Mornings are usually the busiest time of the day when you are in the most hurry. These 10 recipes for quick breakfast will give you nutrition in less time.
Rushing out the door feeling there is no time for a homemade breakfast? Planning to grab a quick snack on the way to work or school, or maybe skip breakfast entirely? While these might seem convenient, consider some quick breakfast ideas that show there is always time for a homemade meal in the morning.
Here are some beloved quick and easy breakfast options, ranging from sweet muffins that can be prepared the night before to robust high-protein egg dishes you can freeze for later. The key to an effortless grab-and-go breakfast? Meal prep! Over the weekend, make a batch of baked goods like fruit-filled scones, spiced cinnamon coffee cake, or chocolate muffins that are sneakily loaded with fiber and veggies. Store these treats in resealable bags. Alternatively, assemble breakfast burritos or sandwiches, wrap them up, and freeze. When you are ready to eat, simply reheat these high-protein meals in the microwave. For a quick and nutritious breakfast on the go for you or the kids, prepare all your smoothie ingredients in freezer-safe containers the night before. Then in the morning, just blend and head out!
Check out these 10 grab-and-go breakfast recipes that will make your busiest mornings a little easier.
- Sweet Potato Breakfast Burritos
Eggs are not just super delicious, but also extremely beneficial for your health. So, starting your day with eggs and a burrito would be the literal best thing for your brain function. Let’s get straight into this super quick recipe.
Ingredients –
- 2 Tbsp. olive oil, divided
- 1 small sweet potato, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 poblano pepper, chopped
- Kosher salt and pepper
- 1/4 tsp. chili powder
- 1 cup canned black beans, rinsed
- 8 large eggs
- 3 oz. Cheddar cheese, coarsely grated (about 1 cup)
- 3 cups baby kale
- 6 burrito-size flour tortillas (10-inch)
Directions –
The recipe requires only a few ingredients and takes very little time to prepare. Start by heating 1 tablespoon oil on medium flame in a large skillet. Now add sweet potato to the skillet and stir occasionally for 5 to 6 minutes until they begin to brown. Add 2 tablespoons of water to the pan, cover, and then cook for 2 minutes, until tender. Now, add onion, poblano, and 1/4 teaspoon each salt and pepper to the potato, stir occasionally for 3 to 4 minutes. Now stir in chili powder for 1 minute, add black beans, and then remove from the heat. Take another bowl and then beat eggs with 1/2 teaspoon each salt and pepper in it. Heat the remaining tablespoon of oil in a large nonstick skillet on medium heat, sit in eggs, and cook. Now, divide the filling, cheese, and kale among tortillas. Fold the sides over the filling and roll up from the bottom and your breakfast sweet potato burrito is ready!
- Egg Muffins
Nutritionists say that you should always start your day with protein and eggs are a super source of protein. With these customizable egg muffins, your protein requirement is easier to meet and you can prepare this quickly!
Ingredients –
- Nonstick cooking spray
- 8 large eggs
- 1 cup milk
- Kosher salt and pepper
Pico and Pepper Jack
- 1 1/4 cups pico de gallo (drained)
- 4 oz. pepper Jack cheese (coarsely grated, 11/2 cups)
Roasted Sweet Potato, Spinach, and Cheddar
- 1 roasted sweet potato (roughly chopped, 1 cup)
- 1 1/2 cups baby spinach (roughly chopped)
- 2 oz. Cheddar cheese (coarsely grated, 3/4 cup)
Cream Cheese and Everything Bagel Seasoning
- 1 Tbsp. everything bagel seasoning for the egg mixture
- 4 oz. cold cream cheese (cut into 1/2-inch pieces)
- 6 scallions (thinly sliced, 1 cup)
Directions –
Start making your customizable egg muffins by heating the oven to 350°F and coating a 12-cup muffin pan with nonstick spray. Take a large bowl and whisk together eggs, milk, everything bagel seasoning, cream cheese, and 1/2 teaspoon each salt and pepper. Now, divide half of the egg mixture among prepared muffin cups and follow it by adding your desired fillings except the grated cheese. Then pour in the remaining egg mixture. Top each muffin with grated cheese and bake until puffed and set which would take you around 20-25 minutes and your customized high-protein egg muffins are ready to eat!
- Strawberry-Thyme Mini Scones
This is another easy and quick breakfast recipe that is on the healthier side. This recipe of Strawberry-Thyme Mini Scones can be made on an air fryer, making it easier and healthier for you. Let’s look at what ingredients you would need to make these scones.
