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    Healthy Breakfast Ideas

    Easy Breakfast Ideas and Recipes

    Easy breakfast ideas

    A quick, easy, healthy and hearty breakfast definitely helps to get your day started off on the right footing. However, few of us have the time or energy to prepare much first thing - especially during the working week, when a rushed slice of toast or bowl of sugary cereal is often the go-to solution. With that in mind, here are a few of our favourite quick and easy breakfast ideas for busy mornings.

    Easy Breakfast Ideas / Ingredients

    Another limiting factor when it comes to breakfast choices is often a lack of viable options in the cupboard and/or fridge. Many of us tend to plan evening meals fairly meticulously when shopping for groceries, but breakfast items are typically treated as more of an afterthought.

    Instead, try planning out your breakfasts for the week in advance when you shop. It only takes five minutes to write a quick morning meal plan, and ingredient lists can be really simple if you choose items that mix and match together in various combinations.

    If you always keep a basic supply of eggs, cereal oats and grains, fruits, vegetables, nuts and seeds, baked goods, yogurt and milk (or non-dairy alternatives) in stock, you’ll never be short of healthy and tempting easy breakfast recipes to throw together. Moreover, a lot of these breakfast ingredients can be prepared in just a few minutes the evening before.

    Ideal ingredients to keep in stock include:

    • Oats (for porridge or overnight oats, aka Bircher muesli)
    • Eggs (for omelettes, quiches and other protein-based breakfasts)
    • Fruit and vegetables for fruit salads and smoothies
    • Wholemeal bread (sliced and frozen if preferred) for toasts
    • Muffins and bars you’ve batch-baked in advance - again, many can be frozen and then thawed overnight

    In the next section, we’ve included a couple of quick recipe outlines to get you started. They’re both just designed to help get you thinking more creatively about easy breakfast ideas - feel free to create your own variants if you prefer to use other core ingredients!

    Spinach Frittata

    Mini Egg and Spinach Frittata ‘Muffins’

    Bake these ahead of time in a muffin tin, just as though you were making cupcakes, and store in the fridge. A filling, healthy and savoury breakfast treat to snack on at home or add to a lunchbox.

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    Ingredients

    • A 12-cup muffin tray, lightly oiled
    • 6 large eggs
    • 20ml milk (or non-dairy alternative)
    • Optional: 150g medium/soft cheese
    • 150g baby spinach
    • 1-2 sweet peppers
    • A drizzle of olive oil
    • Salt and pepper to taste

    Method

    1. Preheat the oven to 180C (350F, Gas Mark 4). If using a fan assisted oven, drop the temperature by around 10 degrees. Halve your pepper(s), rub lightly in olive oil, and roast for around 15 min, or until just starting to blister. Remove from the oven, but leave the heat on.
    2. Meanwhile, wilt the spinach in a colander or sieve over a pan of lightly boiling water - this should take just a minute or two on the hob. Set aside to cool.
    3. Whisk the eggs lightly in a large bowl, add in the milk, and stir together with a pinch of salt and pepper. Grate your cheese, if using, and add this to the egg/milk mixture, stirring to distribute evenly.
    4. Roughly chop the wilted spinach and dice the roasted pepper(s) into half-centimetre cubes. Stir these into the egg/milk/cheese mix too. At this point, you can chop and add more or less anything else you like - courgette and ham both go really well. Avoid adding tomatoes to the mixture though, as they can sometimes stop the eggs from setting properly.
    5. Spoon the mixture into your muffin tin and bake for around 20 min. Give them a wobble test - they should be just set, but not overly firm. If you’re unsure, stick a skewer into the middle of one; if it comes out clean, they’re ready.
    6. Remove from the muffin pan and leave to cool on a wire rack for 5min. They can then be placed in a sealed container in the fridge, where they’ll keep for 3-4 days. (They’re easy to reheat for 30 seconds in a microwave if you prefer to eat them warm.)
    Overnight Oats

    Overnight Oats

    Often called Bircher muesli, this is a brilliantly fast and easy way to prepare a delicious healthy breakfast in advance. If you make it in a container with a tight-fitting lid, it’ll keep in the fridge for up to five days - feel free to make a larger batch on a Sunday night for the week ahead. Use regular dried oats, not the ‘quick oats’ variety; the latter tend to soak up any liquid too readily, and are prone to getting soggy.

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    Ingredients

    The only ingredients you will absolutely need are the oats themselves, and some sort of liquid (typically milk, yogurt, or a non-dairy alternative). Everything else is endlessly variable. For that reason, this isn’t strictly a recipe, but a general guide to assembly.

    Method

    Place a portion of dry porridge oats (about two good handfuls) into a bowl, glass jar, mug, or whatever you’ll be eating them out of. Match this with an equal measure of milk or plain yoghurt - such that the ratio is roughly 1:1 - along with a teaspoon or two of honey, maple syrup, or another natural sweetener. If you like, add a good pinch of chia seeds at this stage.

    Stir lightly but thoroughly until the texture is nice and even, adding a splash more liquid if the mixture seems too clumpy. This is your base mix that will sit in the fridge while the oats soak up the moisture and become soft. When you’re ready to eat, add any toppings you like - chopped fruits (fresh or stewed), granola, peanut butter, nuts, chocolate chips and jam are all great - and dive in.