20 Easy Weekday Breakfast Ideas

We know it’s the most important meal of the day, but for many people, breakfast is the first thing to go on busy mornings. Unfortunately, that means a day that starts out hectic tends to just get worse. Our bodies and brains can’t function optimally without fuel, so we’re slow, tasks feel harder — and who can concentrate with a grumbling stomach?

That’s why quick, easy breakfasts are so important to have on hand. We’ve pulled together this list of 20 healthy weekday breakfast ideas you can make in just 5 to 10 minutes — either because they’re just that easy, or because you’ve done the legwork in advance. We’re breaking these breakfasts up into 3 sections:

• Make-ahead breakfasts, which you can make either the night before or keep on hand in the freezer
• Prep-ahead breakfasts, where you’ll chop, sauté, or cook part of your meal in advance so it’s a breeze to throw together in the morning
• Morning-of breakfasts, which are simple enough to be made in their entirety without any advance planning.

Ready to start your mornings right? Let’s get our breakfast on!

Make-Ahead Breakfasts

1. Mini Frittatas

Veggie-packed mini frittatas make a great breakfast, and the best part is they freeze fantastically! Essentially egg muffins, they’re one of our favorite easy weekday breakfast ideas. You can convert any frittata recipe (we’re partial to this Spinach, Mushroom, and Feta Frittata) to mini frittatas by dividing your fillings among greased muffin cups and topping with the egg mixture. Then bake your mini frittatas at 350 degrees F for about 20 minutes. Let them cool completely, then freeze in a freezer bag or freezer-safe container; reheat them in 20-second increments in the microwave, being careful not to overheat.

2. Breakfast Cookies

Cookies may sound like a way to start the day with a sugar crash, but done right they can be a healthy, satisfying — and delicious — breakfast! Use whole wheat flour along with oats to make your cookies filling, and replace some of the oil in a recipe with a banana for a low-fat, high-vitamin swap, as we do in this breakfast cookie recipe. Keep the amount of sugar low to prevent a blood-sugar rollercoaster, and pack your cookies full of extras for crunch, variety, and nutrients. You can use almost anything: almonds, walnuts, peanuts, cashews, sunflower seeds, sesame seeds, dried cranberries, raisins, chopped dates, chia seeds, flaxseed, hemp hearts, chocolate chips, or white chocolate chunks, for a start!

3. Overnight Oats 

Nothing beats overnight oats for an easy, hearty breakfast! This no-cook dish involves soaking oats overnight in the fridge to soften them, meaning your breakfast makes itself while you sleep. We like to make our overnight oats by mixing equal amounts of old-fashioned oats (not instant!) and a milk of choice (dairy or plant-based) in a mason jar. Stir in a dollop of yogurt and some honey or maple syrup. Cap your jar and put it in the fridge overnight. In the morning, you’re ready to go — or you can top your oats with sunflower seeds, pepitas, nuts, berries, banana slices, apple slices, coconut flakes, peanut butter, cinnamon, chocolate chips … the combinations are endless! 

4. Whole-Grain Pancakes

Like muffins, pancakes are typically seen as sugary fluff that won’t fill you up for long — or provide the vital nutrition your body needs to power you through ‘til lunch. But a few easy swaps will turn pancakes from the breakfast equivalent of cotton candy into a relatively healthy meal that will leave you feeling great. First, make your pancakes with whole grain flours, and consider adding some extras like ground flaxseed. Next, find a recipe that calls for yogurt or Greek yogurt to greatly up the protein in your pancakes — like this one, for example. Finally, use peanut butter (or another nut butter) as a topping. Skip the sugary syrup altogether, or use a little honey, real maple syrup, or jam. Pancakes can be individually frozen, then reheated in the toaster oven or microwave for a quick breakfast.

5. No-Bake Breakfast Bars

The great thing about no-bake bars is that they’re not finicky — in fact, you don’t even need a real recipe! Just mix together old-fashioned oats, nut or seed butter, and add-ins such as chopped nuts, seeds, chocolate chips, coconut flakes, puffed rice, other types of cereal, or dried fruit. Use proportions of roughly 2:1:2, with the larger amounts being the dry ingredients and the smaller amount the nut butter. Add honey or maple syrup to taste, or about ½ cup per cup of nut butter. If you like, you can also add spices, cocoa powder, vanilla, or additional flavors. We recommend starting by mixing together wet ingredients and (separately) dry ingredients before mixing the two together for more even distribution. Once it’s well-mixed, pat the mixture into a parchment-lined pan and refrigerate for at least an hour before slicing. The bars can be stored in the freezer in a freezer bag for several months and thawed by leaving them on the counter overnight.

