Quick, Easy, and Filling Breakfast Ideas

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Heather says:

I mentioned last month that we go through a lot of eggs in our house and once again I’m working with the American Egg Board to bring you some quick, easy, and filling breakfast ideas. Did I forget to mention cheap and healthy*, too?

*Oh sure, you can certainly ruin the healthy part with your preparation choices, but on their own, eggs are a great source of protein which helps prevent that blood sugar crash that makes your own leg look appetizing right about 10am.

How to Fry an Egg

It doesn’t take any time to fry an egg. In fact, I can pretty much guarantee you can fry a couple of eggs in less time than it takes to go through the drive through during rush hour.


You don’t know how?

You’re in luck, I already have a how to fry an egg tutorial ready to go for you. Sure, your first few won’t be gorgeous, but the amount of money saved by cooking at home will certainly outweigh the few eggs you scramble -heh. Right now, the average cost of an egg is around $0.15.


Are you a fan of the breakfast skillet? It’s a super easy to make with oven roasted potatoes, cheese, and a few other leftover odds and ends.

Currently my favorite quick and easy breakfast is a Tex-Mex twist on the whole breakfast skillet idea and it’s a great way to use up leftovers* to prepare breakfast in less time than the drive through.

*Ok, you caught me, I double the recipes required to ensure there are plenty of leftovers for the next few mornings.

Rice, Beans and EggsTex-Mex Breakfast Skillet

Now, hang on to the edge of your seat, this dish is incredibly difficult to prepare.

Microwave leftover Spanish Rice, Black Beans, until hot and top with a  fried egg or two and salsa. Oh sure, if you want to get all fancy you can sprinkle some cheese on there.

Need some variety? It’s also delicious with refried beans.

And don’t be scared to try out other combinations of rice, beans, and eggs. I’ve been known to scarf leftover Hoppin’ John with my eggs. Dirty rice, red beans, and some andouille sausage? Don’t knock it until you try it.

More quick and easy breakfast ideas

Need some breakfasts that are completely ready to grab and go? Then you’ll want to turn these into breakfast burritos which can be frozen ahead of time. If you’re going to prepare a big batch of breakfast burritos, I’d suggest creating an assembly line and scrambling the eggs to speed up the process. Fill and fold your burritos and place them on a sheet pan to freeze quickly; once the burritos are frozen, wrap tightly in plastic wrap, and store with the rest in a gallon size freezer bag. On your next busy morning, pull it out of the freezer, unwrap, nuke, and go. My kids are huge fans of breakfast burritos on any morning, it doesn’t have to be a busy one.

If you want to get fancy or just change things up a bit, you can scramble eggs with chorizo -personally I prefer Spanish style chorizo to Mexican, but that’s up to you. This make excellent filling for breakfast burritos, Mexican chorizo and regular pork sausage work just as well.

Remember that broccoli cheddar frittata from last month? The leftovers are perfect for a quick microwave breakfast. If you want to get super creative,  you can also cook that frittata in a muffin tin. Just be sure to spray the tin with baking spray, then bake at 350°F for 20 – 25 minutes -watch carefully.  Once the eggs are fully cooked, remove them from the tin, freeze on a sheet pan, and then store in a gallon freezer bag for another grab, microwave, and go breakfast idea.

Easy peasy, no?

Head over to the Incredible Edible Egg Facebook Fan Page where there are a lot more ideas on the Virtual Refrigerator Door application. Fans who provide their email address are also eligible to win a few cool prizes (iPads, digital cameras, etc)

What are your favorite quick and easy breakfast ideas?

Jenn Fowler has some great egg ideas at  Frugal Upstate.

This post was sponsored by the American Egg Board, all opinions are my own.

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13 thoughts on “Quick, Easy, and Filling Breakfast Ideas”

  1. One way to always have a quick, easy (and portable) breakfast ready to go is to keep some hard boiled eggs in the fridge. I like to boil up an entire dozen, mark them (I put an “H” on them with a sharpie so I don’t try to cook with them-or conversely try to peel a raw one!) and then put them back in the egg crate. On busy mornings I can eat one sprinkled with a bit of seasoned salt, slice it up and put it between some toast for a sandwich, or-if time permits-throw together a quick white sauce and chunk it up inside to pour over some toast or biscuits. And of course I can also toss some into the kids or hubs lunch as a protien source alternative to your standard sandwich!

