Hey Guys! Coming at you with some breakfast ideas that are both sweet and savory. If you’re looking to add more veggies into your meals, I’ve got you covered! I got the freshest produce from my local Ralph’s / Kroger and worked a variety of vegetables into the recipes. Hit the like button if you want to see more yummy breakfast recipes and thanks to Kroger for sponsoring this video.
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Black & Blueberries baked oats
1/2 cup rolled oats
1/4 cup milk
1 tablespoon maple syrup
1 small slice of ginger
1/4 tsp baking powder
pinch of cinnamon
In a blender, pulse everything listed together and pour into an oven safe ramekin. Add your favorite berries like blueberries and blackberries, pressing some down into the batter. Bake at 350 for 15-18 minutes until it is done but the middle is soft. Make sure it’s not over cooked. Remove and let cool for 5 minutes. Enjoy!
Asparagus and Proscuitto Toast
6 spears of asparagus
1 piece of proscuitto, torn into pieces
sourdough bread slice
In a frying pan, add olive oil and cook the asparagus spears for 5-6 minutes until it looks roasted. Add the proscuitto pieces and cook each side for a few minutes. Remove both and add the egg. Cook it however you’d like, scrambled, fried, or sunny side up.
On the toast, add avocado and spread. Layer with asparagus, proscuitto, and egg.
Mushroom and Spinach toast
1/2 cup shitake mushrooms
1/2 cup cremini mushrooms
1 tablespoon sliced onions
2 cloves garlic
1/4 tsp dried thyme or 1 sprig fresh thyme
2 tsps butter
sourdough bread slice
In a frying pan, add olive oil and the mushrooms. Saute with salt and pepper for a minute. Add the garlic and onions and saute until mushrooms are cooked through. Add butter and spinach. Remove from heat once the spinach has wilted.
On the toast, spread cream cheese and add the mushrooms and spinach. Enjoy!
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00:10 Baked Oats
02:59 Asparagus Avocado Toast
05:18 Mushroom Toast
06:45 Veggies are Essential
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