Having a vacation kitchen is one of the best perks to staying with Hilton Grand Vacations! It’s so convenient to wake up and walk mere steps into your beautiful resort kitchen and prepare a healthy breakfast to jumpstart your day. But, prep work, chopping, and washing piles of dishes can certainly cramp your vacation style. Without having to succumb to boxes of boring cereal, here are four popular quick breakfast recipes that you can make for the whole family on vacation!
Avocado Toast with Egg
A beautiful, ripe avocado can bring smiles to a traveler’s face anytime of day. This trendy superfood can add a protein packed, flavorful punch to your plan old toast. And partnered with an egg….get ready to sink your teeth into the ultimate energy breakfast.
- 2 eggs
- 2 slices of bread
- 1 small avocado
- 1 Tbsp olive oil
- 1 teaspoon lime juice
- ½ juice of a lemon
- Sea salt + black pepper
- Heat olive oil in pan
- Once the oil is hot, crack the eggs into the pan
- Sprinkle sea salt and pepper
- Squeeze lemon over eggs and cook for 1 minute
- Cover pan and turn off heat. Let eggs continue to cook for five minutes
- Toast the bread to your preference
- Peel and mash avocado with the lime juice, and a bit of salt and pepper
- Spread avocado evenly on each slice of toast
- Top each piece of avocado toast with fried eggs and chopped parsley
- Enjoy immediately
Dark Chocolate Quinoa Breakfast Bowl
If you haven’t tried the power grain quinoa for breakfast, you are missing out! Quinoa is packed with protein and ready to give you the ultimate feel-good jumpstart to your day. Quinoa’s perfect partner, dark chocolate, has those secretive antioxidants to add even more healthy benefits into the mix!
- 1 cup uncooked white quinoa
- 1 cup unsweetened almond milk (plus more for serving)
- 1 cup coconut milk
- 1 pinch sea salt
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp maple syrup
- 3-4 squares dark chocolate (roughly chopped)
- Mixed berries
- Sliced banana
- Hemp seeds or chia seeds
- Rinse dried quinoa in strainer
- Heat a small saucepan over medium heat. Once hot, add the rinsed, drained quinoa and toast for 3 minutes, stirring frequently.
- Add almond milk, coconut milk, and a pinch of salt. Stir. Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes, uncovered, stirring occasionally.
- Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, and maple syrup. Stir to combine.
- Dish quinoa into bowls. Serve each bowl with one square of chopped dark chocolate.
- Pour more almond milk over to your liking.
- Serve with mixed berries and bananas
- Leftovers can keep covered in the fridge for 2-3 days. No need to reheat.
Acai Berry Smoothie Bowl
This breakfast option not only tastes delicious but looks just as good! Quick, refreshing and filling.
- 1 banana
- 1/2 pack frozen acai berry puree
- 1/2 cup frozen blueberries
- 1/2 cup apple juice – or any juice you prefer
- 1/4 cup vanilla greek yogurt
- 1/2 spoon honey
- Mixed berries
- Sliced banana, kiwi
- Hemp seeds or chia seeds
- Coconut shavings
- Combine banana, frozen puree, frozen berries, vanilla greek yogurt, and honey in blender
- Blend until desired texture
- Pour into bowl and add toppings of your choice
Almond Butter, Banana & Chia Seed Toast
Quick. Easy. Healthy. This recipe will certainly be one of your vacation breakfast musts!
- One slice of Good Seed – Dave’s Killer Bread
- 1-2 Tbsp Almond Butter (or substitute with Sunbutter)
- ½ Banana, sliced
- ½ Tbsp Chia Seeds
- Optional: sliced strawberries
- Toast the bread
- Spread almond butter over the top
- Place banana sliced over the almond butter
- Add optional strawberry slices
- Sprinkle with chia seeds
Since you are on vacation, it’s time for a decadent splurge. Monkey Bread doesn’t have much going for it in terms of protein and antioxidants, but this sinfully delicious breakfast treat might become a vacation tradition for you and your family.
Cinnamon Roll Casserole (aka Monkey Bread)
Monkey Bread can be prepared the night before, so your kids can wake up to the heavenly smells of melted butter and cinnamon goodness. It’s sweet. Its gooey. It’s a bit naughty.
- Three 8oz packages of buttermilk biscuits (you can make your own, or cheat and buy Pillsbury in the tubes)
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 stick butter
- ½ cup packed brown sugar
- Optional: walnut pieces to sprinkle on top after baking
- Optional: Mixed berries to add a bit of healthy goodness to your meal!
- Preheat oven to 350 degrees F.
- Prepare Bundt pan by greasing with butter or nonstick spray
- Cut each raw biscuit into four equal sized pieces.
- Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop and roll the pieces of dough in the cinnamon sugar mixture
- Gently arrange the pieces into the prepared Bundt pan.
- In a small saucepan, combine ½ cup of the remaining cinnamon sugar mixture with ½ cup brown sugar and 1 cup butter.
- Bring mixture to a boil and then immediately remove from heat.
- Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
- Bake for 30 minutes. Continue cooking as needed, since you want the top to start to crisp and turn golden brown.
- Allow pan to rest for 5 minutes. Cover with a large plate and flip over the Bundt pan. To eat, pull desired amount off with your fingers (or cut slices), and enjoy this gooey, sweet and sinful treat!
- Pair with mixed berries for a side of healthy!
Now that you’ve enjoyed a home cooked breakfast on vacation, you and your family are ready to explore, relax, and work up an appetite for tomorrow morning’s popular quick breakfast recipes. Enjoy!