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Fast And Easy Breakfast Recipes For People On-The-Go

These are just oh-so tasty.

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 Breakfast to go styled on bright colored surface
Anukriti Goswami (Food stylist: Ashley Denton; Prop stylist: Andrea McCrindle)
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Eating a hearty breakfast is an essential start to your morning to give you that much needed boost of energy for tackling the rest of the day. But when you're on a tight schedule and don’t have time to cook, it’s tempting to grab something quick from the pantry or the fast-food drive-through.

The good news is that there are plenty of nutritious alternatives that are easy to make and aren't loaded with chemical additives or sodium. These simple, time-saving recipes can be made in advance (over the weekend or when you have a day off) and then stored in the refrigerator or freezer to eat later in the week. Many are also packable, making them perfect for your briefcase or kids’ lunch boxes.

Dump the Pop-Tarts and Egg McMuffins and make these on-the-go recipes that can be eaten as you walk out the door or while driving to work.

 Breakfast to go styled on bright colored surface
Anukriti Goswami (Food stylist: Ashley Denton; Prop stylist: Andrea McCrindle)

Baked Oatmeal and Cinnamon Apple Cups

Makes 12 muffin-size cups

3 cups whole rolled oats

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk

1/4 cup honey or maple syrup

2 eggs

1 teaspoon vanilla

2 tablespoons almond butter (or peanut butter)

1/2 cup applesauce

1 cup peeled, diced apples

Preheat oven to 350°F. In a large bowl, mix together the first five dry ingredients. Set aside. Whisk together milk, honey, eggs, vanilla, almond butter and applesauce in a smaller bowl. Add to dry ingredients and mix until smooth. Stir in 1/2 cup of the diced apples. Pour batter evenly into a well-greased, 12-serving muffin tin. Top cups with remaining apple pieces and bake for 25-30 minutes until a knife inserted into the center comes out clean. Let cool slightly before gently removing. Store in refrigerator or freezer for later use.

 Breakfast to go styled on bright colored surface
Anukriti Goswami (Food stylist: Ashley Denton; Prop stylist: Andrea McCrindle)

Mini Egg Bites

For a vegetarian version, skip the meat and add 3/4 cup of veggies such as chopped mushrooms, zucchini or spinach.

Makes 12 Bites (serves 4-6)

3/4 cup diced ham (or 3/4 cup cooked and drained sausage or 3 strips cooked bacon, crumbled)

1 tablespoon butter

3/4 cup red bell pepper, finely chopped

1/2 cup onion, finely diced

3 cups frozen hash browns, thawed

Salt and pepper to taste

1/2 cup shredded cheddar cheese (divided in half)

1/2 cup shredded Swiss or Monterey Jack cheese

5 medium eggs

3/4 cup milk

Optional: 2 tablespoons chopped chives for topping

Preheat oven to 350°F. In a skillet, sauté ham, pepper and onions in butter until tender. If you are cooking bacon or sausage, add meat after veggies have cooked. Add hash browns and seasoning. Stir until heated through. Divide the veggie-meat mixture evenly into a well-greased muffin tin. Top each section with half of the shredded cheddar and all of the Swiss or Monterey Jack cheese. Whisk eggs and milk together in a bowl, then pour evenly into each muffin cup. Top with remaining cheddar and chopped chives. Bake for 25 minutes or until the mixture is firm. Let cool a bit before gently removing them from the pan. Store extras in the refrigerator or freezer and warm in a microwave for 30 seconds to 1 minute before serving.

 Breakfast to go styled on bright colored surface
Anukriti Goswami (Food stylist: Ashley Denton; Prop stylist: Andrea McCrindle)

Homemade Granola Bars

Makes 12 bars

2 cups roughly chopped nuts (I use a mix of cashews and almonds)

1/4 cup pepitas or pumpkin seeds

1 tablespoon sesame seeds

1/2 cup shredded coconut

1/2 cup dried cranberries or raisins

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 cup honey or maple syrup

1 teaspoon vanilla

Preheat oven to 325°F. Line an 8-by-8-inch baking sheet with parchment paper and set aside. Mix nuts, seeds, coconut, cranberry and seasoning in a large bowl. In a smaller bowl, whisk together honey and vanilla. Pour over the nut mixture, stir, then evenly spread granola over the baking sheet with a spatula. Bake for 30-35 minutes. Cool for one hour then cut into 12 bars. Store in a tight container and keep leftovers in the refrigerator or freezer.

 Breakfast to go styled on bright colored surface
Anukriti Goswami (Food stylist: Ashley Denton; Prop stylist: Andrea McCrindle)

Peanut Butter Banana Muffins With Chocolate Chips

Makes 12 Muffins

2 cups flour

1/2 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of salt

1 teaspoon cinnamon

1/2 cup peanut butter

2 tablespoons vegetable oil

3/4 cup milk

2 eggs

1 teaspoon vanilla

2 ripe bananas, mashed

1/2 cup chocolate chips

(If you don’t want the extra sugar, replace chocolate chips with rolled oats.)

Preheat oven to 375°F. Mix together the first six ingredients and set aside. In a separate bowl, beat peanut butter, oil, milk, eggs, vanilla and bananas until smooth. Add dry ingredients, mix well, then gently fold in the chocolate chips. In a greased muffin tin, divide the batter evenly into the 12 sections. Bake for 20-25 minutes until knife inserted in the center comes out clean. Let cool before removing the muffins from the pan. Store extra muffins tightly in a plastic storage bag and keep them in the refrigerator or freezer for future breakfasts.

What's your go-to breakfast when it's a busy morning? Let us know in the comments below.

Follow Article Topics: Lifestyle