4 Fast & Easy Breakfasts for Busy Mornings

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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I have partnered with the National Honey Board to bring you this blog post and the delicious recipes included. All opinions are my own.

It’s no surprise that breakfast is my favorite meal of the day. I LOVE breakfast because there are so many healthy and equally delicious options. From eggs to nut butter, toast to smoothies, there are so many choices and you really can’t go wrong. A healthy breakfast is incredibly important for properly fueling your body for the day, and I love that breakfast can be totally customized to your preferences.

One of the most common requests from my nutrition clients is for on-the-go breakfasts. A lot of them eat breakfast on the way to work or at their desks. They simply don’t have time to make a labor-intensive breakfast and clean up on top of it all before rushing out the door for the day. As their coach, I wanted to find realistic options for morning meals– a balanced combination of protein, carbs, and fat to jump start their metabolism and prevent a serious case of mid-morning munchies.

Here are four breakfast ideas that can be made ahead of time (meal prep is a lifesaver!) for an easy grab-and-go meal or one that can be made in a matter of minutes. So, no matter how little time you have, you know that your breakfast will keep you going until lunchtime!

Savory Honey Muffins on the Move

If your mornings are hectic, these muffins are calling your name! Prepare a batch ahead of time, store in an airtight container, and simply grab-and-go in the morning. Breakfast doesn’t get easier than that! And, my gosh, these muffins are delicious. The combination of honey, chives, and Gruyere cheese will excite your taste buds on so many levels! The sweet flavor of honey is the perfect complement to the tangy chives and aged cheese. You might even want these muffins for an afternoon snack, too!

Savory Honey Breakfast Muffins

Serves 8

Ingredients:

  • 3/4 cup low-fat milk
  • 4 T butter, melted
  • 2 eggs
  • 1/4 cup honey
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. chopped chives
  • 3/4 cup shredded Gruyere cheese + 1/4 cup for sprinkling on top of muffins

Directions:

Preheat oven to 350 degrees F. Whisk together the milk, butter, eggs, and honey in a large mixing bowl. Stir in the flour, baking powder, salt, chives, and cheese, setting aside 1/4 cup of Gruyere for sprinkling on top of muffins. Line 8 cups of a muffin tin with paper liners (or coat with non-stick cooking spray). Divide batter evenly between cups. Bake muffins for 20 to 25 minutes and remove from oven and then sprinkle remaining Gruyere cheese over tops. Turn oven to broil and broil muffins for another 2-3 minutes until cheese is melted and lightly browned.

Honey, Stay-in-Bread Pudding

You guys probably remember this recipe from my Day In The Life post, but it’s just so amazing I had to share it again! Made with an all-star cast of both nutritious and delicious ingredients, this breakfast is just as satisfying as it is delicious. Honey is the perfect complement to creamy vanilla yogurt, protein powder, and cinnamon for a tasty twist on traditional bread pudding. I love mixing up a few batches at the beginning of the week for a quick and easy dessert-like breakfast! And if you have kids at home, I have a feeling they’ll love this recipe, too!

SAMSUNG CSC

Serves 1

Ingredients:

  • 1 large slice whole grain bread
  • 1/4 cup nonfat vanilla Greek yogurt
  • 1/4 cup low-fat milk
  • 1/2 T honey + 1/2 T for drizzling on top
  • 2 T unsweetened vanilla protein powder
  • 1/4 tsp. cinnamon

Directions:

Cut bread into 16 small squares and then add to a Mason jar or container with a lid. In a small food processor or blender, combine Greek yogurt, milk, honey, protein powder, and cinnamon. Pour over bread, allowing it to fully soak in. Cover and refrigerate overnight. In the morning, drizzle remaining honey on top, grab a spoon, and dig in!

Smooth as Honey White Bean Spread

This Smooth as Honey White Bean Spread is my new favorite – the texture is absolutely incredible and is just bursting with flavor. Mixing white beans, almond butter, honey, and cinnamon together might sound a little strange to you, but I promise it’s a winning combination! It reminds me of my favorite flavored nut butter, but with additional nutrients from the beans. The honey sweetens up the spread, so you don’t taste the beans at all! Prepare this recipe ahead of time and store in an airtight container in the refrigerator for up to a week. In the morning, just spread on toast, an English muffin, or pancakes. You can also mix this into oatmeal or a smoothie for a quick and seriously satisfying addition to breakfast.

Honey White Bean Spread (853x1280)

Serves 4

Ingredients:

  • 1/3 cup canned white beans, drained and rinsed
  • 3 T creamy almond butter
  • 2 T honey
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. vanilla extract

Directions: Combine ingredients in a food processor or blender until smooth. Use a spatula to transfer spread to a glass container with a lid. Store in the refrigerator for up to a week. Spread on toast, rice cakes, or fresh fruit.

Banana Honey Toast

If you only have a few minutes to make breakfast, here’s an easy on-the-go recipe for you. In a small bowl, just mash a ripe banana with honey and cinnamon and spread on toast (or English muffin or bagel). Easy as that! There’s no excuse to skip breakfast!

Ingredients:

  • 2 pieces of whole grain bread
  • 1 ripe banana
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon

Directions: Toast bread. While it cooks, mash banana with honey and cinnamon. Spread mixture on toast and enjoy!

Question of the Day

What’s your favorite fast and easy breakfast?

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20 Comments

  1. Most mornings I’m usually just downing a veg protein powder when I get the chance or some hard boiled eggs! The honey pudding looks like a much sweeter way to start my morning (pun intended). Going to try these out this week!

  2. Those muffins sound so good! My go to is yogurt with granola these days but I’ve also been meal prepping breakfast sandwiches and throwing them in the freezer so I can grab one and throw it in the microwave for a minute or two when I’m in a pinch but want something hearty – they taste so good and I’m always thanking myself for prepping them, haha.

    I’ve also got my son into making smoothies and we love adding honey for some extra sweetness!

  3. All of those sound delicious! My go-to is overnight oats but I’m always looking for new ideas to switch it up a bit! I think I’ll try the muffins first!

  4. I’m eyeing that bread pudding, but wondering if swapping out the dairy yogurt with coconut milk would work? I have a dairy intolerance. Also, does this keep you full for very long? I feel like I could eat one billion.

    Also, the mashed banana toast reminds me of that one episode of Gilmore Girls when Emily is caring for Lorelai. She makes her this and they both scoff, which I always thought was weird, because banana toast is my JAM.

  5. Came across this post at the best time. I usually go with cereal or toast but i’m starting to get tired of it. It’s high time I switched things up. This all look delicious, have to give them a try 🙂

  6. Although my mornings are not typically hectic, I think I am going to love those honey muffins! On second thought, maybe that’s a bad idea since I am trying to shed some pounds. On third thought, I probably won’t go through with my dieting plans, so maybe I will give this a try…

  7. Those savory honey muffins look amazing! Would it still come out good if I used almond milk or soy milk instead of skim milk? Thanks!

  8. The savory honey muffins are fantastic! I always love to try new things and the combination intrigued me. I also have a huge amount of chives in the garden right now, so it was great to be able to use some for this. The recipe as listed did yield 12 regular-sized muffins for me. Thanks for the recipe, I’ll be making these again, I might try them with whole wheat flour next time.

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