What Vegetables Should I Keep On Hand For Breakfast? Good Questions

Q: We usually eat eggs and a breakfast meat in the morning, and would like to add more veggies to our diet. What vegetables do your readers like to keep on hand for breakfast?

Sent by Debbie

Editor: Debbie, we asked our readers the same question earlier this year. Here are some of their recommendations:

Vegetables for Breakfast: What Are the Best Ways to Eat Veggies in the Morning?

Readers, what vegetables do you like to eat in the morning and how do you prepare them?

Next question?

Related: 10 Easy Ways to Eat More Vegetables Every Day

(Image: Leela Cyd Ross)

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Leftover Chili? Make Some Waffles!

It is officially chili-making season! However, come Day Four when you're still working your way to the bottom of the crockpot, you may be left grasping at straws for ways to make it appealing for one last day. A simple breakfast staple comes to the rescue and makes everything extra awesome!

19-year-old Yammie from Yammie's Noshery often cooks for her large family. She recently combined chili and waffles, and it had me drifting back to the fridge for some weekend leftovers. (Please tell me I'm not the only one with a bottomless crockpot of chili in my fridge all winter long?)

Her waffles are a good substitute for the traditional cornbread, especially since they're made with cornmeal. Same great taste, different presentation! It's a great way to make a breakfast extra hearty or a dinner extra awesome without any added work. Just whip up some waffles, layer on the good stuff, and you're all set. (Yammie serves hers with sour cream and cheese.)

Get the recipe: Chili and Cornbread Waffles from Yammie's Noshery

Related: Fire Up The Griddle: 10 Pancake, Crepe and Waffle Recipes

(Image: Yammie's Noshery)

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How Do You Bust Breakfast Boredom?

There comes a time each fall when we all slip into a new morning routine. Maybe you have kids and you've got the back-to-school thing going on. Maybe you have new routines of your own, or your work picks up in the fall. All of these changes, even minor seasonal ones, so alter the way we eat. Breakfast is no exception. And around this time each year, I find myself staring down a morning rut.

We eat different morning meals based on the day. A typical Wednesday may find you eating Raisin Bran or an English muffin while a slow Sunday may find you scrambling eggs and frying up some bacon. But what do you do when you tire of the Raisin Bran and English muffins? What if, come the weekend, you can't stand to look at a pan of scrambled eggs?

I'm currently writing a cookbook on whole grain breakfasts and have become immensely interested in what people choose to eat for breakfast and what people would choose if they had little other commitments or restrictions. I think most of us fall somewhere in the middle: half routine and repetition and the other half a little dip into something new and interesting.

So I'd love to know: what do you do to avoid breakfast boredom? What breakfasts are you excited about right this second?

Related: 5 Ways to Break Out of Your Winter Salad Rut

(Image: Megan Gordon)

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Dessert Recipe: Hot Baked Nutella & Cream Cheese Sandwich Recipes from The Kitchn

I put the word dessert in the title of this recipe to make sure that this crisp, gooey temptation didn't accidentally find its way into your lunch. Or dinner. This isn't a meal. It's not a snack. It's really not for breakfast. Truly. I'm warning you. Just trying to do my duty.

This is all dessert. Here's what's involved: Nutella (obviously). Cream cheese. A sprinkle of salt, and the best crusty Italian bread you can find, sliced as thin as you can.

When all of this is heated up in the oven, with a crisp toasted exterior and hot, gooey interior, oozing with tangy cream cheese and the scent of chocolate and hazelnuts, you'll see what I mean. A drizzle of chocolate makes it extra impractical for breakfast or lunch. This is dessert, in the guise of a sandwich.

You might be a little confused by the sprinkle of salt inside, which lends a bit of savory dignity. The unsweetened cream cheese and Nutella play well together, too, with restraint; this isn't a too-sugary dessert. Even so, don't be fooled. This is all dessert, all the way.

A bowl of berries rounds it out. Place two golden halves of one of these sandwiches on your guest's plate, surrounded by sliced strawberries and there won't be a doubt in their mind: this is a dessert to end a meal magnificently, with a nod to childhood comfort and the indulgence of a grown-up dessert.

But if, after all my persuasion, you decide to ignore my warnings and take this decidedly dessert-ish sandwich off road on a trip to breakfast or midnight snack, who am I to stop you?

Hot Baked Nutella & Cream Cheese Sandwich

serves 4

8 slices soft yet crusty Italian bread
4 ounces cream cheese, cut into 4 cubes and softened
4 to 6 tablespoons Nutella
Flaky salt
Melted chocolate, to garnish
Fresh berries, to serve

Heat the oven to 450F. Line a baking sheet with parchment or a Silpat. When the oven is hot, lay each slice of bread on the baking sheet and put in the oven. Turn the oven to BROIL and toast the bread for 2 to 3 minutes or until golden brown. Remove from the oven.

Spread a softened cube of cream cheese on the toasted side of four slices of bread, one cube to each. On the other slices, spread a thick layer of Nutella. Sprinkle each slice very lightly with salt.

Put the sandwiches together and put back in the oven. Broil for 1 1/2 to 2 minutes on each side. Remove when both sides of the sandwich are toasted golden brown.

Cut each sandwich in half and drizzle with melted chocolate. Place on plates and surround with fresh berries. Serve immediately.

More Dessert Sandwiches: Rethinking Dessert: 7 Sweet Sandwiches

(Images: Faith Durand)

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