It's often said that breakfast is the most important meal of the day, but we don’t always give it the love it deserves. For those times when you’re tired of toast and feel like you need to shake things up a bit, follow our top tips, easy shortcuts and tasty nuggets of advice, all guaranteed to make breakfast infinitely more interesting. Here are best breakfast hacks for meals worth getting out of bed for on any day of the week.
Don’t be afraid to mix things up when it comes to early mornings flavours – you want to awaken those taste buds, after all. Maple syrup and bacon is a classic combo for a reason and works brilliantly on both waffles and pancakes, while apple slices spread with peanut butter and finished with a drizzle of honey make for a healthy, and surprisingly tasty, morning mouthful. A scant sprinkling of salt, meanwhile, might be just the thing to turn your bowl of porridge from mediocre to moreish.
Everyone loves a traditional English breakfast, but they can be a bit of a faff to pull together, and generate plenty of washing up to boot. This clever one-pan fry-up recipe solves both those problems, and can be ready in under 30 minutes. Serve with piles of buttery toast and your choice of tomato ketchup or brown sauce and all will feel right with the world.
Baked beans are a British breakfast staple, whether piled onto buttery toast or nestled next to the sausages in a fry-up. Homemade baked beans will make any meal, but they do take a bit of time to prepare. The smart alternative is to give the tinned variety a little extra love: when warming the beans through in the pan add a generous glug of Worcestershire sauce, stir in crispy chorizo or bacon bits, add chopped fresh chilli and diced tomatoes or swirl through a couple of tablespoons of cream cheese.
For an indulgent weekend brunch, give breakfast pizza a whirl. Make the base from scratch or use a shop-bought version, then pile on all your favourite breakfast-focused toppings: eggs, hash browns, cooked mushrooms, bacon rashers, sliced sausages – the list goes on. Cook in a hot oven, then prepare to make people very happy indeed.
Boiling a batch of eggs and storing them in the fridge is a great time-saving tip if you’re cooking for a group or want to get ahead with brekkie meal prep. Hard-boil eggs as normal, allowing them to sit in hot water for 8-12 minutes, before transferring to cold water for 15 minutes. Store in the fridge for up to a week. Peel and enjoy with buttered toast and salt and pepper, or slice and layer in a breakfast sandwich with rocket and tomatoes.
Smoothies are a great way to start the day, and adding vegetables to your smoothie mix just makes things even healthier. Whip up a bright and beautiful blend of antioxidant-rich beetroot, banana, blueberries, spinach, brazil nuts and almond milk – and we guarantee you'll be a convert.
Making bacon cups is easier than it looks – pancetta or streaky bacon rashers are used to line a muffin tin, then spinach, goats' cheese and an egg are added to each compartment. After 10 minutes in the oven, you have an all-in-one breakfast to eat and just a muffin tin to wash up.
Prepping juices and smoothies can be time-consuming. When you have a moment, chop up an array of fruit and veg and divide into individual food bags, then store in the freezer. Take out as and when needed, adding extras such as yogurt, fruit juice or coconut milk before blending.
Porridge is a stellar slow-energy release breakfast, but it definitely pays to get a little creative with your toppings (not that there’s anything wrong with a sprinkling of brown sugar, of course). Jazz up your routine by adding tender poached pears and honey, or drizzle your porridge with condensed milk and a dusting of cocoa powder for a more indulgent option.
Skip the Golden Arches and make your own McDonald’s-inspired breakfast muffin. For a tasty riff on that famous morning sandwich, layer a fried egg, rashers of bacon or sausages and slices of American cheese between a toasted English muffin. Serve with freshly squeezed OJ and you’ll be well on your way to having a great day.
Get the recipe for our take on the famous sausage and egg muffin here
Billowing Dutch baby pancakes look seriously impressive but are actually really easy to make. Prepare your pancake batter as usual, transfer the mix to a cast-iron frying pan and bake in the oven for a perfectly puffy, seriously pretty Dutch baby. Dust with plenty of icing sugar to serve.
Eating fish at breakfast is a great way to fill up on both omega-3 fatty acids – which studies suggest could help boost brain health – and protein, which keeps you fuller longer. Haddock kedgeree – mildly spicy rice, flaked fish and eggs – also happens to be very tasty, and is an excellent dish for using up leftovers.
