Food

Three Throw-Together Breakfasts

Easy toast breakfast

Last week, my daughter texted me a photo of her breakfast…

It was a giant bowl of Brussels sprouts that she had roasted with olive oil, salt, pepper and honey, then drizzled with Sriracha. It’s her favorite way to eat them, and I’m used to the request on repeat at dinner, but still: Breakfast? I replied.

Why not? She texted. I only have a few more days to treat myself!

With in-person school starting up again in our neck of the woods (and maybe yours?) so is the morning rush, and subsequently, the evergreen need for throw-together breakfasts that don’t require techniques more complicated than pressing the “toast” button or heating up an electric tea kettle. I am always in search of breakfasts that don’t ask me to do anything ahead of time (sorry, overnight oats and 30-minute chia puddings); I don’t want to engage in pre-coffee Brussels sprouts peeling and prepping (sorry, Abby), and as much as I love the idea of having a stash of those grab-and-go already-made zucchini muffins in the freezer (“just pop in your bag to thaw!”) I know myself by now. Half of those muffins would be gone before they get stashed, probably eaten for dessert at dinnertime, and before mid-week, I’d be out of luck.

So I challenged myself to come up with three brand new breakfasts — all throw-together, all vegan, some helped along by something store bought — and here’s what I landed on. Please feel free to suggest your own.

“Blueberry Pancake” Toast 
Combining blueberries and maple syrup instantly beams me to all my favorite places (childhood kitchen, Maine, iHop) and this is my attempt at a quick version of that: Dave’s Killer “Good Seed” Bread + almond butter + blueberries + drizzle of maple syrup. (This is a 2020 version of the breakfast my kids grew up on: Whole wheat toast with peanut butter, bananas, and honey)

Pina Colada Bowl 
I made this up for Abby, who orders virgin pina coladas whenever possible: So Delicious plain coconut yogurt (I find the flavored ones are too sweet for me) + chopped pineapple + squeeze of lime + crushed macadamia nuts. (I realize these nuts are pricey — blanched raw almonds are also a good option. You just want a little crunch.)

Banana-Cocoa Oats
It’s tempting to buy those on-the-go oatmeal cups you see everywhere now, but I find they’re always too sweet and a little overpriced for what they are. I buy a pound of instant oats for $1.50 in the bulk section at Whole Foods, then doctor up the bowl on my own. You can play around with the add-ins, but the general formula is: Combine 1/2 cup instant oats, a pinch of sea salt, and 3/4 cup hot water in a bowl, then cover (I cover with a small salad plate) and let sit for 2 minutes. Remove cover, then stir in desired toppings — I like 1/2 teaspoon unsweetened cocoa, a pinch of cinnamon, and one sliced banana. Drizzle a quarter cup of almond milk (or the milk of your choice; the milk is important no matter what toppings you’re adding). If you are missing sweetness, you can add a pinch of white or brown sugar to taste.

P.S. A breakfast toast party and two-ingredient pancakes.

  1. Carol says...

    My invention using the frozen waffles I was making for my son:
    toaster waffle, topped with avocado, a fried egg, honey, and hot sauce.

    I’m really into it, and not pregnant at all!

  2. Sarah says...

    Really wish the adjective “healthy” could be removed – food isn’t inherently healthy or unhealthy – applying a binary judgement can be really triggering for those in recovery from an eating disorder. Love the recipes, let’s change the language around food!

    • Kamian says...

      I agree! How do you feel about the word nutritious?

    • Joanna Goddard says...

      Yes, Sarah, thank you so much for your insight here!

  3. Le says...

    This post came with perfect timing. Wondering what on earth to feed my three-year-old for lunch, voila this blueberry concoction. We used PB; it was still good. I ate it for lunch two days in a row. Thank you!

    • Le says...

      Also, not a bagel fan, but we have them often. Best topping: cream cheese (or high-fat Greek yogurt), blueberries, sliced almonds, honey. Bam. :)

  4. Holly says...

    One of my favorite savory breakfasts is radish toast!
    I thinly slice a sizable handful of radishes and pile them on top of toasted sourdough (or whole wheat) slicked with salted butter (plus flakey salt on top if feeling fancy). A plant-derived fat (or radish green pesto??!) would also work in place of butter. Lots of delightful crunch and lets me eat vegetables first-thing in the morning, yum.

    • Daniela says...

      Yum!

  5. K says...

    brussel sprouts roasted in ghee is my latest fave thing

  6. Laura says...

    These recommendations are coming at the perfect time–I’m about to have my second baby and one thing I remember from the first was how hard it was to keep myself fed with healthy, wholesome (yet yummy) foods so that I could fulfill my duties as a new mom/milk machine, all while holding a newborn who did not like to be put down. I’m going to keep these in my back pocket for those mornings when I want a full belly and full boobs.

  7. Jenna says...

    Because I have gestational diabetes I have to watch my sugar and carb intake. I typically rotate between two eggs and toast, peanut butter toast with nuts and drizzle of honey, or protein pancakes/French toast. If I am having something that’s too sweet or carb heavy I’ll top with Greek yogurt or eat a side of eggs.

