We’ve all been there: you miss your alarm, you’re running late to work, and worst of all, you’re hungry. And even when you wake up on time, it can be hard to squeeze in a full breakfast. We’re here to help.
With quick morning-friendly recipes and a few make-ahead dishes, it’s possible to enjoy a feast in the AM and still make it to work on time. The easiest path to a quick breakfast is simply making your meal the night before: many baked goods can be stored several days. Think
classic muffins, like our lemon poppyseed or banana oatmeal crowdpleasers. Toast is another popular on-the-go choice. Just spread some of our rhubarb-strawberry—made with rhubarb, strawberries, sugar, and lemon juice. Make a big batch and can it and you’ll have homemade jam anytime you want it.
If you have a few extra minutes, go savory. Fried eggs are quick and filling, and make for
excellent breakfast sandwiches. Or use them to top our Philippine garlic fried rice, a hearty, savory breakfast that makes the most of your leftover rice.
Never skip breakfast for a lack of time thanks to these quick and easy breakfast recipes.
Bacon Fried Rice
This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast.
Get the recipe for French Baked Toast with Cream and Eggs »
In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep’s milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side.
Get the recipe for Basque Potato and Pepper Tortilla with Ham and Cheese »
Pork Roll Breakfast Sandwich
This simple yet elegant french toast, which comes from Brennan’s in New Orleans, has a rich crème brûlée base. All it needs is a sprinkling of powdered sugar on top (or, serve it with another New Orleans classic,
Bananas Foster, for the ultimate treat). Get the recipe for French Toast »
Contributor Jamie Feldmar gave us this recipe for cinnamon and pecan-laced coffee cake; the original came from her grandmother’s neighbor, and has been passed down through the women in her family. With a tender texture thanks to sour cream in the batter, it will stay moist for several days after baking, making it a great make-ahead dessert or breakfast.
Cinnamon Apple Bostock
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
Get the recipe for Ricotta and Honey Sandwich »
Test kitchen director Farideh Sadeghin discovered this simple dish while traveling through the Maldives; although fresh-cooked tuna is ideal, water-packed canned tuna works just as well.
Get the recipe for Maldivan Breakfast (Mas Huni) »
Sorghum flour and almond meal give this cake from
Gluten-Free Baking (Weldon Owen 2014) a soft, fine crumb; tangy yogurt balances its subtle sweetness. A dense brown sugar and walnut crumble tops the cinnamon-and-vanilla-scented base, making for a satisfying breakfast or snack. Get the recipe for Gluten-Free Cinnamon Crumb Cake »
This recipe comes courtesy of Jenn Louis, chef-owner of
Lincoln and Sunshine Tavern in Portland, Oregon. We featured Louis’ ricotta gnocchi in our April 2015 issue, and we can’t stop making this super-creamy ricotta—to add to gnocchi and everything else—because it’s so easy and so darn good. Get the recipe for Homemade Ricotta »
A delectable British treat, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda.
Get the recipe for Crumpets »
A quintessential muffin recipe combines the nutty flavor of poppy seeds with a generous hit of fresh lemon zest.
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around.
—Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »
Chewy dates and chunky peach preserves form the filling for these cake-like bars. Make these ahead of your trip for a quick breakfast or, obviously, save them for dessert.
Get the recipe for Peach Date Bars »
Dried peaches add concentrated fruit flavor—and a pleasant chew—to these sweet, summery scones.
Get the recipe for Peach Scones »
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.
This garlicky rice is a popular breakfast dish in the Philippines and is delicious served with fried eggs and a drizzle of vinegar sauce.
Get the recipe for Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag) »
Crispy-bottomed fried eggs make an ideal breakfast.
Get the recipe for Butter-Basted Eggs »
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
Nutella, the hazelnut-chocolate spread, is perfect on ciabatta toast. It’s a popular breakfast throughout Europe.
The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil.
Get the recipe for Pistachio-Coconut Olive Oil Granola »
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote.
Get the recipe for Strawberry Compote »
This easy, versatile compote is thicker than a syrup but not quite a jam.
Chewy Fruit and Nut Granola Bars
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Romanian Walnut Panettone (Chec Cu Nucă) »
Perfect with butter for breakfast or as a snack, traditional Irish oatcakes also keep for ages when stored in an air-tight tin.
Get the recipe for Donegal Oatcakes »
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
Get the recipe for Cranberry Farro Quick Bread »
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
These muffins are hearty, nutty, and zesty—the perfect combination.
Get the recipe for Rhubarb Muffins with Almond Streusel »