Simple Breakfast Recipes to Start Your Morning Right

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine — overmixing makes the pancakes tougher.
4. Heat a griddle or nonstick skillet over medium heat and lightly butter it.
5. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes, then flip and cook another 1 to 2 minutes, until golden.
6. Serve warm with maple syrup.

Base Ingredients (per jar)

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk of choice
• 1/4 cup plain or vanilla yogurt
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon chia seeds (optional)

Variation add-ins

• Berry: 1/3 cup mixed berries, fresh or frozen
• Peanut butter banana: 1 tablespoon peanut butter, 1/2 sliced banana
• Cinnamon apple: 1/4 cup diced apple, 1/4 teaspoon cinnamon

Instructions

1. In a jar or container with a lid, combine the oats, milk, yogurt, honey, and chia seeds if using.
2. Stir in your chosen add-ins.
3. Cover and refrigerate overnight, or at least 6 hours.
4. Stir before eating, and add a splash of extra milk if the oats seem too thick.

Ingredients

• 8 large eggs
• 2 tablespoons milk
• Salt and black pepper, to taste
• 1 tablespoon butter or oil
• 1 bell pepper, diced
• 1/2 small onion, diced
• 1 cup shredded cheddar cheese
• 1 cup black beans, drained and rinsed (optional)
• 6 large flour tortillas
• Salsa, for serving (optional)

Instructions

1. Whisk the eggs with the milk, salt, and pepper.
2. Heat the butter in a skillet over medium heat and cook the bell pepper and onion until softened, about 4 minutes.
3. Pour in the eggs and scramble gently until just set, about 3 to 4 minutes. Stir in the black beans if using.
4. Warm the tortillas until pliable. Divide the egg mixture and cheese among them, fold in the sides, and roll into burritos.
5. Serve immediately with salsa, or wrap individually in foil or plastic wrap and refrigerate for up to 4 days or freeze for up to 2 months.
6. To reheat from frozen, microwave for 2 to 3 minutes, or wrap in foil and bake at 350°F for about 25 minutes.

Ingredients

• 10 large eggs
• 1/4 cup milk
• Salt and black pepper, to taste
• 1 cup diced vegetables (spinach, bell pepper, mushrooms, or a mix)
• 1/2 cup diced cooked ham or crumbled cooked bacon (optional)
• 3/4 cup shredded cheese
• Nonstick cooking spray

Instructions

1. Preheat the oven to 350°F and generously grease a 12-cup muffin tin.
2. Whisk the eggs, milk, salt, and pepper together in a large bowl or measuring cup with a spout.
3. Divide the vegetables, meat if using, and cheese evenly among the muffin cups.
4. Pour the egg mixture over the top, filling each cup about three-quarters full.
5. Bake for 18 to 22 minutes, until the eggs are set and a toothpick inserted in the center comes out clean.
6. Let cool for a few minutes before running a knife around the edges to remove. Store in the fridge for up to 4 days, or freeze for up to 2 months.