The Best Weekday Breakfast Recipes for Better Mornings

Eating a great breakfast doesn't mean being late to work

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 and Egg Fried Rice
Bacon Fried Rice
This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch.Matt Taylor-Gross
Sourdough Whole Wheat Waffles
sourdough waffles
Sourdough starter mixed into classic waffle batter gives a brightness, airiness, and—who knew?—exterior crunch to waffles that non-yeasted batters can't match. For this recipe by Stephen Jones of Washington State University's Bread Lab and Jeff Yankellow of King Arthur Flour, be sure to use a starter that's fully risen and made from equal parts whole wheat flour and water. (If you don't have whole wheat pastry flour, use regular whole wheat flour and loosen the batter with up to 1/2 cup more milk as needed in step 3.) Get the recipe for Sourdough Whole Wheat Waffles »Photograph by Matt Taylor-Gross | Plate by Keith Kreeger
French Baked Toast with Cream and Eggs
Oeufs au Plat Bressanne
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 »Matt Taylor-Gross
Basque Potato and Pepper Tortilla with Ham and Cheese
Tortilla with Ham and Cheese
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 »Beth Galton
Pork Roll Breakfast Sandwich
Pork Roll Breakfast Sandwich
Make these hangover helpers with the processed meat pride of New Jersey: pork roll (a.k.a. Taylor ham). Get the recipe for Pork Roll Breakfast Sandwich »Matt Taylor-Gross
French Toast
French Toast with powered sugar
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 »Matt Taylor-Gross
Arlene's Coffee Cake
Arlene's Coffee Cake
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. Get the recipe for Arlene's Coffee Cake »Farideh Sadeghin
Cinnamon Apple Bostock
Cinnamon Apple Bostock
Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below. Get the recipe for Cinnamon Apple Bostock »Matt Taylor-Gross
Ricotta and Honey Sandwich
Ricotta and Honey Sandwich
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 »Helen Rosner
Blackberry-Mint Scones
Blackberry-Mint Scones
Agatha Kulaga and Erin Patinkin of Brooklyn's Ovenly bakery shared the recipe for these blackberry scones with us, which rely on frozen fruit so you can make them even when blackberries aren't in season. Get the recipe for Blackberry-Mint Scones »SAVEUR Editors
Maldivan Breakfast (Mas Huni)
Maldivan Breakfast (Mas Huni)
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) »Farideh Sadeghin
Gluten-Free Cinnamon Crumb Cake
Gluten-Free Cinnamon Crumb Cake
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 »Farideh Sadeghin
Homemade Ricotta
Homemade Ricotta
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 »Farideh Sadeghin
Crumpets
Crumpets
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 »Andre Baranowski
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
A quintessential muffin recipe combines the nutty flavor of poppy seeds with a generous hit of fresh lemon zest. Get the recipe for Lemon Poppy Seed Muffins »Maxime Iattoni
Strawberry Loaf Bread
Strawberry Loaf Bread
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 »Yossy Arefi
Peach Date Bars
Peach Date Bars
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 »James Roper
Peach Scones
Peach scones
Dried peaches add concentrated fruit flavor—and a pleasant chew—to these sweet, summery scones. Get the recipe for Peach Scones »James Roper
Banana-Oatmeal Muffins
Banana-Oatmeal Muffins
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat. Get the recipe for Banana-Oatmeal Muffins »Maxime Iattoni
Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)
Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)
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) »Romulo Yanes
Butter-Basted Eggs
Butter-Basted Eggs
Crispy-bottomed fried eggs make an ideal breakfast. Get the recipe for Butter-Basted Eggs »Helen Rosner
Muesli
Muesli
This muesli is a flavorful take on the original raw-cereal mixture developed in Switzerland by Maximilian Bircher-Benner in the early 20th century. Get the recipe for Muesli »Matt Taylor-Gross
Rhubarb-Strawberry Jam
Rhubarb-Strawberry Jam
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. Get the recipe for Rhubarb-Strawberry Jam »André Baranowski
Nutella on Ciabatta
Nutella on Ciabatta
Nutella, the hazelnut-chocolate spread, is perfect on ciabatta toast. It's a popular breakfast throughout Europe. Get the recipe for Nutella on Ciabatta »Todd Coleman
Pistachio-Coconut Olive Oil Granola
Pistachio-Coconut Olive Oil Granola
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 »Anna Stockwell
Strawberry Compote
Strawberry Compote
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »Todd Coleman
Sour Cherry Compote
Sour Cherry Compote
This easy, versatile compote is thicker than a syrup but not quite a jam. Get the recipe for Sour Cherry Compote »Helen Rosner
Chewy Fruit and Nut Granola Bars
Chewy Fruit and Nut Granola Bars
These sweet, satisfying granola bars (which just so happen to be vegan and can be made gluten-free) are as good for breakfast as they are as a mid-afternoon snack. Get the recipe for Chewy Fruit and Nut Granola Bars »Anna Stockwell
Romanian Walnut Panettone (Chec Cu Nucă)
Romanian Walnut Panettone (Chec Cu Nucă)
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack. Get the recipe for Romanian Walnut Panettone (Chec Cu Nucă) »Landon Nordeman
Donegal Oatcakes
Donegal Oatcakes
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 »Kristin Perers
Cranberry Farro Quick Bread
Cranberry Farro Quick Bread
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 »Anna Stockwell
Rhubarb and Berry Compote
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt. Get the recipe for Rhubarb and Berry Compote »Mackenzie Smith
Rhubarb Muffins with Almond Streusel
Rhubarb Muffins with Almond Streusel
These muffins are hearty, nutty, and zesty—the perfect combination. Get the recipe for Rhubarb Muffins with Almond Streusel »Maxime Iattoni