egg Archives - A Byte of Life

That’s a Wrap…Simple Quick and Tasty Breakfast Wraps

Nut Butter, Fruit, Jelly, Granola Breakfast Wrap — Nut Butter, Fruit, Granola Breakfast Wrap

Getting up when it’s still dark out is a lot less appealing than hitting the snooze button and curling back into that warm spot under the covers. Once I finally roll out of bed and throw some make up on, I barely have enough time to do breakfast and opt for the go to meal: protein (Greek Yogurt or Cottage Cheese) + Carb (usually honey toast or English muffin) +whatever fruit is in the fridge. But I also get bored eating the same thing every morning so it was time to mix it up, but still get my precious snooze time!

Enter the breakfast wrap! I build my wraps with the same breakfast criteria: protein +Carb + fruit. I love doing wraps to clean out the fridge because you can you can build all kinds of different tasty breakfasts out of leftovers in the fridge, wrap them up in a convenient easy to manage wrap and you’re ready to go!

One of the fun parts about doing wraps for breakfast is that you get a chance to start the day off with some veggies as well! This is one of my favorite in the “quick and easy breakfast” category and an excellent way to use up tortillas after Taco Tuesday. It is also a great way to clean out the fridge before going out-of-town for the Holidays.

Building Your Wrap
1. Choose your Protein: eggs, cheese, bacon/turkey bacon, sausage, cheese, beans (black/navy/garbanzo), cottage cheese, Greek yogurt, humus, nut butter
2. Add a Carb: tortilla, flat-out wrap, pita pocket, pita bread, lavash wrap
3. Add Fruit, or in the case of a wrap Veggies and other delicious ingredients!

A few ideas:

Mediterranean: Kalamata olives, Roma Tomatoes, Spinach, Avocado, Feta cheese, Pesto, Humus, Basil or Rosemary, Roasted Peppers
Thanksgiving Leftovers: Cranberry sauce, Stuffing, Mashed Potatoes, Sweet Potato, Grilled Veggies
Mexi: Black Beans, Hot Sauce, Salsa, Avocado, Cheese, Cilantro, Peppers, Spinach
Cottage Cheese, Banana, Granola, Pineapple, Whole Wheat Wrap
Greek Yogurt, Berries, Wheat Germ
Peanut/Almond Butter + Honey or Fruit (Banana, Pear, Blueberry, Strawberry, Apple)- and a few chocolate chips doesn’t hurt!

Check out other quick and easy breakfast ideas on my Pinterest Board Breakfast on the GO

Caprese Breakfast Wrap from The Nesting Project with Heirloom Tomatoes, Mozzarella, Pesto and Scrambled Egg

Mediterranean Feta Egg Scramble Breakfast Wrap from OurBestBites.com garlic, basil, oregano, feta cheese, roasted red peppers, green onion

Quick Healthy Breakfast

Breakfast is one of my favorite meals. I LOVE everything breakfast related…scones, muffins, breads, eggs, savory roasted veggies! There’s something so relaxing about a good cup of coffee to get your day started that can only be enriched by a delicious breakfast to accompany it! You might find it odd, then, that breakfast is one of the most stressful times of day for me during the week.

Living in Seattle I’ve grown accustomed to seeing grey drizzle outside which makes it THAT much harder to crawl out of a warm bed. Once I do finally drag my lazy butt out of bed the last thing that I want to do is race the clock to get out the door and off to start my day. The typical morning looks something like: WakeupgetreadygetbreakfastCOFFEEneedfood! This leaves me a ball of stress when it comes to breakfast during the week. I’m guessing I’m not the only one who needs some good, healthy and QUICK breakfast options! Well rest assured I’ve got your back!!!

Quick Breakfast Sandwiches from Macheesmo (Photo from Macheesmo.com)

I used to love grabbing one of the English muffin breakfast sandwiches from Starbucks because they were quick and mostly healthy. Until I realized one morning as I unwrapped that wonderful warm bag and got the first whiff of my toasted breakfast sandwich as I sunk my hungry little face into the sandwich…I have EVERY ONE of these ingredients at home! Why did I just pay $3 for something that I could have literally made so easily before walking out of the house. Getting on the budgeting bandwagon I decided that with some planning ahead I could have a delicious breakfast at home while staying budget and health conscious! It just takes a little planning ahead!

Off to the recipe boards I went googling, blog scouring, pintrest-ing away and here is a little showcase of the handiwork. Above you’ll see the English muffin breakfast sandwich from Macheesmo and I LOVE that he illustrates how you can make them ahead and freeze them! Such a time saver!! You can find the recipe here: Quick Breakfast Sandwiches from Macheesmo.

