11 Healthy and Hassle-Free Breakfast Menus

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:

1. Wash lettuce, tomatoes, cucumbers, peppers and purple cabbage. Cut all vegetables according to taste.
2. Mix all the dressing ingredients, then stir well.
3. Arrange the chopped vegetables on a serving plate, then drizzle with the dressing ingredients.
4. Store the vegetable salad in the refrigerator for 20 minutes until the flavors are absorbed.
5. Vegetable salad is ready to be served.
6. Tips
7. 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:

1. Heat a steamer or steamer pan. Set aside.
2. In a container, mix all the ingredients using a fork until smooth.
3. Pour the mixture into a heat-resistant container such as a baking sheet, Pyrex, or aluminum bowl.
4. Steam the mixture until half cooked. Add sprinkles on top. Steam again until cooked. Lift.
5. Ready to be served.

Tips

1. When steaming, slightly open the lid of the steamer/boiler pan so that the eggs don’t expand when steamed.
2. 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:

1. Mix flour, baking powder, stir well. Set aside.
2. Mix eggs, granulated sugar, melted margarine, stir well using a whisk, add milk, stir well.
3. Add the flour and stir until smooth.
4. 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.
5. 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:

1. Heat water, add dashi. Cook until boiling.
2. 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.
3. Increase the heat to medium, stir the sauce well. Add tofu and spring onions.
4. Stir slowly until the tofu is cooked, turn off the heat.
5. 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:

1. In a bowl, beat the eggs with grated cheese, liquid milk, salt and pepper until smooth. Set aside.
2. 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.
3. Pour in the beaten eggs and cook until half cooked.
4. Add the tomatoes and cheese cubes. Fold the omelette into a semicircle. Cover the pan briefly and cook until the cheese melts. Lift.
5. Ready to be served.

Tips

1. Omelettes can be created with fillings according to taste, such as smoked meat, shredded chicken and spinach.
2. 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:

1. Mix all the salmon topping ingredients, set aside.
2. Prepare a bowl, fill it with white rice, arrange the salmon topping, edamame, pickled seaweed, cucumber, avocado and red radish on top.
3. Mix mayonnaise and chili sauce, stir well. Serve the poke bowl immediately with spicy mayo sauce dressing.

Tips:

1. Use salmon sashimi grade and fresh.
2. 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:

1. 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.
2. Add soy sauce, sesame oil, chicken stock, salt and ground pepper. Stir well, cook until it thickens into porridge.
3. Pour the porridge into a serving bowl, add boiled eggs, shredded chicken, sprinkle with fried onions, fried soybeans, spring onions and crackers.
4. 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:

1. Coat the chicken with all the marinade ingredients for 1 hour, then grill and cut into cubes.
2. Heat the tortillas in a non-stick pan, bake briefly.
3. In a separate container, take warm rice, add margarine and finely chopped coriander leaves, stir well.
4. 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.
5. Roll tightly towards the top. Burritos can be reheated or served immediately. Cut in half when serving.

Tips

1. If you want to store it in the freezer, use cabbage instead of lettuce. Cabbage is more frost resistant.
2. 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:

1. 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.
2. Heat a flat, non-stick frying pan or frying pan. Add enough butter.
3. Take the bread and dip both sides into the dipping agent (just for a moment).
4. Put it in the pan. Cook until brown on both sides. Lift.
5. 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:

1. 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.
2. Mix flour, salt and stock powder, stir well. Place the chicken slices in the flour mixture until evenly coated.
3. Dip the chicken in egg, then roll again in flour, dip again in egg, roll in breadcrumbs while pressing.
4. Fry until browned. Drain well.
5. Spread the bread with a thin layer of margarine, bake until browned.
6. 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.
7. 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:

1. Saute the onion and garlic until fragrant.
2. Add crushed ginger, stir well.
3. Add flour, cook until fragrant.
4. Add water little by little while continuing to stir, cook until thick.
5. Add heavy cream, stir until boiling.
6. 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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