10 Quick Breakfast Ideas for Busy Mornings

Ingredients:

• 4 large eggs
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano (or 1 tsp fresh oregano, chopped)
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)
• Crusty bread or pita (for serving)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or ovenproof skillet.
2. Prepare the tomato mixture:
   • In a bowl, toss the halved tomatoes with olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
3. Assemble the dish:
   • Spread the seasoned tomatoes evenly in the bottom of the prepared baking dish or skillet.
   • Sprinkle the crumbled feta cheese over the tomatoes.
4. Add the eggs:
   • Gently crack the eggs over the tomato and feta mixture, trying not to break the yolks.
5. Bake the eggs:
   • Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (or cook longer if you prefer firmer yolks).
6. Garnish and serve:
   • Remove from the oven and garnish with fresh basil or parsley.
   • Serve warm with crusty bread or pita for dipping.

Ingredients:

• 4 large eggs
• 1 cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 8 slices of bread (preferably day-old or slightly stale; brioche, challah, or thick-sliced white bread work well)
• 2 tbsp butter or oil (for cooking)
• Maple syrup, powdered sugar, fresh fruit, or other toppings (for serving)

Instructions:

1. Prepare the egg mixture:
   • In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined.
2. Soak the bread:
   • Heat a skillet or griddle over medium heat and add a little butter or oil.
   • Dip each slice of bread into the egg mixture, making sure to coat both sides, but not soak too long.
3. Cook the French toast:
   • Place the soaked bread slices onto the skillet or griddle. Cook for 2-3 minutes per side, or until golden brown and crispy. Add more butter or oil to the skillet as needed between batches.
4. Serve:
   • Serve the French toast warm with your choice of toppings such as maple syrup, powdered sugar, fresh fruit, or a sprinkle of cinnamon.

Ingredients:

• 6 large eggs
• 1/4 cup milk or cream
• 1/2 cup Gruyère cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1 cup fresh spinach, chopped
• 1 tbsp butter or oil (for cooking)
• Salt and pepper, to taste

Instructions:

1. Prepare the ingredients:
   • Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces.
   • In the same skillet, remove excess bacon fat, leaving a little for flavor. Add the chopped spinach and sauté for about 1 minute until wilted. Remove from heat and set aside.
2. Prepare the egg mixture:
   • In a bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
3. Cook the scrambled eggs:
   • Heat the butter or oil in a non-stick skillet over medium-low heat.
   • Pour in the egg mixture and let it cook undisturbed for a few seconds until it starts to set around the edges. Gently stir and fold the eggs with a spatula, pushing them from the edges toward the center.
4. Add the mix-ins:
   • When the eggs are just starting to set but are still slightly runny, add the shredded Gruyère cheese, crumbled bacon, and sautéed spinach. Continue to cook gently, stirring occasionally, until the cheese is melted and the eggs are cooked to your desired consistency.
5. Serve:
   • Serve the scrambled eggs immediately, garnished with additional black pepper if desired.

Ingredients:

• 1 lb breakfast sausage (bulk or casings removed)
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small onion, diced
• 2 cups baby potatoes or diced regular potatoes
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme or rosemary
• Salt and pepper, to taste
• 6 large eggs
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the potato mixture:
   • In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper until evenly coated.
3. Cook the sausage:
   • In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove from heat and drain any excess fat.
4. Assemble the bake:
   • Spread the seasoned potatoes evenly on the prepared baking sheet. Bake in the preheated oven for 15 minutes.
   • After 15 minutes, remove the baking sheet from the oven and add the cooked sausage, diced bell peppers, and onions. Toss everything together and return to the oven for an additional 15 minutes, or until the potatoes are tender and the vegetables are cooked.
5. Add the eggs:
   • Create 6 wells in the sausage and vegetable mixture. Gently crack an egg into each well. Season the eggs with a little salt and pepper.
   • Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny. (Cook longer if you prefer firmer yolks.)
6. Garnish and serve:
   • Remove from the oven and garnish with chopped fresh parsley or chives if desired.
   • Serve warm.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1/4 cup honey or maple syrup (adjust to taste)
• 2 tbsp chia seeds
• 1 tsp lemon juice
• 1/2 tsp vanilla extract (optional)

Instructions:

1. Prepare the raspberries:
   • In a medium saucepan, combine the raspberries and honey (or maple syrup). Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer, about 5-7 minutes.
2. Mash the raspberries:
   • Use a fork or potato masher to mash the raspberries to your desired consistency. If you prefer a smoother jam, you can use an immersion blender or transfer the mixture to a blender and blend until smooth.
3. Add chia seeds:
   • Stir in the chia seeds and cook for another 2-3 minutes, until the mixture starts to thicken.
4. Finish the jam:
   • Remove the saucepan from heat and stir in the lemon juice and vanilla extract (if using). The jam will continue to thicken as it cools.
5. Cool and store:
   • Let the jam cool to room temperature, then transfer it to a jar or airtight container. Store in the refrigerator for up to 2 weeks.

