Breakfast Recipes for Busy Mornings and Slow Weekends

Guide

Which breakfast will suit your morning?

On weekdays breakfast should be quick or prepared. At weekends it may take longer and come fresh from a pan or oven. Therefore, first decide how much time you have and whether you prefer sweet, savoury, hot 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 few basics can be combined to a breakfast that fits your appetite and daily routine.

Sweet Breakfast Ideas

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

With porridge and yoghurt, it is worth contrasting creamy and crunchy ingredients. Fresh fruit, compote, granola or roasted nuts are best served first. This way, the texture is preserved.

Savoury breakfast

Eggs, sandwiches, savoury spreads, frittata, pan dishes and quiche are all suitable for those who prefer spicy food in the morning. Vegetables, herbs, cheese, smoked fish or legumes make a complete meal of them.

A hearty breakfast does not have to be elaborate. Scrambled eggs with bread, a quick spread or a hot sandwich are on the table in a short time. Quiche, pan-fried potatoes and baked dishes may get a little more time for a late breakfast or brunch.

Quick breakfast in 10 to 15 minutes

• Without cooking: yoghurt with fruit and nuts, sandwiches, overnight oats or a prepared spread.
• Out of the pan: Scrambled eggs, fried eggs, omelettes, French toast or short toasted bread.
• With hot water: Couscous breakfast or fine oatmeal swell in a few minutes.
• Out of stock: Bread, eggs, oatmeal, nut butter and durable fruit can help you to survive days without big shopping.

Prepare breakfast the night before

Overnight oats, chia pudding, boiled eggs, spreads, compotes and many dough can be prepared in the evening. You can keep fruit, herbs and crispy toppings separately and add fresh in the morning. Bread, yeast dough or quiche can also be planned so that in the morning only baking, heating or serving remains.

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

Breakfast becomes varied and filling

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

• Base: Bread, oatmeal, potatoes or another cereal building block give structure.
• Protein complement: Eggs, dairy products, tofu, legumes, nuts or seeds make breakfast more substantial.
• Freshness: Fruit, tomatoes, cucumber, herbs or a small salad bring colour and contrast.
• Textures mix: Creamy breakfasts are made more exciting with roasted nuts, seeds or crispy bread.

Plan brunch for family and guests

For a relaxed brunch, combine prepared cold dishes with one or two hot dishes. Bread, spreads, cheese, fruit and salads can be prepared; egg dishes, pancakes or quiche are added fresh. So you don't have to finish everything at the same time.

Plan a manageable selection rather than a lot of individual snacks. A sweet component, something savoury, fresh fruit or vegetables and a warm dish are often enough for a varied table.

Take-away breakfast

For on the go, sandwiches, breakfast muffins, overnight oats in a tight glass, and solid pancakes or frittata pieces are all suitable. Moist ingredients and crispy ingredients are kept separate until the meal, making breakfast transportable without becoming soft or unwieldy.