What I Eat for Breakfast in a Week

Welcome to what I eat for breakfast in a week!

Breakfasts for most of us can get pretty boring, pretty quickly. I find it’s the hardest meal to get creative with, bring in new ideas and enjoy an expansive array of foods. We tend to get into a breakfast routine and stick to the same 3-4 meals because it’s easy, requires less thinking and we’re simply trying to get hungry kids fed.

When we were in Mexico in September I got inspired to revive the breakfast game by creating dishes infused with some of my favourite flavours of Mexico. I didn’t want to leave Mexico one bit, so I did the next best thing- brought meal inspiration home with me.

The breakfasts that you’ll find in this post hit 2 food principles I live by: easy and healthy. I was intentional to include a few dishes like my Mexican Morning Hash, Joel’s Belgian Waffles, Apple Oat Bake and Mexican Chocolate Breakfast Mousse as options you could make ahead on the weekend for easy breakfasts that require minimal effort for busy weekdays.

I hope you find some inspiration here today and get around to making a few of these now staple breakfasts in our home, for your family too. If you do, I always love seeing your family enjoying my recipes, so please tag me on Instagram so that our community can see your photos too.

Saturday

Tulum Toast

Ingredients

2 slices of your favourite bread

2 eggs, soft boiled (instructions below)

Butter (for the toast)

2 tbsp guacamole

2 tbsp pico de gallo

1 tbsp manchego cheese, or any hard cheese you enjoy

1/2 a lime

Sliced jalapeno

Cilantro to garnish

Salt and pepper to taste

Instructions

For perfect soft eggs:

1. Bring a small pot of salted water to a boil.

2. Carefully place the eggs in the water and gently boil with the lid on for 6 minutes.

3. Transfer the eggs to an ice bath for 3-5 minutes.

4. Peel once the eggs have cooled enough to handle.

Build your toast:

1. Toast your bread and butter

2. Spread the guacamole onto the toast.

3. Place the eggs on top of the guacamole and gently break open with a fork

4. Top with the remaining ingredients; pico de gallo, manchego cheese, a squeeze of lime, jalapeños, cilantro, salt and pepper.

Enjoy right away!

Sunday

Joel’s Belgian Waffles

Add any chocolate chips or fruit you like (chocolate chip banana is a favourite combo in our home), fresh works best.

Dry Ingredients:

1 1/2 cups 1:1 flour (the one I like is here)

1/3 cup coconut sugar

2 tsp baking soda

1/2 tsp salt

Combine dry ingredients.

Wet Ingredients:

2 tbsp olive oil

3 small eggs

1 cup almond milk

Whisk together wet ingredients.

Combine the wet and dry ingredients and mix until smooth, fold in your fruit and/or chocolate chips.

Transfer 1/2 cup of the batter to your waffle iron and cook according to the settings on your machine.

Top with butter and maple syrup if desired.

Monday

Muffins, Fruit & Protein

Muffins

Blueberries

Bacon

If you can find a good quality store bought muffin, make it easier on yourself and just use that. Whenever I bake muffins I use a gluten-free flour, add collagen powder and keep the sweetener natural (maple syrup is my preference).

When it comes to choosing a protein, choose one that has minimal ingredients, comes from a reputable source and is raised naturally.

When consuming berries, go organic. This will reduce your exposure to toxins.

Tuesday

Mexican Chocolate Breakfast Mousse

Ingredients

3 avocados

1/4 cup maple syrup

3 tbsp cacao powder

3 tbsp full fat canned coconut milk

Almond milk, just enough to help blend the mousse

1/2 tsp cinnamon

A pinch of sea salt

Instructions

Add all ingredients to the blender with the exception of the almond milk. Blend on low, scraping the sides as needed. If the mixture is too thick, slowly add in a small amount (1 tbsp at a time) of the almond milk until it blends easily.

Transfer the mousse to 4 individual ramekins, cover and chill in the fridge for 30 minutes.

Before serving, top with fruit of choice if desired.

Wednesday

Apple Oat Bake

Ingredients

2 apples, sliced

3 3/4 cups gluten free oats

4 tbsp arrowroot flour

1 1/2 tsp baking powder

2 tsp cinnamon

3 eggs

1/2 cup coconut oil, melted and cooled

1 1/2 tsp vanilla extract

1/2 tsp sea salt

Instructions

Preheat your oven to 350.

Prepare an 8x8, greased baking dish for the oat bake.

In a large mixing bowl combine the oats, coconut sugar, arrowroot flour, baking powder, cinnamon and sea salt.

In a separate bowl whisk together the eggs, maple syrup, melted coconut oil and vanilla.

Combine the oat mixture with the egg mixture and mix until well incorporated.

Press half of the mixture into the baking dish.

Add a layer of apple slices.

Add the remaining mixture on top of the apple slices.

If there are left over slices of apples, add those to the top layer to garnish.

Bake the apple oat bake in the oven for 40-45 minutes.

You can serve this warm with some almond milk or cold.

It will keep in the fridge for several days when covered.

Thursday

Mexican Morning Hash

Ingredients

1/2 cup frozen organic corn

1 tbsp olive oil

4 pork sausages with the casings removed

1 red bell pepper, sliced

1 cup of fresh baby spinach

1 large parboiled sweet potato, diced

1 tsp garlic powder

1 tsp dehydrated minced onion (or onion powder)

1/2 tsp paprika

4 eggs

salt and pepper to taste

Optional: lime, avocado, chilies

Instructions

You’ll need a large cast iron skillet with a lid. If you don’t have a lid, adjust the cooking time by increasing for an additional minute or so.

In the cast iron skillet, turn the heat up to high. Add the frozen corn and char for 5-7 minutes, turning several times throughout cooking.

Remove the corn from the skillet and place in a bowl, set aside.

Reduce the heat to medium and cook the sausages halfway through, about 5 minutes.

Add the red pepper and cook with the lid on for 5 minutes.

Add the spinach and cook with the lid on until the spinach wilts slightly, about 2 minutes.

Stir in your sweet potatoes, garlic powder, minced onion and paprika.

Crack the eggs over top of the hash and place the lid back on, cooking the eggs until they’re done to your liking.

Season with salt and pepper, avocado, lime and chilies if desired.

Friday

Easy Friday Morning Smoothie

Ingredients

1 cup frozen fruit of choice

1 1/2 cups almond milk

1 cup organic baby spinach

1/2 an avocado

1 scoop of protein powder

Honey to taste

A pinch of sea salt

Instructions

Place all ingredients into the blender and blend on high until smooth.

And there you have it! What I eat for breakfast in a week- easy and healthy!

Want to make your life even easier? Check out the freebie I've created for you below.

Use it as a guide to help you grab groceries so that next time you go to make one of these recipes, you already have everything you need right on hand!

Grab your freebie here!!

Want to see these recipes in action? Check out my latest YouTube video!