The college lifestyle makes skipping breakfast awfully tempting, but they don't call it the most important meal of the day for nothing. Eating breakfast kick-starts your metabolism to help you burn calories throughout the day, gives you energy as your glucose supply is replenished, and makes you more alert and mentally focused. Even knowing how important breakfast is, a lot of students find it hard to wake up long enough before early morning classes to hit the dining hall after spending late nights studying. The answer to this dilemma does not need to mean skipping breakfast.
I tried out two dorm-friendly recipes that are both quick and easy, as well as nutritionally balanced. The recipes are both made in a mug in the microwave and require only a knife and a cutting board for equipment.
Microwave Omelet in a Mug
Ingredients
for 1 serving
· 2 eggs
· ½ bell pepper, diced
· 2 slices ham, diced
· ¼ cup fresh spinach, chopped
· salt, to taste
· pepper, to taste
Preparation
1. Combine all ingredients in a microwaveable mug.
2. Cook for 2-3 minutes, making sure the egg doesn’t bubble over. Stir halfway through the cooking process.
The first recipe I attempted was the Microwave Omelet in a Mug. I had prosciutto and arugula in my refrigerator, so I decided to use them in substitution of ham and spinach to add some bolder flavors. I have used the microwave to make eggs in the past, especially in high school when I needed to get in a quick breakfast before getting on the bus, but I never thought to add in veggies or extra protein. My "omelet" came out pretty good; it's hard to replicate the goodness of an omelet made on a griddle, but this made a decent breakfast dish. The texture is a little more airy than eggs made traditionally, but it is very tolerable. This is a recipe that can be easily changed up with different ingredients to add variety if it became a routine meal in someone's mornings.
Blueberry French Toast in a Mug
Ingredients
for 1 serving
• 1 slice bread
• 1 egg
• 2 tablespoons milk
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• blueberry, to taste
• maple syrup, to drizzle
Preparation
1. Slice bread into cubes.
2. In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
3. In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
4. Place the rest of the bread, berries, and the egg mixture into the mug.
5. Microwave for 1½ minutes or until egg is fully cooked.
6. Drizzle maple syrup and serve.
The other recipe I tried out was Blueberry French Toast in a Mug. I followed the recipe exactly, and though it is a good concept, I would suggest some changes for someone wanting to try it. The texture was very moist, and made the toast overly spongey. I think that cutting the milk down to 1 tablespoon rather than 2 would eliminate this problem. I would also suggest doubling the cinnamon and vanilla extract in the recipe; I found that it lacked flavor. Of course, maple syrup really helped with the edibility of the recipe. Adding your favorite syrup makes this an easy way of enjoying a sweet breakfast without all of the clean up. The heat really brings out the flavor of the blueberries and I thoroughly enjoyed that component. I chose to use whole wheat bread for this recipe, making it quite balanced since it includes fruit, protein and whole grains. This would also be a great way for someone that does not like eggs to incorporate them into their diet for their nutritional benefits. Eggs are high in selenium and B vitamins, and are a great source of protein.
Both of these recipes can at the very least serve as inspiration for meals that can easily be made in a dorm room. They are easily changeable to accommodate anyone's taste preferences and are a great, no-brainer alternative to skipping breakfast.