Ingredients –
- 1 cup all-purpose flour
- 3 Tbsp. sugar, divided
- 1/2 Tbsp. baking powder
- 1/4 tsp. kosher salt
- 3 Tbsp. unsalted butter, cut into small pieces, plus butter at room temp for greasing
- 1 tsp. thyme leaves
- 1/2 cup heavy cream, divided
- 4 oz. strawberries, hulled and quartered
Directions –
To prepare the scones, begin by taking a large bowl and whisking together the flour, 2 1/2 tablespoons of sugar, baking powder, and salt. Next, add the butter and use a pastry blender to cut it in until you achieve coarse, irregular crumbs. Then, incorporate the thyme. Pour in 7 tablespoons of heavy cream and mix just until combined, ensuring a small handful of the mixture holds together when squeezed. Gently fold in the strawberries. Transfer the mixture onto a parchment-lined work surface and press it into a cohesive mass. Fold the mixture in half onto itself two or three times, using a piece of parchment to guide you, until the dough holds together. Shape the dough into a 1-inch-thick disk, approximately 5 inches in diameter, and cut it into 8 wedges. Cut a piece of parchment paper to fit your air fryer basket, brush it lightly with room-temperature butter, and place it in the basket with the butter side facing up. Preheat the air fryer to 355°F. If necessary, work in batches to carefully arrange the scones in the parchment-lined basket, with the pointed sides facing in and spaced apart as much as possible. Brush the tops with the remaining 1 tablespoon of cream and sprinkle them with the last 1/2 tablespoon of sugar. Air-fry until golden brown, about 10 to 14 minutes. Once cooked, immediately transfer the scones to a wire rack to cool slightly before serving.
- B.E.C. Breakfast Bites
This is your chance to keep all of your favorite morning flavors into one dish! These breakfast bites are easy to cook and tasty to eat!
Ingredients –
- 2 hash brown patties, cooked and halved crosswise
- 4 Homemade Tortillas or store-bought 8-inch flour tortillas
- 4 strips bacon, cooked until crispy and broken into pieces
- 4 large eggs, scrambled
- 1 oz. extra-sharp cheddar, coarsely grated (about 1/4 cup)
- 2 tsp. olive oil, divided
- Hot sauce, for serving
Directions –
Take tortillas and place 1 piece of hash brown in the center of each tortilla piece. Top the hash browns with bacon, eggs, and cheese, and wrap the tortillas around the filling tightly. Take a nonstick skillet and heat 1 tsp oil on medium. Place 2 wraps pleated sides down in the skillet and cook each wrap by pressing down and standing sides up as necessary. Repeat the process until the entire tortilla is golden brown which would take you around 2 minutes. Now, cut the wraps in half and serve it with hot sauce to have a tasty, hot, and quick breakfast!
- Asparagus Frittata Sandwich
This dish would be the perfect choice if you are cooking for a crew and need to prepare something quickly. This does not involve a lot of steps and the ingredients are also kept minimal!
Ingredients –
- Olive oil, for greasing
- 1 lb. asparagus, trimmed
- 12 large eggs
- 1 cup milk
- 2 tsp. Dijon mustard
- Kosher salt and pepper
- 2 cups baby spinach, sliced
- 2 1/2 oz. Goat cheese, crumbled (1/2 cup)
Directions –
Start preparing this by heating the oven to 375°F and lightly oil the rimmed baking sheet. Slice the asparagus ends, preferably 1/4 inch thick that leave the top 4 inches of each spear intact. Take a large bowl and whisk together eggs, milk, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Now, stir in spinach and asparagus and pour into the prepared baking sheet. Scatter the top with asparagus spears and goat cheese before baking and rotating the pan halfway through. You need to do this until the eggs are puffed and the middle no longer jiggles which would take you 20 to 22 minutes. Let the dish rest for 5 minutes before you slice them and serve.
- Overnight Oats
This is a fan-favorite recipe that takes a little bit of meal prepping the previous night and you literally have to do nothing the next morning! After you wake up, you will have a creamy, chilled, and delicious dish ready to devour.
Ingredients –
- 1 cup old-fashioned oats
- 2 tsp. chia seeds
- 1/4 tsp. ground cinnamon
- Pinch of kosher salt
- 1 cup dairy or non-dairy milk
- 1/2 cup plain Greek yogurt
- 1 Tbsp. honey
- Peanut butter, jam, chopped walnuts, fresh fruit, and/or cacao nibs, for topping (optional)
Directions –
Take a medium bowl or large glass container and combine oats, chia seeds, cinnamon, and salt. Now, add milk, yogurt, and honey and stir to combine. Cover the container and refrigerate overnight. Take the container out the next day, stir the oats, and top with desired toppings, and your overnight tasty oats is ready to eat!
