We all know that breakfast is an important meal and preparing it doesn’t have to take a lot of time. To prove it, we’ve rounded up a selection of our favourite morning dishes, ready to enjoy in just 30 minutes or less. Choose from quick breakfast recipes like classic French toast, Indian spiced scrambled eggs, a fragrant five-herb frittata and more to give your body a boost any day of the week.
French toast
Matt Taylor-Gross / Food styling by Amelia Rampe
Whether you’re looking for a breakfast dish for a special occasion or just want to treat yourself, this easy French toast recipe, which uses sturdy Italian bread, is one to keep.
Ramen for breakfast
Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Accessories Styling by Tucker Vines
Just like you can eat pancakes for dinner, you can also eat ramen noodles for breakfast. In this one-pot recipe, bacon, eggs, and cheese sit atop a base of cheap, inexpensive ramen noodles.
Croque madame
Photography by Jennifer Causey / Food styling by Ali Ramee / Accessories styling by Christina Daley
The French croque madame is a lesson in extravagance, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. It’s a luxurious and deeply comforting dish. If you like, turn it into a croque monsieur by simply omitting the fried egg.
Egg Bhurji (Spicy Indian Scrambled Eggs)
Photography by Rachel Vanni / Food styling by Judy Haubert
Simple scrambled eggs are transformed into this vibrant Indian breakfast flavored with onions, chillies, ginger, tomatoes and spices. A squeeze of lemon juice and a sprinkle of coriander add a final dose of brightness. It’s delicious with roti or paratha, or served with toast.
Strawberry Cheesecake Overnight Oatmeal
Matt Taylor-Gross / Food styling by Barrett Washburne
Blended with milk and yogurt and topped with fruit and a graham cracker crust, this overnight oatmeal tastes like strawberry cheesecake. The recipe only takes 10 minutes to make, but the oats need to chill overnight, so plan accordingly.
Eggs Benedict Toast
Photography by Greg DuPree / Food styling by Chelsea Zimmer and Paige Grandjean / Accessories styling by Christine Keely
This simplified version of Eggs Benedict features prosciutto instead of Canadian bacon and eggs that are steamed rather than poached. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.
Monte Cristo
Matt Taylor-Gross / Food styling by Debbie Wee
No need to choose between sweet and savory: this breakfast mash-up combines a ham and cheese sandwich with French toast, topped with raspberry jam, spicy mustard and a dusting of powdered sugar.
French Rolled Omelette
Jennifer Causey
Make a perfect French rolled omelette with fresh herbs and nutty Gruyere cheese in just 10 minutes.
Banana and Almond Butter Smoothie
Matt Taylor-Gross / Food styling by Ali Domrongchai
Medjool dates and frozen banana are the sweet secret to these thick, nutty smoothies that almost taste like ice cream for breakfast—no spoon required.
Sandwiches for the Ultimate Breakfast
Kelsey Hansen / Food styling by Annie Probst / Accessories styling by Breanna Ghazali
It only takes 15 minutes to make the ultimate breakfast sandwich: a toasted English muffin topped with melted cheddar cheese, a fried egg, and crispy bacon. We like them slathered with mayonnaise and ketchup.
The use of cornmeal in addition to white flour in these pancakes makes them especially satisfying. They are delicious served warm with a fresh berry compote.
For his simplified version of huevos rancheros, chef Donal Skehan combines fresh cherry tomatoes, red onion, cilantro and lime with scrambled eggs for a bright and inviting breakfast that’s quick to make.
Zaatar Baked Eggs
John Kernick
In this must-have breakfast and brunch dish, Excellent chef Judge Gail Simmons says the eggs are cooked in a cherry tomato and pepper mixture seasoned with a Mediterranean za’atar spice blend, then served with a cucumber yogurt sauce.
In this recipe from hospitality expert Jill Donenfeld, add maple-sweetened quinoa, dried apricots and slivered almonds, cinnamon spice and a dollop of creamy ricotta.
Five Herb Frittata with Prosciutto and Parmesan
John Kernick
Michelin-starred chef Nancy Silverton has strong opinions about frittatas. She likes them creamy like scrambled eggs, with various toppings like prosciutto, cheese, and a generous amount of herbs.
Chef Elizabeth Falkner loves to eat two of these energizing date bites, spiced with cardamom and made with almonds, walnuts and pistachios, as a snack or for breakfast.
Chickpeas aren’t an obvious choice for breakfast, but they’re excellent. The chefs at Marisa May’s now-closed restaurant SD26 would make her these savory, slow-cooked chickpeas when she didn’t have time to eat something nutritious at home.
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