I know a lot of people who don't really eat breakfast. In fact, I used to be one of them. When I was growing up, I just didn't see the point of it. It took time up in the morning–time that I would much rather be spending sleeping a few extra minutes.
Then I learned that skipping breakfast is really, really bad for you. In fact, a new study found that skipping breakfast makes you seek out very high-calorie meals later on in the day. But I'm busy. Who isn't? So how do we all ensure that we're eating breakfast to stay healthy and lose weight but NOT taking up too much time in the morning, since sleep is very important, too? My best bet: making one of these 6 delicious Latin-flavored slow cooker breakfasts! Waking up in the morning to something that's already cooked… well, that's the only way I'll be able to eat healthy every morning. What about you?
Read more ¿Qué más? 5 Quick breakfasts to get your kids out the door when school starts (RECIPES)
Breakfast Baked Apples
Ingredients: 1/2 cup certified organic gluten-free oats, 1/4 cup almonds, 1/4 cup walnuts, 1/4 cup organic vegan chocolate chips, 1 teaspoon cinnamon, 1 teaspoon brown cane sugar, 1 teaspoon toasted sesame oil, 1 teaspoon vanilla extract, 1 teaspoon chia seeds, 1 teaspoon flaxseeds, 6 assorted medium apples, 1/4 cup light cranberry juice
Directions:
1. Combine the oats, almonds, walnuts, chocolate chips, cinnamon, sugar, oil, vanilla, chia seeds and flaxseeds in a medium bowl. Mix well.
2. Take your apples and remove their cores using a small knife or an apple corer. Make sure the hole in the apple is big enough to stuff your breakfast mix into, but does not go all the way through.
3. Stuff breakfast mix into each individual apple, then carefully place them on the bottom of the slow cooker. If you have a little left over, toast it in the oven for 10 minutes and combine with the apples at the end.
4. Take the 1/4 cup cranberry juice and pour a little on top of each individual apple. Then, take 1/4 cup water and pour it on the edge of the slow cooker so that it coats the bottom.
5. Set your slow cooker on High for 3 hours. Once done, serve each apple with a spoonful of the leftover mix as a great breakfast or a delicious sweet afternoon snack.
Tortilla Española
Ingredients: 1/2 cup cooking oil, 2 cups sliced potatoes (1/4-inch thick), 1/2 cup chopped onion, 8 eggs, Salt and pepper, 1/4 cup each chopped tomatoes, cooked navy beans, cooked spinach or shredded cheese (optional)
Get the full recipe directions from eHow.com.
Oatmeal-Banana Maple Parfaits
Ingredients: 1/2 cup half-and-half, 1 1/2 cups steel-cut oats, 3/4 teaspoon salt, 7 tablespoons maple syrup, plus more for drizzling, 1 cup part-skim ricotta cheese, 2 ripe bananas, 1/8 teaspoon pumpkin pie spice
Get the full recipe directions from Family Circle.
Breakfast Migas
Ingredients: 1 pound bulk breakfast sausage (browned and drained), 1 4 1/2 ounce package tostada shells (coarsely broken), 3/4 cup chopped red sweet pepper (1 medium), 1/2 cup chopped onion (1 medium), 1 can (4 oz. ) diced green chiles, 12 eggs, or 3-1/2 cups refrigerated or frozen egg product, 1 10 3/4 ounce can condensed fiesta nacho cheese soup, 1/4 teaspoon ground black pepper, 2 avocados, chopped, 2 cups refrigerated fresh salsa, 1 8 ounce carton dairy sour cream
Get the full recipe directions from Better Homes & Gardens.
Pumpkin Rice Pudding
Ingredients: 2 cups rice (I used 1 1/4 cups short grain white rice and 3/4 cup arborio rice), 2 cups pumpkin puree (I used puree from a Lumina pumpkin), 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 cup brown sugar, 4 cups whole milk, 1 cup dried cranberries
Get the full recipe directions from Creating Nirvana Today.
Hash Brown Casserole
Ingredients: 1 package (30 oz.) of plain frozen hash brown (shredded) potatoes, 12 whole eggs, 1 cup skim or fat free milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 4 chicken and apple sausage links, diced (or diced ham), 1/2 onion, chopped, 1 green bell pepper, chopped, 1 1/2 cups shredded cheddar cheese
Get the full recipe directions from ABC News.
