Grab-and-Go Quick Breakfast Recipes

This sandwich will rival what you get at the drive-through. Freezing the gravy in ice-cube trays makes portioning easy. 

TO FREEZE: Separately cool sandwiches and gravy to room temperature. Wrap each sandwich in plastic wrap. Place sandwiches in a large heavy-duty zip-top plastic bag; freeze. Fill ice-cube molds with gravy, 3 tablespoons per cube. Freeze until solid; transfer gravy cubes to a large heavy-duty zip-top plastic bag, and return to freezer. Store sandwiches and gravy for up to 3 months. 

TO HEAT: Remove sandwiches from wrapping; wrap each in a paper towel. Microwave at HIGH 1 1⁄2 to 2 minutes or until thoroughly heated. Place gravy cube in a small microwave-safe dish. Cover and microwave at HIGH for 1 minute; stir with a whisk until smooth.

Make for breakfast or as a cute part of a brunch spread. Fill whole-grain granola cups with creamy yogurt and fresh fruit—a fun alternative to sugary premade parfaits. Find almond butter in the supermarket’s peanut butter section. We love the fresh floral whiff the lemon rind adds to the mix but orange rind would work nicely as well.

If you think you're over avocado toast, this topper will change your mind. Fresh avocado, grape tomatoes, kalamata olives, and a hard-cooked egg drizzled with tahini create a truly addicting combination. So what is tahini? Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. The paste, made from toasted ground hulled sesame seeds, is nutty and rich, with a slightly bitter finish and an unctuous mouthfeel akin to peanut butter. Look for tahini that’s well blended (little to no separation). Make sure to give your tahini a good stir before drizzling, and refrigerate after opening. Use more of the delicious paste in our Tahini Swirl Brownies.

Dazzle family and friends with these meaty muffins that break open to reveal medium-boiled eggs with creamy yolks in the middle. You need two sizes of egg here—the mediums fit in the muffin tins, while the larges go in the batter.

Meet your new granola, which has two-thirds less sugar than most store-bought varieties. We like it with a little extra kick, but knock the red pepper back for less heat. Stir into yogurt, sprinkle over fresh fruit, or toss into salads.

Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer then those without oil, so they're better in this dish.

This overnight oat smoothie is everything you love about breakfast rolled into one delicious and healthy cup. Did you know that in order for your body to absorb all the nutrients from flax seeds they must be ground, not whole? This breakfast smoothie is high in protein, nutrients, and tastes even better than it looks.

1/4 cup old-fashioned rolled oats + 12 cup original, unsweetened almond milk + 1/2 cup frozen blackberries + 1/2 cup frozen blueberries + 1/2 cup fresh diced strawberries + 1 teaspoon ground flax seed + 2 teaspoon honey

SERVES 2 (7 oz. serving)
137 CALORIES

This easy make-ahead breakfast will have you set for a week. These little Italian omelet cups are a hot, savory breakfast on the fly. Make them up to four days ahead; simply reheat in the microwave for about a minute. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.

We transform the cinnamon roll into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. Yeasted cinnamon rolls take hours. These speedy muffins are done in just 30 minutes. Keep leftovers in an airtight container up to 4 days, or freeze up to 1 month.

Sweet strawberries and chewy dried apricots benefit from the tasty addition of creamy Greek yogurt and almond butter. Optional toppings: shredded coconut and chopped nuts. You can enjoy the fruit immediately, by using the Greek yogurt as a dip, or you can freeze the fruit to create a shell similar to dark chocolate covered strawberries. 

Ingredients:

• 1 pint fresh strawberries
• 1 cup unsweetened, dried apricots
• 1 tablespoon honey
• 2 cups 2% Greek Yogurt 
• 1/3 cup unsalted, creamy almond butter warmed in the microwave

Directions:

Mix honey with yogurt. If not freezing, mix in the almond butter straight into the yogurt and eat. If freezing, dip the fruit into the honey-yogurt mixture then add another layer by dipping the fruit into the warm almond butter. Add toppings or freeze for 20 minutes. 

SERVES 8

CALORIES 161; FAT 7.2g (sat 1.46g); PROTEIN 7.8g; FIBER 3g; SUGARS 15.5g; SODIUM 45mg; 

Unleash your muffin tin's magic! This multipurpose pan takes the guesswork out of portion control by offering personal servings. You just might be able to entice your kids into eating a fulfilling breakfast with this cute all-in-one dish. You can cater to individual tastes too: Add chives to one up and spinach to another, or exchange the bacon for ham.

The loaded deli bagel works perfectly as an instant toast topper: Greek yogurt has the same tang and richness as cream cheese, and you don't have to wait for it to soften. Greek yogurt also contains more protein compared to cream cheese. Plus, our version of the traditional bagel sandwich is significantly lower in fat, calories, carbohydrates, sugars, and cholesterol. To keep the bread from getting soggy, pack the components of this open-faced sandwich separately. Sprinkle with additional chives for more punch. From sandwiches to scrambled eggs, smoked salmon makes a great addition to a variety of recipes. Need ideas on how to use up leftover Greek yogurt? We have lots of creative ways to put this healthy staple to good use.