  8. becky says...

    can you also please tell us what the Brussels sprout recipe is!? sounds amazing

  9. Lydia says...

    I made a significant habit shift at the end of December: I started eating steel cut oats every morning. I was never an oatmeal fan, but I had some rolled oats left over from making granola and I was in a real dietary funk. I had put on covid weight (eating out of boredom, joylessly overeating, consuming mac n’ cheese, pizza, unhealthy, non satiating stuff). I wanted a change. I wanted to feel strong and healthy.
    Four months later, I’ve trimmed 4 inches from my waist and I am vegan. This was not an expected result but as I started eating oats every morning, I started researching ingredients and experimenting with cutting out dairy (I had already cut out meat in November).
    Now, I make a batch of steel cut oats at the start of every week and heat up a bowl each morning, adding toasted sesame seeds, hemp hearts, flax meal, pumpkin seeds, chia seeds, raisins, dried figs, cinnamon. I feel amazing and don’t need to eat again until dinner time (usually at 4 pm or 5 at the latest).
    The key to this shift was not being rigid. I experimented with cutting out dairy and found I didn’t miss it and I felt better, stronger, more satiated with my oats and seeds and dried fruit and for dinner, lentils, beans, veggies from my CSA box.
    I am seeing articles recently, talking about prepping for getting “busier” again. I refuse to accept that I have to short change my health and quality of life to go back to a “normal” that I don’t entirely agree with.
    Slowing down, learning how to cook, learning about foods, learning how to listen to my body is a gift sheltering in place gave me. I can’t and won’t unlearn these things.
    I will keep moving forward, not looking back. :)

    • Emma says...

      Lydia, this just sounds so wonderful all around! I’m inspired by how you approached a new way of life as a gift and boosted your health in the process. Wishing you lots of luck and good health as we move forward into the next chapter!

    • I love every word of this comment! Your breakfast sounds delish, and cheers to not going back to the old normal…

    • Ash says...

      I love this. You go girl!

    • inga says...

      Wow, you’re so great for doing this!

      (i also switched to oats with lots of healthy stuff for breakfast and feel much better. and yoga at night after the kids are in bed (when usually i have been telling myself i am too tired myself). Feels empowering. and necessary these days to find ways to feel good that don’t require social contacts..)

  10. Ilona says...

    The Oh She Glows cookbook has a savory oatmeal lentil bowl that has been on heavy rotation for me lately – and it’s great with a poached egg on top if you need more. I always find that eating breakfast jump starts my metabolism so the earlier I eat, the earlier I’m hungry again, but this sticks to my ribs to get me to a reasonable lunch time: https://www.lydiamendel.com/blog/2017/12/1/savory-lentil-oatmeal-recipe

  11. Lisa says...

    Thanks so much for the vegan recipes! The blueberry toast looks divine. Cannot wait to try! And they’re all so kind. :-)

  12. Kristin Selesnick says...

    To switch up the breakfast “go-to” items, I love to experiment with ways to use chia smash from Oswald Co. (female-founded brand, right in NYC!) No added sugars, 4 natural ingredients, it can be put on almost anything (swirled into yogurt, mixed into salad dressing, drizzled on pancakes/waffles, or the classic pb&”j” combo). Seriously, check this stuff out!!
    https://www.theoswaldco.com/
    IG: chiasmash

  13. Hayley says...

    I struggle with breakfast, but lately, I’ve been sauteing a mountain of spinach in a little olive oil and garlic powder and eating it on an English muffin with a runny egg and some Sir Kensington’s Gochujang Everything Sauce, and having a sumo or some other kind of fruit on the side. Trying to find ways to get more greens in, especially in the morning! :)

    Also, I have to say, these Joy the Baker cookies make a killer breakfast: https://joythebaker.com/2021/02/the-almond-flour-banana-bread-cookies-i-always-have-in-the-fridge/

  14. Meredith says...

    I LOVE getting a glimpse at what other people eat for breakfast – so much inspiration! We do oatmeal a lot, I like to boil my rolled oats and then drain the thick starchy water in a sieve, adding almond milk after it is cooked to make it creamy again. I mix in maple syrup, almond butter, ground flax, cinnamon and a pinch of salt! Sometimes a bit of coconut oil or ghee too. Everyday my 4 year old eats half of an everything bagel topped with butter and nutritional yeast, and a kefir drink. I’m not mad about it!

    • Katie says...

      HA! My 3-year old looooooves toast with butter and nutritional yeast, or a bagel with almond butter, peanut butter AND cashew butter (he’s very insistent on those three together, but only when we’re having bagels…?) and basically any bowl of oatmeal or yogurt “parfait” (using this word instead of “yogurt bowl” or “bowl of yogurt” turned this into an option he will get excited about) as long as it has a face. Even if the face is abstract; even if it is not actually a face at all but just a pile of fruit that I give a name, like “Frances.”

  15. Em says...

    This post inspired me to have leftover roasted asparagus and mushroom with a bagel and plain cream cheese topped with za’atar seasoning. SO good.

