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Meals Under 5 – Breakfast

Tomato Scrambled Eggs


  • ½ tbsp butter
  • 4 cups fresh tomatoes or 2 cups canned
    tomatoes, chopped
  • 4 eggs
  • salt and pepper
  • fresh basil or other herbs, chopped


  1. Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.
  2. Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper. Beat the eggs lightly with a fork. Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.
  3. Once the eggs are done, turn off the heat and add any chopped herbs you have around. Basil is the best with tomatoes. If you have some around, serve over toast or a tortilla.

Banana Pancakes


  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 bananas, mashed
  • 2 eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • 2 bananas, sliced
  • butter for cooking


  1. In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon. In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix. Add the dry mixture from the other bowl into the second bowl. Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it. Let the mixture sit for 10 to 15 minutes.
  2. Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan. You can make your pancakes as large or small as you like. A normal amount is about 1/4 to 1/3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.
  3. As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over. Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.

Serve hot, with butter and syrup.

Broiled Grapefruit


  • 2 grapefruit
  • 2 tbsp brown sugar
  • salt


  1. Turn on the broiler in your oven. Split a grapefruit in half and place it on a baking tray or in an oven-proof pan. Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.
  2. Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges. This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted, overbroiling ruins a good meal fast.

If you have maple syrup on hand, use it
instead of sugar for even more flavor.

Easy Overnight Oats

Brownie Batter Chocolate Oats


  • 1/2 cup rolled oats
  • 1 1/2 tbsp cocoa powder
  • 2 tsp chia seeds, optional
  • 1/8 tsp salt
  • 1/2 cup plain yogurt
  • 2 tbsp peanut butter
  • 1/2 cup milk of choice
  • 2-4 tsp chocolate chips or mini chocolate chips


  1. Combine all ingredients in mason jar or closed container. Seal the container and shake to combine the ingredients.
  2. Place in the fridge overnight. Open and enjoy!