THE OLD SAYING goes that you should ‘eat breakfast like a king‘. But as much as we might love to, time is just too scarce on a midweek morning to produce a breakfast as lavish as we might prepare over the weekend.
We all know how important the first meal of the day is, but finding something that’s quick, tasty, easy to prepare… and isn’t porridge… can be tough.
So we’ve rounded up five midweek breakfast recipes that require little preparation, without sacrificing on taste.
Quick banana pancakes: In a food processor, blitz two eggs, one ripe banana, a pinch of baking powder and a spoonful of oats until smooth, adding a little water to avoid the mixture being too thick. Heat a small amount of oil or butter in a non-stick frying pan and spoon in the mixture, cooking two small pancakes at a time.
Fry for two minutes on each side, repeating the process until the batter has been used up. If you’re eating them straight away, top with natural yogurt, honey and berries – or alternatively, pop in a lunchbox and reheat in the microwave when you’re ready.
Make-ahead egg muffins: Egg muffins are not only a great way to use up leftovers, but they’re also packed with protein and can be eaten on the go. Chop with whatever veggies and meat (optional) you have in the fridge – a mixture of courgette, cherry tomato, spring onion and leftover ham is a favourite of ours. We also love the addition of cheese and spice to this Hemsley and Hemsley recipe.
Beat some eggs in a bowl, and add the chopped veggies and meat to this, along with some salt and pepper. Place some muffin cups into a muffin tin, then pour the mixture unto each one. Bake for 10-15 minutes until the eggs have set, then remove from the tin and enjoy straight away, or store in an airtight container for up to 3 days.
Chia pots: Add 3 tablespoons of chia seeds to a jar along with 200mls of milk, a pinch of cinnamon and a squeeze of honey. Any type of milk will work for this – so if you’re dairy free an almond or coconut milk would work perfectly. Stir thoroughly to combine, cover, then allow to soak overnight in the fridge.
The next morning, stir through some summer berries or chopped pineapple and a spoonful of yogurt. Or, if you’re looking to add even more flavour, check out this recipe from The Irish Balance, who adds cacao, turmeric and ginger to her chia pudding.
Banana bread with ricotta and honey: Banana bread is a great way to use up leftover bananas, and topped with some ricotta and honey can make a very tasty breakfast. In a food processor, blitz 3 overripe bananas with 2 eggs and 2 tablespoons of honey until just combined. In a separate bowl, sift 200g flour, a pinch of cinnamon and a teaspoon of baking powder.
Fold the banana batter into the flour mixture, taking care not to overmix, then pour into a lined loaf tin. Bake for about 45 minutes, then transfer to a wire rack to cool. Vegan? Why not try this egg and dairy free banana bread recipe by Natural Born Feeder, which is also freezer friendly.
Baked eggs with feta: These deliciously savoury baked eggs can be prepared the night before and popped into the oven while you’re getting ready in the morning. Cook some spinach in a pan until wilted, then place in ramekins and allow to cool. Once cooled, crack in an egg and top with freshly ground pepper and crumbled feta cheese.
If you’re making in advance, cover tightly with tinfoil and store in the fridge until the morning, otherwise, bake for 10-15 minutes until the eggs have set. Serve with toast and some chilli sauce.
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