New Year New Breakfast Routine
Lynley Jones
So just between you and me, how’re those resolutions going?
It seems like there’s always some version of “cook more at home” involved in resolution-making, at least for me. And honestly, except for the year that I did the Epicurious #cook90 (which just about killed me), it can be hit or miss. Even when you cook for a living, cooking ALL the meals can be a bit much.
But you know what’s totally doable? Making breakfast.
Lunch often has to happen while everyone’s out somewhere, and dinner, well… that’s so far away who knows what’s going to happen by dinnertime! But breakfast? That, we have some control over.
So here are some ideas that can help make weekday breakfasts happen in the new year:
Make It Ahead
You can make a big batch of pancakes on the weekend, then reheat them through the week, like this:
Put them in a dry, cold nonstick skillet on the stove, then turn the heat to medium-low. Once the pan begins to warm up, cover and let the pancakes warm for about 3 minutes. Flip the pancakes, cover the pan and remove it from heat. Let the pancakes sit for another 3-5 minutes to fully steam through, and then voila - pancakes are warm, soft and ready to make your day.
Granola is another make-ahead. It’s actually fairly easy to make your own, and waaaaaay less expensive (hey, does that help with two resolutions?). Make a big batch and use it up over the next few weeks.
Oatmeal is another great make-ahead breakfast. I always make more than we can eat in a sitting, specifically so that I can reheat the leftovers for breakfast all week long. Steel-cut oats are really easy to reheat; if you’re using rolled oats, it helps to include a little coconut oil or some other form of fat (as in this recipe) so they don’t get too clumpy. To reheat either kind, you can microwave each portion in a bowl with a little extra milk stirred in.
Or just make it quick
Eggs are one of the quickest things you can make for breakfast. You can gussy up a fried egg over toast, or you can get good at omelette-making. Omelettes are super tasty, but also a great way to use up leftovers. Just about anything that can be cut into small pieces (last night’s green beans, that one piece of bacon left over from last Sunday, that parsley in the windowsill) can be whisked into an omelette for breakfast in about 5 minutes.
And of course, smoothies are another great way to get a quick breakfast ready fast. This recipe gives you the proportions to throw together whatever combination of frozen fruit and yogurt you have on hand, together with a few other things to make a tasty breakfast you can drink on the road.
More breakfast recipes for your shiny new year:
…and from our series 101 Ways to Use Sumac and Sage Seasoning:
Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.