Are you one of those people who eat the same thing over and over again for breakfast?Â My mom definitely is!Â When I was a kid, she ate a bagel with cream cheese and strawberry jam every single morning.Â And then, when I was in high school, she switched over to Great Grains cereal for several years.Â Iâ€™ll have to ask her what breakfast rut sheâ€™s in now â€“ Iâ€™m not sure!Â I do know that it involves a lot of coffee.Â Hah!
I go through breakfast ruts, too.Â For a long time, my go-to breakfast was yogurt with Kashi Go Lean Crunch cereal and raisins.Â Then, I got really into oatmeal.Â Now, Iâ€™m a stickler for eggs, but at least I vary how I eat my eggs â€“ scrambled, over easy, in an omelets.Â And in this Millet Breakfast Scramble, which also includes spinach, carrots, sunflower seeds, and black beans â€“ plus a heap of coconut oil for healthy fats.
Millet Breakfast Scramble
Ingredients (makes about three servings):
- 2 cups cooked millet (hereâ€™s a post about millet and how to prepare it)
- 1/2 cup spinach, chopped thoroughly
- 1/4 cup shredded carrots, chopped thoroughly
- 4 eggs
- 1/3 cup sunflower seeds (roasted and salted for maximum flavor)
- 1/2 cup black beans, drained and rinsed
- 2 tablespoons coconut oil
- Salt to taste
- In a large frying pan, cook the spinach and carrots in a little bit of olive until wilted.
- Crack eggs over the veggies and scramble all together.
- Once the eggs have cooked, add in the sunflower seeds, black beans, coconut oil, and millet.Â Stir to combine and heat throughout.
- Add salt to taste and serve!
Henry is a typical toddler in that he doesnâ€™t like it when foods are combined or touch each other, but he LOVED this scramble.Â I was so pleasantly surprised (side note: he sat in my lap watching YouTube videos about digger trucks while I wrote this post â€“ I now know way too much about construction equipment).
I saw this awesome round-up of quick and healthy breakfasts on Buzzfeed yesterday â€“ lots of yummy looking eats, if youâ€™re looking to get out of your own breakfast rut.
Whatâ€™s your go-to breakfast?