Oats and dates are high in fibre, and what better way to enjoy them than in a beautiful breakfast crumble? Roast stone fruit (peaches, apricots, peaches and plums) in the oven with a little honey until tender, then top with granola, chopped dates and yogurt. A sprinkling of cinnamon would be lovely here, too.
Get a head start on the week with make-ahead breakfast burritos. Add salsa, refried beans, scrambled eggs and cheese to tortilla wraps, fold up and store in the freezer. Then just reheat in the microwave from frozen as and when you need them. You could also make a vegan version with scrambled tofu and vegan cheese.
If you’re avoiding gluten or just fancy a lighter breakfast, this simple pancake recipe is the way to go. Mash a banana with an egg until well combined, then fry spoonfuls of the mixture for 1-2 minutes on each side. The result won't be as firm as flour-based pancakes, but it will be just as tasty, particularly when accompanied by fresh fruit and yogurt.
Quick and easy breakfast bars are one of the simplest (and healthiest) things you can make to grab and eat on the go. What’s more, fruity granola bars can be kept in an airtight container for a week and freeze really well. For a no-fuss option, you could try a three-ingredient version with just peanut butter, honey and oats.
To prevent waste and to have a constant supply of bread for toast, freeze fresh bread on the day of purchase. Place slices in individual freezer bags, then just remove as and when required. There’s no need to defrost before toasting either.
When we think of bacon, most of us imagine it sizzling away in a frying pan – but there are quicker ways to cook it. One lesser-known tip is to use a microwave. Lay a paper towel on a plate and put strips of bacon, not touching, on top. Then cover with another paper towel and cook on high for around 3 minutes. Transfer the bacon to another paper towel for a few moments to absorb some of the grease, then tuck in.
Baking bacon is another fuss-free alternative (and a great way to achieve perfectly crispy rashers). Line a baking tray with foil and cook at 200°C/390°F/gas mark 6 for around 15 minutes, keeping an eye on the bacon towards the end in case it burns.
There are plenty of ways to mix up the hipster’s breakfast of choice. Spread your toast with Marmite or Vegemite before adding the avos and the dish takes on a whole new flavour dimension. How about sprinkling the smashed green veg with salty feta and crispy chorizo bits, or introducing some fresh berries into the mix (trust us, strawberries work brilliantly)? You could even grill your avocado wedges rather than mashing them up – the perfect solution when faced with an avocado that's not yet ripe.
Breakfast muffins make for a brilliant low-effort breakfast, particularly when baked in advance. Prepare a double batch of your favourite recipe at the weekend, then freeze the leftovers ready to enjoy all week long (thaw overnight and they’ll be ready in the morning). When it comes to flavourings, you could go savoury with cheese and herbs, or try a seed-packed number, as in the recipe below.
Get the recipe for apricot, chia and pumpkin seed muffins here
Thrifty, tasty and ever so easy to make, pasta frittata is our cheap and cheerful breakfast of choice any day of the week. For a hearty breakfast for two, mix 3 beaten eggs with 30g finely grated Parmesan and 300g cooked pasta. Tip into a non-stick, oven-proof frying pan and cook for 5 minutes over a medium-high heat. Transfer to the grill for 10 minutes, until cooked through. Slice into wedges to serve.
Take your pancake game up a notch and make the kid’s morning by using a cookie cutter as a mould when frying your pancake mix (hearts, stars, Disney characters – the opportunities for experimentation are endless). Pro tip: thick and fluffy American-style pancake batters tend to hold their shape best.
For a breakfast that’s ready when you wake up, soak oats (jumbo oats are especially good) overnight in fruit juice or a mix of water and plain yogurt. You can also add grated apples and spices such as cinnamon. Top with nuts, seeds, sultanas or fresh fruit just before serving,
Forget about producing a full English breakfast when you’re feeding a crowd. Instead, keep things simple by putting together a Middle Eastern–inspired grazing feast that barely calls for any cooking at all. That means piles of pillowy flatbreads, thick and creamy labneh, plenty of homemade hummus, olives, pickled veg and boiled eggs to complete the spread. Simple but seriously satisfying.
Bake a loaf of banana bread at the weekend and you can look forward to enjoying a slice before you head out the door in the morning. To really kick-start your day, try adding a shot of coffee to the batter. As the week goes on and the cake becomes that bit older, warm your slice through in the oven to give it an extra boost.