  16. Caraline says...

    I’ve been having a hard time with meal prep the last month or so since quitting a terrible job. For me it has been buttery frozen blueberry waffles (I buy whole grain) and two morning start vegan sausages. I do one tiny blurb of syrup and it is filling and comforting. I have literally eaten this almost everyday for nearly two months….I’m fine. I will probably break this streak once it’s warm enough for a smoothie, but right now in the PNW it will be cold and gray into June/July.

    • Hayley says...

      Oooh, any vegan breakfast sausage recs? We’ve been wanting to try some (not vegan or vegetarian but eating much more vegetarian these days).

    • Katie says...

      We use the Field Roast sausages, both Italian and breakfast-sausage flavored. I have the apple/sage flavor in the freezer but haven’t tried. We slice up the sausages and use them in pastas, pizzas, and with a mess of sliced peppers to roast and serve over grains and greens.

    • Hayley says...

      That sounds great, I’ll have to see if I can find those! Recently tried the No Evil Italian Stallion Sausage (made not far from me in Asheville, NC) and it’s delish!

  17. Annie says...

    My 4 and 1 year old LOVE the oat smoothie my husband created. Frozen berries (heavy on the raspberries), couple bananas, pre-blended rolled oats, milk of choice, ground flax.. blend and voila! We make a big batch on Sunday and see how long it lasts us. The 4 year old can sometimes talk us into a few semi-sweet chocolate chips on top.

  18. I am so predictable its always 1 egg preferably from my chickens, maybe on toast if I am craving carbs.
    I joke that my meals are all very healthy (premade quiche and a simple salad for lunch, meat and veg for dinner etc.) but my snacks not so much. So by 10.30am I am ready for a sweet treat (normally a home baked good like a cookie or brownie) or a handful of nuts. Life is short I am going to eat that cookie for a pick me up if I need it and not feel guilty.

  19. Emily says...

    Please keep posting vegetarian & vegan recipes, much appreciated! (and love that your daughter has brussels for breakfast :) )

    • Ash says...

      I second this. Vegan/vegetarian for the win! <3

  20. beth says...

    I began following the autoimmune protocol diet almost 2 years ago to get my Hashimoto’s as in check as I can, and at first I struggled to figure out a good breakfast for weekday mornings- I am TERRIBLE at both food prep and waking up early, and usually eat my breakfast about 2 hours after I get to work, during our daily morning meeting. What to eat when you can’t have gluten, dairy, soy, grains, eggs, and so many other things?? My happy solution is an avocado sprinkled with salt. Sometimes I add a banana or some blueberries, but just the avocado is perfect. It’s filling, the good fat keeps me from getting hangry before lunch, and my skin looks fantastic! It’s turned in to a little bit of a joke at work, but who cares!

    • Emma says...

      Hi Beth, I am on AIP too. My favorite breakfast is “noatmeal” and there are so many different variations on the theme when you google it. But I like the simple sweet potato, pureed with cinnamon and ginger, and garnished with what I have on hand (sliced bananas, chopped apples, blueberries, etc). Once a month, I make a big pot of it, divide it into four parts and freeze them separately. On Sunday, I pull that week’s portion out of the freezer to defrost, and I don’t have to think about breakfast all week. (Just in case those avocados get boring.)

    • Margaret says...

      Have you tried Trader Joes Chili Lime salt seasoning? You will never eat an avocado again without it after you try it, I promise!!

    • Kat says...

      I have found breakfast to be one of the most challenging things on AIP (I’m also mammal and fish/seafood free, sigh). I second the “oatmeal” idea although the version I love is roast spaghetti squash, dried coconut, and coconut milk as a base. I was highly skeptical at first yet it’s delicious and filling— the key being some sort of fruit in it to overpower a mild squash flavor. The recipe can be found on healingfamilyeats.com. I do a big batch and eat all week and it freezes well too! I’ve also found waffles work well with a blend of cassava, coconut, and tiger nut flours + mashed sweet potato or banana as an extra binder. They freeze beautifully too. Hope this helps!

    • beth says...

      Hi, Emma and Kat- I will DEFINITELY be looking that up; it sounds so good. I love sweet potatoes and I love squash, but I have never heard of noatmeal before- how wonderful!

      Margaret, I bet that salt seasoning is delicious, but it is definitely not AIP-compliant, unfortunately (no chili peppers, no bell peppers, no rice concentrate, and no citric acid- that’s likely made from corn). It’s sometimes hard sticking to AIP, but then I remember the crushing and constant migraines, joint pain, stomach issues, skin rashes, and other symptoms I lived with for years and I know AIP is definitely worth it. I do miss a lot of Trader Joe’s products though!

      I’ve said it before, and I’ll say it again: I love everyone in this community. You are all amazing to interact with!

  21. Mary W says...

    A nearby grocery store sells big bowls of berries that last me a week. I start with a small (berry) bowl of them, then something carb-y, toast or a small bowl of cereal. One thing I started doing in middle age is mixing cereals together. Anyone else?

