One of the most common barriers I seem to hear from people is that they struggle most with healthy breakfast options because of a) time b) choices.
So try this on for size. 10 minutes of work + 10 minutes in the oven. (<—meaning 10 minutes to do other stuff)
Ingredients: 3oz chicken breast, 1 whole egg, .25 cups Italian cheese, 1 100% whole wheat tortilla, .5 cups diced onion & bell pepper, garlic powder, ground black pepper, Italian seasoning to taste.
23 grams of protein
16 grams of carbohydrates
9 grams of fat
Saute veggies in extra virgin olive oil to desired texture. Scramble egg with seasoning, adding veggies near the end. Place reheated shredded chicken, 2/3 of cheese and veggies inside tortilla, and fold. Top tortilla with remaining cheese, and place in the oven for 10 minutes at 300°.
*Note: Shredded chicken was prepped in a Crock-Pot previously. 3 hours on high in seasoned water with bullion cubes. (<—meaning 3 hours to do other stuff)