10 quick breakfast ideas - the New York Times

Could your relationship with breakfast use a little TLC? Maybe your morning meals are forgettable at best, or you skip them entirely in...


Could your relationship with breakfast use a little TLC? Maybe your morning meals are forgettable at best, or you skip them entirely in favor of a big cup of coffee as you rush to clock in, bring the dog to daycare, transport the kids to school. or log in for this Zoom meeting. The following recipes have been crafted with the hectic pace of everyday life in mind: make them quickly in the morning or just cook them the night before, then grab, go and – most importantly – enjoy.

As breakfasts go without intervention, it doesn’t get much easier than these oatmeal from Genevieve Ko. As the name suggests, the work is done out of sight and all night long in your refrigerator, where the milk softens the oatmeal while the dried fruit subtly softens the mixture. When morning comes, you can dress them up to taste with maple syrup, nuts, or a combination of both.

The tortilla-to-filling ratio of these Yewande Komolafe breakfast burritos is of the utmost importance. An open rolling technique is used to ensure that with every bite of cheese you get fried beans flavored with eggs and scallions and cumin. While this satisfying breakfast can be easily made before work or school, it can also be made ahead of time: roll the burritos tightly in foil and freeze them, then they’re ready to go. reheated in a toaster oven whenever the need arises.

Recipe: Breakfast burritos

Ginger Obsessions, Assemble: Fresh grated ginger, ground ginger and minced crystallized ginger all pop up in these spicy muffins from Lidey Heuck. They are extremely simple to prepare, timing just over 30 minutes, and will stay moist for days after cooking, thanks to a little molasses.

Recipe: Three Ginger Muffins

For those who love the powerful breakfast aspect of an omelet but are always on the move, look no further than this incredibly convenient sandwich from Genevieve Ko. Nestled between slices of soft butter Milk bread is a thin, tidy egg and ham “crepe” that doesn’t ooze out the sides and doesn’t mess up. The whole thing will take you about five minutes to prepare, and even less time to devour.

Melissa Clark adapted these portable, healthy and satisfying bars from chefs Michelle Palazzo and Peter Edris from Frenchette bakery, where the dough is baked into individual saucer-sized cookies. In this simplified version, the dough is baked in a 9-inch pan, then cut into 18 chewy bars, which are filled with coconut, dried cherries and a mixture of seeds, and happen to be gluten-free.

Recipe: Oatmeal and coconut breakfast bars

A perfect plate of bacon and eggs may seem like a weekend luxury, but it can easily fit into a weekday schedule with this ingenious technique from Geneviève Ko. Avoid grease splatter and multiples. casseroles with this plate version, which guarantees breakfast to a crowd by cooking eggs right next to crispy bacon. They can also be enjoyed as ready-to-go sandwiches. Simply toast the English muffins on a separate rack in the oven while the eggs and bacon cook, then put them together.

Recipe: Crispy bacon and eggs in the oven

What better way to kick off fall than with these soft and cozy muffins from Genevieve Ko? Filled with whole wheat flour, bananas, and whole milk yogurt, they’re sure to satisfy. Since muffins are light and tender, don’t forget to top them with your favorite crispy pieces, like chopped pistachios, nuggets, grated coconut, or cocoa nibs.

Recipe: Whole Grain Banana Yogurt Muffins

This salty-sweet egg sandwich is a popular Korean street food and a great breakfast or lunch for kids. And Darun Kwak’s recipe is a great way to incorporate vegetables at the start of the day: green onions, julienned carrots, and minced collard greens are tossed with eggs and cooked, then garnished with ham and cheese. option, and sandwiched between lightly sweet toasted milk bread.

Recipe: Gilgeori Toast (Korean street toast with cabbage and eggs)

Finally, that emotional support spinach that’s wilting in your crisper has one use: this verdant frittata from Martha Rose Shulman. Although the recipe calls for half a cup of finely chopped greens of your choice, you may prefer to double this to ensure a well-balanced breakfast. Cut the frittata into easy-to-wrap wedges that taste as delicious hot as room temperature or even chilled.

Recipe: Take-out vegetable and garlic frittata

Bircher muesli, the older Swiss cousin of overnight oats, traditionally involves soaking the oats in fruit juice or milk with nuts and grated apples. In this version of Yossy Arefi, the oatmeal is moistened with creamy yogurt and enriched with a few tablespoons of tahini. This is a great recipe to make on a Sunday night, as the batch makes four servings and can be left covered in the fridge to continue to soften for up to four days.

Recipe: Bircher Muesli

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