Breakfast is an important part in starting our activities. So, don’t be lazy to cook, ya! Yuk, take a little time to make a healthy breakfast with delicious and nutritious ingredients.
Below we present 11 healthy and hassle-free breakfast menus that you can make in a short time. Follow the recipe and how to make it below, of!
1. Vegetable Salad
Materials:
Lettuce – 5 sheets
Cherry tomatoes – 10 pieces
Cucumber – 1/2 piece
Yellow bell pepper – 1 piece
Purple cabbage – 1/4 fruit
Lime Dressing:
Lime juice – 3 tbsp
Honey – 2 tbsp
Olive oil – 3 sdm
Mayonnaise – 2 sdm
Garlic, finely chopped – 1 piece
Salt – 1/4 tsp
Ground black pepper – to taste
How to make:
- Wash lettuce, tomatoes, cucumbers, peppers and purple cabbage. Cut all vegetables according to taste.
- Mix all the dressing ingredients, then stir well.
- Arrange the chopped vegetables on a serving plate, then drizzle with the dressing ingredients.
- Store the vegetable salad in the refrigerator for 20 minutes until the flavors are absorbed.
- Vegetable salad is ready to be served.
- Tips
- To make it healthier, salt can also be replaced with sea salt.
2. Meat Egg Team
Materials:
Minced beef – 125 grams
Eggs, beaten – 1 egg
Garlic, finely chopped – 1 clove
Soy sauce – 1 tsp
Sesame oil – 1 tsp
Granulated sugar – 1/4 tsp
Ground pepper – 1/4 tsp
Salt – 1/4 tsp
Water – 100 ml
Distribution:
Cayenne pepper, left whole – 6 pieces
Spring onions, finely sliced – 1 stem
Garlic, chopped and fried – 1 tbsp
How to make:
- Heat a steamer or steamer pan. Set aside.
- In a container, mix all the ingredients using a fork until smooth.
- Pour the mixture into a heat-resistant container such as a baking sheet, Pyrex, or aluminum bowl.
- Steam the mixture until half cooked. Add sprinkles on top. Steam again until cooked. Lift.
- Ready to be served.
Tips
- When steaming, slightly open the lid of the steamer/boiler pan so that the eggs don’t expand when steamed.
- The type and dosage of topping ingredients can be adjusted to taste.
3. Pancake Teflon
Materials:
Medium protein flour – 200 grams
Baking powder – 1 sdt
Egg – 1 item
Granulated sugar – 50 grams
Liquid milk – 250 ml
Margarine, melted – 50 grams
Topping:
Maple syrup – to taste
Strawberries – to taste
How to make:
- Mix flour, baking powder, stir well. Set aside.
- Mix eggs, granulated sugar, melted margarine, stir well using a whisk, add milk, stir well.
- Add the flour and stir until smooth.
- Heat the Teflon over medium low heat. Pour in 2 tablespoons of batter, after bubbles appear on the surface, flip the pancake. Bake until cooked. Do this until the dough runs out.
- Remove and serve pancakes with maple syrup and strawberries.
4. Miso Soup
Materials:
Tofu, cut into cubes – 200 grams
Dashi – 2 sdm
Pasta miso – 1,5 sdm
Spring onions, thinly sliced – 2 stalks
Water – 750 ml
How to make:
- Heat water, add dashi. Cook until boiling.
- After boiling, reduce the heat. Put the miso paste using a small sieve on top of the chili sauce, crushed with a spoon until the paste dissolves.
- Increase the heat to medium, stir the sauce well. Add tofu and spring onions.
- Stir slowly until the tofu is cooked, turn off the heat.
- Pour into a bowl, miso soup is ready to be served warm.
5. Egg Omelet
Materials:
Chicken eggs – 2 pieces
Onions, roughly chopped – 2 tbsp
Paprika, cut into cubes – 2 tbsp
Tomato. cut into squares – 2 tbsp
Champignon mushrooms, thinly sliced – 2 pieces
Sausages, thinly sliced – 2 pieces
Fast-melting mozzarella or cheddar cheese, cut into cubes – 1 tbsp
Cheddar cheese, grated – 1 tbsp
Liquid milk – 3 tbsp
Salt – 1/2 tsp
Pepper – 1/4 tsp
Margarine, for frying – 2 tbsp
How to make:
- In a bowl, beat the eggs with grated cheese, liquid milk, salt and pepper until smooth. Set aside.
