Fall In Love with Breakfast

Do you think about what to prepare for breakfast the night before?  I DO!  The mere thought of it makes me salivate. With Valentine’s Day around the corner, I want to share with you my infatuation with morning meals.  Not sure exactly when I fell in love with breakfast.  I know that ever since becoming a full-time mom, I’ve been spending more time in the kitchen, refining my palate to the wondrous taste various types of food have to offer. So yes, breakfast is my favorite meal of the day.  I wake up early enough in the morning to prepare, cook, and eat in peace before the girls get up.   All my breakfast dishes are ready in 10 minutes or even less if I prep at night  They provide me with enough stamina throughout the morning and leave me feeling satiated until lunchtime around noon.  The main staples:  Eggs, Steel-cut oatmeal, Quinoa, Vegetables, Fruits, Nuts, and occasionally Greek Yogurt.  And let’s not forget, COFFEE!

Here’s a sampling of the dishes I’ve prepared in the past several weeks:


Steel-cut oatmeal mixed with spinach and tomatoes, topped with a pan-fried egg.  I love savory oatmeal.  Its nutty flavor pairs well with vegetables and eggs.  Steel cut oats require a longer cook time so it’s best to prepare it the night before and make enough to last for a week.


2 egg scramble with spinach, mushrooms, orange bell peppers, onions and tomatoes.  Slicing veggies can be cumbersome especially first thing in the morning when you’re barely awake.  So when I prepare a salad for dinner, I make sure to cut an extra serving of veggies to use the next day as I’m already plotting what I will eat for breakfast.


Bowl of quinoa topped with 2 pan-fried eggs, avocado, cilantro, and salsa.  I love avocados!  One of my fondest memories was when my mom mixed it with powdered milk, a little sugar and ice to serve as dessert (Filipino-style). Now I just like eating it plain or as a topping to breakfast dishes such as this one.


Kale with sun-dried tomatoes, chickpeas and quinoa topped with 2 eggs.  Transform leftover side dishes to a phenomenal filling breakfast.  The sweet-tart flavor of sun-dried tomatoes balances the slight bitter taste of kale.  My mother-in-law actually introduced us to this flavorful combination.


Plain Greek yogurt with blackberries, blueberries, strawberries, flax and walnuts.  And when I crave for something on the sweeter side, yogurt and berries are the most satisfying.

Have I made you fall in love with breakfast yet?  I would love to find out your favorite breakfast dish!

It’s Friday and as usual, I am linking up with the DC Trifecta ladies, Courtney at Eat Pray Run DC, Mar at Mar on the Run, and Cynthia at You Signed Up for What?! for Friday Five.  Today’s topic is Food and Drinks.