Ingredients:

• 2 large slices of bread (thick-sliced, like sourdough or country bread)
• 1 cup Swiss chard, chopped (stems removed)
• 1/2 cup Gruyère cheese, shredded
• 2 large eggs
• 1 tbsp butter (or oil, for cooking)
• Salt and pepper, to taste
• 1 clove garlic, minced (optional)
• Fresh herbs, such as parsley or chives, for garnish (optional)

Instructions:

1. Prepare the chard:
   • Heat a skillet over medium heat and add a little butter or oil. Add the chopped Swiss chard (and garlic, if using) and sauté until wilted and tender, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
2. Prepare the bread:
   • Use a round cutter or a glass to cut a hole in the center of each bread slice, creating a “ring” of bread with a hole in the middle.
3. Cook the bread:
   • In the same skillet used for the chard, add a little more butter or oil. Place the bread slices in the skillet and cook over medium heat until golden brown, about 2 minutes per side.
4. Add the chard and cheese:
   • Sprinkle the shredded Gruyère cheese evenly over the center of the bread slices, letting it melt slightly. Then spoon the sautéed chard into the center of the bread slices, spreading it evenly.
5. Cook the eggs:
   • Carefully crack an egg into the hole of each bread slice, trying not to break the yolk. Cook for about 2-3 minutes, or until the egg whites are set but the yolks are still runny. You can cover the skillet with a lid to help the eggs cook more evenly.
6. Season and serve:
   • Season with additional salt and pepper to taste. Garnish with fresh herbs if desired.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1/2 cup coconut milk (canned or carton)
• 1/2 cup Greek yogurt (plain or vanilla)
• 1 banana, sliced
• 1-2 tbsp honey or maple syrup (optional, to taste)
• 1/2 tsp vanilla extract (optional)
• 1/2 cup ice (if using fresh raspberries or if you prefer a thicker smoothie)

Instructions:

1. Blend the ingredients:
   • In a blender, combine the raspberries, coconut milk, Greek yogurt, banana, honey or maple syrup (if using), and vanilla extract (if using). Blend until smooth.
2. Adjust sweetness and thickness:
   • Taste the smoothie and adjust sweetness by adding more honey or maple syrup if desired. If the smoothie is too thick, add a little more coconut milk. If you like it thicker, add more ice and blend again.
3. Serve:
   • Pour the smoothie into glasses and serve immediately. You can garnish with extra raspberries or a sprinkle of shredded coconut if desired.

Ingredients:

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal (or finely ground almonds)
• 1/2 cup granulated sugar
• 2 tbsp poppy seeds
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk (whole or 2%)
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp fresh lemon juice (about 1/2 lemon)
• 1/2 tsp vanilla extract
• 1/4 cup slivered almonds (optional, for topping)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the dry ingredients:
   • In a large bowl, whisk together the flour, almond meal, sugar, poppy seeds, baking powder, and salt.
3. Prepare the wet ingredients:
   • In another bowl, whisk together the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla extract.
4. Combine and mix:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
5. Fill the muffin tin:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 full. If using, sprinkle slivered almonds on top of each muffin.
6. Bake:
   • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
7. Prepare the glaze (optional):
   • While the muffins are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice if needed.
8. Cool and glaze:
   • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with the lemon glaze once cooled.

Ingredients:

• 4 breakfast sausage patties (store-bought or homemade)
• 4 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 2 tbsp butter or oil (for cooking)
• 4 slices of cheese (optional, such as cheddar or American)
• 4 sandwich rolls, English muffins, or bagels, split and toasted
• Optional toppings: sliced avocado, tomato, spinach, cooked bacon, ketchup, mustard, or hot sauce

Instructions:

1. Cook the sausage patties:
   • In a skillet over medium heat, cook the sausage patties until browned and fully cooked through, about 4-5 minutes per side. Remove from the skillet and keep warm.
2. Prepare the scrambled eggs:
   • In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
   • In the same skillet used for the sausage (or a separate one), melt 1 tbsp of butter or heat 1 tbsp of oil over medium-low heat.
   • Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set and fluffy. Remove from heat.
3. Assemble the sandwiches:
   • If using cheese, place a slice on each sausage patty while still warm to melt slightly.
   • Spread the remaining butter on the toasted sandwich rolls, English muffins, or bagels.
   • Layer the sausage patties on the bottom halves of the rolls. Top with scrambled eggs and any additional toppings you like.
4. Serve:
   • Place the top halves of the rolls over the filled bottoms and serve immediately.

Ingredients:

• 1 cup fresh or frozen pineapple chunks
• 1/2 cucumber, peeled and sliced
• 1/2 cup Greek yogurt (plain or vanilla)
• 1/2 cup coconut water or plain water
• 1 tbsp honey or maple syrup (optional, to taste)
• 1/2 lime, juiced (optional, for added tang)
• 1/2 cup ice (if using fresh pineapple or if you prefer a thicker smoothie)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the ingredients:
   • If using fresh pineapple, cut it into chunks. Peel and slice the cucumber. Juice the lime if using.
2. Blend the smoothie:
   • In a blender, combine the pineapple chunks, cucumber slices, Greek yogurt, coconut water (or plain water), honey or maple syrup (if using), and lime juice (if using). Blend until smooth.
3. Adjust sweetness and thickness:
   • Taste the smoothie and adjust sweetness by adding more honey or maple syrup if desired. If the smoothie is too thick, add a bit more coconut water or plain water. If you prefer it thicker, add more ice and blend again.
4. Serve:
   • Pour the smoothie into glasses and garnish with fresh mint leaves if desired.