One of the best things I found to equip my kitchen for mornings was a little Egg plan! It was the PERFECT size for an English muffin breakfast sandwich! Simply heat the pan, scramble an egg and let it cook while toasting your muffin and continuing to get ready! SO EASY! One tip for the pan is that it can be a little larger than some English muffins so the egg will hang over the side of the bread a little which I actually don’t mind. Oh, and I’d only use one egg… two can get a little… souffle over the pan-ish! 🙂

My Pintrest Boards (if you need a little more inspiration):

Update: I JUST found 365 days of breakfast and I LOVE it!! LOVELY breakfast food photography that could make you hungry even after a Thanksgiving feast! I LOVE scrolling through their photos and getting some inspiration for breakfast meals!

And since we ALL love food pictures, here are a few other ideas for quick breakfasts:

Make your own fruit on the bottom yogurt cups — Make your own fruit on the bottom yogurt cup

Breakfast Banana Split with Yogurt and Jam

Seafood Breakfast for Dinner: Potato Parsnip Pancakes with Shaved Crab, Poached Eggs and Breakfast Cocktail Sauce

Living so close to Pike Place Market truly does spoil us. Brunch, being one of my favorite meals to cook and eat, has recently become a fun tradition to try new recipes and variations on the good old favorites. We decided to do a seafood brunch Sunday morning so down to the market I went only to returned with fresh AMAZING crab from the Pike Place Fish Market. Not only do they stock a wonderful inventory of fresh, quality fish but they are notorious for throwing the fish great distances, much to the amazement of the crowd. It was a quite a feat to even make it the few blocks home before digging into “sample” the crab meat which I KNEW would be amazing. Even with my high expectations I was blown away. The freshness and quality of the crab was evident in how rich, buttery and just wonderful it tasted.

As I started preparing the brunch, grating the parsnip and potato and setting aside to drain, mentally setting the table and project managing the meal, starting the cocktail sauce… pause here. I opened a jar of our much loved Pike Place Fish Market cocktail sauce, mashed up a little avocado because I love them with both eggs and crab and started the grinder for some fresh coffee grounds to mix in. DON’T turn up your nose yet! It’s quite delicious and thanks to a trip to Seatown for Mother’s Day happy hour, Tom Douglas has me hooked on cocktail cause with coffee grounds.

I mixed and I blended, mashed and molded. Calling my trust taste tester over, I scooped up a bit for each of us and we had the same response when we tasted…it’s missing something. After much deliberation it was decided that a “kick” was missing. Imagine how dejected I was that I would need to make ANOTHER trip to the market and postpone making brunch until my taste tester made a most wonderful suggestion: let’s have the left over fajitas for lunch and have breakfast for dinner! What a brilliant idea! In our afternoon chores we picked up some fresh horseradish root and then it was game time! Breakfast for dinner, yes please!

Seafood Breakfast: Potato Parsnip Pancakes with Shaved Crab, Poached Eggs and Breakfast Cocktail Sauce
Serves 2

Ingredients:
1/2 lb crab meat, already cooked
eggs (one for the pancakes and one to top each pancake)

For the Breakfast Cocktail Sauce
1 Jar Pike Place Fish Market Cocktail Sauce
2 tbsp Fresh bold roast coffee, ground at a medium grind
Fresh Lemon, squeezed into the sauce to taste
Fresh horseradish root, exterior layer removed, soft white flesh grated and chopped

For the Potato Parsnip Pancakes
3 medium mini gold potatoes, grated
1 medium sized parsnip, grated
1 egg, lightly beaten
fresh cracked salt & pepper to taste

Grate the potato and parsnip in a colander and sprinkle with a bit of salt. Let stand for about 20 minutes. I also take one more step and lay out the grated vegges on a paper towel and pat dry.
In the mean time, make the breakfast cocktail by combining all ingredients to taste. Cover and let stand in the fridge.
Place grated vegges in a bowl.
Heat some oil in a skillet over medium/high heat
At this time, heat a sauce pan with water to poach the eggs
Lightly beat one egg and add it to the veggies, seasoning with fresh cracked pepper to taste.
Add a scoop of the mixture to the hot skillet, forming into a patty once in the pan and cook until brown on one side (about 8 minutes) then flip and cook the until brown on the other side.
Place pancakes on paper towel to drain excess oil and serve.
Poach eggs in boiling water for 90 seconds to 2 minutes depending on how you runny you like your yolk. Remove from water with a slotted spoon and place in a small ramekin to drain for a few seconds.
Plate up the potato parsnip pancakes and top with the breakfast cocktail sauce. Top with shaved crab, squeeze a bit of fresh lemon and place your poached egg on the top. Garnish with a bit more cracked pepper and dried parsley.
Enjoy!!!