Mornings are stressful enough without having to worry about eating breakfast.
And that’s why many people’s go-to is something quick and unhealthy. You know, greasy microwavable biscuits, drive-thru donuts, and the like.
Well, these 20 quick breakfast ideas prove that there’s a better way. You don’t have to sacrifice time for nutrition (or vice versa!).
Some are make-ahead recipes, which means you can prep them the night before, and others are so easy to make that they’re ready to go before you’ve even gotten your coffee.
Many are also high in protein and fiber, which will help you stay fuller and have more energy throughout the day.
So, give these ideas a go and say goodbye to early-morning heartburn and mid-morning crashes.
Enjoy!
Picture courtesy of Damn Delicious
Quinoa isn’t just for side dishes and salads. This healthy breakfast swaps out the oats or other grains for quinoa, and the result is a cold porridge.
If you’re one to let your cereal sit in the milk and soak it up, then you’ll enjoy this bowl of quinoa. For a crunchier version, try puffed quinoa in this recipe instead, which can be bought in stores or made at home.
Serves 4
Ingredients
2 cups low-fat milk
1/2 tsp. ground cinnamon
1 vanilla bean, seeds scraped
2 cups cooked quinoa
1 cup blueberries
1/4 cup sliced almonds
1 Tbsp. pure honey (or sweetener of choice)
Nutrition Facts (Per Serving)
Calories: 227
Protein: 10 grams
Carbs: 35 grams
Fat: 6 grams
Picture courtesy of Crazy Adventures in Parenting
If you love toast and eggs, this baked version is a must-try. It’s similar to eggs in a basket – the quick breakfast where eggs are cooked in the middle of a piece of bread – only you don’t have to stand at the stove.
Rather than cut out a hole, for this the bread is pushed down with a spoon to make space for the baked egg. Then sprinkle on cheese and seasonings, and breakfast will be out of the oven in about ten minutes.
Serves 1
Ingredients
2 slices whole-wheat bread
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup (about 1 oz.) shredded cheddar
Nutrition Facts (Per Serving)
Calories: 330
Protein: 27 grams
Carbs: 24 grams
Fat: 14 grams
Picture courtesy of Kitchen Treaty
This might look like a special breakfast, yet it’s easy to make in under 15 minutes with a can of chickpeas, an egg, and some spinach. Once the greens are wilted, add chickpeas to the pan, and lightly mash with a fork.
Make a circle with space to crack the egg into the middle, and when the whites are cooked through, transfer everything to a plate. To reduce the fat, simply use less oil, like with an olive oil cooking spray.
Serves 1
Ingredients
1 Tbsp. + 1 tsp. extra-virgin olive oil, divided
2 cups baby spinach
Salt and freshly ground black pepper to taste
1/2 cup chickpeas, drained
2 tsp. lemon zest
1 large egg
Lemon wedges, to serve
Nutrition Facts (Per Serving)
Calories: 351
Protein: 14 grams
Carbs: 21 grams
Fat: 26 grams
Picture courtesy of Steamy Kitchen
Instead of a quick breakfast hash made with just potatoes, why not add other veggies like broccoli to the mix? Then you’re getting more flavor, reducing the calories, and adding nutrition.
Whereas potatoes mostly just offer vitamin C and potassium, a superfood like broccoli has all that, as well as a wide variety of other micronutrients too.
Serves 2
Ingredients
4 slices bacon, cut into 1/2” pieces
1/2 onion, diced
2 potatoes, cut into 1/2” dice
Stem of 1 head broccoli, peeled and cut into 1/2” dice
Salt and freshly ground black pepper to taste
1 clove garlic, finely minced
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
Nutrition Facts (Per Serving)
Calories: 245
Protein: 10 grams
Carbs: 40 grams
Fat: 6 grams
Picture courtesy of Epicurious / Tatsuro Nishimura
If you’re going to have a smoothie for breakfast, why not add coffee? That way you’re getting two in one for the ultimate morning convenience.
