Mike usually makes breakfast for us on Sunday mornings. It’s something we look forward to. This past Sunday I did the cooking so I could calculate how many WW Points Plus the breakfast would be. I also wanted to figure out how I could modify it so that I could still enjoy the same basic meal.
This is the modified breakfast that I ate Sunday for 15 points. We usually eat a bit later on Sunday and almost always skip lunch. So the amount of points for breakfast and lunch combined would come pretty close to my normal day.
These are the modifications I made to our normal Sunday breakfast:
-
We usually have a breakfast burrito, but we didn’t have whole wheat tortillas so I had toast instead with light whole wheat bread, spread with 2 teaspoons of light butter
-
I measured the oil for our hash browns using only 1 teaspoon per person
-
I only made enough bacon so I would only eat 2 slices instead of 3-4 we might have had before
-
I added mushrooms to our eggs and used 1 teaspoon per person of light butter to sauté the mushrooms and scramble our eggs
-
I weighted the cheese I added to my eggs
The only real changes I made was to weigh, measure and portion my food. By measuring the oil, butter and cheese I probably cut our original meal back a couple of points, since we never measured the amount we were adding. I made less bacon than we normally do, controlling the portion size. That’s it. Easy!
I did not at all feel like I had sacrificed anything. I was full until the late afternoon and completely satisfied after breakfast and only had a small snack that got me through until dinner.