- Breakfast Bombs
If you are a fan of biscuit bombs then this recipe would be your go-to breakfast option. Stuffed with all your favorite breakfast foods, these breakfast bombs are tasty and easy!
Ingredients –
- 1 tube refrigerated biscuit dough
- 1 Tbsp. butter
- 4 eggs
- 2 Tbsp. whole milk
- 1 Tbsp. finely chopped chives
- 4 slices bacon, cooked and crumbled
- 3/4 cup shredded cheddar
- 2 Tbsp. melted butter
- 1 Tbsp. coarse salt
- 1 Tbsp. Poppy seeds (or everything seasoning)
Directions –
To make this, you need to preheat the oven to 375° and spray the 8″ round baking pan with cooking spray. Take a large nonstick skillet and melt butter over medium heat. Now, take a large bowl and whisk together eggs and milk. Pour the egg mixture into the pan and let it sit for a little bit. Now, reduce heat to medium-low, and stir occasionally until scrambled eggs reach your desired consistency. Season with salt and pepper and remove from heat. The next step requires you to flatten the biscuits round to about ¼” thickness. Now, top each round of dough with bacon, scrambled eggs, and cheese. Bring the dough edges together and pinch the edges to seal. Place each biscuit in the pan seam side-down and brush each top with melted butter. Sprinkle with coarse salt and poppy seeds and bake until the biscuits are golden brown which would take you around 20 to 25 minutes. Now serve them hot and delicious!
- Bacon Breakfast Burrito
Bacon lovers would definitely go crazy over this recipe! If you are someone who drools over bacon then you should start making this breakfast burrito at least 3 times every week.
Ingredients –
- 8 slices bacon
- 1 (16-oz.) pkg. frozen hash browns
- 8 large eggs
- 1/3 cup milk
- 4 Tbsp. unsalted butter
- Kosher salt
- Freshly ground black pepper
- 4 large flour tortillas
- 1/2 cup shredded cheddar
- 1 ripe avocado, sliced
- Hot sauce, for serving
Directions –
Take a large skillet and place it over medium heat. Cook the bacon until crispy. This would take you around 8 minutes to cook if you stir occasionally. Drain the excess oil on a paper towel-lined plate and pour off half of the fat. Now, cook the hash browns in bacon fat and transfer them to a plate. Now, take a medium bowl, and whisk together eggs and milk. Now, wipe out the skillet, place it over medium heat, and melt the butter. Just when the butter is starting to foam, reduce heat to medium-low and add beaten eggs. Stir the eggs occasionally and then season with salt and pepper. In this next step, take the tortilla and layer hash browns, scrambled eggs, cheese, 2 slices of bacon, and sliced avocado. Tightly roll up the tortilla by folding it in the 2 sides. Make the burrito extra special by serving it hot and hot sauce on the side!
- Chia Pudding
This is another recipe where you do not need to do any cooking, just add the ingredients to a container and let the time do the cooking!
Ingredients –
- 1 cup almond milk or milk of your choice
- 1/4 cup chia seeds
- 1 Tbsp. pure maple syrup, honey, or agave nectar
- 1 tsp. pure vanilla extract (optional)
- Pinch of kosher salt
- Sliced fruit, granola, jam, and/or nuts, for serving
Directions –
Take a medium bowl and whisk together milk, chia seeds, maple syrup, vanilla, and salt. Let the mixture sit for 10 minutes and then stir again to incorporate. Cover the bowl and refrigerate until the mixture is thickened. This can be at least 8 hours and you can refrigerate this for up to 1 whole week! Your chia pudding is ready to serve with all your favorite toppings.
- Blueberry Smoothie
Are you a fan of smoothies in the morning? If you are, we are no one to judge. I mean what is not to love? There is the goodness of fruits and the lip-smacking taste! Try out this recipe, especially if you DO not prefer bananas in your smoothie.
Ingredients –
- 1 cup fresh blueberries
- 1 cup frozen blueberries
- 1 Tbsp. maple syrup
- 1 Tbsp. almond butter
- 2 cups oat milk
- 1 cup loosely packed baby spinach
- Pinch kosher salt
Directions –
Take a blender, combine all the ingredients together, and blend until smooth. Your creamy and tasty smoothie is ready! However, if you want to make it the best thing you have ever tasted, then there are some tips you can follow and the first tip includes salt! Yes, you have heard it right. Adding the tiniest pinch of salt to your smoothie will help make all the flavors pop a bit more. If you prefer an earthy note in your smoothie, you can try out almond butter too!
Now that you have all these recipes in hand, try them out and we assure you that you will not regret them!
