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