Start Your Morning Off Right with Healthy Breakfast Recipes
Breakfast is quickly becoming overloaded with sugar-filled foods that are completely devoid of any nutrition. When breakfast is the meal that sets the tone for your day, you should be eating foods that are hearty and nutrient filled, not something full of sugar and corn syrup. Healthy breakfast recipes aren't hard to come by, so skip the pastries and have something a little more hearty.
Waffles and pancakes are breakfast staples, and while they're quite delicious, they're often made of sugar and white flour. If you can't live without your maple syrup, try a few tweaks to your recipe to make them a bit healthier. Swap out bleached white flour for whole grain pastry flour and rolled oats. You're cutting out empty calories and using something that's got some fiber to actually keep you full. Top it with fresh fruit, and you've got a much healthier alternative!
There are lots of ways to turn eggs into nutrient powerhouses! Scramble some eggs with your favorite cheese and some sauteed mushrooms, or create the best omelet you've ever had with spinach, bell peppers and creamy cheese.
If you're looking for healthy breakfast recipes to kick your day off with a great start, then you should try these egg, kale and tomato breakfast wraps with a tasty hummus. You're guaranteed to be full until lunchtime as you kick that Monday morning right in the teeth!
Egg, Kale and Tomato Breakfast Wraps
Ingredients
5 large kale leaves, with stems removed
2 tablespoons of your oil of choice
1 1/4 cups of grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon fresh thyme, chopped
1/8 teaspoon crushed red pepper flakes, less as desired
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil
4 large eggs, room temperature
4 10-inch whole wheat tortillas
1/4 cup hummus
Directions
Remove the stem from each kale leaf and roughly chop it into 1-inch pieces. Heat the oil in a skillet and add the tomatoes and shallots until they're soft, about 4 minutes. Add the kale and season with the salt and pepper. Saute until the kale is wilted but still bright green in color, about 2 minutes. Stir in the basil and remove from heat.
Fill another saucepan with about 2 inches of water and bring it to a rolling boil. Break each egg into a a bowl separately. Turn the heat off and put the eggs into the water. Let the eggs sit until the whites are set and the yolks are still soft, about 3 to 4 minutes.
Toast each tortilla over high heat until they start to blacken in spots. Spread about 1 tablespoon of hummus over each tortilla. Divide your kale mixture over the hummus. Removing the eggs from the pan with a slotted spoon, take out each egg and wipe any excess liquid from the bottom of the spoon. Add an egg to each tortilla and break the yolks. Wrap up the ends of the tortilla and serve!
With kale, eggs and whole wheat tortillas, your day will be nothing short of amazing!
The post Egg, Kale and Tomato Breakfast Wraps Recipe appeared first on Total Recipe Search.
