12 Easy Breakfast Ideas

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

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!

Now, 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 breakfasts you can whip up in a few minutes! But either way: we promise this list has no homemade pancakes or waffles. Those are for weekend brunches: which are also really fun too. (Here are 35 brunch ideas for weekends.)

PS don’t forget coffee! Try our best cup of coffee or easy cold brew.

And now…our top easy breakfast ideas!

Looking for more breakfast recipes?

Outside of our favorite easy breakfast ideas, here are a few more that we love:

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Pecan & Veggie Mini Frittatas

Breakfast Mini Frittatas (Egg Muffins!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x

Description

These easy mini frittatas are just what you need for a quick nutritious breakfast or lunch! Filled with pecans and veggies, make them ahead to grab and go.


Scale

Ingredients

  • 1/3 cup thinly sliced green onions
  • 1/3 cup diced jarred roasted red peppers*
  • 1/2 cup chopped pecans (optional)
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
  • Butter, for greasing

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease a 12-cup muffin tin generously with butter.
  3. Thinly slice the green onions. Dice the roasted red peppers. Roughly chop the pecans. 
  4. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
  5. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

Notes

*Jarred roasted red peppers are usually available near the olives and other canned vegetables.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Breakfast Ideas, Easy Breakfast Ideas

Last updated: March 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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