Breakfast is the most important meal of the day. However, it is also the most over-looked and/or rushed-through meal of the day. Not getting the right meal in the morning can get your day off to the wrong start.  People who eat breakfast have more energy, tend to experience fewer cravings throughout the, and statistically weight less. For some, a piece of fruit or an energy bar will suffice, but it’s not optimal. It may seem like a big inconvenience to cook in the morning, but there is really no better way to start the morning than with a home-cooked meal. And it doesn’t have to be all that time consuming either.

Here are a few great recipes that can be prepared the night before or whipped up quickly in the morning.

These quick, easy and delicious breakfasts are perfect for busy schedules, and are sure to help you get your day off to a perfect beginning!

Greek Omelet

This omelet cooks up in about 10 minutes and provides lots of veggies and protein.

Makes 1 generous omelet.

Ingredients:
• ¼ cup cooked spinach
• ¼ cup chopped tomatoes
• 4 large eggs
• ½ cup crumbled feta cheese (2 ounces)
• 2 scallions, thinly sliced 2 tablespoons
• chopped fresh dill, to taste
• 2 teaspoons extra-virgin olive oil

Directions
1. Squeeze spinach to remove any excess water.
2. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, tomatoes and the spinach; mix gently with a rubber spatula.
3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes or until egg is cooked through.

Carrot and Zucchini Muffins

These muffins are just as tasty as anything you would pick up at a coffee shop, but they are much easier on your wallet and your waistline. Whip up a batch at night and, voila!, you have breakfast all week. Be sure to store them in an airtight container so that they stay fresh and soft.

Makes 12 muffins.

Ingredients:
• 1/3 cup vegetable oil
• 2 large eggs
• ½ cup granulated sugar
• ½ cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1/3 cup pureed carrots (baby food works well)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ½ cup wheat bran
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup crushed pineapple, drained well
• 1½ cups finely shredded unpeeled zucchini
• ½ cup finely shredded carrot

Directions
1. Grease and flour 12 muffin cups. Heat oven to 375°.
2. In a mixing bowl, beat the oil with eggs, sugars, vanilla extract and carrot puree.
3. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the pineapple, shredded zucchini and carrots.
4. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-25 minutes, or until muffin tops are golden brown.

Sunrise Smoothie

The heart-healthy avocado makes this smoothie super creamy. And the spinach allows you to sneak a hearty helping of veggies without even tasting it!

Makes 1 smoothie.

Ingredients:
• ½ avocado, peeled and pitted
• 1 cup orange juice
• ½ cup fresh baby spinach
• ½ cup frozen raspberries

Directions
1. Puree avocado, orange juice, spinach and raspberries in a blender until smooth.
2. Pour and enjoy!