Four Grab ’n’ go Breakfasts to Make at Home

Yeah, it does; you’re busy, and you need to get to site. But, when you add all those takeaway meals up, the bottom line can be a bit tough to stomach.

So, to help save you time and money, here are some quick, easy breakfast ideas you can make at home, ready to grab on your way out the door.

Serves 4 | Time to make: 30 mins

Ingridients

Let’s cook

1. Preheat the oven to 200℃, then grease 8 muffin cups.

2. To make the crust, whisk the egg, salt and pepper in a bowl until blended. Next, stir in the potatoes and Asiago cheese.

3. Press about ¼ cup of the potato mixture onto the base and up the sides of each pre-greased muffin cup, then bake for 14-17 minutes until golden brown.

4. While your crusts bake, make the filling by whisking eggs and chives in a small bowl until blended, then stirring in the cheese and spinach.

5. Once the crusts are done, spoon the filling in and top with bacon. Bake for 6-8 minutes, until a knife in the centre comes out clean.

Serves 2 | Time to make: 20 mins

Ingredients

• 1 tsp olive oil
• ½ cup chopped mushrooms
• ¼ cup chopped green capsicum
• ¼ cup chopped red capsicum
• 1-2 eggs
• ¼ tsp pepper
• 2 whole wheat tortillas, warmed
• ¼ cup shredded cheddar cheese
• 2 tbsp salsa
• 2 tbsp fat-free sour cream

Let’s cook

1. Heat the olive oil in a small non-stick skillet over a medium-high heat. Add your veggies, then cook and stir until tender. Remove them from the pan and keep warm.

2. Add eggs and pepper to the same skillet. Cook, stirring, over medium heat until the eggs are thickened and no liquid remains. Remove from heat.

3. Spoon the veggie mixture and eggs across the middle of each tortilla. Top with cheese, salsa and sour cream. Fold the bottom and sides of the tortilla over the top, then roll up.

Serves 1 | Cooking time: 5 mins + chilling

Ingredients

• ½ cup traditional oats
• ½ a Pink Lady or Gala apple, chopped up
• 1 Tbsp raisins or sultanas
• 1 cup milk
• ¼ tsp ground cinnamon
• A dash of salt
• Toasted nuts, chopped (optional)

Let’s cook

1. Combine all the ingredients in a container or mason jar. Seal, then refrigerate overnight.

Serves 6 | Cooking time: 30 mins

Ingredients

• 340g turkey sausages, casings removed
• 1 small green capsicum, finely chopped
• 1 small onion, finely chopped
• 1 medium tomato, chopped
• 4 large eggs
• 6 large egg whites
• 1 cup chopped spinach (fresh)
• 6 whole-wheat tortillas
• 1 cup shredded cheddar cheese

Let’s cook

1. In a large skillet, cook the sausage, capsicum, onion and tomato over medium heat until the meat is no longer pink and the veggies are tender, breaking sausages up into crumbles. Drain, then return to the pan.

2. Whisk eggs and egg whites in a small bowl until blended. Add the egg mixture to the sausage, then cook and stir until the eggs are thickened and there’s no liquid egg left. Add spinach, cooking and stirring until just wilted.

3. Spoon ¾ cup of the egg mixture across the middle of each tortilla. Top each with around 2 Tbsp of cheese. Fold the bottom and sides of the tortilla over the top, then roll up.