Leftover fruit such as mango, apples, berries and bananas can be diced up and added to pancake batter for a fresh and tasty start to the day. By loading the batter, you eliminate the need to add any sugar. Alternatively, turn that extra fruit into a compote and serve with thick Greek yogurt and a sprinkling of nuts and seeds.
If you're after an easy veggie breakfast dish with a difference, this twist on traditional shakshuka is just the thing. Filling, colourful and packed with nutrients, it sees baked eggs nested amongst sauteed greens (think asparagus, spring onions and spring cabbage), before being topped with crumbled feta and a scattering of chilli flakes.
Don’t knock it until you’ve tried it: cooking an omelette in the microwave is simple and speedy. Whisk together an egg, 2 egg whites and a handful of grated cheese, spinach or chopped ham; season generously and pour into a greased mug. Microwave on high for 1 minute, stir, then cook on high for another minute.
Omelettes aren't the only egg-based microwave marvel you can knock up for breakfast. For what some claim is the perfect scramble (purists, look away), add a dash of milk and little seasoning to whisked eggs, then cook for a minute and a half on high, stirring midway.
Don't have time to eat breakfast at home before heading out the door? Use a mason jar to make granola pots and you've got the perfect portable breakfast to eat on the go. Any type of fruit will work well as a topping, from blueberries and kiwi, to strawberries and mango.
Get the recipe for easy granola pots here
This 10-minute, one-pan shakshuka only calls for store-cupboard ingredients, yet tastes and looks absolutely sensational. What more could you ask for? Well, a pile of fresh bread served on the side, ready to mop up the tomato sauce wouldn’t go amiss. This is the perfect breakfast or brunch dish to make for family and friends at the weekend.
Slow cooking isn't just for savoury recipes. Start by whisking 2 eggs with 2 egg whites and a little honey, cinnamon and milk. Place triangles of bread in the bottom of the slow cooker, pour over enough mixture to soak the bread, then layer more bread and egg mixture over the top. Cook on high for 2 hours, or for around 4 hours on low. Serve topped with blueberries and drizzled with more maple syrup than might seem sensible.
If you partial to a chocolate croissant, listen up: it’s ever so easy to make your own at home. All you need is a sheet of puff pastry and some chocolate chips or grated chocolate. Cut the pastry into rectangles, then slice each diagonally to make triangles. Sprinkle chocolate in the middle, then roll from the wide edge to the pointed edge and bend to form a crescent croissant shape. Brush with beaten egg and bake for twenty minutes at 180°C/375°F/gas mark 4, until the pastry is crisp and light golden brown and the chocolate melted.
Not only are egg muffins an ideal breakfast, snack or lunchbox treat, they can be made with ingredients you need to use up, such as leftover herbs or a solitary slice of ham. Chop up ham, red peppers, onions or mushrooms and lightly fry, then place a spoonful of the mix into a greased or lined muffin tin. Whisk eggs with a little milk, pour over the mix and bake for 20–25 minutes at 200°C/390°F/gas mark 6, until puffed up and golden.
Poached eggs are wonderful, but you know what makes them even tastier? Adding a few aromatics to the mix. For a super-easy riff on traditional Turkish eggs, sit poached eggs on a bed of garlic-spiked yogurt, then drizzle with toasty, melted butter infused with chilli. Serve with griddled sourdough.
Hollandaise doesn't have to be a hassle. With this handy secret hack the once tricky sauce can be knocked up in minutes and, perhaps most importantly of all, won’t split at the crucial moment. Drizzle over poached eggs sitting atop toasted English muffins for a breakfast to remember.
Using sweet potatoes instead of regular potatoes will add extra flavour, colour and health benefits to crispy baked röstis. Top those rösti with a thick layer of cream cheese and slices of smoked salmon, or try zingy guacamole and a silky poached egg – either way you've got yourself a winning brunch dish.
Get the recipe for sweet potato rösti with poached eggs here
For a stunner of a low-carb breakfast, scoop out the avocado stone and some of the flesh, then crack in an egg and sprinkle with toppings; think grated cheese, chilli flakes, bacon bits, fresh herbs. Bake until the egg is cooked to your liking.