6. Chia Pudding

Ch-ch-ch-chia! Long gone are the days these healthy seeds were reserved for chia pets. Now, chia seeds are beloved for containing a ton of fiber and omega-3s while contributing very little flavor to a dish. Oh, and for their ability to create the world’s easiest gel-like pudding! Chia seeds absorb up to 10 times their weight in liquid, so they make a fun, filling breakfast when mixed with dairy or plant milk. Use about a quarter of a cup of chia seeds per cup of milk, and stir well. Add your sweetener of choice and a little vanilla, and let the seeds fully absorb the milk overnight, being sure to stir or shake the mixture a couple of times in the first 10 or 20 minutes. We recommend eating your chia pudding with some fresh sliced strawberries on top, but you can use pretty much any toppings you’d use on overnight oats. For some fantastic chia pudding flavor combinations that will elevate your pudding from tasty to amazing, check out our ebook of 100 Snack Ideas:

7. Quiche

Make a quiche on Sunday for easy breakfasts all week long. Quiche also freezes well and can be reheated in the microwave until just warm, or thaw it overnight in the fridge and reheat it for about 20 minutes at 350 degrees F while you’re getting ready in the morning. There are endless variations on quiche, but our favorite is this Spinach and Bacon Quiche, which combines the power of greens for energy with the classic breakfast ingredient of bacon.

Prep-Ahead Breakfasts

8. Black Bean Quinoa Breakfast Bowl

Quinoa and black beans are a natural pairing, and together they form a hearty base for a breakfast bowl that will keep you full all the way through to lunch. Make a large batch of quinoa at the beginning of the week and mix in a can of black beans, then portion it out into breakfast servings for the week. In the morning, reheat the quinoa and black beans in the microwave, then add some toppings to round out the bowl. We love halved cherry tomatoes, sliced avocado, wilted spinach (do a quick sauté, or simply put a handful of spinach at the bottom of your bowl before reheating the quinoa and black bean mixture in the microwave), and a soft-boiled egg (which can also be made a few days in advance). Finish with chopped green onion or chives.

9. Smoothies

Smoothies are an easy way to get some fruit and veg to start your day, and make an especially great breakfast if you add some sort of protein, such as yogurt or nut butter. Though they’re typically not hard to throw together in the morning, some people prefer to prep their smoothies in advance and keep smoothie packs in the freezer. This is a useful approach if you like to add lots of ingredients to your smoothies that can take extra time to prep, such as grated ginger, fresh-squeezed lemon or lime juice, or any fruits or vegetables that need to be peeled or chopped before throwing them in. You can also freeze overly ripe fruits and vegetables (especially greens) throughout the week so that your freezer will always be stocked with smoothie ingredients (and you’ll throw away less food!). Some of our favorite combos include cold coffee, banana, oats, and almond butter; spinach, banana, strawberries, and yogurt; and kale, lemon, yogurt, ginger, and turmeric. Learn more about making great smoothies here:

10. Omelets

Omelets are often considered a weekend meal, but they become very weekday-friendly when you prep your veggies ahead of time. Sauté chopped bell pepper, onion, and mushrooms until tender, then add a handful of spinach in the last minute of cooking. Store in the fridge for up to 3 days. In the morning when you’re ready for an omelet, add beaten egg with salt and pepper to your heated, greased pan and top half the egg mixture with the veggie mixture, minus any liquid that’s accumulated in your leftover container, and grated cheese. Once the omelet is starting to set on the bottom, fold it over and let cook until set to your liking and the fillings are warmed through.

11. Breakfast salad

Breakfast … salad?! Yes, it’s a real thing, and it’s one of our favorite quick breakfast ideas. Get your greens on first thing in the morning with a bowl of breakfast salad topped with traditional breakfast ingredients, such as berries, chopped bacon, or an egg. Some of our favorite combos include mixed greens topped with blueberries and granola; spinach topped with roasted sweet potatoes (ideally left over from dinner), crumbled bacon, and an egg; and power greens topped with quinoa, dried cranberries, and almonds. Download our free breakfast salad recipe and get some great tips for making your salads more interesting!

12. Migas

If you haven’t tried this Tex-Mex favorite, you’re missing out! At its heart, migas are eggs scrambled with crumbled tortilla chips, and they usually contain onion and some sort of heat, whether from jalapeño or some spicy salsa. We like to sauté diced zucchini, jalapeño, and onion for a healthier twist, adding in halved cherry tomatoes toward the end. Once the veggies are soft, save them in the fridge for up to three days. When you’re ready for breakfast, reheat the veggies in a pan, then scramble in some eggs. When the eggs are a little more than halfway to set, throw in some crumbled tortilla chips and mix it all up as it finishes cooking. Immediately top with shredded cheddar or pepper jack cheese, then serve with salsa. This meal is also great with avocado slices and warm, fresh tortillas. 

