Tired Mom Breakfasts for Fall

Easy Family Meal Ideas

I'm not sure about you, but when the days are shorter, I feel a little less inspired in the mornings, which can sometimes lead to uninspiring breakfasts, and if you are pregnant, postpartum, a mom of young kids, or just a human being in general…a nourishing breakfast is super important.

That's why I've created 5 easy to make breakfasts, which will level up your breakfast game. You might even look forward to the morning! My criteria for these breakfasts were simple. They needed to be quick, with simple ingredients, and be nutritionally dense of ingredients to support pregnancy and postpartum.

I hope you enjoy these recipes and if you make any of these, don’t forget to tag @bloom.natural.nutrition. I would love to see your creations!

Congee

First up, we have congee. For me, the cooler months is all about the congee. The best part about congee is that this is something that can cook while you sleep, if you have an instant pot (which these days, most people do!) And the other awesome thing about congee is that you can literally top it with anything you have on hand. A bit of leftover stirfry from the night before? Perfect. Fry up an egg? Beautiful. Got some pickled veg? Delicious. Have a package of seaweed snacks? You’ve got yourself a kick-ass breakfast, my friend! The options are infinite.

Ingredients
1 cup rice (you can use white, brown, multigrain, or a combo of rice with lentils/beans/grains)
6 cups water or broth
Some chicken or beef bones (optional)
salt & pepper

Toppings
Egg
Scallions
Tamari
Ginger
Pickled veggies
Chilli Oil
Anything you have on hand!

In your instant pot, add 1 cup of rice to 6 cups of liquid, season with a teaspoon of salt and white pepper. Set it to pressure cook on high for 1 hour, and let it naturally release as you’re dreaming sweet sweet dreams. This will make enough congee for a few days. If you are using bones, just pick out the bones before eating.

Egg Drop Soup

Egg Drop Soup is one of the most perfect breakfasts to me. It takes as long to cook as it does to brew your coffee. Plus, it’s got protein and a healthy serving of greens. Sometimes I’ll add some mung bean noodles to the mix for a heartier meal. If you’ve never tried this, I encourage your to give it a shot. You can thank me later.

Ingredients
2 cups broth (bone broth, veggie broth, chicken stock, whatever you have on hand)
2 eggs
handful of greens, chopped
salt & pepper
mungbean noodles (optional)

If you’re using mung bean noodles, soak them in some warm water while you bring your broth to a boil. Add your greens, then lower to simmer. After a minute, add in mung bean noodles (drained of its soaking liquid). Once greens are your perfect doneness and noodles are soft, whisk in 2 eggs and turn off the heat. Season with salt and pepper. Top with some chilli crispEnjoy!

Tortilla Egg Wraps

By now I think you’re getting my theme here. Easy, mostly ingredients you have on hand, and nutrient dense. These Tortilla Egg Wraps are also portable, which if you’re rushing out the door, chasing a toddler or breastfeeding a baby, is a very important criteria.

Ingredients
2 eggs
1 tortilla
Grated cheese of your choice
Handful of spinach or other greens

Heat up your pan of choice to medium-high and add a swirl of oil. I like avocado oil. Whisk 2 eggs and gently pour into the hot pan. Turn stove down to medium. While egg is cooking, sprinkle some cheese evenly over the egg, then quickly lay on the tortilla so the egg adheres to the wrap. Let it cook for a couple minutes before carefully flipping the egg and wrap to heat up the other side. Remove from heat and onto a plate, add your greens, roll it up and enjoy!

Onigiri

The word “onigiri” literally means rice ball. It can be made many different ways. Sometimes with a fancy mould to create a specific shape, but if you don’t have one, you can just use your hands to shape the rice. The trick is to work with wet hands so that the rice doesn’t stick to your hands. Again, the options are endless here. You can fill it with leftovers from the night before, or use any variety of meat, fish or veggies. My personal go-to is using canned tuna, salmon or even sardines, making this a pantry staple kind of recipe. The best part is that kids love it—so make it for breakfast, and pack it up in a lunch box. Two birds with one stone—you’re a supermom!

Ingredients
1 cup sushi rice
1.25 cups water
dash of salt
1 tbsp rice vinegar
1 tsp sugar
1 tsp salt
1 can tuna/salmon/sardines
2 tbsp mayo (i like Japanese kewpie mayo)
toasted nori sheets (the same stuff you wrap sushi with)
furikake (optional)
1 tsp tamari

Wash your sushi rice (always rinse your rice off so it’s not gummy when you cook it) then add 1.25 cups of water and bring to a boil. Once boiling, cover the pot and turn down to low. Let rice cook on low for 15 minutes. Meanwhile, drain the canned fish of its juices, then put to a bowl. Add in mayo, tamari and furikake seasoning. Mix well and set aside.

When the rice is done cooking, sprinkle in sugar, salt and rice vinegar. Mix well and allow to cool so that it’s easy to handle with your hands.

If you don’t have a mould, fret not. Wet your hands and scoop some rice into one hand. Create a divet and fill it with some toppings, then add some more rice on top and shape into a triangle. Wrap the whole thing in a toasted nori sheet.

Note: You can get seaweed sheets that are specifically designed for onigiri at many Japanese and Korean markets.

Shakshuka

Here’s a breakfast that looks fancy but is super low effort. You can eat it on its own or with some toast, use that wilty bunch of kale or cilantro in your crisper or leave it out completely. Like cheese? Add it. Don’t have any, no worries. This is the easiest shakshuka you can make—it might even be done before your bread toasts!

Ingredients
1 1/2 cups Strained tomatoes (aka Passata)
a handful of greens, chopped
2 eggs
some grated cheese (optional)
1 tbsp olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
handful of chopped herbs (cilnatro, scallions, parsley)

Heat a pan to medium high and add in oil and strained tomatoes. Add in onion powder, garlic powder, basil, oregano and give it a stir to mix. Once simmering, add in greens to wilt, then crack in 2 eggs, top with some cheese and cover. Lower heat to medium and let the tomatoes simmer and poach the eggs to your preferred done-ness. Top with some cilantro, scallions or any herbs you have on hand. Serve with some toast or eat on its own.