Stuck in a Breakfast Rut - FineCooking.com

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Stuck in a Breakfast Rut

By Jennifer Armentrout, editor

March 10th, 2010

They say breakfast is the most important meal of the day, and I believe it. If I don't fuel up in the morning, I'm useless at work, and not very pleasant, either. But now that I have a baby, I'm lucky if I can get him fed in the morning, let alone me, by the time we have to hit the road. This means I usually end up eating in the car after I've dropped him off at daycare.

Fortunately, there are no drive-throughs on my way to work, or I might be tempted (yes, I admit it, I like Egg McMuffins). Unfortunately, it's been tough figuring out how to get variety into my morning car picnics. Since so many of my favorite breakfast choices, like oatmeal or cold cereal, aren't driver-friendly I usually default to a toasted PB&J—very portable, but kind of messy (all those crumbs). If I have a few extra minutes, I might blend up a smoothie (like my Strawberry-Orange Breakfast Smoothie), but other than that, I'm out of ideas for quick-to-make, portable morning fuel. 

So to you other time-crunched commuters out there reading this, what do you eat for breakfast-on-the-go?

posted in: Blogs, breakfast, Jennifer Armentrout, smoothies
Comments (3)

JaneSnelling writes: My Fiance and I make a breakfast sandwich we fondly call the "Turbo". You scramble an egg in a custard cup and cook it in the microwave for 45-60 seconds. Put it on a toasted english muffin or sandwich thin with cheese, a slice of turkey or ham, add a slab of tomato and some fresh spinach. I can usually make one in the time it takes to toast the muffin. Microwave eggs aren't my favorite but they get me out the door quickly. Posted: 6:38 pm on May 23rd

dburum writes: I take time to make Breakfast frittatas - made in muffin tins - just the right size for a quick breakfast. If you stuff it into a toasted thin bread, you've got a great breakfast on the go. I modified a weight watchers recipe and use veggies and herbs that are in the fridge. I freeze them until I'm ready to you one and zap it in the microwave. Start with frozen hashbrowns (thawed) press about a 1/8 cup into muffin tins (12). Mix 6 eggs, 1/4 fat free milk, veggies chopped small, 1/2 cup cheese. Bake the potatoes for 10 mins in 350 oven. Remove and press potatoes down creating a shell. Pour egg mixture (about 1/4 to 1/2 cup) into each potato shell. Return to the oven to back 20 minutes or until eggs are set. Cool and freeze. Posted: 1:13 pm on April 26th

shelby1 writes: Here's a great quick yummy idea for the am: 1 ripe bananna, strawberry yougart, OJ, and crushed ice. Yougart gives it a great thick consisteny and you can mix and match flavors with your fav fruit! Posted: 8:41 pm on March 16th

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