  22. Hilary says...

    Kelly LeVeque’s Fab 4 smoothies! There are zillions of ways to do them, but all contain Fat, Fiber, Protein and Greens, aka, The Fab 4. They keep the blood sugar train steadily humming along (instead of the spike and crash roller coaster) and I find I crest down gently into hunger around lunch time instead of going crazy hangry and eating everything in sight. Following her Fab 4 light structure has changed my relationship with food and with my body because now I understand the science! So grateful and recommend her books to anyone!

  23. Amy says...

    Savoury breakfasts are the best! Leftover roasted veg + eggs is my favourite. But on school days I always do the same routine to keep thinking to a minimum: steel cut oats with dried cranberries, and fried eggs all around.

  24. Amy says...

    I’m obsessed with matcha smoothies in the morning. 1 cup frozen spinach, 1 tsp matcha, milk of choice (almond), sweetener of choice (always a banana, sometimes also a date or a tsp of vanilla protein powder), and nutritional boosters if you desire (flaxseed, chia seed, frozen cauliflower, etc.).

    Also, for parents of young kids, we’ve discovered 2 ways to reduce sugar but keep breakfast easy. Take one of the packets of oatmeal (we like the Trader Joe’s apple cinnamon flavor) and add the same amount of rolled or instant oats and some extra water. Same with yogurt. One cup of super-sugary Trader Joe’s yogurt can satisfy my crew of 3 because I cut it with plain yogurt.

  25. Elizabeth says...

    I drink plain kefir a lot for breakfast because I often wake up not wanting food but needing to consume *something*. If I do feel like real food though, right now I’m really into Van’s gluten-free toaster waffles with crunch almond butter and a little honey, highly recommend!

  26. Monica says...

    I’m a firm believer in the combo plate, at least for kids. They will rarely eat a whole bowl of something, but 4-5 bites of ten things, they’re all over that.

    My latest goodie was za’atar chickpeas on avocado toast – canned chickpeas sautéed in a little oil and za’atar and then smooshed into the avocado and topped with salt and pepper! Or kimchi! I put kimchi on anything.

    I’ve also done chocolate smoothies for breakfast…coconut milk (or whatever), nut butter, hemp seeds, banana, maca powder, raw cacao powder…my kids think they’re getting a treat!

  27. Elspeth says...

    For months now I have been stashing cinnamon and raisin bagels in my freezer. I pop them in the toaster, throw some peanut butter on them and eat them on my way to work. On weekends I try and bake muffins/rolls to eat in the week, but the bagels option is just so easy!

  28. K says...

    I am not a sweet breakfast person at all. I usually make a batch of hummus, baba ghanouj, roasted peppers, or slow roasted tomatoes on Sundays. I have whatever the food of the week is spread over toast, pita, wasa crackers, etc with maybe some fresh goat cheese or a sliced hard-boiled egg and some fresh fruit on the side. I also like throwing a fried egg on a pile of roasted vegetables left over from the night before (if we have any).

    • Shannon says...

      This all sounds SO good and like my kind of breakfast!

  29. Theresa says...

    Cottage cheese with blueberries! Also just a plain ol’ banana does the trick most mornings .

  30. Michelle says...

    If I don’t eat breakfast first thing, I’m basically hangry and useless until I get something in my stomach. I’ve been on a smoothie kick lately, and I make them the night before to avoid having the blender wake my kids up too early. My go-to: one frozen banana, one cup of plain kefir, two spoonfuls of peanut butter (natural with no added sugar), a big handful of spinach and a drizzle of honey. Delicious, filling and easily doubled, so I only have to make smoothies every other day. If I’m having a hobbit day and need second breakfast (I get up way too early), it’s toast with a scrambled egg, cheese and avocado on top.

  31. Daria says...

    I prefer using rolled oats (and making porridge overnight – just let it sit in the fridge with a smashed banana, some other fruit or raisins or whatever you have on hand, and some chia seeds, and reheat for a few minutes in the morning)! The glycemic index of instant oats (as of anything “instant”) is much higher then rolled oats, and is almost as high as corn flakes… (Quick note for those not familiar with the concept: basically your sugar level spikes & then is transformed into fat (+ the following energy decrease & wanting something sweet mid-morning), and if you’re looking to avoid the vicious circle, real versions of the same food vs instant ones are always better. But of course, not as fast!

  32. Angie says...

    Jenny – Thank you for making these all vegan. I’m recently vegan because of a cancer diagnosis and just feel so excluded from all of the best, most delicious things I used to eat. Reading recipes where I have to swap all of the meat, cheese, butter and other yummy things feels like finding a cute outfit but knowing it won’t look good on my hips/boobs/thighs/belly/random body part.

    Seeing your column today was like seeing a cute outfit and knowing it will fit perfectly. *heart*

    • Monica says...

      Angie, I obviously know nothing about your situation and I empathize with your story and applaud the steps you’re taking. My fam switched to a vegan diet when I was 13 because my dad was diagnosed with cancer. Diet along with lifestyle changes not only reversed his cancer, but the rest of us got healthier too.

      Fingers crossed for you and whatever this process brings for you! You are definitely not alone!

    • Jenny Rosenstrach says...

