breakfast Archives - Budgeting With Boys

Chia Seed Breakfast Bowls

I am always looking for something sustainable and healthy to eat for breakfast to get me through the day. My husband came to me and expressed his desire to go back on a lower carb diet. I always make our Easy Sausage, Cheese, and Potato Egg Cups. Although the egg cups are amazing, I needed to incorporate a new breakfast dish into our rotation to keep things fresh. I decide to go with a dish that was vegan and keto friendly, Chia Seed Breakfast Bowls.

Chia seeds are chalk full of nutrients and are great for you! I always have a bag of chia seeds on hand that I buy in bulk at the grocery store. Generally, I use chia seeds when I make Peanut Butter Energy Balls. I decided to branch out and make Chia Seed Breakfast Bowls also known as Chia Seed Pudding. Here is the super simple recipe!

Ingredients:

2 Cups of Coconut Milk (almond, oat, cow milk can be substituted here…use your milk of choice!)
1/2 Cup of Chia Seeds
2 Tsps Vanilla
4 Tbsps Syrup
Fruit/Toppings of Choice

Directions:

Combine all of the ingredients into a glass bowl and mix well.

Portion the mix evenly into 4 glass jars with lids.

Chia Seed Bowls Portioned and Ready for the Fridge

Place in the refrigerator and let it set overnight.

Remove the lid, add your favorite toppings, and enjoy! Personally I enjoy it with strawberries but it would be great with any nut or fruit you have on hand. Make it decadent by adding chocolate!

Chia Seed Bowl with Strawberries and Bananas

Mix it Up!

The toppings are literally endless for this amazing breakfast item! I generally like to add something naturally sweet, strawberries are my go to. However, I use whatever I have on hand.

The other morning, I took the kids leftover peeled apple slices and transformed them into baked apples. I simply cut the apples into small chunks, added a teaspoon of cinnamon, a teaspoon of coconut sugar, and a 1/2 teaspoon of butter into a microwave safe bowl. Next, I microwaved the apples for 2 minutes, stirred them, then microwaved them for another two minutes. Then, I let the apples cool before adding them to my cold Chia Seed Pudding. This was literally the best combination I have tried yet!

Chia Seed Breakfast Bowl with Baked Apples

While these tasty treats are generally enjoyed as a breakfast item for me, they can be easily transformed into a dessert dish! Whatever the day and whatever the craving may be, you have to try this amazing low carb, vegan friendly, keto treat!

Easy Sausage, Cheese, and Potato Egg Cups

I stay at home and my husband works full time. I try to make our lives easier by making easy to transport breakfasts that will satisfy our wants. Lets be honest, buying meals out or buying pre-packaged breakfast items at the supermarket is convenient but it will break the budget if you are not careful. Every week I make my Three Ingredient Banana Bread or my 4 Ingredient Pumpkin Bread and my Easy Sausage, Cheese, and Potato Egg Cups!

The best thing about Easy Sausage, Cheese, and Potato Egg Cups is they can be transformed into just about anything. Any veggie, breakfast meat, or cheese would be a good fit for this recipe. Simply tailor the recipe to whatever you like or whatever you have on hand. We generally keep it our regular sausage, cheese, and potato because my husband doesn’t like change (or vegetables).

INGREDIENTS:

2 pound bag of Frozen Tater Tots
10-12 eggs
6 fully cooked turkey sausage links (or any meat or veggie of your choosing)
1/4 cup of cheese
Pinch of Salt

DIRECTIONS:

Preheat oven to 400 degrees
Grease a silicone muffin pan or muffin tin with cooking spray
Place 3 frozen tater tots into the bottom of each muffin cup. Place the tater tots into the 400 degree oven for 6-8 minutes.

While the tots are in the oven, chop the 6 fully cooked sausage links into bite size pieces and set aside.

Crack 8-10 eggs into a pourable measuring cup and whisk(I generally use 8 eggs for this recipe but just play it by ear, you can always whisk more eggs if you need to fill the cups more). Add a pinch of salt to the eggs.
Remove the Tater Tots from the oven. Using a small glass, smash the Tater Tots down into the muffin cup.

Smash the Tater Tots with a small glass.

Evenly sprinkle the smashed Tater Tots with sausage and cheese. Fill each muffin cup to the top with the whisked eggs.

Place the muffin tin back into the 400 degree oven for 18-20 minutes. Makes 12 delicious egg cups!

Let the egg cups cool on the counter. Place the egg cups in an airtight container in the fridge for the week or freeze them and grab as your go. These egg cups last my husband and I all week long. Try this simple, delicious, make ahead recipe and make mornings manageable!

Four Ingredient Pumpkin Bread Recipe

Every week I meal prep for my husband and kids, which includes breakfast items and snacks. Almost every week I make my Easy 3 Ingredient Banana Bread Recipe. I wanted to mix it up a little so I adapted my Easy 3 Ingredient Banana Bread Recipe into a super simple and delicious Four Ingredient Pumpkin Bread Recipe!

