promise you, english muffins will keep you fuller longer.
i am still using my thinking cap to come up with more recipes to solve our problems with consuming breakfast at its properly alloted time, so stay tuned.
"eggs on toast" (but it's rather an english muffin)
ingredients:
1 whole wheat english muffin
2 tablespoons of light cream cheese with chives (philadelphia cream cheese makes this with the chives already mixed in; they also make one that is chives and onions mixed in so if you want a stronger flavor, go with this)
1/2 cup Egg Beaters (this is an egg substitute that i like because it is already scrambled together; 1/2 cup is the equivalent of 2 eggs so if you want to use 2 eggs and then scramble them with a fork before you cook them that works too!!)
steps:
1) cut the english muffin in half so that it makes 2 flat, round pieces.
2) toast the english muffin halves until it is to your desired brown-ness.
3) let the pieces cool
4) pour the egg beaters (or break the eggs and stir them with a fork until the yolk and the white are all mixed together) in a microwave-safe bowl
4) add salt and pepper to taste, if desired
5) cook the eggs for 45 seconds in the microwave, take them out, scramble/fluff them with a fork, and put them back in the microwave for additional 30 seconds. Fluff them with a fork again, and if you like your eggs scrambled harder, put them back in the microwave in 15 second increments until they are the desired consistency.**
6) spread the cream cheese onto the english muffin, top with eggs, then top with the other english muffin half to make a tasty on-the-go breakfast sandwich!! enjoy!!
** If you have some on hand, you can throw some bacon bits into the cooked scrambled eggs to add a nice, salty bite. If you get the pre-cooked bacon in the grocery store, all you have to do is crumble it up and put it in the eggs after the first 45 seconds of cooking. the bacon will heat up while the eggs continue their cooking.
time breakdown:
toasting english muffin: 30-45 seconds
"scrambling" eggs: 1 min 15 secs - 2 mins
assembling sandwich: 60 seconds
peanut butter breakfast sandwich
ingredients:
1 whole wheat english muffin
peanut butter (i like crunchy) or almond butter (almond butter is healthier than peanut butter)
1 large banana OR 1 medium sized apple
steps:
1) cut the english muffin in half
2) toast the halves in the toaster
3) let the english muffin cool, then spread with peanut butter or almond butter
4) slice banana and place atop the peanut butter (OR, if you prefer apple, slice the apple into small slices and place atop the peanut butter**)
5) top with the remaining english muffin half for a yummy breakfast sandwich
** i know this may sound weird, but salty bacon is a great addition to the peanut butter/apple combination of this sandwich!!
time breakdown:
toasting the english muffin: 30-45 seconds
slicing fruit: 30-60 seconds
warming bacon (if desired): 60-80 seconds
assembling sandwich: 60 seconds
these breakfast sandwiches are PACKED with protein and fiber to keep your belly full and your brain focused all the way up to lunch!!