      Angie – What a sweet note and I’m so sorry. Since I’ve become more plant-based myself, hopefully you’ll see many more vegan recipes folded into the mix here. So glad this brought you some momentary joy. xoxo

    • Charlotte says...

      Hi Angie, I’m so sorry to hear your cancer diagnosis. I just wanted to recommend one of my favorite vegan blogs in case you haven’t heard of it yet– Vegan Richa. I’ve been a vegan for a few years now and her recipes are consistently some of the most flavorful, well thought out I’ve come across. Plus it’s nice to page through her recipe list and know everything is vegan-friendly, no swapping ingredients! Sending you lots of positive thoughts :)

    • Caroline says...

      I am really sorry, Angie. I’d like to recommend a great vegan food blog, the first I discovered when I started my vegan diet : Oh she Glows.
      Healthy options also on : Love and Lemons, Cookie and Kate.
      Sending you strenght and a virtual hug.

    • Hilary says...

      Angie-

      Wishing you a speedy recovery. A friend introduced me to Rabbits and Wolves and their site has a ton of delicious vegan recipes- “cheesy” pasta, lasagna soup, etc. that should fit your dietary needs. Minimalist Baker also has a ton of vegan recipes that are amazing and nourishing.

    • Emma says...

      Wishing you all the best in healing and the best possible recovery, Angie. YouTube is my favorite source for fun vegan recipe videos, I love the channel Pick Up Limes for some good inspiration :) Hoping for many, many healthy and happy days ahead for you.

  33. Leigh says...

    Almost everyday I have an english muffin spread with avocado. I add jalapeno, cucumber and tomato. Salt and pepper. Somedays I add Sri Lankan curry powder.

  34. becky says...

    ugh, breakfast it is soooo hard for me but I’ve made a point over the last 18 months to eat it every damn day.
    my go-to options:
    – Mango smoothie with a scoop of grass-fed collagen powder (for the extra protein) plus 2% greek yogurt (add in a little liquid ex. milk, OJ, coconut water)
    – turkey bacon made the night prior plus some fruit
    – hard-boiled eggs (made every few days) plus fruit
    – ambitious kitchen’s protein pancakes made weekly (oats and greek yogurt are the primary ingredients. I lessen the sugar and bake them for convenience)
    On the weekend/days off, I make eggs with cheese and have some fruit

  35. Lola says...

    I make an easy version of chilaquiles every morning. Cut up one tortilla into small squares toss them into the hot olive oil in pan, fry it up a bit, then move them to one side of the pan (it will continue to cook, making the bottom pieces extra crispy) then crack two eggs on the other side of pan and scramble them until almost done, then combine the tortillas pieces with eggs and scramble them together. Then top with cotija cheese and green salsa (store bought bottle Herdez salsa verde). Combined with a hot cup of coffee I feel transported to Mexico :).

    • Steph says...

      I will try this!

    • Erin says...

      Yuuuuuuum! I am going to try this on the weekend. Thanks for the inspiration, Lola!

    • Joie says...

      Inspired by this comment, I made this for breakfast. Added avocado, omitted cheese. SO DELICIOUS. Easy, filling, and fast but I felt transported to a vacation spot ….or at least a really nice brunch restaurant. Thank you!

  36. Terri says...

    Oatmeal pancakes have been my go-to favorite breakfast recently! I grind quick-cooking oats into oat flour in my food processor. Usually I grind a few cups into oat flour at the beginning of the week and store in an airtight container to use throughout the week. You can also buy oat flour, if you want to skip this step.

    To make the batter I whisk together 1/2 cup oat flour, 1/2tsp baking powder, a pinch of salt, 1 egg, and 1/2 cup kefir. (I have also used buttermilk or a mix of regular milk and greek yogurt, but I like the kefir best.)

    It may sound like work, but it comes together so quickly! I spray a skillet with cooking spray and preheat over medium heat while I mix up the batter, then cook the pancake for a few minutes on each side. You can either make one large pancake, or two medium-sized pancakes. I like to make two, adding chocolate chips to one and blueberries to the other.

    Another favorite breakfast is a yogurt bowl. I like coconut Greek yogurt with pepitas, chia seeds, shredded coconut, walnuts, and a bit of granola.

    My final favorite is instant oats with blueberries, peanut butter, and a banana.

    They are so satisfying and delicious!

  37. Ruth says...

    Like everyone else, I’ve been baking more bread this past year. My go-to is two slices of toast (or one really big slice, if it’s from the middle of the sourdough loaf!) with avocado and everything-bagel topping and almond butter with honey and/or pears on that. A bit of fresh fruit is usually added and that keeps me full all morning! My little ones are big oatmeal fans so they get multigrain oats with cinnamon.

  38. Abby says...

    I have a huge sweet tooth and have always eaten sweet breakfasts but want to try to move away from those. Any ideas for a more savory, healthy, filling weekday breakfast? I’d love to eat single-serving shakshuka but not sure how to translate that into a weekday thing! Haha.

    • Michelle says...

      Growing up, we always made egg sandwiches by microwaving an egg in a custard cup / small bowl / ramekin, and it putting on a toasted english muffin with some cheese and/or any condiments we had around.

