On weekdays my alarm goes off at 5:20. That’s so I can push snooze once and get up at 5:30. When I do get up at 5:30 or 5:40-or even 5:50 (snooze buttons are a weakness for me) I exercise, study the scriptures and write in my journal before I start breakfast. I’ve found these are three things I need to do first thing or my day won’t go as well. That doesn’t leave me a lot of time to consider breakfast. Now that I have some fast and delicious breakfast recipes under my belt, I have a set weekly breakfast menu. It makes life easier. So, in case you could use a little breakfast help, here’s our weekday breakfast menu, with links to recipes. Keep in mind that we usually have bacon, sausage, homemade yogurt or berries with these main dishes.
Monday: French Toast–I’m so glad we can have guilt free french toast again. It’s a snap to make.
Tuesday: Waffles–Now I like these better than regular waffles. I always make extra and freeze the leftovers. Toast them lightly to reheat. I like these better than the previous waffle recipe I posted, which was not gluten free. Lately we have been getting eggs straight from a farm, and what a difference they make! I especially notice the flavor and rise they add to this recipe.
Thursday: Muffins–there are a lot of low carb options here. We like Chocolate Chip Sour Cream, Blueberry, and Lemon Ricotta Muffins (actually mini bundt cakes in the recipe, but I make them in muffin pans). I love silicon muffin pans. I don’t have to use paper liners because the low carb muffins slide right out.
Friday: Egg McMuffins–bacon and eggs, of course, but the secret is this low carb English Muffin.