- Heat margarine. Saute onions, peppers, mushrooms and sausage. Cook until the onions are fragrant and the mushrooms are cooked. Evenly distribute the ingredients throughout the pan. Reduce heat.
- Pour in the beaten eggs and cook until half cooked.
- Add the tomatoes and cheese cubes. Fold the omelette into a semicircle. Cover the pan briefly and cook until the cheese melts. Lift.
- Ready to be served.
Tips
- Omelettes can be created with fillings according to taste, such as smoked meat, shredded chicken and spinach.
- Make sure the bottom or outside of the omelette is slightly dry so it doesn’t fall apart when folded.
6. Poke Bowl Salmon
Materials:
White rice – 200 grams
Marinated Salmon Toppings:
Salmon, diced – 200 grams
Garlic, grated – 1 clove
Jahe, parut – 1 cm
Shoyu (Japanese soy sauce) – 2 tbsp
Rice vinegar – 1 tsp
Sesame oil – 1 tsp
Roasted sesame – 1 tbsp
Vegetable Toppings:
Peeled edamame, steamed – 4 tbsp
Seaweed salad – 40 grams
Cucumber, cut thinly – 1/2 fruit
Avocado, halved, thinly sliced – 1 piece
Red radish, thinly sliced – 1 piece
Sauce:
Mayonnaise – 3 tbsp
Chili sauce – 1 tbsp
How to make:
- Mix all the salmon topping ingredients, set aside.
- Prepare a bowl, fill it with white rice, arrange the salmon topping, edamame, pickled seaweed, cucumber, avocado and red radish on top.
- Mix mayonnaise and chili sauce, stir well. Serve the poke bowl immediately with spicy mayo sauce dressing.
Tips:
- Use salmon sashimi grade and fresh.
- If you don’t like eating raw salmon, you can bake the salmon half-cooked before mixing with the marinade.
7. Quaker Oat Chicken Porridge
Materials:
Quaker oat – 50 gram
Water – 250 ml
Garlic – 2 cloves
Red onion – 1 clove
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Salt – 1/4 tsp
Ground pepper – to taste
Chicken stock powder – 1/4 tsp
Chicken breast, fried and shredded – to taste
Complementary:
Boiled egg – 1 item
Fried onions – enough
Soybeans, fried – to taste
Onion, sliced - enough
Prawn crackers – to taste
How to make:
- Puree the garlic and shallots, saute with a little oil until fragrant. Add water then add Quaker oats. Stir well until the oats start to expand.
- Add soy sauce, sesame oil, chicken stock, salt and ground pepper. Stir well, cook until it thickens into porridge.
- Pour the porridge into a serving bowl, add boiled eggs, shredded chicken, sprinkle with fried onions, fried soybeans, spring onions and crackers.
- Quaker oat chicken porridge is ready to be served.
8. Chicken Burritos
Materials:
Tortillas diameter 22 cm – 4 pieces
Chicken breast fillet – 250 grams
Sealed bokor, iris iris – 100 grams
Keju cheddar, parut – 50 grams
Avocado, diced – 1 piece
Seedless tomatoes, diced – 2 pieces
Onion – 1/2 piece
Tomato sauce – to taste
Chili sauce – to taste
Marinating Chicken:
Ground pepper – 1/2 tsp
Cumin powder – 1/2 tsp
Paprika powder – 1/2 tsp
Salt – 1/4 tsp
Mushroom stock – 1/4 tsp
Lemon juice – 1 tbsp
Garlic powder – 1/2 tsp
Cooking oil – 50 ml
Nasi:
Warm white rice – 200 grams
Margarine – 1 tbsp
Coriander leaves, finely sliced – 2 stems
How to make:
- Coat the chicken with all the marinade ingredients for 1 hour, then grill and cut into cubes.
