It can be easy to fall into the trap of reaching for overly sugary or fatty on-the-go breakfasts—or worst yet, no breakfast at all. These recipes take some of the allure away from those calorie-packed coffee shop pastries by giving you a simple, make-ahead breakfast that’s easy to pack and take along with you. Loaded with whole grains and veggies, these meals make for a stress-free (and healthy!) start to your day. With choices like whole-wheat pesto scones and mini frittatas, those stale gas station donuts are sure to become a thing of the past.
Packed with whole wheat, these scones stay lovely and moist by using an egg yolk in the dough. If you’re looking for a more forward pesto flavor, add an additional tablespoon, and make sure to use a high-quality pesto that gets its flavor from fresh herbs.
Using a muffin tin gives you the luxury to portion and plan a few day’s worth of breakfasts in advance. This is an especially good recipe for those who prefer to eat breakfast at the office a bit later in the morning.
Strata is a great way to feed a crowd, but it can be heavy and rich when it’s weighed down with tons of meat and cheese. This version uses whole-wheat bread as a base, and adds a big portion of spinach cooked with garlic for a lighter (but still hearty) breakfast. Not a fan of gruyere? Feel free to substitute any flavorful hard cheese—pecorino, or even swiss, would work great in this recipe.
This superfood-packed savory porridge will keep you full for hours, preparing you to handle anything life throws your way. Simple oven-roasted tomatoes lends some acidic sweetness, and pesto imparts a lovely richness. Feel free to play with the base by swapping out spinach for kale and throwing in any leftover vegetables you’ve got lying in your fridge. This dish also makes a great light lunch or dinner.
Ratatouille is a great dish to have for breakfast all week because it gets better as it sits. I’ve been known to just have a bowl of ratatouille for breakfast, but topping it with a runny egg is a breakfast that will bring a smile to your face. When preparing the vegetables, make sure you cut them all into equally-sized pieces. If you end up cutting the eggplant a little bigger, that’s fine—the eggplant tends to break down during the cooking process and gives the ratatouille body and thickness.