A blender, a pan, and a plan, and you’ve got pillowy muffins ready to be devoured in a 15-minute snap. We’ve been seeing different types of blender muffins pop up all over Pinterest, so we thought we’d give it a try. The result? Good, delicious even, and most-importantly completely kid-friendly. They do not have the typical texture of muffins, but with the increasing variety of muffin recipes out there now, what really is the definition of a typical anyways? We love the combination of whole grains, protein-rich eggs and yogurt as well. Top with your favorite ingredients, bake, and enjoy!

All the rich decadence of chocolate-covered cherries without the added sugar. Enjoy this smoothie as a light yet creamy chocolate dessert with just the perfect fruity hint. This smoothie doesn't skimp on fiber either thanks to the added spinach. 

2 cups frozen dark cherries + 1 tablespoon unsweetened cocoa powder + 6 oz. unsweetened, original almond milk + 2 cups spinach

SERVES 2 (9 oz. serving)

96 CALORIES

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.

Our whole-grain muffins cuts 30 calories, 3.5g sat fat, and 6g added sugars from a traditional blueberry muffin. Bonus: An extra 2g fiber.

Look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.

Oh, how we love Greek yogurt! If we could, we seriously might use it in everything. The tangy-sweet flavor combined with the creamy, decadent texture opens the door to so many wonderful possibilities. We’re back again with yet another Greek yogurt masterpiece. This time, it’s portable, and 100% kid-friendly. Say hello to the parfait pop—great for breakfast on-the-run or a sweet protein-rich afternoon snack.

Gold Ataulfo mangoes are ideal in smoothies, as they're creamy and much less fibrous than the red-green variety. Greek yogurt adds to the creaminess.

Create a rich muffin for chocolate lovers with three different kinds of chocolate: bittersweet, cocoa, and semisweet chocolate chips.

These crowd-pleasers deliver flavors that take you straight back to childhood bliss.

Sip on a strawberry-coconut smoothie as a sweet start (or end) to your day. You'll never crave strawberry ice cream again after having this creamy smoothie with a banana and yogurt base. The additional pinch of shredded coconut on top adds great texture as you happily savor the fruit-filled goodness. 

1 cup frozen strawberries + 1 frozen banana + 1/4 cup of original, unsweetened almond milk + 1/4 cup shredded unsweetened coconut + 1/4 cup of 2% Greek yogurt + 1 pitted date

SERVES 2 (8 oz. serving)

192 CALORIES

The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

Nutty Berry Smoothie 
Blend 1/2 cup 1% low-fat milk, 1/2 medium ripe banana, 1 tablespoon creamy peanut or nut butter, 1 cup fresh or frozen raspberries, and 1/2 cup crushed ice. (262 calories)
+ Coffee with 2 tablespoons 1% milk (13 calories)

Total: CALORIES 275 FAT 10.5 (sat 2.7g, mono 4.4g, poly 2.8g); PROTEIN 11g; CARB 39g; FIBER 10g; SUGAR 22g; ADDED SUGAR 0; CHOL 8mg; IRON 1mg SODIUM 142mg CALC 231mg

This recipe takes a bit of time to prepare so we recommend making it on the weekend to have on hand during busy weekday mornings. It is packed with ingredients that will keep you from counting down the hours until lunch. Bonus: The recipe makes two loafs—enjoy one and freeze the other to bring out for the next busy week.

Smoothies are a super-easy way to get all the nutrients you need for an action-packed morning on the go. Just blend up one of our choices, pour it into your favorite travel cup and you are on your way.

Latte meets smoothie in our Frozen Banana Latte—a decidedly different sipper.

A touch of ground red pepper gives the Spicy Mango-Orange Slush a vitalizing jolt of heat.

Raspberries, blueberries, and blackberries, which are all packed with health-boosting antioxidants, give our Triple Berry Freeze a rich flavor and a deep, enticing color.

We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds—making them an ideal grab-and-go morning option.

This sandwich packs protein from egg and soy ham, calcium from cheese, and fiber and B vitamins from the whole-grain muffin. If you can't find soy ham, use Canadian bacon or ham. Wrap the sandwich up in parchment paper before you dash for the door.

These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. No time for breakfast after the gym? Grab one of these and you are out the door with the fuel your body craves after a workout.

These muffins are at their best warm, so reheat briefly right before you head out or once you reach your destination. Wheat germ is an excellent source of vitamin E. Worried you will get hungry too quickly? These super-healthy muffins will keep you satisfied throughout the morning. 

This tropical-tasting smoothie is going to make you feel like you're on an island vacation soaking up the sun--even if you’re stuck in rush hour traffic on the interstate. This recipe calls for frozen fruit, making it a cinch to prepare in the morning.

Prepare the granola up to two days ahead, and store in an airtight container. Serve with low-fat yogurt and fruit. If you like your granola super-crunchy, pack the yogurt and fruit in a plastic container and pack your granola in a zip-top bag. Mix when you are ready to dig in.

"I created this recipe because I needed an easy, satisfying breakfast,” said reader Heather Demeritte. “Use as much ground red pepper as you want depending on how hot and spicy you like your food.”

We love how easy it is to take this breakfast on the road. A full breakfast wrapped up in a nice neat little package—and it tastes delicious too.

Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Keep the muffins in a covered container and grab one in the morning before you head out the door for a super-delish and super-quick breakfast.

Bake these bite-sized frittatas in a miniature muffin pan for a savory breakfast treat. They taste great hot or at room temperature, so you can make them in advance.