While I love hot breakfast cereals, I find that they can get boring after awhile. This savory breakfast cereal will jazz up your breakfast bowl and leave your tummy happy.Bold breakfast flavors like smoky bacon, earthy amaranth and a buttery egg yolk really come together nicely in one bowl of savory breakfast cereal.
I believe that breakfast truly is the most important meal of the day. This recipe for savory breakfast cereal will wow your family with little effort on your part. It is full of a great mix of protein, carbs and just the right amount of fat. The nutrition isn’t the only great thing about it though, it’s flavor will have you coming back for seconds.
I grew up with a mama who almost always made us hot breakfast so I try to do the same for my kids. Try being the key word since many mornings I just have them grab a bar or some banana and milk. The hard thing for me though is finding new meal ideas to get me out of our morning rut of eggs and gluten-free toast or oatmeal with peanut butter and jam.
Since we are always in a big rush getting ready for school, it’s important that whatever we have be ready in under 20 minutes. During the fall months, when we are feeling like something sweet, I like to use our leftover pumpkin to make these maple pumpkin pudding parfaits. They are easy and delicious but the truth is that I prefer savory to start my day. That’s why I created this savory breakfast cereal.
It’s base is made from the NEW Bakery on Main Organic Creamy Hot Breakfast. I love it because it is certified organic and a great source of ALA and Omega-3. It is also unsweetened making it perfect for creating this savory breakfast cereal. It really isn’t easy these days to find an unsweetened creamy breakfast cereal. It’s also a great source of fiber thanks to the ancient and whole grains, all of which are gluten-free. The amaranth lends a robust, earthy flavor that’s so nice.
- 3 packets of Bakery on Main Organic Creamy Hot Breakfast
- 3 C water
- 4 strips of nitrate-free bacon, grease reserved
- 1 C shredded cabbage
- 2 eggs
- 1/2 C cheddar
- Cook bacon making sure to reserve bacon grease
- Cook purple cabbage in reserved bacon grease until slightly wilted
- Cook eggs in more reserved bacon grease making sure to salt and pepper to taste
- Meanwhile, boil 3 cups of water
- Add the Bakery on Main Organic Creamy Hot Breakfast
- Mix continuously for 1-2 minutes then remove from heat
- Stir in the cheddar and divide into two bowls
- Top with crumbled bacon, cabbage and fried eggs
*This is a sponsored post which means I have received monetary and/or product compensation from Bakery on Main. I only work with brands I and my family actually enjoy. All opinions are completely my own.