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We know, mornings are hard. But that doesn’t have to mean no breakfast! These easy breakfast ideas will save you on busy mornings.

Easy Breakfast Ideas
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You’re busy. We’re busy! We totally get it. Mornings can be one of the hardest times to stick to healthy eating, especially if you’re running out the door. So, we’ve compiled a few of our very favorite easy breakfast ideas to make your mornings easier!

Let’s be honest: eating breakfast is going to require some prep. Many of these recipes are batches that you’ll only have to cook one time: then you’ll have a bunch on hand for breakfasts throughout the week. Others are breakfast food you can whip up in a few minutes!

Our top easy breakfast ideas—recipe list

Looking for more breakfast recipes?

Outside of our favorite easy breakfast ideas, here are a few more recipe collections to start the day:

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40 Easy Breakfast Ideas: Egg Muffins & More!

Easy Breakfast Ideas
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5 from 1 review

This breakfast egg muffins recipe makes the ideal healthy meal or snack! Bake eggs in muffin cups, then refrigerate for quick meals.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Ingredients

Scale
  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
  5. Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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2 Comments

  1. Alex says:

    Amazing and Easy Breakfast Ideas. thanks for the recipes. visit Breakfast Idea






  2. Kelly Powers says:

    Egg tacos are great any time of the day! Definitely a favorite. Thanks for sharing this great list!