    • Janet says...

      It’s not a quick recipe but I love to make a sweet potato hash – you might like it because it’s savory but with some natural sweetness from the onions and sweet potatoes.

      I peel a medium sweet potato and grate it on the large side of a box grater. You can also use a food processor, but I like the grated texture best. While I’m doing that, I sautee sliced onions in olive oil over medium until they are soft and lightly browning, and then add the shredded sweet potato. Sautee at least 10 minutes, until the sweet potatoes are soft and crispy in places. You might need to add more oil or adjust the temp; I kinda play it by ear every time. Then add salt and garlic powder if you like it, and top with eggs of your choice (I like soft-boiled).

      It’s SUPER filling to the point where sometimes I’d forget to eat lunch until like 2 (and I’m not a person who usually misses a meal). You can also make it the night before – but it’s best crispy right off the stove!

    • Lacy says...

      We’re big fans of “beans and greens” plus an egg. On Sunday I make a big pot of beans (usually black or pinto) and a giant pot of sautéed greens (kale, chard or collards plus garlic and/or onion). Weekday mornings we just heat up some beans and greens in a bowl in the microwave and top with a fried egg and seasoning of choice (hot sauce, everything bagel shake, or crumbled feta are all good options!)

    • Hilary says...

      Lacy: this is such a good idea. Love the combo of beans, greens and eggs (and feta). Yum. Maybe with some pickled onions thrown on top too. :)

    • Lydia says...

      Lacy: Yes! “Beans & Greens” is basically my dinner template. :)
      So easy, so satisfying and minimal clean up.

  39. Lauren says...

    I love a brussels sprouts salad for breakfast — chop sprouts and put them in the food processor and then add them to a bowl with golden raisins, toasted pine nuts, olive oil, lemon, salt and pepper, and shredded parmesan. Good with a fried or soft boiled egg or no egg at all.

    • Megan says...

      This sounds delicious!

  40. liz says...

    egg n cheese. it’s not not-healthy. :)

  41. kat says...

    My picky-eater elementary son has lived off sliced banana circles with a good dollop of peanut butter on each. There was a time we also did a dash of fun sprinkles…anything to get those calories in! Now it’s a mini chocolate chip on each, and then in the center is a “bonus one” with a good spoonful of chips. I’m a hearty whole-grain cereal kinda girl but I now love grabbing a spoonful of peanut butter for myself as I prep his.

    • We do this exact same thing in our house – “banana treats”! Sprinkles, chocolate chips and all!

    • Angie says...

      This is genius!

    • Melisa says...

      I have a suuuuuuper picky eater toddler and I’m totally going to try this too! Thanks!

    • Haley says...

      I make this for myself too and I’m in my 30s, lol. Banana slices each topped with peanut or almond butter, a walnut, sprinkle of chia seeds and some cinnamon. YUM. May need to add a chocolate chip to each too like your son!

  42. tyler says...

    i always want both sweet AND savory at breakfast time. to satisfy i usually toast two slices of toast, and I’ll fix one up with a buttery, salty fried egg, and the other with peanut butter and honey. on weekends my husband and i like to get pastries but i will have a “first course” of scrambled eggs or something haha. also i am being reminded by the other commenters of how much i love cottage cheese!

    • Kaitlin says...

      I do this exact thing – eggs on one piece of toast, the jelly or jam on the “dessert” slice. Feels like a treat!

  43. Michaela says...

    Ezekiel bread with nut butter and cacao nibs is my go-to quick breakfast. While working from home, I’ve also started doing avocado toast with microgreens and an egg on top—still pretty quick, so I might be able to pull it off even when I start commuting to the office again.

    I did Whole30 not long ago and got really into making extra roasted veggies at dinner time, then reheating those the next morning and putting an egg on top. I also made miso soup with greens and poached eggs for breakfasts one week…that was quick just because I made the batch of soup in advance, although it’s definitely not a grab-and-go meal!

    • Lydia says...

      I have a feeling productivity will be going down overall when non forward thinking companies start making employees commute to work.
      In addition to loosing work time to the commute, employees have now discovered WFH is completely doable–so being forced to sit in traffic and forgo life’s little pleasures like avocado toast with microgreens and egg is not going to do much for morale.

  44. Kate says...

    Excitement for good coffee and delicious breakfast is the best motivator for me to get out of bed!

    I am a big-time instant oatmeal eater. But I recently discovered that when I make pancakes or waffles on the weekend I can freeze them and then toast a homemade pancake or waffle for an exciting weekday breakfast! I also enjoy homemade bread with nut-butter + drizzle honey + sea salt flakes for mid-morning snack.

  45. Pam says...

    Um, this is really only healthy in the sense that it is not bought from a fast-food chain, but I really love one egg scrambled in a mug with a dash of milk, a tiny bit of butter, salt, and pepper, and then microwaved until just cooked through, then added to a flour tortilla with a piece of bacon that I pre-cooked over the weekend, a slice of American cheese, and a dash of tabasco. It is my very favorite breakfast when I am in a hurry but want something substantial.

    • becky says...

