Whether you’re working on eating breakfast after not consistently eating it or switching from a sweet to savory breakfast, there are ways to set yourself up for success to get to those wins of eating breakfast and lowering your sugar intake at the start of the day.
One of the most effective ways I’ve found to make a savory breakfast a consistent habit is to plan ahead. Making a breakfast that can last several days (if not the whole week) that is easier to cook will take a lot of the struggle, frustration and “aw, fuck it” out of eating breakfast consistently.
A major ally in making this happen is making a breakfast bake in a square (or larger) rectangular baking pan. You’ll cook down most of the ingredients, add them into the pan with your liquids and you let that sit while you work on other prep or do something else while your breakfast for the week is cooking up.
My Hash Brown Breakfast Bake is a perfect example of an easy breakfast to make that will last the whole week, is savory, and has some of the best parts of breakfast in one pan. This breakfast bake has hash browns, eggs, ground beef (which you can swap out for some savory breakfast sausage) and some Swiss Chard cuz veggies.
Making the Hash Brown Breakfast Bake is very similar to making a frittata, you cook the filling, add in the eggs and bake it up. This breakfast bake is made easier by pre-made hash browns you can find in the freezer section of your store. If you don’t want to chop and sauté Swiss chard or don’t have the time for it, swap that out with a small clamshell of spinach (ideally organic). Because spinach wilts, use the whole package.
If you’re just cooking for yourself or you only have a few breakfasts to prep for, you can make this in an 8×8 or 9×9 square baking pan. This will also make the slices tall and substantial. If you want to make it last a few more days, you can use a 13×9” baking dish and get more shallow slices. Do what works best for you.
So, after this is baked, you can keep this in your fridge and simply cut out what you want for breakfast, heat and eat. Or, if you’re eating breakfast out of the house, you can cut a piece the night before and put it in a container to take with you the next morning.