Breakfasts For Busy Mornings: High Protein And Slow Cooker Options
Determined to break out of your breakfast rut? We’ve rounded up some healthful and enticing recipes featuring breakfasts for busy mornings to inspire you. Each one is easy enough to put together on a hectic morning, packed with satisfying flavors, and some are full of nutritious whole grains that not only boost your energy but, according to a new study, may even help you live longer. How’s that for a way to start your day?
*Recipes courtesy of Real Simple and others where noted.
SLOW-COOKER CINNAMON MONKEY BREAD
Thanks to the magic of the slow cooker, you can fill the house with the scent of this decadent breakfast treat while you sleep. But, note: if you plan to serve it immediately after cooking rather than keeping it warm, reduce the water called for in the recipe to 1/3 cup.
10 tablespoons unsalted butter, melted and cooled, divided
1½ cups light brown sugar, divided
¾ cup chopped pecans
¼ teaspoon coarse salt
18-count can large refrigerated biscuits
1½ teaspoons ground cinnamon
- Butter a 6-quart slow cooker with 2 tablespoons butter. Sprinkle ½ cup brown sugar evenly over the bottom. Top with 4 tablespoons butter, the pecans and ⅔ cup water. (If you plan to serve the dish immediately after cooking rather than keeping it warm in the slow cooker, reduce the water to ⅓ cup.)
- In a medium bowl combine the remaining cup of brown sugar, coarse salt and ground cinnamon. Cut each biscuit into quarters and roll it into a ball. Coat each ball in butter and then brown sugar mixture and place in slow cooker in an even single layer. Cover the slow cooker and cook on low for 1 ½ to 2 hours, or until dough is cooked through in the center. Keep warm up to five hours.
- To serve, uncover the slow cooker and place an inverted serving platter the same size or larger over top. Using kitchen towels if slow cooker is still warm, press the platter over the bowl of the cooker and carefully flip it over to release the monkey bread.
Everything’s better with avocado on top—including a warm and toasty whole wheat English muffin. Some whole grain mustard and a pinch of dill lend the dish a bit of heat and a fresh, green perfume. Round it out with a creamy soft-boiled egg and you’ve got a real breakfast champion.
2 100 percent whole-wheat English muffins, split and toasted
2 teaspoons whole-grain mustard
1 small avocado, sliced
fresh dill, for serving (optional)
2 boiled eggs, for serving
Top the English muffin with the mustard, avocado, and dill, dividing evenly. Serve with the eggs.