Over at the Year of You – we’re doing a real food breakfast challenge! For 5 days, over 70 woman will be swapping out their traditional breakfast for healthier, whole food options. I’ll be blogging and logging my breakfasts along with everyone else. (Go back and read day 1, day 2, day 3)
I’m definitely a morning person. Even though I grumble when the alarm goes off, once I’m up, I’m always happy. In my ideal world, I’d have time to sit and drink coffee, catch up on some news and then eat breakfast when I’m ready. But I know you know… it never works that way.
What really happens is this: I hit snooze on my alarm and when I finally get up, Brooke is right behind me. She watches Curious George and I make breakfast and lunch on school days, pour some coffee and try to throw on a reasonable outfit if I have a few minutes to sneak upstairs. I usually spend at least 10 minutes trying to get everyone off the couch and to the kitchen. Trying to get the kids dressed is a whole other story!
Easiest possible breakfast? Think leftovers. This morning I pulled an already cooked baked sweet potato out and made a very quick hash that my husband was thrilled with. The key to making this fast is to use something that just needs a little reheating. Have leftover chicken? Make a breakfast quesadilla. Leftover veggies can go in an omelet or mixed into quinoa.
The point is, don’t be afraid to eat dinner for breakfast!
Sweet Potato Hash
- 1 Precooked sweet potato, chopped
- 1/2 small onion, diced
- 2 slices of bacon, diced
Sauté onion and bacon until crispy. Add sweet potato and salt & pepper to taste until heated through. Serve, enjoy.
I wish I caught the picture of Jaclyn eating this today – she was covered from head to toe, but had a huge grin on her face. Breakfast success!