5 Breakfast Ideas for Busy Weekday Mornings
Looking for breakfast recipes for busy weekdays? You've come to the right spot! We have rounded up three of our favorite quick-to-make-in-the-morning recipes, along with two recipes you can prep in advance and eat throughout the week.
Make-Ahead Breakfast Burritos
What you need
- 8 Smith Brothers Farms Eggs
- 1/4 cup Smith Brothers Farms Milk
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 1 onion, diced
- 1 package Applegate Naturals Pork Breakfast Sausage, thawed & roughly chopped
- 1 package Applegate Naturals Sunday Bacon, cooked and crumbled
- 1 package Tillamook Shredded Medium Cheddar
- 8 Bakestone Brothers Flour Tortillas
Instructions
Crack eggs into a large bowl, add milk, salt, and pepper and whisk until pale yellow. Preheat a large non-stick skillet over medium heat. When skillet is hot, pour egg mixture in and as it sets, move the eggs around the pan with a silicone spatula until large curds form. Remove from heat. Stack the tortillas and wrap with a damp paper towel. Heat in microwave for 30 seconds to make tortillas more flexible and easy to work with.
To assemble the burritos, put a couple of small scoops of egg in a line to the right side of a tortilla. Sprinkle any additional toppings (Be careful to not overstuff it! Burrito has to close.), over the eggs. Fold the top and bottom of the tortilla down to the eggs. Holding those folds in place, turn the burrito so the eggs are at the bottom of the tortilla. Fold the bottom of the tortilla over the eggs, tucking the edge under the eggs. Roll tightly, keeping the sides tucked in.
Place seam side down on a cookie sheet and allow to cool. When cooled, wrap tightly with foil or plastic wrap, and store in a gallon bag in the freezer. To reheat, remove from wrapping, wrap in a damp paper towel, and heat on high in the microwave for one minute. Allow to sit in the microwave for an additional one minute before eating.
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Egg in the Hole
What you need
- 1 Smith Brothers Farm Egg
- 1 slice of your favorite bread
- 1 tbsp. Smith Brothers Farms Unsalted Butter
Instructions
Preheat a non-stick skillet over medium-high. Using a paring knife, cut a square (approximately 2 x 2 inches) out of the middle of the bread. Set the square aside (or snack on it while your breakfast cooks!), and butter the remaining piece on both sides. Place in the heated pan and fry for two minutes or until the bottom starts to feel toasted.
Crack the egg into the hole of the bread and let sit for two minutes. Add a little salt and pepper to the egg, if desired. Flip the bread with the egg now in the middle quickly so the egg doesn't get too displaced. Fry on the other side for three minutes for a completely cooked yolk.
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Yogurt Parfait
What you need
- 4 oz. Ellenos Natural Unsweetened Greek Yogurt
- 2 oz. Erin Baker's Endurance Crunch Granola
- 4 oz. Strawberries, blueberries, blackberries, raspberries, or another berry of your choice
- Honey (optional)
Instructions
In a bowl (or a sealable jar if you want to take it with you!), layer in half of the yogurt, then a drizzle of honey (if desired), half the granola, and half the berries. Repeat, starting with the yogurt again. Grab a spoon and dig in!
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Apple & Peanut Butter Roll-Ups
What you need
- 4 slices of your favorite bread
- 1 whole apple
- 4 tbsp. CB's Nuts Peanut Butter
Instructions
Using a rolling pin, flatten slices of bread until they are a quarter-inch thick, and slightly larger. Core the apple, then cut in half. Take one half of the apple and lay on the flat side. Slice quarter-inch slices, creating half-moons. Stack a few of the half-moons, and cut into matchsticks. Repeat process on the other half of apple. Spread one tablespoon of peanut butter on each of the slices of bread, then arrange even amounts of the matchstick apples on top of the peanut butter. Roll the bread up, keeping the apples parallel to the counter edge. Enjoy immediately.
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Make-Ahead Egg Muffin Cups
What you need
- 7 Smith Brothers Farms Eggs
- 1/2 cup Smith Brothers Farms Milk (whole or 2% works best)
- 5 slices Daily’s Honey Cured Bacon, cooked and chopped into small pieces
- 1 cup Tillamook Shredded Medium Cheddar
- 1 cup Fresh Express Baby Spinach, chopped
- Salt and pepper, to taste
Instructions
Preheat oven to 375F. Grease a muffin pan with cooking spray and set aside.
In a large mixing bowl, whisk eggs and milk until well combined. Stir in salt, pepper, bacon, cheddar, and spinach. Fill muffin pan three-quarters of the way full with the egg mixture. Bake for 15 minutes and check for doneness.
Muffins should be puffed up and brown around the edges. Remove from the oven and let sit for five minutes before removing from the pan with a knife.
Store in the refrigerator for up to one week or tightly wrap in plastic wrap and store in the freezer for up to a month. To reheat, wrap in damp paper towel and place in the microwave in 15-second increments until hot.
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