Easy Breakfast Recipes

Whip up tasty make-ahead egg muffins for a quick breakfast any day, a microwave coffee cup scramble at home or work, and tips for perfect hard-boiled eggs
Egg Muffins with Cheese and Red Peppers

Photo AdobeStock/Azurita

Even if you don’t have kids in school, the back-to-school vibe lends a back-to-business-as-usual feeling to the season, and activities are starting to ramp up—life is getting a bit busier again. But with just a little planning, you can easily make breakfast the night ahead to enjoy at home or bring to work and avoid some trips through the golden arches or picking up bites at your favorite coffee spot, which are a bit more expensive these days.

Packed with protein and possibilities, eggs are the staple of all staples. Here are some easy ideas you can either make ahead the night before or enjoy on the weekend, quickly reheat for weekday breakfast, or pack leftovers for work.

Egg Muffins

Makes 6 Servings | Recipe courtesy of the American Egg Board

Try this quick and easy recipe to make your own egg bites for a savory weekday breakfast at home or on the go, or a make-ahead weekend brunch. It’s also easily adaptable with mix-in variations to suit your tastes.

6 eggs
½ cup milk
¼ teaspoon salt
1/8-¼ teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
¾ cup chopped zucchini
¼ cup chopped red bell pepper
2 tablespoons chopped red onion

  1. Heat oven to 350°F. Beat eggs, milk, salt, and pepper in medium bowl until well blended. Add cheese, zucchini, bell pepper, and onion. Mix well. Spoon evenly into 12 greased muffin cups, about ¼ cup each.
  2. Bake until just set, 20 to 22 minutes. Cool on wire rack for 5 minutes. Run a knife around edges of muffin cups and carefully remove; serve warm.

Cook’s Notes:
• These can be made ahead: Bake egg muffins the night before and refrigerate. Just reheat in the microwave for a quick breakfast, snack, or appetizer.
• Mix-in variations: Add a mixture of peppers (roasted red pepper, green pepper, and jalapeño pepper); mushroom and Gruyère cheese; 1 cup chopped broccoli florets; or add 1 cup cooked chopped ham, or crumbled cooked bacon or breakfast sausage for a meaty version.
• If you prefer to make in a 6-cup jumbo muffin tin, use 8 eggs for the recipe, increase milk to ¾ cup, and bake for 35 to 40 minutes or until tops are puffed and knife inserted in center of muffins comes out clean. Run knife around edges of muffin cups and carefully remove.

Microwave Cheese and Pepper Coffee Cup Scramble

Photo American Egg Board

Microwave Cheese and Pepper Coffee Cup Scramble

Makes 1 Serving | Recipe courtesy of the American Egg Board

2 large eggs
2 tablespoons milk
2 tablespoons cheddar cheese
1 tablespoon chopped tomato
1 teaspoon minced pickled jalapeño pepper
Pinch each salt and pepper, to taste

  1. Whisk together eggs, milk, cheese, tomato, jalapeño, salt, and pepper.
  2. Pour into well-greased 12-ounce microwave-safe mug or Mason jar.
  3. Microwave on High for 30 seconds. Stir and microwave for 70 to 80 seconds or until eggs are puffed and set.

Cook’s Notes:
• You can substitute prepared salsa for the chopped tomato and jalapeño if desired.
• For variations, mix in different cheese, such as pepper jack or add some cooked breakfast sausage crumbles or cubed ham.
• Make ahead: Mix ingredients together the night before, pack in an airtight container, and refrigerate. When ready to cook, whisk or stir mixture before proceeding with Step 2.



Easy 12-Minute Method for Hard-Boiled Eggs

Keeping hard-boiled eggs on hand is a great way to have a protein-rich breakfast, lunch, or snack at the ready to eat at home or grab to enjoy at work. The American Egg Board has these tips for cooking and using:

  • Cooking: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. This method above—cooking eggs in hot, not boiling, water, then cooling immediately—minimizes this.
  • Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to 1 week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Chorizo Egg Bake

Photo Terry Brennan, Food Styling Lara Miklasevics

Think Ahead

Cook on the weekend and have delicious leftovers to start your week. Try this Chorizo and Pepper Jack Egg Bake Recipe and spice up breakfast with a flavorful twist on the usual one-pan meal.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.