We all know breakfast is the best way to start your day. That’s especially true during these work-from-home days where the need for a routine is important to break up the monotony. 225 food writer Maggie Heyn Richardson has always been an advocate of starting the day with something easy, yummy and wholesome, from a simple egg-in-a-hole, to granola with berries and yogurt, to a whole grain waffle slathered with peanut butter and topped with banana and raisins.
Maggie is used to spending the early morning shift whipping up breakfast for her kids, who don’t always agree on what ought to be served. That said, she’s tried to keep an arsenal of options on hand, and rotates through them weekly.
Read on for a few of her current favorite recipes, which originally appeared in a February 2018 edition of 225 Dine.