      I don’t think that sounds unhealthy! haha but what do i know. I personally believe we can make the same things we see in the store with whole ingredients instead of processed crap and see improvements in our health. a lot of shelf ingredients are awful inflammatory oils and such so they don’t go bad but are so bad for us.
      You could do a whole wheat tortilla if you really wanted to “improve it” or only make it twice a week but I honestly think we set ourselves up for success by eating something rather than nothing in the morning.

    • Amy says...

      Yum Pam!! This is something I would love. With salsa and jalapeños :)

  46. Katie says...

    If you’re not vegan but looking to add protein (see my toddler), I do egg/oatmeal mugs. 1/2 c instant oats, 1/2c milk of choice, pinch of chia/flax for added fat and protein, an egg and mix ins of choice (spices, banana, pb, shredded carrots or zucchini, applesauce, pumpkin or go savory galore with veg/cheese etc) all in a coffee mug. Microwave 1 min, stir, microwave another 30s – 1 min til desired doneness. Add extra toppings (nuts, raisins, hot sauce etc).

    It’s super filling, healthy and an easy way to get kids to eat protein and veg (or 30 something year olds who are still toddlers at heart)

  47. Lora says...

    I’m always and forever on an oatmeal train. I don’t think you need instant oats though – 1/2 c of rolled oats, pinch of salt, 3/4 – 1 cup of water/milk. Microwave for 90 seconds. It might be a bit watery initially but thickens as it cools. Mix in a scoop of nut butter to add some hearty fat and my daughters love to add a couple chocolate chips that melt as you stir.

  48. GF says...

    I practically live on plain vegan yogurt (whatever I can snag on sale) with homemade granola and frozen fruit. When I get tired of that I do fresh fruit of some variety (grapes and blackberries this week) or an apple with peanut butter. Anything too heavy gives me stomach cramps so early in the morning so it can be hard to find good filling nutritional options

    • Hilary says...

      GF-

      What’s your favorite granola recipe? I’ve been making a lot of it, but so many of them are super sweet, require fancy ingredients, etc. My favorite so far is How Sweet Eats maple granola, but I’d love to hear some other ideas!

  49. Emily says...

    Toast with ricotta and honey is always an (easy) treat.

  50. Denise says...

    I love peanut butter toast but it never occurred to me to drizzle with syrup! What a good idea for a Saturday breakfast feel on a weekday.

  51. A says...

    I used to feel the same way about make-ahead breakfast, but have found that taking the 5 minutes at night while cleaning up after dinner to prep some overnight oats is a lifesaver for this frazzled teacher. I can grab and go with no microwave or hot water required.

    1/2 cup oats, 1/2 cup plant milk, a tablespoon (or so) of cocoa powder, dash of almond extract, nut butter, and raspberries. Stir it all up. That’s a fancy one. The texture takes some getting used to, but I so look forward to it when I get to my desk at 7am.

    Thanks for the great (and vegan!) ideas.

    • Emily says...

      I agree! New convert here too. With a 4 and 1 year old to serve breakfast to every morning, I hate having to run back and forth for lots of different ingredients in the morning. (And making hot oatmeal with add-ins and cool-down time counts as lots of ingredients right now.) I like this recipe for the night before –mostly oats, applesauce, milk, and some spices https://www.budgetbytes.com/no-sugar-added-apple-pie-overnight-oats/

    • Sophia F. says...

      If you want an overnight oat recipe with a different texture, our family loves overnight yoghurt oats. For a family sized bowl – 2 c milk (we use almond), 2 c rolled oats, 1 c plain greek yoghurt (sure you could use non-dairy yoghurt here too), tablespooon or so of chia seeds. Somehow the yoghurt makes it creamy instead of gluey.

  52. Q says...

    I agree with your daughter! Sweet breakfasts are a western thing. I grew up eating not one sweet thing for breakfast!

    • Q says...

      In our family, we like to eat bean and cheese quesadillas, avocado toast with eggs, hummus grilled cheese, make-ahead zucchini almond flour muffins (make a triple batch a freeze!), and make-ahead oatmeal. We love warm breakfasts in our household.

    • heidi says...

      i think i need the recipe for zucchini almond flour muffins please!

  53. Eli says...

    Being a former night shift ER nurse, I eat anything for breakfast. Also, it’s normal in countries other than America to eat regular “non-Breakfast” food. Im overly particular about my eggs and I can’t do the high fat and carb type American style breakfast.

    I do a lot of cottage cheese, 1/3 fat variety, so I get a quality amount of protein. Or Greek plain yogurt with fresh fruit, granola, and honey. But I really love a taco salad, tuna salad sandwich, or egg salad sandwich.

    • Sarah says...

      Also way into cottage cheese. I like mine w cherry tomatoes, avocado, maybe cucumbers or celery, everything bagel seasoning, chia seeds and salt/pepper. Or! W olive tapenade & seeds for crunch.

      Also I am evangelical about Good Culture brand cottage cheese (Daisy is a decent option, too). Salty, creamy… when u know u know 😎

    • Eli says...

