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Five healthy breakfast recipe favorites that I enjoy making most often for my family based on traditional dietary wisdom for optimal nutrition and taste.
There are literally dozens of healthy breakfast recipes on this site. In keeping with the 80-20 rule, however, I tend to gravitate to a few favorites most of the time for my family.
You probably do the same if you cook for an entire household on a regular basis!
I thought I would share in this post exactly which of these numerous breakfast ideas I make most often.
This list is based on my habits over the past few years.
When the kids were younger, I gravitated toward nut butter toast or smoothies before school.
Either of these can easily be eaten in the car on the way to school (the drive was quite long for us at the time) which was another big advantage! Note that cold breakfast cereal from a box is never a healthy choice even if organic with just a few ingredients!
With the kids now older and driving themselves most places, they prefer more hearty fare that they can sit at the table or kitchen counter and eat.
I still like to make breakfast for everyone most mornings.
I enjoy it, for one thing. Can you tell my primary love language is acts of service? LOL
And, since I’m already going to make breakfast for myself, why not enough for everyone!
Bacon and Eggs
The tried and true bacon & eggs is our number one favorite breakfast. Since most brands of bacon (even organic) contain sugar, it’s best to make the effort to source those that don’t.
Note that cooking sugar-free bacon is a bit different until you get used to it.
When the bacon is finished cooking in the skillet, I turn off the stovetop burner and use the residual heat of the hot bacon fat left in the pan to quickly scramble the whipped eggs.
This Depression-style method is how my Grandma used to make bacon and eggs. It results in the tastiest scrambled eggs ever, no waste of that nutritious and healthy bacon fat that is so satiating, and easy cleanup afterward even if you use a stainless steel skillet like I do.
Sprouted Belgian Waffles
Everyone loves waffles, right?
That said, the frozen ones from the store are quite nasty when you take the time to read through the list of ingredients.
I use ancient grain or a gluten-free flour blend to make sprouted waffles that are much more digestible with no loss of taste and slightly crispy texture for maximum enjoyment.
My trick is to make a lot of them at once, cut them in half once cooled, and freeze what we don’t eat the morning I make them.
This way, they are ready to pop into the toaster oven for fast breakfasts for days to come!
Avocado toast is one of the fastest breakfasts you can make! Just mash 1/2 an avocado with some coarse sea salt and a squeeze of half a lime. If desired, add a pinch of cayenne pepper and some collagen powder (this is the brand I use).
This breakfast choice is not only easy, but it is also very nourishing and filling from the healthy unrefined oil in the avocado.
The key is to make sure you are using quality bread! I recommend a 100% sprouted loaf, or better yet, delivered to your door, freshly baked sourdough bread.
This is the family-owned bakery I’ve patronized for years.
A pot of overnight oatmeal never goes out of style.
When I forget to put a pot on to soak before bed, I use sprouted oats as my Plan B.
I pulse the sprouted oats into homemade quick oats that cook up nearly as fast as the soaked version.
Note that sprouted oats are more expensive whether rolled or steel-cut, so I tend to only use them when I wasn’t organized enough to plan ahead.
If you’re wondering whether soaked steel-cut (Irish) oats are really healthier as advertised, the linked article compares them nutritionally and digestively with rolled oats.
French toast is a real crowd-pleaser at my house.
You can either grill the bread slices in a skillet or use leftover crusts for sourdough French toast casserole.
As with the avocado toast, an important key to this breakfast being nourishing and healthy is the type of bread you choose as the base.
Make sure you use only a 100% sprouted or sourdough loaf!
My favorite type of bread to use for French toast is this fruit-sweetened cinnamon sourdough.
If you choose to buy, this is my favorite bread to buy commercially. My son uses this brand at college since he only cooks for himself. He buys it from the local healthfood store.
What are your family’s favorite nourishing breakfasts? Do you and I share some favorite go-to’s?
I love a runny boiled egg wrapped in a lettuce leaf with homemade mayo and a tiny bit of peeled tomatoes with seeds removed.Tomatoes have lectins so I do this as a traditional method.
Hi Sarah, what waffle maker do you use? I love waffles but cannot find one that doesn’t have non stick cooking surface. Thank you! Carol
Sarah Pope MGA
Hi Carol, I use a nonstick one that I received many years ago as a gift … not ideal for sure. I am very careful to slather with oil before putting anything in it and I remove the waffles with a wooden fork to prevent scratches or damage to the nonstick surface (never use metal utensils with this type surface). The old cast-iron ones that you can find at garage sales are your best option. If you ever see one, snag it as they are hard to find. There are some on the market now, but they are very inexpensive, so I am wondering about quality. I need to dig in and vet them.