  2. Because they’re relatively cheap, eggs are a staple protein in my household. I like to stir leftovers into eggs, eggs into leftovers, or fill an omelet with leftovers, too. Left over Hoppin’ John with eggs totally rocks! I put a layer in the bottom of a well oiled cast iron skillet, break eggs over the top, and dust with fresh herbs and seasonings, put on a lid, and let sit on low until the eggs set. The Hoppin’ John gets a nice crust on the bottom, and this can switch hit for brunch or dinner. :o)

    Like Jenn, I also boil up a lot of eggs at once. Unlike Jenn, I go ahead and peel the hard boiled eggs before storing, because if I don’t, I will invariably come home to find a broken raw egg on the counter. I buy eggs in bulk at Costco so that I have plenty for boiling. Some end up deviled, some as egg salad, some plain, and some pickled. I also create my own version of the famous egg breakfast sandwich that can be frozen and microwaved. I would rather my husband eat a couple of eggs than any of the junk at the convenience store, which he will do if feeding himself is anything more complicated than reaching into the refrigerator and grabbing something off a plate. Closed containers apparently are enough to deter him. >:-(

    If you find you get bored with plain eggs in the morning but don’t have time to do them fancier, try keeping chopped veggies on hand all the time. I have gotten into the habit of chopping 2-3 days worth of squash, onions, eggplant, spinach, mushrooms, broccoli, cheese, ham, etc. and keeping these things in small containers in the refrigerator so I can grab them out to make nearly instant eggs or stir-fry. You can do the same with herbs like garlic, basil, parsley, and cilantro, too, but mix them with some olive oil before storing. Try stirring some (not too much) left over pancake batter into scrambled eggs with add-ins for a fluffier result I like to call “skillet quiche,” or pour a thinner layer onto a really hot skillet to make a fast omelet wrap. If you have some substantial rolls, try cutting them in half and picking out some of the insides to make a bread bowl, drop a thin sliver of butter into the bottom (or smear with leftover spaghetti sauce!), break an egg into it, and dust with spices and/or cheese: this can be microwaved (cover with a paper towel because it will spit) or baked in a toaster oven (better) to make a one-hand breakfast. These can be frozen and reheated, too.

    • BTW, try cooking eggs in cast iron if you aren’t a regular cast-iron user: cast iron imparts a different, richer flavor to the eggs. Unless you are limited for health reasons, you also can experiment with cooking eggs in different fats and oils. I like to add a bit of bacon grease or butter to olive oil…you get the flavor but not so much of the bad fats. Sesame oil is interesting, ghee rocks, and infused oils are always special. Egg drop soup made with homemade chicken stock is extremely fast and easy, but you can poach eggs in any hot liquid (and you can reuse the liquid in another recipe later), so experiment to see what you like.

  3. Yummy! Yummy! Eggs are one of my favorite foods! Love the churizo idea. Oh man! Might have to make breakfast for dinner tonight!

  4. I recently read somewhere….can’t remember where….that you can poach eggs in muffin tins in the oven! Nice!

    Oven 400 degrees

    Boiling water


    Half fill muffin cups with boiling water. Add one egg per cup.

    Bake 7 minutes for softer eggs.

    Bake 11 minutes for solid egg.

  5. I’m surprised no one has mentioned our family favorite, the egg sandwich. You fry an egg in a skillet but “break” the yolk so the whole egg gets hard. After I flip the egg I put sliced cheese on top and put a lid on so it melts. While this is cooking I have toast, english muffin, or bagel in the toaster. Toast pops, slide the egg on top, and then optionally drop a piece of lunch meat/cold cut (ham is great) into the skillet and heat it up, put it on top of the egg and melted cheese and put the other piece of toast on top. Grab and eat!


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