Easy 7-min. Pregnancy Breakfast
I’ve been telling you that since beginning this 2nd trimester I’ve been a LOT hungrier, especially in the mornings. I’ve been eating 2 breakfasts because I just get really hungry so fast after my serving of Homemade Granola and yogurt in the mornings. Last week I started teaching again and I needed a breakfast that would be quick and would keep me full longer. I came up with a recipe that I’m going to try most mornings to make. It’s so easy, and eggs are a pregnancy power food.
- 2-3 eggs
- thinly sliced red onions
- garlic powder
- shredded Parmesan (or other cheese)
Spray skillet with oil and heat over medium heat for about a minute. Usually I just throw on the onions at this point (I slice them ahead of time).
Crack the eggs right into the pan over the red onions. Sprinkle on the garlic powder and shredded Parmesan and let the eggs cook for 3 minutes.
After 3 minutes, or once the eggs have bubbled up nicely, flip the eggs and cook on the other side for 2-4 minutes, depending on how runny you like the yolks to be. I cook mine for 3 minutes and the yolks are only slightly runny.
Prep: I’m making both Homemade Yogurt and Whole Wheat Bread this week.
Wednesday: Crockpot Asian Beef with Mandarin Oranges
Thursday: leftovers or Dolmas Wrap
Friday: Pizza – Matt’s choice of toppings
Saturday: Mushroom Beef Noodle Soup
Sunday: leftover pizza
What are you planning this week? I’d love to check out your menu for inspiration. Just leave a comment and a link to your post!!
Don’t forget to check out my recipes tab for more meal ideas! You can also check out my other Menu Planning Monday posts or Organizing Junkie’s Menu Plan Monday Blog Hop! See you tomorrow for the Take it on Tuesday blog hop!
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