Grab-and-Go Breakfast Ideas

    5 Healthy Breakfast Options

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    Breakfast Bites

    Defrost ½ pound breakfast sausage, and cut into bite-size pieces. In a small skillet over medium-high heat, brown sausage for 7 to 10 minutes, or until cooked through. Remove from heat. Preheat oven to 425 degrees. In a medium-sized bowl, stir 1½ cups of your favorite pancake mix, 1 cup milk, and 1 tablespoon oil until combined. Spray mini or regular muffin pans with nonstick cooking spray. Fill tins with pancake mix, just over half full. Top each muffin with a few crumbles of sausage. Bake in the oven for 10 to 12 minutes for mini muffins, and about 15 to 20 minutes for regular-size muffins, until muffins are golden brown, or until a toothpick inserted through the center comes out clean.

    1608_Cookin_2Protein-Packed Peanut Butter Granola Bar

    Line an 8-in square baking dish with aluminum foil, and leave a 2-in overhang. In a large mixing bowl, toss together 1¾ cups quick-cooking oats, 1½ cups crispy rice cereal, and ½ cup chocolate protein powder. Set this aside. In a separate bowl, combine ¾ cup creamy peanut butter and ½ cup honey. Microwave this mixture on high for 45 seconds to one minute; remove and stir. Return to the microwave, and heat until the mixture is smooth and runny (about 1 minute). Add ½ teaspoon vanilla extract and whisk for 30 seconds. Combine the peanut butter and oat mixtures, and toss well to coat evenly. Pour into prepared baking dish; firmly press mixture into an even layer. Cover with plastic wrap, and freeze for at least fifteen minutes. Lift bars from the dish using the foil overhang, and cut into squares.

    1608_Cookin_3Raspberry, Apricot, and Pistachio Parfait

    In a small mixing bowl, stir together 4 cups Greek yogurt and 1 teaspoon vanilla extract. Layer 1/3 of the yogurt mixture into the bottom of each of 4 serving glasses. Measure 1 cup granola, 1 cup pistachios, ½ cup apricots, 1 cup raspberries, or your favorite seasonal toppings. Alternate layers of granola, pistachios, chopped apricots, and raspberries with the yogurt, until the glasses have been filled to the top. Serve parfaits immediately to ensure
    the granola stays crunchy.

    1608_Cookin_4Egg, Spinach, and Chive Mug

    Place ½ cup chopped spinach, 1 tablespoon chopped chives, and 1 tablespoon chopped scallion in a greased mug and microwave for one minute. Add two eggs. Do not stir. Microwave for 45 seconds to one minute – until barely set around the edges. Add 2 tablespoons crumbled goat cheese, and salt and pepper to taste. Stir together. Place back in microwave and cook for an additional 10 to 30 seconds. Remove from microwave immediately
    before it sets, as it will continue to cook in the hot mug.

    1608_Cookin_5Vanilla-Almond Chia Breakfast Pudding

    In a medium-sized mixing bowl, combine ½ cup chia seeds, 2 cups unsweetened vanilla almond milk, 2 tablespoons honey, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Stir the mixture with a whisk every 10 to 15 minutes (about three times total) to avoid clumping at first. Refrigerate overnight or at least a few hours, until the texture becomes thick and like rice pudding. Serve with chopped fruit such as banana. Garnish with almonds.

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    Rachel Patterson
    Rachel Patterson is Relay Foods’ meal-planning mastermind. A registered dietician, Rachel uses the knowledge she acquired in the years spent working with families to craft mouthwatering, nutritious recipes.