      Oh my gosh, SARAH! The Good Culture is EVERYTHING!!! It has the BEST texture and taste. That little bit of saltiness… ooo yes! Also going to try the tomatoes and avo with some seasoning. That sounds delish. :)

    • simone says...

      Ooh, a post on what people from other parts of the world eat for breakfast would be great! Especially for those of us trying to eat less sweet breakfasts!

    • Emily says...

      @Simone — that’s such a cute idea! Even including breakfasts around the US would be interesting to me! I want photos of all the suggestions in the comments. (like a cookbook, ha)

  54. Alicia says...

    Since I like eating breakfast while I catch up on emails, some days I do overnight oats so I don’t have to think about all the steps in the morning. Frozen berries, a drizzle of maple syrup, some spoonfuls of homemade yogurt (so it’s more liquidy than storebought!), old fashioned oats, and top with milk of your choice. I’ve been trying to add a bit more fat and protein so I can stay fuller for longer, so recently I also top with roasted walnuts. For some reason, I never get tired of it! For days where I don’t bother with overnight oats, I’m going to have to try your Banana-Cocoa recipe!
    I also used to be spoiled by my grandmother in high school where she would make me microwaved poached eggs for breakfast. She kept changing how she made it, but if I remember correctly, a pinch of salt in the bowl, crack the egg, pour cold water to cover it by at least a centimeter. Microwave in increments of 30 seconds, decrease the increments after a minute, stop at your preferred level of doneness. Top with soy sauce and sesame oil.

  55. melz says...

    I’m a school teacher “in-person at an early start school:/
    I try for a quesadilla in microwave W/arugula & sugar snap peas.
    Before 7am, I have 2 servings a vegetables!

    • Terri says...

      I love this! I might try it next week.

  56. pmia says...

    Yum to all of this. Can we get the details/recipe on the brussels sprouts? :)

    • Jenny Rosenstrach says...

      Halve your Brussels sprouts, then in a mixing bowl, toss them with olive oil (enough to coat, not drench), salt & pepper, a generous drizzle of honey, half a generous drizzle of Sriracha, then roast on a foil-lined baking sheet at 425 for about 20 minutes, until they look golden brown and crispy.

    • pmia says...

      woo hoo, thank you! Excited to try this. (I am a terrible cook, but this looks kinda do-able!)

  57. Lisa says...

    One of my favourite fast breakfasts is toast with butter and then cottage cheese on top. A little salt and pepper finishes it.

  58. Rachel says...

    Ooh, I love these ideas!

    I’ve been enjoying savory breakfasts lately, and my favorite right now is cottage cheese + cherry tomatoes + squeeze of lemon juice + lots of black pepper.

    • Jenny Rosenstrach says...

      cottage cheese definitely having a moment right now!

    • N says...

      Omg! I’m with you. For years, I’ve done what I call the “breakfast trifle” – cottage cheese, cherry tomatoes, half an avocado, hard boiled egg. Lots of black pepper. A squeeze of lime for me, which also let you make it ahead of time and by putting the lime on the avocados, they do not get brown. :)

  59. I love seeing vegan recipes over here! Thank you, COJ! xx sk

    • Ker says...

      Me too!! Huge thanks!!

  60. Andrea says...

    My husband will often whip up a yogurt parfait:

    1/2 C Greek yogurt (we keep big tubs in the fridge)
    1 C frozen fruit (often a berry blend)
    1/4 C trail mix
    Squeeze of honey

    It’s a pantry breakfast that really is tasty and satisfying.

  61. Amanda says...

    During WFH, I learned to make my oatmeal super-speedy. 1/2 cup of oats in a bowl, add blueberries, raisins or whatever fruit you want. Add enough water to almost cover the oats and microwave for exactly 32 seconds. done!

  62. AG says...

    Nothing ground breaking here but I recently made my 75 year old father avocado toast with sliced tomatoes and everything bagel seasoning and he basically awarded me a Michelin star 🤣🥑❤️

    • Jenny Rosenstrach says...

      I understand his reaction completely! That breakfast never gets old!

    • Genevieve Martin says...

      that’s so sweet :)

    • marcella says...

      had this this morning! but flaky sea salt + pep and an egg on top.

    • Dawn says...

      Oh I can’t wait for tomato season in my area so I can make this for breakfast!

    • Tyler says...

      ha! my dad also recently tried avocado toast and lost his mind.

    • Lauren says...

      Some dads are so funny when it comes to food! It’s good to help them expand their horizons!!

    • Megan says...

      Yes!! Never gets old! I mash avos with EVOO, salt and pepper, put on toast, top with halved cherry tomatoes, add soft boiled egg if you want, and then a nice flaky salt on top…yummmm!

    • Sara says...

      AG, that is very very cute.

    • Emily says...

      Always so delicious! I’ve been topping mine with a hard boiled egg and some tajin seasoning and it’s one of the few things my pregnant-self tastebuds crave.

    • Rosie says...

      Controversial opinion but Everything But The Bagel seasoning is gross.

  63. Jessica Camerata says...

    Peanut butter toast is always a favorite. I love mine with bananas!

    xo Jessica
    an indigo day