Often we make a breakfast quiche for the week, it was one of the first recipes I posted here, but there are plenty of Sundays when we just don’t get around to making it. Then other weeks we want to mix it up a bit and have something different.
When we don’t do the big pan of eggy breakfast there are still a few other options that we fall back on. One, another make ahead, is a Mexican breakfast quinoa that I will hopefully be sharing before too long…I just need to make it again first. The non-make ahead options are usually some variation of yogurt and muesli, cottage cheese with tomato, or PB&J.
But sometimes I try to bump it up just a notch. Like this morning’s breakfast salad.
Salad, for breakfast, not such a crazy idea…I swear.
And really, this is pretty basic. I just put all the things I was going to eat separately into a bowl together on top of some greens. Not the most inventive of all dishes, but it is good and the sum is greater than the parts, in my opinion. Plus – bonus – it is fast and easy if you hard-boil eggs the evening before.
I start with a handful of greens, typically spinach or romaine, give them a rough chop and toss them into a bowl. I then I add about ~1/4 – 1/2 cup of cottage cheese (depending on hunger), sliced deli ham, half a tomato in big chunks, sliced hard boiled egg and finally, top with a sprinkle of toasted sesame seeds. Go ahead and season as you like. But don’t forget fresh ground pepper. Then maybe some oregano or fresh basil if you are feeling really crazy.
Crunchy, protein and vitamin packed, yet easy. Breakfast is done.