Finding the time and motivation to cook your own meals in college is difficult enough. But if you’re a picky eater like me, it feels even harder when most recipes contain ingredients you’d avoid from a mile away. We at the Clog hope to change that. Here are three easy breakfast recipes to kick-start your day that you will surely enjoy, even if you are a picky eater.

Buttery skillet potatoes 

As a picky eater, there’s no better way to start your day than with some perfectly crispy breakfast potatoes. This recipe is ideal for when you want something savory to accompany your eggs or pastries, or it can be enjoyed just as is. 

Ingredients 

• 3 Yukon Gold potatoes
• 1-2 tablespoons olive oil
• 1 knob butter (however you choose to define “knob”)
• Ground paprika
• Salt
• Pepper

Directions 

1. Wash the potatoes, and dice them into small pieces. Peeling them is optional; I find that leaving the skin on makes them crispier. 
2. Put the potatoes in a pot of room temperature water on the stove. Add a pinch of salt to the water. Wait for the water to come to a boil, and turn it off as soon as it has boiled for about a minute. Do not leave them on for longer than that, as the potatoes can become too soft. 
3. Drain the potatoes, and wait 10 minutes for them to cool. You should be able to drive a fork through them, but not very easily. 
4. Add the olive oil and butter to a nonstick skillet on medium heat. 
5. Place the potatoes on the pan.
6. Add the paprika, salt and pepper to taste. 
7. Toss regularly until potatoes reach a golden brown color. 
8. Wait for them to cool before eating. Enjoy!

Breakfast burrito

I’m someone who is very picky with what goes into my breakfast burrito, and yes — eggs don’t make the cut. Some may argue that a breakfast burrito isn’t a breakfast burrito without eggs, but I agree to disagree. This delicious breakfast burrito, filled with the potatoes from the first recipe, is designed to keep you full all day long. 

Ingredients 

• 1 large flour tortilla
• 1 cup canned black beans
• Breakfast potatoes (from the recipe above)
• Medium cheddar cheese, shredded
• Quarter onion, chopped (optional)
• Quarter bell pepper, chopped (optional)
• Tapatio hot sauce (optional)

Directions 

1. Warm the canned black beans in the microwave for about a minute. 
2. Lightly saute the onions and bell peppers if you choose to add them. 
3. Prepare the breakfast potatoes as described in the above recipe. 
4. Assemble the burrito by adding the potatoes, vegetables, beans and your desired amount of cheese on top of the tortilla.
5. Wrap your burrito. 
6. Place the burrito on a pan on medium heat for a minute on each side to melt the cheese. 
7. Enjoy with hot sauce for some extra spice if desired.

Acai berry smoothie or bowl 

I love a good smoothie, but with bananas as my sworn enemy, I struggle to get my money’s worth at smoothie shops. This simple acai and berry smoothie only contains the ingredients that make it taste good, with some added nutrition through spinach and cacao nibs (you can’t taste the spinach, and the cacao nibs add a very slight chocolatey flavor). If you want a smoothie bowl, simply add less liquid for a thicker base, and top it with some berries, granola and honey!

Ingredients

• 1 frozen packet unsweetened acai puree
• Frozen strawberries
• Frozen blueberries
• Frozen blackberries
• Handful of spinach
• 1 cup oat milk
• 1 tablespoon cacao nibs (optional)
• Granola (for smoothie bowl)
• Honey

Directions

1. Place all ingredients in a blender and blend until smooth. 
2. Drink it as is, or pour it into a bowl and top it with some chopped berries, granola and honey. 

With low prep time and easy steps, these breakfast recipes are a breeze to prepare. We just hope they pass your picky eater test.