You can use WIC foods to make so many quick, delicious breakfasts! One way
to save time in the morning is to meal prep a few days at once. Check out these ideas to get you and your family on your way with a nutritious breakfast:
Eggs
Did you know that you can hard cook eggs in advance and keep them in your refrigerator up to 7 days? Then they’re ready to go for a quick breakfast or snack.
Egg Salad: Use equal parts plain Greek yogurt and mayonnaise as a base and add the fresh or dried spices you prefer: cilantro, parsley, garlic salt, pepper, cumin, Italian seasoning, dill, basil or pickle relish. Chop up veggies your family likes: cucumber, tomatoes, bell pepper, avocado. Mix chopped eggs, mayonnaise mixture, spices, and veggies all together.
You can serve egg salad on: tostada shells, whole grain crackers, cucumber slices, rice cakes, or even inside half a tomato or green chile!
If you have just a bit of egg salad left, extend it by adding a can of drained tuna or a salmon pack.
Avocado Egg Salad: Mix 4 chopped, hard cooked eggs with 1 avocado, mashed. Add 2 tablespoons of mayonnaise or Ranch dressing, and seasoning to taste.
Eggs on Avocado Toast: Top whole grain toast with mashed avocado and top with sliced, hard cooked eggs. Sprinkle with a pinch of salt or your favorite seasoning.
Oatmeal
Oatmeal provides a hearty start to the day all year round. Using milk or Greek yogurt to prepare your oatmeal increases the protein, which helps you stay full longer.
Creamy Overnight Oats: In a bowl, jar, or glass, mix ⅓ cup oats + ⅓ cup milk + ⅓ cup plain Greek yogurt and 1 teaspoon of sugar. Seal or cover with a lid, and chill in the fridge for at least 2 hours or overnight. Then grab a spoon, add your favorite toppings, and dig in!
Try these flavor combos which add flavor and nutrition:
Fruity: ⅓ cup chopped fresh or canned fruit & ¼ teaspoon vanilla.
PB & J: 1 tablespoon of peanut butter & 1-2 teaspoons jam or honey*.
Pumpkin Pie: Mix in ¼ cup pumpkin puree, ¼ teaspoon cinnamon or pumpkin pie spice & 1 teaspoon sugar or 2 teaspoons brown sugar.
Apple Pie: ⅓ cup chopped apple or applesauce, ¼ teaspoon cinnamon & 2 teaspoons of raisins*.
Very Berry: Add a handful of blueberries and chopped strawberries.
Extra nutritious add-ins: 1-2 teaspoons of ground flax seeds or chia seeds; chopped nuts*
Beans for Breakfast? Why Not?
Italian Beans on Toast: Thinly slice and then chop ½ small onion and ½ clove garlic (skip the garlic if your family doesn’t like it!). Sauté in ½ teaspoon oil until soft. Optional: add quartered and lightly cooked cherry tomatoes. Add ½ can great northern or pinto beans, drained and rinsed, 1 teaspoon of your favorite Italian dressing, a few sprinkles of Italian seasoning, and salt and pepper to taste. Serve over crisp whole grain toast.
Chocolate Hummus: When you taste it, you won’t believe it’s made with beans! This is something you can make to your taste, adding more or less of each ingredient. Mix ½ can great northern beans (drained and rinsed) with 1 to 1 ½ tablespoon cocoa powder, 1 tablespoon of honey, 1 tablespoon water, ¼ teaspoon vanilla extract and ¼ teaspoon cinnamon extract. Blend until smooth using a hand mixer or small food processor. If too thick, add a bit of water or milk. Serve on toast with optional thinly sliced banana. Or use as a dip with apple slices.
Bean Tostadas: Season canned, fat-free refried beans with your favorite seasonings like garlic powder, cumin, and chili powder. Heat in the microwave and spread on a baked tostada shell or small corn tortilla. Sprinkle with cheese and add lettuce, tomato, and salsa.
*Foods with honey should not be served to children less than 1 year old. Even though raisins in overnight oatmeal soften, making them easier to chew, nuts and raisins can still be a choking hazard. Always watch your child when they eat to help keep them safe.
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