Put everything in a blender, and you can have a balanced breakfast, tons of protein, and caffeine ready in minutes. If you prefer to leave out the raspberries, use a large frozen banana instead.
Serves 2
Ingredients
1 Tbsp. almond butter
1 cup raspberries, frozen
1/2 banana, sliced
2 scoops WHEY+ chocolate protein isolate
1/2 cup cold brew coffee concentrate (or 3/4 cup chilled regular coffee)
1/4 cup unsweetened almond milk
Nutrition Facts (Per Serving)
Calories: 426
Protein: 50 grams
Carbs: 38 grams
Fat: 12 grams
Picture courtesy of Strong like Mommy
Make overnight oats, and there are two ways to enjoy it. Based on how you feel in the morning, or what the weather is like the next day, you can eat it as is from the fridge or warm the oatmeal up.
It’s an easy recipe to adapt too, depending on the fresh fruit and flavor of whey protein you want to use.
Serves 2
Ingredients
1 cup quick oats
1 scoop WHEY+ vanilla protein isolate
2 Tbsp. granulated stevia
1/2 cup nonfat plain Greek yogurt
1 cup raspberries
3/4 cup unsweetened almond milk
1 Tbsp. vanilla extract
Nutrition Facts (Per Serving)
Calories: 314
Protein: 23 grams
Carbs: 42 grams
Fat: 5 grams
Picture courtesy of Sally’s Baking Addiction
This is a great Sunday breakfast because it’s easy to cook, and then you’ll have leftovers to eat on busy mornings. It’s also got enough going on – sausage, peppers, mushrooms, and cheese – that you won’t get tired of having this casserole throughout the week.
Serves 12
Ingredients
3/4 lb. sausage, casings removed
1 tsp. dried rosemary
2 bell peppers, diced
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 tsp. minced garlic
Salt and freshly ground black pepper to taste
4 slices gluten-free bread
10 large eggs
1/2 cup milk
1/2 cup (about 2 oz.) shredded cheddar
Nutrition Facts (Per Serving)
Calories: 209
Protein: 13 grams
Carbs: 9 grams
Fat: 14 grams
Picture courtesy of Rodale’s Organic Life
These latkes are easy to make. Since they’re baked and not fried, most of the work is just in grating the potatoes – or in this case, sweet potatoes. Enjoy them with a spoonful of applesauce, dollop of sour cream, or maple-flavored Greek yogurt.
Serves 15
Ingredients
2 lbs. sweet potatoes, grated
1 medium onion, finely chopped
2 large eggs, beaten
1/4 cup flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Nutrition Facts (Per Serving)
Calories: 92
Protein: 2 grams
Carbs: 19 grams
Fat: 1 gram
Picture courtesy of Bowl of Delicious
Baking a lot of eggs for breakfast can take up to an hour, yet it’s possible to make a 5-minute quiche. Yes, you can cook eggs in the microwave, and they’ll still be fluffy with a touch of milk and cheese.
This crustless quiche in a cup is also a great way to use up leftovers like diced bell pepper or sautéed mushrooms, so feel free to mix in whatever you have in the fridge.
Serves 1
Ingredients
1/2 cup chopped spinach, fresh or thawed
1 large egg
1/3 cup milk
1/3 cup shredded cheddar
1 slice bacon, cooked and chopped
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 215
Protein: 21 grams
Carbs: 6 grams
Fat: 12 grams
Picture courtesy of Eat Drink Love
This is an easy way to make eggs into a complete breakfast, whether you want to prepare them in advance or whisk them together in the morning.
Egg muffins only take ten minutes to make, then twenty minutes in the oven. This recipe uses bacon, spinach, and cheese, but you can add any mix-ins you’d enjoy in scrambled eggs.
