Breakfast Recipes for Busy Mornings and Slow Weekends

Guide

Which breakfast suits your morning?

On working days breakfast should usually be fast or already prepared. On weekends it may take longer and come fresh from pan or oven. Therefore, decide first how much time you have and whether you prefer to have sweet, savoury, warm or cold breakfast.

An uncomplicated breakfast does not need a long list of ingredients. Oatmeal, bread, eggs, yoghurt, fruit, vegetables, cheese, nuts and spreads can be combined again and again. Thus, a breakfast that matches appetite and daily routines becomes from a few basics.

Sweet breakfast ideas

Porridge, yoghurt, pancakes, poor knights and sweet pastries bring variety to the breakfast table. Fruit ensures freshness, nuts or seeds give bites and spices such as cinnamon, vanilla or cardamom change the character without much extra work.

Porridge and yoghurt are worth a contrast of creamy and crispy ingredients. Fresh fruit, compote, granola or roasted nuts are best added when serving. This keeps the texture.

Hearty breakfast

Egg dishes, sandwiches, hearty spreads, frittata, pan dishes and quiche are suitable for those who prefer to eat spicy in the morning. Vegetables, herbs, cheese, smoked fish or legumes make it a complete meal.

A hearty breakfast does not have to be expensive. A scrambled egg with bread, a quick spread or a hot sandwich are on the table in a short time. For a late breakfast or a brunch, quiche, fried potatoes and oven dishes can get a little more time.

Fast breakfast in 10 to 15 minutes

• Without cooking: Yoghurt with fruit and nuts, sandwiches, overnight oats or a prepared spread.
• From the pan: Scrambled eggs, fried eggs, omelet, French toast or short toasted bread.
• With hot water: Couscous breakfast or fine oatmeal swell in a few minutes.
• From the stock: Bread, eggs, oatmeal, nutmeg and durable fruit bridge days without large purchase.

Prepare breakfast in the evening before

Overnight oats, chia pudding, boiled eggs, spreads, compote and many doughs can be prepared in the evening. Fruits, herbs and crispy toppings are stored separately and added fresh in the morning. Bread, yeast dough or quiche can also be planned in such a way that in the morning only baking, heating or dressing remains.

A small breakfast base is suitable for several days: cooked cereals, roasted nuts, a spread or portioned porridge. With changing fruits, vegetables and toppings, the preparation does not taste the same every morning.

So breakfast becomes varied and satisfying

Combine a basis such as bread, oats or potatoes with a source of protein and something fresh. Eggs, yoghurt, curd, cheese, legumes, nuts or seeds complement fruits and vegetables. A warm drink or water is also part of the morning, but does not have to be part of every recipe.

• Select the basis: Bread, oatmeal, potatoes or another cereal block give structure.
• Add protein to: Eggs, dairy products, tofu, legumes, nuts or seeds make breakfast richer.
• Add freshness: Fruits, tomatoes, cucumbers, herbs or a small salad bring colour and contrast.
• Mix textures: Creamy breakfast is more exciting with roasted nuts, seeds or crispy bread.

Planning brunch for family and guests

For a relaxed brunch, combine pre-preparable cold dishes with one or two hot dishes. Bread, spreads, cheese, fruit and salads can already be prepared; egg dishes, pancakes or quiche are freshly added. So everything doesn't have to be finished at the same time.

Plan a manageable selection rather than many individual little things. A sweet component, something hearty, fresh fruit or vegetables and a warm dish often suffice for a varied table.

Breakfast to take away

On the go, stocked breads, breakfast muffins, overnight oats in a dense glass as well as solid pancakes or frittata pieces are suitable. Moist ingredients and crispy ingredients remain separated until the meal. Thus, breakfast can be transported without becoming soft or inert.