Don't Skip It, Pack It: 6 Ways to Take Your Breakfast on the Go
From homemade gravlax to indulgent huevos rancheros, The Kitchen's Rise and Shine episode was all about breakfast this morning, and while it's often called the most-important meal of the day, for better or worse, some days simply don't allow for a long, leisurely morning meal. But that doesn't mean you have to forgo breakfast altogether; the key is to look to ready-to-go dishes that are both quick to prepare and easy to pack. Read on below for wake-up-worthy inspiration from Alton Brown, The Pioneer Woman and more of your favorite chefs.
Ree Drummond keeps it classic in her Breakfast of Champions Sandwich, built on buttery English muffins and griddled with thinly sliced ham, gooey just-melted cheese and an egg. "Immediately wrap them in a foil bag to lock in the heat," Ree advises of packing up these sandwiches for on-the-go eating.
While leftover delivery pizza is often best eaten for breakfast the next day, there's a fresher option for pizza in the morning: English-Muffin Breakfast Pizza from Food Network Magazine. This single-serving recipe boasts an English muffin in place of a traditional crust, plus tomato and Canadian bacon toppings, and a blanket of mozzarella for added richness.
If you'd prefer to drink your breakfast instead, check out this Peach Pie Smoothie, a surprisingly healthy, hands-off recipe that's ready in a hurry. Let the blender do the work of whirling together the yogurt, a squeeze of honey, frozen peaches and fragrant spices for a smooth, refreshing smoothie.
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Breakfast in five minutes? Yes, please. It all comes down to layering in Tyler Florence's Yogurt-Berry Parfait, boasting a base of tangy yogurt, plus heaping handfuls of your favorite fruits and crunchy granola for welcome texture.
The beauty of Alton Brown's Blueberry Muffins is that they'll keep well in an airtight container for two to three days. Make a batch of these moist muffins on a Sunday, then grab a muffin on the way out the door on a hectic weekday morning.
Wrapped up tight with traditional burrito fixings like cool avocado, creamy cheddar cheese and Food Network Kitchen's homemade Pico de Gallo, these Breakfast Burritos get the morning treatment with a hearty filling of fluffy scrambled eggs and crispy hash browns. "All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go," the chefs of Food Network Kitchen say.