Serves 6
Ingredients
1 Tbsp. extra-virgin olive oil
1/4 cup onion, finely diced
2 cups fresh spinach
1 clove garlic, minced
6 large eggs
3 slices turkey bacon, cooked and chopped
1/4 cup (about 1 oz.) shredded reduced-fat cheddar
1 Tbsp. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Nutrition Facts (Per Serving)
Calories: 123
Protein: 10 grams
Carbs: 2 grams
Fat: 9 grams
Picture courtesy of Swasthi’s Recipes
Can’t decide between oatmeal or yogurt? Try this quick Indian breakfast from scratch. It’s savory with mustard, cumin, and even fresh chilies if you want to start your day with a spicy breakfast.
Add raw onion, if you like the strong flavor, or serve with chutney like garlic-tamarind, cilantro, or mango pickle.
Serves 2
Ingredients
3/4 cup oats
Water as needed
Salt to taste
1 cup whole yogurt
1 Tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. cumin seeds
1 curry leaf
Chopped fresh cilantro (optional)
1/2 tsp. grated ginger (optional)
2 Tbsp. grated carrot
2 Tbsp. grated cucumber
2 green chilies, slit
Nutrition Facts (Per Serving)
Calories: 265
Protein: 9 grams
Carbs: 29 grams
Fat: 13 grams
Picture courtesy of Paleo Grubs
This quick paleo breakfast starts in a skillet, just until the eggs start to set, and then you can finish it in the oven. That method means, while your food is cooking, there’s time to sneak away and get ready for the day. Or you can get in a fast interval workout before wolfing down these veggies and eggs.
Serves 4
Ingredients
1 Tbsp. coconut oil
1/2 cup chopped red pepper
1/3 cup chopped onion
3 slices bacon, cooked and chopped
2 cups chopped kale, destemmed and rinsed
8 large eggs
1/2 cup unsweetened almond milk
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 227
Protein: 16 grams
Carbs: 6 grams
Fat: 16 grams
Picture courtesy of 86 Lemons
Set up breakfast in a slow cooker, and you won’t have to worry about anything in the morning – except maybe pushing the button on the coffeemaker.
This one has carrots and zucchini for a sweet oatmeal, or you can use fruit like grated apples and sliced bananas.
Serves 2
Ingredients
1/2 cup steel-cut oats
1 1/2 cups unsweetened vanilla almond milk
1 small carrot, grated
1/2 small zucchini, peeled and grated
Salt to taste
Pinch of ground nutmeg
Pinch of ground cloves
1/2 tsp. ground cinnamon
2 Tbsp. brown sugar (or maple syrup)
1/4 cup chopped pecans
Nutrition Facts (Per Serving)
Calories: 264
Protein: 6 grams
Carbs: 30 grams
Fat: 15 grams
Picture courtesy of Paleo Leap
Need something you can grab as you head out the door? Most egg dishes aren’t great for breakfast on the go, but when you cook them in a jar, they’re already in a portable container. That will even fit in a cup holder so you can sneak bites at red lights on your way to work.
Serves 4
Ingredients
8 large eggs
3/4 lb. button mushrooms, thinly sliced
4 slices bacon, cooked and chopped
2 green onions, minced
1 Tbsp. minced chives
1 tsp. almond flour
1/2 cup chicken stock
2 tsp. freshly squeezed lemon juice
1 Tbsp. oil (or butter)
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 233
Protein: 18 grams
Carbs: 5 grams
Fat: 17 grams
Picture courtesy of Food Heaven Made Easy
Once you try this quick recipe, you’ll never let an avocado become overripe again. Remove the pit, and you can turn half an avocado into a bowl, then fill it with other delicious ingredients to make a whole meal.
This one has a black bean and mango salsa that’s ready in minutes. Add shredded chicken or scrambled eggs for extra protein.
Serves 4
Ingredients
2 avocados, halved
1/2 cup black beans
1/2 cup diced mango
2 Tbsp. chopped scallions
1 Tbsp. minced jalapeno
Nutrition Facts (per Serving)
Calories: 300
Protein: 7 grams
Carbs: 27 grams
Fat: 20 grams
Picture courtesy of Love and Zest
Use leftover roasted peppers, onions, or broccoli for this quick veggie breakfast. And you can add a sausage patty, or a vegetarian option like Morningstar Farms, depending on what’s better for your meal plan. Veggie sausage is low in fat and has wheat, soy, and egg protein for a fast, healthy breakfast.
