So this morning I woke up hungry, like real hungry, and realized I had zero clue what to eat. Seriously, the cupboards looked sad. Again. I’m totally fed up with either skipping breakfast or eating garbage when I’m rushing. Gotta find something fast, gluten-free, and dairy-free that actually tastes good? Challenge accepted.
Woke Up & Decided Enough Was Enough
Grabbed my coffee (black, always) and sat down at my laptop. Scrolled through a million recipe ideas online. Found a few promising ones claiming “10 minutes or less”. Yeah right, I thought. But hey, desperate times. Screenshotted a couple that looked doable – one with eggs, one without, just in case.
Hit the Kitchen & Started Scrambling
First, I tackled the egg option: a veggie scramble. Here’s what went down in my kinda messy kitchen:
- Prepped the veggies super fast: Chopped half a bell pepper and a small handful of spinach like a crazy person while the olive oil heated in the pan. Seriously, rough chops only, no time for perfection.
- Whisked the eggs: Cracked two big ones into a bowl, splashed in a tiny bit of water (makes ’em fluffier, apparently?), added salt and pepper. Gave it a quick whisk.
- Threw it all in: Tossed the peppers into the hot pan, stirred ’em around for maybe 2 minutes till they softened a bit. Dumped in the spinach – watched it wilt instantly.
- Poured in the eggs: Swooshed them over the veggies, scrambled them like my life depended on it. Pulled them off the heat just before they looked completely done – carryover cooking, ya know?
Grabbed a plate, scooped it on. Looked… actually edible! Total time: 8 minutes flat. I was kinda shocked.
Plan B: The Non-Egg Emergency Option
Thought, what if I run out of eggs tomorrow? Tried the oat & berry bowl thing I saw.
- Boiled the kettle: Plain water for hot oats? Meh. Used coconut milk from the carton instead – gave it way more flavor. Microwaved it for about 90 seconds in a big mug.
- Stirred it up: Poured the hot coconut milk over maybe half a cup of rolled oats in a bowl. Added a pinch of salt. Stirred, stirred, stirred. Let it sit for like 3 minutes – did a few stretches while waiting.
- Dressed it up: Spooned it into a nicer bowl. Topped it with a handful of frozen berries (thawed a bit while the milk heated) and some sunflower seeds I found in the back of the cupboard. No fancy nut butters this time.
Okay, this took closer to 9 minutes, mainly waiting for the oats to soften. But still, under 10! Tasted way better than plain oatmeal. Sweet from the berries, creamy from the coconut milk.
My Totally Honest Takeaway
Both? Legit fast. Under 10 minutes? Absolutely doable if you hustle and don’t get fancy. The scramble felt hearty, stuck with me till lunch. The oats? Perfect for when I just want something sweet and warm without any effort. Best part? No weird gluten-free flours to buy. Used stuff I actually have: eggs, frozen veggies, oats, berries, coconut milk. Simple is key when you’re half asleep and have places to be.
Will I make these again? Heck yes. Especially that scramble. It feels like a “real” breakfast without any of the usual hassle or gut-unfriendly stuff. Totally worth scrambling around the kitchen for 8 minutes in my PJs. Breakfast rush? Maybe it’s not so bad after all.
