Like many of us at Brava, our VP of Engineering, JD, makes breakfast in his Brava every day. JD makes a breakfast bowl like nobody’s business and today, we’re turning to him for his tips. 

Why Brava is Essential to My Morning Routine:

Making a more involved breakfast and having a morning routine gives me time to separate home from work. No-stress tasks such as cooking with Brava and cleaning give me a little time to brainstorm and think about my day. It’s almost meditative. It’s also a creative outlet to use things I have on hand to make great food in the Brava. A mini challenge.

My breakfast bowls came to be because I started a nutrition plan with a nutrition coach (Laura @ BlueJ) that required me to eat 9 servings of vegetables per day. I had to start eating them early or there was no way I could get them all in later in the day. By making creative use of leftovers, I get my servings of vegetables first thing in the morning since most of my breakfast bowls are ready in less than 15 minutes thanks to my Brava.

A Few Notes on Prep:

In order to optimize my morning prep I try to cook large portions of items that take a long time and have them around for reheating. It’s all about using leftovers. At my size (6’4, ~230lb) and activity level — daily HIIT workouts — I eat quite a bit, so this is more than most people should eat. 

I try to balance the bowls for 2-3 servings of vegetables, 2 servings carbs, 2-3 servings protein, and 1-2 serving fat (or fatty protein). I make these 100% in my Brava because my electric stove sucks and can barely boil water.

I usually also try to add in a side of some fresh veggies, such as tomatoes or cucumbers. So, what does a week of Brava breakfast bowls look like? Let’s take a look!

A Week of Brava Breakfast Bowls

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Monday

Breakfast Bowl #1: Bacon, Poached Eggs, Breakfast Potatoes, and Arugula

Instructions:

1. Cook two strips of thick Bacon. When done, remove the bacon from the pan, reserve the rendered fat, and set both aside. 
2. Cook a full tray of Breakfast Potatoes made on the pan with the rendered bacon grease.
3. Make salad, dressed with vinegar but not fat.
4. Plate about 1 cup of the potatoes. Save the leftovers in the fridge.
5. Cook and plate two Poached Eggs on the potatoes. Top bowl with arugula, and top eggs with Sriracha.
6. Season with Trader Joe’s Everything But the Bagel Seasoning.

Monday Night Prep:

1. Monday night make two Pork Tenderloins for dinner. 
2. Eat some of the first tenderloin, then save the leftovers.
3. Make Roasted Mixed Vegetables. 
4. Enjoy some with dinner, and save the leftovers.

Tuesday

Breakfast Bowl #2: Poached eggs, Pork Tenderloin, Sweet Potatoes and Mixed Vegetables

Instructions:

1. Cook a full tray of Sweet Potato Rounds, seasoned with salt, pepper, and chili powder or smoked paprika.
2. Plate about 6 rounds of potatoes. Save leftovers.
3. Reheat Monday’s leftover roasted mixed vegetables on the Brava Metal Tray on the top shelf for 4-5 minutes.
4. Cook two Poached Eggs, on the setting for four eggs. Put about 8 ounces of Monday’s leftover pork in the two empty wells in the Brava Egg Tray to reheat while the eggs cook.

Wednesday

Breakfast Bowl #3: Bacon, Poached Eggs, Broccoli, Mushrooms, and Salsa

Instructions:

1. Cook a full tray of Broccoli, but fill one zone with broccoli, and the other two zones with ½” sliced shiitake mushrooms.
2. Plate one cup of roasted broccoli and mushrooms, save leftovers.
3. Cook two strips of thick Bacon. When done, remove the bacon from the pan, reserve the rendered fat, and set both aside. 
4. Cook two Poached Eggs, on the setting for four eggs in the Brava Egg Tray. Place rendered bacon fat in the two wells for the eggs, place 4 ounces of bacon in one well, and place Monday’s leftover breakfast potatoes in the other well to reheat while the eggs cook.
5. Plate roasted broccoli and mushrooms, and top with poached eggs and bacon. Top with salsa if desired.

Wednesday Night Prep:

• Make Tri-Tip for dinner and save leftovers.

Thursday

Breakfast Bowl #4: Poached eggs, Tri-Tip, Sweet Potatoes, Broccoli, and Mushrooms

Instructions:

1. Reheat leftover broccoli, mushrooms, and sweet potato on your Braval Metal Tray for several minutes.
2. Cook two Poached Eggs on the setting for four eggs.  Add 8 ounces of Wednesday’s leftover tri-tip to the empty wells.
3. Plate warmed vegetables, and top with poached eggs and tri-tip.

Friday

Friday Morning: Breakfast Bowl # 5: Get creative!

Throw together whatever leftovers you have with some fried eggs. Maybe you want to make individual frittatas with some leftover roasted vegetables. Or perhaps you can make a breakfast hash. Whatever you decide, remember there are no rules when making your perfect breakfast bowl – just let your taste buds and creativity guide you. 

Happy Cooking!

JD Conley
VP, Engineering