As a commuter student in college, it is often hard to find the time in the morning to get up and make breakfast. And, of course, most quick breakfast foods, such as muffins and bagels, are not gluten free. So how does one get a healthy breakfast on the go? Make sure you have some breakfast foods ready to go in the fridge! Here are some of my favorites.
1. Yogurt and Fruit
This requires very minimal preparation. Like to invest in some single serving gladware containers, and mix my yogurt in that. If you are going to be mixing your own yogurt cups, it will save you quite a bit of money if you buy a large container of yogurt instead of the individual servings. I like to get the Stony Fields plain yogurt. It makes it easy to change the flavor with whatever fruit I may want to add. Simply take 1/2 cup of whatever yogurt you chose, and mix it with a hand full of wherever fruit you desire. If it is something like a peach, make sure you cut it down to bite sized pieces. Make sure you mark the expiration date on the container!
2. Egg Muffins
As much as I am not a fan of the South Beach Diet, they have some fantastic gluten free recipes. Egg muffins, by fare, are the best of these recipes. It's exactly what it sounds like, a muffin made from eggs. For each muffin you would like to make, simply whisk in a bowl, 1 large egg, 1/2 tablespoon cream or milk, and 1/2 tablespoon of each of the veggies or meats you would like to add to your muffins. I like to chop mushrooms and peppers for these. You can also add any cheese you may like to these. Bake them in the over at 350 for 10-15 minutes, until they no longer wiggle when you shake the pan. Use a knife to help pop them out of the pan. You can either eat them right away or put them in baggies and store them in the fridge. I microwave them for just a few seconds to warm them up the morning I eat them.
3. Hash Brown Cups
These are super easy, and super tasty too!! I am a huge hash brown fan, and these are just fantastic, and pair great with the egg muffins. Simply grate a potato and dry out as much as the moisture as possible. Salt and pepper to taste, and mix well. oil a cupcake pan generously, and in each well, fill about half way with hash brown mixture. Cook in the oven at 350 until brown. (Usually 10-15 minutes, keep an eye on it!!) Like the egg muffins, they can be stored in baggies in the fridge and quickly heated the morning of.
I hope you enjoy these simple recipes! They are a great way to get a good breakfast when you are sick of eating cereal every morning.
Happy Back To School!!!