- Heat the tortillas in a non-stick pan, bake briefly.
- In a separate container, take warm rice, add margarine and finely chopped coriander leaves, stir well.
- Arrange in the center of the tortilla: Place the rice just below the center. Sprinkle with chicken over rice, then lettuce, cheese, avocado and sauce. Fold the bottom to cover the filling then fold the left and right ends inward.
- Roll tightly towards the top. Burritos can be reheated or served immediately. Cut in half when serving.
Tips
- If you want to store it in the freezer, use cabbage instead of lettuce. Cabbage is more frost resistant.
- Use only small amounts of soft, juicy vegetables such as tomatoes, avocados and cucumbers if frozen, as they will become thinner once warmed from the freezer.
9. French Toast
Materials:
Thick white bread – 5 slices
Butter, for frying – to taste
Dye:
Eggs – 2 pieces
Granulated sugar – 1 tbsp
Ground cinnamon – 1/4 tsp
Vanila essence – 1/4 sdt
Liquid milk – 75 ml
Salt – a pinch
Complementary:
Butter – to taste
Honey or maple syrup – to taste
Powdered sugar – to taste
How to make:
- Dipping: In a large bowl/container, beat the eggs with ground cinnamon, vanilla essence, salt and granulated sugar. Pour in liquid milk then stir well.
- Heat a flat, non-stick frying pan or frying pan. Add enough butter.
- Take the bread and dip both sides into the dipping agent (just for a moment).
- Put it in the pan. Cook until brown on both sides. Lift.
- Ready to be served with additional ingredients according to taste.
Tips
Just dip the bread into the dipping agent briefly and don’t soak it so the bread doesn’t get soggy.
10. Sandwich Homemade
Materials:
White bread – 6 slices
Tomato, thinly sliced – 1 piece
Lettuce leaves – 3 pieces
Cucumber, cut thinly – 1/2 fruit
Margarine – 2 tbsp
Chili sauce – to taste
Mayonnaise – to taste
Chicken Katsu:
Chicken breast – 300 grams
Ground pepper – to taste
Salt to taste
Baluran Chicken Katsu:
Wheat flour – 3 tbsp
Salt – 1/2 tsp
Broth powder – 1/2 tsp
Eggs, beaten – 1 egg
Bread flour – to taste
How to make:
- Chicken katsu: slice the chicken breast fillet into 3, season with a little salt and ground pepper, let stand 15 minutes for the flavors to absorb.
- Mix flour, salt and stock powder, stir well. Place the chicken slices in the flour mixture until evenly coated.
- Dip the chicken in egg, then roll again in flour, dip again in egg, roll in breadcrumbs while pressing.
- Fry until browned. Drain well.
- Spread the bread with a thin layer of margarine, bake until browned.
- Take 1 slice of bread, spread with chili sauce and mayonnaise to taste. Add lettuce leaves, chicken katsu, sliced tomatoes and cucumber, add chili sauce and mayonnaise to taste then cover with 1 more white bread. Do this until finished, then cut the sandwich into 2 parts.
- Ready to be served.
Tips
If the sandwich is brought as lunch, spread the sauce after the bread and lettuce so that the sauce doesn’t soak into the bread. Also make sure not to spread too much sauce and tie the bread with meat ties so it doesn’t fall apart.
11. Creamy Chicken Asparagus Soup
Materials:
Asparagus – 1/2 can
Egg – 1 item
Onion, chopped – 1/2 grain
Garlic, minced – 3 cloves
Ginger, crushed – 2 cm
Chicken stock – 500 ml
Heavy cream – 100 ml
Wheat flour – 2 tbsp
How to make:
- Saute the onion and garlic until fragrant.
- Add crushed ginger, stir well.
- Add flour, cook until fragrant.
- Add water little by little while continuing to stir, cook until thick.
- Add heavy cream, stir until boiling.
- Add asparagus and eggs, cook until boiling. Serve.
Tips
To make it more nutritious, also add pieces of boiled chicken breast or boiled corn kernels.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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