Where all my savory brekkie people at?! This recipe is calling your name! Recently, I have been making sweet breakfasts pretty much every day (like Strawberry Ricotta Shortcakes and Overnight Oats). Don’t get me wrong- I love having a little suga in the morning but it is so nice to break up the trend and mix in something completely different.
I have several friends who are NOT breakfast people. Like, they are just not in the mood for food when they wake up (HOW, right??). Eating something sweet makes them feel sick to their stomach so either they would completely skip breakfast… which is a big no no…. or they would eat completely random things that they felt would sit in their stomach okay. The weirdest thing I ever heard that someone ate for breakfast was a bunch of baby carrots! Still makes me chuckle to this day. Breakfast doesn’t have to be that boring.
Am I right or am I right? This breakfast would also be perfect for food prep, if you’re into that kind of thing. If you’re just prepping food for yourself I would double the recipe and then just make the eggs each morning (eggs are so quick to make!) I am seriously loving this recipe, looking at these pictures makes me miss breakfast this morning haha. There is a nice little Asian zing to this dish that is just 100.