13. Breakfast burritos

Quick, easy, and portable, breakfast burritos are a great way to fit all sorts of healthy deliciousness into your on-the-go breakfast. Start with a large (burrito-sized!) tortilla, and fill it with scrambled eggs, sausage, cheese, guacamole, black beans, bell peppers, salsa, pico de gallo, sautéd onions, leftover rice, or any other fillings you prefer! By chopping and cooking your preferred fillings the night before — or at the beginning of the week — your breakfast burritos will be super fast to fill. Simply reheat the ingredients you’d like warm, top the center of the tortilla with ingredients, then fold the tortilla over the edges of the filling on opposite sides and roll it up. You can also preassemble your burritos and wrap them in parchment paper (to hold them together) for an even quicker breakfast; leave them in the fridge for up to 3 days or in the freezer for up to 2 months. To eat, either reheat them briefly in the microwave, or heat a pan over medium with a little cooking oil and grill them on both sides. For specific recipes, see our downloadable Make-Ahead Breakfast Burritos guide:

14. Breakfast sandwiches

Lovers of gooey egg yolks and fast breakfasts converge at the classic breakfast sandwich, aka egg sandwich. Precook some bacon at the start of the week and you’re well on your way to this quick, satisfying breakfast. Our favorite breakfast sandwich involves a toasted English muffin with a slice of cheese, a slice of tomato, and some avocado, topped with a fried egg. You can slice your cheese, tomato, and avocado the night before and stack them with a slice of bacon so they’re ready to slap on your sandwich, then store them wrapped in plastic wrap or in a reusable silicone bag overnight. If the avocado is tight against the wrap or bag, it won’t brown. In the morning, fry an egg while your English muffin is toasting and assemble! (For breakfast sandwich recipes that are 100% make-ahead and can be stored in the fridge or freezer, check out this downloadable guide.)

Morning-Of Breakfasts

15. Cereal and berries

Classic for a reason, cereal couldn’t be easier! Choose whole grain cereal to avoid being famished before lunch, and add some extra heartiness to it by sprinkling on some chopped walnuts, almonds, pepitas, sunflower seeds, dried cranberries, raisins, or dried cherries. Top with some raspberries, blueberries, and/or blackberries for extra fiber and vitamins. Pour on your favorite dairy or nondairy milk and enjoy! 

16. Scrambled eggs and toast

Our favorite method for making scrambled eggs is to heat a pan over medium-low heat, then melt a little butter in the pan. Whisk your eggs in a cup with salt and pepper, and add about a tablespoon of milk or cream. Using a whisk rather than a fork will beat air into the eggs, keeping them nice and fluffy. Pour them into the pan and let the edges start to set before folding them with a spatula until set and barely moist-looking. If you’d like to add in some leftover cooked veggies, chopped tomatoes, or cheese, do that near the end of the cook time. Starting your toast in the toaster just before beginning to cook your eggs will generally result in the two finishing cooking at around the same time. 

17. Oatmeal with banana and almonds

If you grew up on gluey, flavorless oatmeal, please know there’s a better way! We like to melt a little butter in a small, shallow pot and “fry” old-fashioned oats over medium heat, stirring frequently, until they smell toasty and sweet, and some of the oats look lightly browned. Then add water and cook them until they’re done to your liking; we prefer just a few minutes so they’re not total mush. Stir in a little milk or cream and serve them into bowls. Top the oatmeal with a drizzle of maple syrup, a small handful of chopped almonds, and a sliced banana — or any of the ingredients listed above for overnight oats. (For a make-ahead version of steel-cut oatmeal and specific recipes, check out this post.)

18. Yogurt parfait

Yogurt parfaits look like dessert, taste like a treat, but fuel your body like a quality breakfast should. Yogurt parfaits are made of yogurt, fruit, and granola, and they’re layered in clear glasses so you can see the attractive individual layers. Start by putting a few tablespoons of regular or Greek plain / vanilla yogurt in the bottom of each glass, then add a layer of granola, then a layer of fruit. Parfaits most commonly use raspberries, blackberries, blueberries, and/or sliced strawberries, but feel free to mix things up with chopped peaches, apricots, pineapple, apples, kiwis, mangos, bananas, pomegranate seeds, passionfruit, or dragonfruit. Keep adding layers until you reach the top of the glass (or, more importantly, the amount you want to eat!). Finish with a sprinkle of granola and, if you like, a sprig of mint, drizzle of honey, or some other sort of attractive topping. Don’t feel like being so fancy with your weekday breakfast? You can also eat your parfait in a bowl with yogurt on the bottom and fruit and granola on top, similar to an açai bowl.

19. Avocado toast

Healthy fat is a great way to start the day, and avocados are sure to deliver! Toast a slice of whole-grain bread, and while it’s toasting mash some ripe avocado with a pinch of salt, optional lemon or lime juice, and any herbs you’d like to use. Make it a heartier breakfast by topping with a fried egg, sliced tomato, sliced radish, sprouts, spinach, smoked salmon, Everything Bagel seasoning, balsamic vinaigrette, red pepper flakes, or any other toppings of your choice.

20. Toast with nut butter and pear slices

Similar in concept to a PB&J but reimagined for breakfast, toast with nut butter and pear slices is a great way to get what you need to get going in the morning. Use whole-grain bread to help you stay full longer; peanut butter has the most protein of any nut butter, but almond, cashew, or walnut butters are also delicious and healthy — or look for a blend that has them all. If you’re allergic to nuts or just looking to mix things up, sunflower butter, tahini, watermelon seed butter, pumpkin seed butter, or hemp seed butter may be just the thing! Top your toast with ripe pear slices, or just eat them on the side. (Depending on the season, you can swap out the fruit, like using strawberries in the spring and early summer.)

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