Serves 1
Ingredients
1/2 cup roasted vegetables
1 large egg
2 Tbsp. (about 1/2 oz.) shredded cheddar
1 veggie breakfast sausage patty
Nutrition Facts (per Serving)
Calories: 210
Protein: 21 grams
Carbs: 11 grams
Fat: 9 grams
Picture courtesy of MJ and Hungryman
Most quick breakfast bowls with yogurt have different kinds of fresh fruit and granola. But you can make plain yogurt into an awesome savory breakfast too.
This one has lentils, cucumber, and pine nuts for a healthy meal that’s good any time of day. And like other yogurt parfaits, it’s easy to take to-go.
Serves 1
Ingredients
1/2 cup Greek yogurt
1/2 cup diced cucumber
1 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. sea salt
1 Tbsp. freshly squeezed lemon juice
1/4 cup cooked lentils
3 Tbsp. diced mango
1 Tbsp. pine nuts
1 tsp. chia seeds
Olive oil, for drizzling (optional)
Nutrition Facts (Per Serving)
Calories: 383
Protein: 25 grams
Carbs: 44 grams
Fat: 13 grams
Picture courtesy of Food Network
You don’t have to think big to eat a hearty breakfast. Sauté these up real quick, and serve with scrambled eggs and hot sauce to make mushroom breakfast tacos.
Or use them to top avocado toast or savory pancakes. Find more recipes to build your perfect morning meal in Brunch at Bobby’s: 140 Recipes for the Best Part of the Weekend.
Serves 4
Ingredients
1 Tbsp. canola oil
1 pint cremini mushrooms, stems trimmed, cut into sixths
2 tsp. finely chopped fresh thyme
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 74
Protein: 1 gram
Carbs: 2 grams
Fat: 7 grams
Picture courtesy of A Healthy Life for Me
Muffins are the ultimate make-ahead breakfast, especially since they have way better nutrition when baked at home.
Each one of these blueberry muffins has almost 10 grams of protein apiece. Mix in some walnuts, or sprinkle slivered almonds on top, and that will bump up the protein even higher.
Serves 12
Ingredients
1 cup oat flour
1/4 cup almond flour
3 egg whites
1/2 cup nonfat plain Greek yogurt
1 cup unsweetened applesauce
2 Tbsp. pure honey
1 tsp. vanilla extract
1 medium banana, peeled and mashed
3 scoops WHEY+ vanilla protein isolate
1 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. orange zest (or lemon zest)
1 cup blueberries, fresh or frozen
Nutrition Facts (Per Serving)
Calories: 120
Protein: 9 grams
Carbs: 17 grams
Fat: 2 grams
Picture courtesy of Oh She Glows
One of the best things about homemade breakfast burritos is that you can make them ahead of time. They’ll keep in the fridge or freezer, then can be reheated any number of ways.
These are loaded with vegetables for a healthy burrito. And although they have over 20 grams of protein apiece, this is a quick vegan breakfast made with tofu and mushrooms.
Serves 4
Ingredients
4 whole-wheat tortillas (about 10” each)
1 package (12 oz.) extra-firm tofu, rinsed and pressed
1 tsp. extra-virgin olive oil
3 cloves garlic
2 cups diced sweet onion (about 1 medium)
1 cup diced potato
1 1/2 cups sliced cremini mushrooms
1/4 cup nutritional yeast
1/4 cup minced fresh basil
2 Tbsp. minced fresh parsley
1 Tbsp. freshly squeezed lemon juice
3/4 tsp. salt
Freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 373
Protein: 23 grams
Carbs: 48 grams
Fat: 11 grams
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Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $299.
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