This week we are making one of my personal go to breakfast recipes. I am not much of a morning person. I don’t know about you, but my brain does not usually wake up until I have been up for about thirty minutes, so the less I have to think in the mornings, the better. Therefore, I prefer breakfast options in which I don’t have to cook. These recipes include some minor preparations but are easily manageable for those of us who can barely make it to the refrigerator in the mornings. You can even portion out some of the ingredients earlier in the week to make things simpler.
The star of our recipe today is an English muffin! We will be dressing it up two different ways. A good way to help keep this recipe kidney friendly is to focus on buying plain English muffins. Wheat and whole wheat English muffins are higher in potassium and phosphorous than the plain version. Although these two varieties may be fine on their own, it might be difficult to keep the phosphorous and potassium amounts down when other ingredients are added. The basic idea of the recipe is to add various ingredients to your English muffin such as berries or egg white salad with a cream cheese or mayonnaise base. The possibilities are numerous when it comes to this tasty little breakfast (or any time of day) sandwich.
My favorite version of this simple recipe is with berries and cream cheese. It is a great summer breakfast when you want something simple, refreshing, and filling. Another option includes preparing an easy to make egg white salad to add on top the English muffin. So whether you can barely get yourself out of bed in the mornings, or you greet the sun with a smile, this one is for you!
A simple, easy, and filling breakfast recipe for the slow to rise crowd or the happy to greet the day kind of people!
- 6 blackberries, Raw
- 10 raspberries, raw
- ⅛ cup blueberries, raw
- 3 tablespoons cream cheese
Cream cheese products differ in sodium content, check your labels to save yourself some sodium
- 1 English muffin, cut in half and toasted
- Cut the english muffin in half and place in a toaster or broiler. Toast until lightly browned, or until desired (about three minutes under the broiler).
- Spread 1.5 tablespoons of cream cheese on each inner half of the muffin. Divide blueberries, raspberries, and blackberries between the two halves and lightly press into the cream cheese. Enjoy!