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1. Mash Your Fruit into Jam
No jam? No problem. Just mash whatever soft fruit you have on hand—berries and bananas work perfectly—with a sprinkling of sugar, taste it, and start spreading.
2. Freeze Bread for Toast
Take your favorite bakery loaf, slice half of it, and wrap the other half in plastic. Put both in a gallon freezer bag in your freezer. Grab slices and toast straight from frozen as needed, then thaw the second half of the loaf and repeat. Toast. All. The. Time.
3. Buy a butter pot
Such as this one from Emile Henry. Your butter will remain soft. Fresh. And almost dangerously easy to spread.
4. Make bacon in the oven if you're feeding a crowd
Your bacon will turn out extra crispy, and it's one less thing to orchestrate before the morning caffeine takes hold.
5. Prep pre-portioned smoothie kits
On the weekend, chop fruit and divide among resealable sandwich bags, along with whatever other smoothie add-ins you love: nuts, chia seeds, protein powder, etc. Seal and freeze, and then blend straight from frozen with a splash of liquid and a couple ice cubes.
6. Bake eggs in your avocados
The hollow in those avocados is egg-shaped for a reason. Crack in your eggs, slide the avocados in the oven and 10 minutes later: your all-in-one breakfast is ready. (Pro tip: Reach for the hot sauce.)
7. Simmer eggs in last night's dinner
Bring a cup or two of tomato sauce, stew, or soup to a simmer. Crack in eggs. Cook until set. Eat the saucy eggs with lots of crusty bread.
8. Make DIY Sausage from Ground Pork
Sausage patties are just ground pork plus seasonings. To make your own in minutes, mix a pound of ground pork with a teaspoon each of poultry seasoning and kosher salt, then form into patties and fry. Oh, and you can freeze them, too.
9. Make a breakfast fruit crumble
Take a few minutes on Sunday to cook a big batch of fruit with your choice of sweetener until soft. Store in the fridge until you're ready to heat some up in the microwave, then top with granola and a dollop of Greek yogurt.
10. Bake mini frittatas
It's simple. Prep your favorite frittata recipe, but keep the skillet in the cabinet. Instead, take out your muffin pan, grease cups with butter or oil, and divide the frittata mixture between the cups. Bake in a 350F oven until set, about 12 minutes. Then enjoy a grab-and-go breakfast all week long.
11. Don't Scramble—Framble
Why fuss with scrambled eggs when you can framble (fry + scramble) them? Don't pre-whisk the eggs—just melt butter in the pan and crack the eggs in. Then use a spatula to loosely mix together the yolks and whites, creating a mix of flavors and textures that tastes great (and cooks up fast).
12. Or Just Make a Ton of Hard-Boiled Eggs
Seriously. You can make a dozen (or more!) eggs in a large pot on Sunday, and they'll keep, drained and peeled, in the fridge straight through Friday. Eat them with flaky salt (plus your favorite spice, like za'atar or red-pepper flakes or everything bagel spice mix).
13. Make Chia Pudding the Night Before
The easiest breakfasts are the ones that actually have to be made in advance. Case in point: Chia pudding. Just stir together yogurt and chia seeds with a drizzle of agave syrup (or honey or maple syrup), then stash the mix in the fridge overnight. Come morning, eat as is (though if you top it with nuts/coconut/agave, we won't judge).
14. Stop Cooking Your Oatmeal
Just make muesli instead. Stir old-fashioned oats with apple juice, almond milk, or regular milk, then refrigerate overnight. Come morning, stir in some yogurt, top with nuts, and go to town.
15. Put a (fried) egg on it. Always.
Is there a leftover cup of cooked lentils in your fridge? A serving of roasted vegetables? A pile of cooked quinoa? Heat it up in the microwave while you fry an egg to put on top. Add a shake of hot sauce, a dollop of olive tapenade, some leftover salad, or a spoonful of pesto or salsa, and you've got an egg breakfast in an instant.
16. Treat Your Yogurt Like a Salad
Stir grated cucumber or chopped tomato into your favorite plain yogurt. Hit it with some salt and pepper (and za'atar, if you have it). Tear in some fresh parsley or basil and drizzle with olive oil. Eat with pita chips and olives.
17. Simmer eggs in storebought salsa
Call it salsa shakshouka: Just open jar of salsa. Empty some of it into a medium skillet. Bring to a simmer. Crack in eggs. Cook until you like the look of the eggs. Then eat—and get on with your day.
