Healthy Christmas breakfast ideas
The holidays are always filled with lots of sugary sweets, it can be hard to stay on track with a healthy diet this time of year. Even though hot chocolate and pastries may sound appetizing, today we are sharing our ideas for healthy and easy Christmas breakfasts that you can make this year.
This first one is a whole 30 recipe that requires minimal prep work. You will need a muffin tin, 12 strips of bacon, 12 large eggs, a small bell pepper, red potatoes, and fresh chives. Preheat your oven to 400 degrees F and line your muffin cups with one slice of bacon each. Peel and cut your red potatoes into even ⅛ inch thick slices and finely chop the pepper then add one potato slice with some chopped pepper into the bottom of the muffin cups. Cook these for 10 to 12 minutes until the bacon turns light brown on top. Remove your muffin tin pan and crack an egg into each cup and cook them for 10 more minutes until the whites are mostly cooked and the yolks are still runny. Use an offset spatula to get the cups unstuck from the sides and serve with fresh chives.
Next, this is a paleo-friendly recipe for pumpkin flavored waffles. This recipe uses a raspberry compote as the syrup on top. Start by heating up a waffle iron on medium high heat. For the waffle mix, add 1 cup of pumpkin puree, 3 tablespoons of melted coconut oil, 6 large eggs, and 1 ½ teaspoons of vanilla extract to a mixing bowl and whisk them together. Add your dry ingredients to that: 6 tablespoons of coconut flour, 1 teaspoon of cream of tartar, ¼ teaspoon of salt, and ½ teaspoon of baking soda. Make sure no dry lumps are in the waffle mix. Brush each side of the waffle iron with coconut oil and pour in your mix and let your waffles cook for 6 to 10 minutes until they are golden brown and slightly crispy.
Instead of making traditional potato hash browns, try this zucchini hash brown recipe. You will need a medium sized onion, a garlic clove, jalapeno, 3 large zucchini, white wine vinegar, roasted red pepper, salt, black pepper, fresh parsley, and fresh sage. Dice the onion, mince the garlic and jalapeno, and chop the zucchini into small pieces to make it easy to cook. Get a non stick skillet out and heat up some olive oil and cook the onions for about 6 minutes on medium high heat. Add the garlic, 2 teaspoons of chopped sage, and the jalapeno. Soon after that, add 2 teaspoons of the vinegar, all of the zucchini, and season with salt and pepper. Cover and let it sit for about 8 minutes but stir your veggies occasionally. Uncover and add ¼ cup of roasted red peppers and some parsley and let the zucchini continue cooking for about 8 more minutes. You can also sprinkle cheese on top to add more flavor to this vegetarian dish.
Lastly, here is an easy breakfast you can make that doesn’t require any cooking skills. Blueberry almond overnight oats are really good and really simple to put together. To make one serving, you will need ¾ cup of nonfat milk, ½ cup of rolled oats, ⅓ cup of fresh blueberries, 1 teaspoon of brown sugar, ¼ teaspoon of lemon zest, ⅛ teaspoon of vanilla extract, a hint of almond extract, and a pinch of salt. Put all of these ingredients into a glass pint sized jar like a mason jar and cover securely with a lid. Shake it up and leave it in the fridge overnight. The next morning, add sliced almonds and 2 teaspoons of honey or agave into the oats and mix it in.