“All happiness depends on a leisurely breakfast.” — John Gunther

I’m squarely in the breakfast camp. Even though I love and respect my friends who aren’t morning food people, I’m a big believer in the value of having even a simple breakfast; an act of nourishment to start your day. Besides the health benefits (you get your metabolism going and fuel your brain), there is something zen and relaxing about carving out time before the madness of the day rushes in to enjoy a good breakfast.

While the weekends might afford you more time to prepare and savor a leisurely breakfast, you can easily find a routine simple-to-prep weekday morning breakfast to fit the bill. One of my favorites is overnight oats, which has endless possibilities when it comes to customizing and changing it up to match your food preferences. I love a simple version with oats, chia seeds, sliced almonds, raisins, a banana, and some almond milk and cinnamon to finish it off (sometimes with a lovely drizzle of honey).

Because overnight oats can be made the night before, all you need to do in the morning is prepare your coffee (or tea if it suits you!). Et voila – any easy and delicious weekday morning breakfast to enjoy.

Of course when you have more time on the weekends, there are even more possibilities of sweet and savory meals you can prepare. Some of my favorites are shakshuka (see blog post below!), spicy avocado toast with halloumi and fried eggs, or a full-on Sunday brunch if you’re cooking for a big group.

Another easy-to-prepare weekend breakfast that can be made for just one or two (or many if you scale up!) is breakfast tacos. A simple version is below, but you can easily add or subtract different veggies and meats depending on your preferences.

Easy breakfast tacos (for two):

Ingredients
– Four to six corn tortillas (depending on how hungry you are!)
– Two avocados
– Two medium-sized red potatoes, plus olive oil, salt, and pepper
– Four eggs, plus some salt, pepper, and grated parm
– Homemade pesto
– Hot sauce (optional!)

Directions
1. Pre-heat oven to 425 degree F
2. Dice potatoes into small bite-size cubes, and toss with olive oil, salt, and pepper. Place on a baking tray lined with aluminum foil or parchment paper, and roast in oven for 25 to 30 minutes.
3. Prepare avocados by peeling, slicing and plating.
4. Once potatoes are done, remove from oven and place in a bowl.
5. Reduce oven temperature to 350 degrees F. Wrap tortillas in aluminum foil and place in an oven to keep warm.
6. Whisk eggs with salt, pepper, and some grated parm. Scramble in a pan over medium-high heat.
7. When ready to eat, remove corn tortillas from oven, and plate with avocados, eggs, potatoes, and a drizzle of pesto. Enjoy!