5 Easy BREAKFAST IDEAS To Keep on Repeat!

Hey guys, I've got five new easy breakfast ideas for you to try this month. So first we're going to make a jammy egg toast. I'm going to start with the spread. I just toast up one teaspoon of everything bagel seasoning. You can get this at pretty much any store these days but basically get sesame seeds, dehydrated garlic, dehydrated onions, and poppy seeds and it's delicious. Toasting it up like this really concentrates the flavors and it just is a lot more pronounced once you mix it in with the yogurt. Then I'll let it cool slightly and I'll add it directly into some cold creamy greek yogurt and stir it up. The yogurt is great because it's light and it provides some extra protein in the morning. So now we're going to make our jammy egg. For me I think a seven minute egg is the perfect soft boiled not too runny egg but it has enough runniness so that it gives you that ooze that you want. I have some boiling water here and I'm going to drop my eggs right out of the fridge in for seven minutes. To make them easier to peel I use this egg tool that pokes a hole at the bottom. It just lets out all the air bubbles. I'll have it linked for you below. So once our seven minutes are up I'll drop them into an ice bath to stop the cooking and to cool the eggs down and once they're cool enough to handle I'll peel them and cut them in half. Now on to our toast. I'm making a toast that doesn't require an avocado. Imagine that. So on toasted bread I'll spread our yogurt dip, get our jammy egg on the toast. You can smash it down to make it a little easier to eat if you'd like and then for mine I like to garnish it with some microgreens, some fresh herbs like dill, a nice drizzle of chili onion crunch to have a little bit of spiciness to it and this is one of my favorite breakfasts. If you enjoy cereal and drink coffee in the morning you're gonna love this Vietnamese coffee granola. To my mixing bowl I'll add three cups of rolled oats sometimes called old-fashioned oats and then for some crunch I'm going to use a combination of cashews and pecans using a cup each. Did you guys know that Vietnam is also one of the largest producers of cashews? Of course I had to go in this recipe. Then some seeds. I'm using a little bit of chia seeds and pumpkin seeds. These provide loads of fiber and heart-healthy omega-3 fatty acids. Now I just add a tablespoon of our ground espresso. This is to give it that coffee essence in the Vietnamese coffee. If you don't want to add any of the coffee powder into your granola that's totally fine. You can substitute it for cocoa powder, even matcha powder or just simply leave it all out. A little bit of cinnamon, cardamom, and a pinch of salt to balance out all the flavors. Now I just pour in a quarter cup of coconut oil to toast everything up and of course condensed milk, an essential part of Vietnamese coffee, but this also helps to sweeten our granola and hold everything together. This is a great recipe you can make ahead of time and just scoop up a little bit in the mornings. So you want to give it a really good mix so that everything is combined and distributed evenly. We'll transfer it all to a baking sheet lined with parchment paper and then into the oven it goes at 325 degrees low and slow for about 40-45 minutes until it's nice and toasty. I always make sure to give it a nice mix halfway through. Once it's done go ahead and take it out of the oven and let it cool completely. You can add dried fruits or chocolate chips in here if you'd like but I like keeping mine plain. You can also store this in an airtight container for a few weeks and to serve just scoop it into a bowl, top it with your favorite fruits like berries or bananas, and pour in some milk to make a delicious and unique cereal to start your mornings off right. Breakfast sandwiches are a great way to take your breakfast on the go and sometimes I like tucking mine into a pita. So here's a veggie scrambled pita with hints of Mediterranean flavors. I'm just going to cut up some veggies that I have on hand, some red bell peppers, zucchini, and a red onion and I'm just cutting about a quarter cup of each. Then I'll mince one garlic clove. If you guys want it to be even faster so you don't have to prep all these vegetables you can use last night's leftover vegetables like squash or broccoli and those would work just as well. Now I'll prep my eggs, breaking two into a bowl and lightly beating it. Give it a mix mix mix. Now to put everything together I'm gonna heat my frying pan on medium high heat and then I'll just add a little bit of olive oil. Once it gets hot I'll saute the veggies together for about two minutes