I am a ritualistic breakfast-eater. Every morning, the first thing that jumps into my mind is food, and it never fails to get me out of bed. How else do you think I could take 7:25 am classes and actually show up to every one? Granted, I am an early riser, but primarily because of the thought of a gloriously wholesome, filling, delicious, creative breakfast waiting to be put together and savored. So to all of you trapped in the cyclical realm of cereal and milk: your world will be rocked once you cross over and embrace something else your kitchen has to offer.
And this panini/smoothie combo is a fabulous place to start. After years experimenting with different healthy, homemade breakfast options, this one has come out at the top of my list of favorites. It’s super filling, amazingly delicious, and in my book a perfect balance of complex carbs, protein, fat, and natural sweetness. Plus, what could be better than the savory aroma of bacon to get you up and running for the day?
For those of you thinking, “But I don’t have time”: Relax. Most of this can be prepped the night before so the morning is a breeze. Freeze the banana and berries (or just buy them frozen), slice your cheese and English muffin, and, if you have room in your fridge, go ahead and add the milk and yogurt to the blender. Then fall asleep dreaming about your beautiful breakfast to come (I may or may not do this).
Egg and Turkey Bacon Breakfast Panini
Ingredients (2 servings)
- 2 slices turkey bacon
- 2 eggs
- 2 whole grain English muffins, sliced
- salt, pepper, and dried herbs de provence to taste*
- about 1 oz sliced cheddar of choice (regular and white are both great)
Heat a large nonstick skillet over medium heat. Add turkey bacon and cook on both sides until crisp; set aside on a paper towel. Raise heat to medium-high and crack eggs into skillet. Sprinkle with salt, pepper, and herbs de provence to taste. When the whites are almost set, gently flip; lightly crush yolks until cooked to your liking (I like mine a little runny). Meanwhile, tear bacon in half and place on one side of each English muffin. Top each with an egg, cheese, and the other half of the muffin. Lower the heat back to medium and transfer sandwiches to the skillet.** Cook a couple minutes on each side, until crisp and melty. Remove with a turner and enjoy!
*You can also use Italian seasoning, dried oregano, or whatever herb or spice makes you happy.
**If you have a grill pan or panini press and don’t mind a little extra clean-up, the sandwiches will also toast well on either of these.
While the sandwiches are toasting up, blend your smoothie!
Mixed Berry Smoothie
Ingredients (2 servings)
- 1/2 cup plain Greek yogurt
- 1.5 cups 1% milk (or milk of choice)
- 1 packet stevia (or equivalent)
- 2 oz frozen strawberries*
- 80g (about 1/2 cup) frozen blueberries*
- 40g (about 1/4 cup) frozen raspberries*
- 1 medium banana, sliced and frozen
Combine all ingredients in a blender, puree until smooth, thick, and fluffy, divide between 2 tall glasses, and swoon.
*Feel free to alter the varieties/proportions of fruit based on what you like or what you have available. Try subbing the blueberries for frozen mango–it will change your life.