Ideas for Breakfasts on the Fly

Find a dozen new ways to start the day from Food Network Magazine.

Photo By: Christopher Testani ©Christopher Testani 2012

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani ©Christopher Testani 2012

Photo By: Christopher Testani ©Christopher Testani 2012

Photo By: Christopher Testani

Photo By: Christopher Testani ©Christopher Testani 2012

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Christopher Testani ©Christopher Testani 2012

Bacon and Egg Biscuit (No. 3)

Sandwich 1 scrambled egg, a dash of hot sauce, 2 slices cooked bacon, salt, pepper and 1 slice American cheese on a toasted split buttermilk biscuit.

Deli Breakfast Sandwich (No. 4)

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad.

Pear and Brie Croissant (No. 5)

Spread 1 tablespoon apple butter on a split almond croissant. Sandwich with thin slices of pear and brie.

Cranberry-Apple Oatmeal (No. 8)

Combine 1/2 cup plain instant oatmeal, 1 tablespoon honey, 1/4 cup dried cranberries, and a pinch of salt in a mug. Add 1 cup apple cider and sprinkle with cinnamon. Let sit 5 minutes, then stir.

Pancake Cones (No. 9)

Make thin 6-inch pancakes using your favorite pancake mix. Spoon a few tablespoons cottage cheese and 1 tablespoon jam onto each one. Roll into cones.

Maple Toast Sticks (No. 10)

Cut 1 slice Texas toast into sticks. Mix 1 tablespoon each melted butter and maple syrup and 1/4 teaspoon each cinnamon and vanilla. Brush on the bread and toast in the oven.

Bacon-Cheddar Scones (No. 22)

Mix 2 cups self-rising flour, 1/4 cup crumbled cooked bacon and 2 tablespoons each shredded cheddar, chopped chives and sugar, then work in 1/2 stick softened butter by hand. Stir in 3/4 cup milk. Spoon into a buttered 6-cup muffin tin and bake at 400 degrees F, 20 to 25 minutes.

Tomato Frittata in a Cup (No. 24)

Whisk 2 eggs, 1 tablespoon milk, 2 tablespoons chopped tomato, 1/4 cup shredded mozzarella, and salt and pepper in a coffee cup. Microwave, stirring every 20 seconds, until the eggs are just set, about 1 minute.

Herbed Egg Sandwich (No. 33)

Spread ricotta on 1 piece sourdough toast. Scramble 1 egg with salt, pepper and 2 teaspoons each chopped chives and dill; spoon over the ricotta. Top with arugula and another piece of toast.

Stuffed Apple (No. 38)

Mix a few tablespoons peanut butter with a handful of granola. Scoop out the core of an apple using a melon baller or paring knife and stuff with the peanut butter mixture. Cut into segments.

Nutella-Berry Baguette (No. 41)

Split and toast a 4-inch piece of baguette. Spread Nutella on one half and cream cheese on the other. Sandwich with sliced strawberries.

Spicy BLT Wrap (No. 44)

Top a wrap with 1/4 cup shredded pepper jack cheese, 3 slices cooked turkey bacon, sliced tomato and arugula. Roll up and microwave until the cheese melts, 45 seconds.

See the full list: 50 Breakfasts on the Fly

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