until it's nice and softened. I'll season it with a little bit of salt and pepper and then I'll add a pinch of cumin and oregano just to bring out all of the veggie flavors. Then we'll add our eggs. I'm just gonna scramble it lightly until it's cooked but runny kind of like a soft scramble and then we'll turn off the heat. It'll continue to cook as we add our feta cheese in there and then for some extra herby freshness I'm gonna add in some dill but you can add mint, parsley, even some basil, whatever you have on hand. One last mix and then we'll scoop it all into our warm pita. I've just cut the top quarter of the pita so we have plenty of space to tuck in our scramble. If you want to add extra greens I like to add arugula, kale, or spinach in there too. I love this breakfast because it has all of my favorite flavors. It's filling, keeps me full without feeling too heavy all morning. This is a cinnamon toast crunch of a different kind. I'm going to be making a cinnamon sugar french toast that's a real treat and takes only minutes to make. I'm using a pretty flat bowl here so that we can easily soak our bread in later. So I'm going to start with my custard base right into one bowl. We'll add two eggs, half a cup of milk, two teaspoons of maple syrup, one teaspoon of vanilla extract, half a teaspoon of cinnamon, and a pinch of salt. I'll whisk it all up and then we'll let the mixture sit for about five minutes to let the flavors marry. And then for our cinnamon sugar sprinkle on top, in a little bowl I'm just going to add one tablespoon of cane sugar and then half a teaspoon of cinnamon. A little goes a really long way so we just need like a little light sprinkling of it. Now for the bread. You can use any sliced bread that you have on hand but for french toast I prefer using brioche because it gets nice and fluffy when you cook it up. And with a loaf like this I can make it as thin or as thick as I want. To cook this off I just heat my pan onto medium-high heat and then I add some butter onto the pan. As it's heating up I'm just going to dip my bread into our egg custard mixture for about 30 seconds on each side and then once the butter starts to bubble I just drop the bread right on top. I usually know it's ready to flip when it starts to bubble on the side like this but you always want to kind of take a peek to see if it's golden brown. And it's ready to flip. Now once it's done I'm going to put it onto my plate and while the toast has cooled slightly I'll sprinkle the cinnamon sugar right on top. This helps the cinnamon sugar to stick to the french toast but not melt so it leaves us with a nice crunch. Okay that's enough. I'm not gonna do any maple syrup here because we have plenty of sugar but we're gonna add a dollop of some yogurt. Sometimes the kids prefer strawberry yogurt but I like to use plain yogurt because it has a nice balance. Then I'll just top it off with some fresh fruits like strawberries and bananas and this is a super easy breakfast that we make at least once a week. Do you like it? You don't need to wait until weekend brunch to enjoy huevos rancheros. I've pared it down using some shortcuts to make it suitable for an everyday breakfast and it comes together in about 10 minutes. I like to add some freshness to this breakfast by making fresh pico de gallo. I just chop up a ripe tomato then add it to a bowl followed by a quarter of an onion chopped one clove of garlic that I've minced and some chopped cilantro. We'll flavor it up with some salt, cumin, and a squeeze of lime and you have the perfect fresh topping that you can use for dinner too. Now to make the huevos rancheros. I just take my tortilla and char it up in the cast iron like this then I'll spread in some canned refried black beans. You can of course make the refried bean fresh but I just find that the canned versions are great, flavorful, and easy in a pinch. Then we fry up our egg which I just cooked in the same cast iron with some hot oil until it's over easy. Eggs, beans, and tortillas can pretty much always be found in our pantry and then I'll transfer it onto our tortilla. A scoop of our fresh salsa right on top and then to give it another kick I like to add some hot sauce like cholula to add some nice spice. A sprinkling of cheese like queso fresco, sometimes feta or whatever you have on hand. Avocado finally makes an appearance in our breakfast just if you have it. Nate has a variation of this breakfast at least three times a week and it's one of his favorite meals. Brunch can't get any easier than this. For more breakfast ideas be sure to check out last month's breakfast video. Thank you so much for watching. I'll see you guys next time. Bye!