My youngest son loves Pumpkin Bread or cake as he calls it. This Four Ingredient Pumpkin Bread Recipe was an instant hit with him and the whole family.

INGREDIENTS:

Yellow Cake Mix (I use H-E-B brand because it is $0.76 a box!)
15 oz Can of Pumpkin
2 eggs
1 Tablespoon of Cinnamon

DIRECTIONS:

Preheat oven to 350 degrees
In a large mixing bowl, mix yellow cake mix, pumpkin, eggs, and cinnamon until combined

Eggs, cinnamon, pumpkin, and cake mix in the mixing bowl

All of the ingredients combined in the mixing bowl

Grease a 9×5″ loaf pan and add the prepared pumpkin bread batter to the pan. Place the loaf pan into the oven and bake for 55-60 minutes. Insert a toothpick into the center of the cake to check for doneness. If the toothpick comes out clean the cake is done baking!

Batter in the pan and ready for the oven!

ENJOY!

This cake is great fresh out of the oven; however, I personally like it better the next day because the top gets super moist. Like my banana bread recipe, this pumpkin bread recipe is very versatile. Add chocolate chips to the batter before baking for a special chocolaty treat. Feeling in the mood for a little extra sweetness? Add a cinnamon sugar topping to the bread when it is fresh out of the oven or make a cream cheese drizzle for the top. No matter how you slice it this cake is a winner! This will without a doubt be added to our weekly snack preparation list!

Four ingredient pumpkin bread fresh out of the oven.

Two Ingredient Greek Yogurt Bagels

I love recipes that are simple and budget friendly! My last recipe was my delicious and easy three ingredient banana bread. This weeks recipe is even better and dare I say easier! Two Ingredient Greek Yogurt Bagels are delicious, simple to make, and are a healthier bagel option than the bagels you will find in stores.

I stumbled upon two ingredient doughs while on Weight Watchers. Even though I am no longer following a strict Weight Watcher routine, this easy dough is used in my house every week because it is just that good!

Ingredients:

1 Cup Self-Rising Flour
1 Cup Plain Greek Yogurt
Optional Toppings of your choice!

Directions:

Preheat oven to 375 degrees
Lay parchment paper onto a baking sheet
In a mixing bowl mix 1 Cup of Self Rising Flour with 1 Cup of Plain Greek Yogurt until the mixture becomes a sticky dough

Plain Greek yogurt and self-rising flour combined to form a sticky dough.

Split the dough into 4 equal portions
Roll each dough piece into a snake shape with your hands and connect the two ends. If needed you can sprinkle some extra self-rising flour onto the dough to help shape it and make it easier to work with
Place each formed bagel dough onto the parchment lined baking sheet

Optional: This is the point in the process where you will add your toppings if you so choose. My go to topping is Trader Joe’s Everything but the Bagel Sesame Seasoning Blend. I brush the top of the bagels with egg and sprinkle it with the Everything Bagel Seasoning.

Place the Two Ingredient Greek Yogurt Bagels into a preheated 375 degree oven and bake for 20-22 minutes. Once the bagels are done cooking, switch the oven to broil and bake for an addition 1-2 minutes. Make sure you keep a close eye on your bagels because you do not want them to burn.

Finished Two Ingredient Greek Yogurt Bagel

There you have it, easy and simple Two Ingredient Greek Yogurt Bagels. Eat them warm fresh out of the oven or toast them up and add your favorite spread and enjoy!

Don’t Be Basic:

This bagel is great how it is; however, I love to experiment in the kitchen and try different flavor combinations.

Swap out the Plain Greek Yogurt in this recipe for a Vanilla Greek Yogurt or a Strawberry Greek Yogurt for a sweeter bagel.

Get creative with your toppings! Any bagel you see in a bagel shop can be made with this dough. Jalapeño and cheese, pesto and cheese, Asiago, sesame, and cinnamon sugar are among my favorites.

This dough is very versatile! I regularly use it to make pizza and my kids love it! Simply roll the dough into a pizza shape with a floured rolling pin. Bake the dough for 10 minutes at 375 degrees. Take the dough out of the oven and add your sauce, cheese, and toppings. Return the pizza to the oven and cook for approximately 15-20 more minutes.

Tag: breakfast

Chia Seed Breakfast Bowls

Ingredients:

Directions:

Mix it Up!

Like this:

Easy Sausage, Cheese, and Potato Egg Cups

INGREDIENTS:

DIRECTIONS:

Like this:

Four Ingredient Pumpkin Bread Recipe

INGREDIENTS:

DIRECTIONS:

ENJOY!

Like this:

Two Ingredient Greek Yogurt Bagels

Ingredients:

Directions:

Don’t Be Basic:

Like this:

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Directions:

Mix it Up!

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INGREDIENTS:

DIRECTIONS:

ENJOY!

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Ingredients:

Directions:

Don’t Be Basic:

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