Do you see a face? I kind of see a cartoon martian face, albeit one without a mouth, or maybe the bread is like a tongue sticking out. Let me know what you think it looks like, as I know you’re feeling creative today, right?

As for what it tasted like? Delicious. It’s a slice of Trader Joe’s whole wheat toast (a really great whole grain bread that has no chemicals or annoying preservatives), with two turkey sausage patties, topped by two sunny-side up eggs. And I will say this–I wasn’t craving carbs an hour later.

Last week I posted something on easy breakfast tacos, but it doesn’t always have to be about tacos or burritos when you are making a quick and healthy breakfast. What follows is my take on the breakfast bowl, something that has become more prominent in fast food chains as carbs have fallen out of favor the last few years.

So here we go…..

Chop some tomatoes, shred some cheddar cheese and open a can of pinto beans.

Prepare some quick brown rice (I like the Trader Joe’s kind in the freezer section, that you nuke in three minutes) and put about 1/2 cup of the cooked rice in a bowl. Set the rest aside (or multiply this recipe out for more servings).

Cook 2 eggs in a nonstick skillet over medium heat until the whites are just set (don’t overcook–you want a runny yolk). Sprinkle with salt and pepper. Put the beans and tomato in the bowl with the rice, top with the cooked eggs and shredded cheese. (Other options and add-ins are green pepper, jalapenos, cooked corn off the cob, or diced avocado.)

Top with salsa or hot sauce and serve.

Breakfast bowls have become all the rage these days, and I’ve decided to join the party–with rice as the backdrop. Here is my version, and we’ll called it Mikey’s Breakfast Bowl and it serves one (but you can multiply it out).

Ingredients
3/4 cup cooked brown rice
1/3 cup cooked pinto beans, from can, rinsed and drained
1/4 cup chopped smoked sausage or ham
1/4 cup chopped avocado
3 cherry tomatoes, halved
2 eggs
Salt and pepper
1/4 cup shredded sharp cheddar cheese
2 Tbsp. chopped cilantro
Hot sauce

Directions
Warm rice in microwave according to package directions (Easy to microwave rice is everywhere now, but I love Trader Joe’s brand–it comes in pouches that are frozen and microwaveable in 3 minutes). Stir in beans and nuke for another 20 seconds. Stir in avocado, tomatoes, and sausage or ham. Meanwhile, spray a large nonstick skillet with cooking spray, and crack two eggs into the pan. Sprinkle with salt and pepper. Cook for 2-3 minutes or until the whites of egg are set and not runny. Slide eggs into bowl, and crack the yolks to let the egg run into the bowl. Sprinkle with cheese, cilantro, and hot sauce, and serve.

Two Healthy and Extremely Awesome Breakfast Recipes
Panko Banana Waffle French Toast & Sweet Potato Pancakes

Without trying to sound like Sandra Lee in her “Semi-Homemade” show (come on, I know you guys watch her), here are two easy breakfast recipes that begin with pre-made ingredients. Because after a night of drinking, you need carbs to soak up that alcohol. Or if you’re a dad like me, and want to impress your family, these two are can’t-miss.

Panko Banana Waffle French Toast
Ingredients:
8 Eggo frozen waffles (whole wheat if you want to go healthier)
2 large eggs
¾ cup panko-style bread crumbs
2 bananas, sliced to ¼ inch thickness
2 tbsp. milk (skim is fine)
¼ tsp. vanilla extract
Powdered sugar
Maple syrup

Directions:
Pre-heat non-stick skillet or a large non-stick frying pan. Let waffles thaw, which takes about 30 minutes. Beat eggs with milk and vanilla in a large, wide bowl. Put bread crumbs on a plate next to egg mixture. Take the waffles, one at a time and put a few banana slices on one half, then fold over. Dip in egg mixture, then bread crumbs, and then onto skillet. Repeat with remaining waffles, and cook until crispy on the outside. Top each waffle with powdered sugar and serve with maple syrup on the side. Makes four (2-waffle) servings.

Sweet Potato Pancakes
Ingredients:
1 cup whole wheat pancake mix (such as Bob’s Red Mill)
1 medium sweet potato
¼ cup chopped pecans, divided
1 Tbsp brown sugar
2 Tbsp. butter
Maple syrup

Directions:
Peel and cut the sweet potato into chunks. Place in a small saucepan and cover with water. Bring to a boil and let simmer for 12-15 minutes or until tender. Drain and mash into a puree and set aside. Pre-heat non-stick skillet or large non-stick frying pan. Prepare pancake mixture according to package directions (it’s really easy…you mix it with an egg, some oil and water until the proper consistency). Then fold in ¾ cup of the sweet potato puree and 2 tbsp. of the pecans. After pouring the batter onto the skillet, melt the butter with brown sugar in a small frying pan over medium heat, and then add the remaining 2 tbsp. pecans and toast for a few minutes until dark brown and caramelized. After cooking the pancakes to desired doneness, serve on a plate topped with some of the pecan mixture and serve with maple syrup on the side. Serves 4, or two really hungry people.