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Mar 21, 2007 06:40 AM

Hot weekday breakfasts

I know this topic has been posted several times before, but I must be an unusual picky eater, because I still feel like I need more ideas. I know there are always suggestions for frittata and omelets etc, but I am trying to expand beyound eggs/toast routine.

So here are my requirements:
1) hot
2) savory
3) under 10 minutes to cook, or can be prepared ahead
4) vegetarian
5) no oatmeal

Thanks for your input!

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  1. Breakfast burrito. Cheese toast or melted cheese on a bagel half. Cheese grits. Corn muffins or cornsticks.

    2 Replies
    1. re: Hungry Celeste

      I second all of H.Celeste's recs.

      I don't know if pancakes/waffles count to you as being sweet rather than savory, but I like to make both on the savory side and eat them with butter (or substitute, whatever, just not syrup). Sometimes I even put cream cheese on my waffles... people stare at me, for sure, but I don't always want sweet in the morning. This works better with a wheat or cornmeal based batter. And if you're only cooking for 1, it takes way less time to make these than it would seem... plus you could make dry batter well in advance.

      1. re: Adrienne

        You can also, as I do, make either ahead of time and toss them in a toaster/toaster oven. Waffles do very well this way. Pancake batter, in my expereince, holds much better than waffle batter (at least with the batters I make, the waffles have beaten egg whites and those just lose all their lift in the fridge).

    2. Cream of wheat with milk, cheese, and pepper. Add a poched egg if you have time.

      3 Replies
      1. re: amyzan

        You can actually poach several eggs and keep them in the fridge in water, then just pull one out and warm it up. I warm mine up by using my water boiler to boil water, pour some in a ramekin and then slip a poached egg into it. I'd sub out grits for the cream of wheat, but I like the sound of this one. I usually just do the poached eggs and toast.

        1. re: ccbweb

          cc--Will poached eggs keep even with soft centers, and how many days? Also, how long does it take to warm one through, so the center's runny? Thank you in advance, this is a great tip.

          1. re: amyzan

            Yes, they will. I prefer mine with very runny centers. The key is that you have to take them out of the poaching water and slip them into a bowl with some ice water to stop the cooking process immediatley. My routine is that I go into the kitchen, flip on the water boiler, pour a cup of coffee, wait for the water to boil, pour it into the ramekin, get the egg in there and then put my toast in the toaster. Figure the toast takes about 4 minutes or so and I let the egg sit until the toast is done. If you were to put the egg into a small pot of boiling water, i'd guess about 30 seconds.

            Since the yolks are runny, I don't like to leave them for too long, I've left them in the fridge as long as two days. (I poach 3 breakfasts worth at once, eat one serving right away and then eat the others the next two mornings...unless I steal them to put on a salad or something at night).

            Edit: timely, a video from Chow :

      2. Have a creamed cabbage dish with supper, then for breakfast the next day pair it with caraway havarti on good rye toasted under the broiler.

        That reminds me of a Deborah Madison casserole recipe that uses rye bread, cheese,'s delicious and would make a nice do-ahead breakfast, I think. If you'd like the recipe let me know and I'll post it.

        Supper leftovers make a great breakfast or part of one.

        1. If you have a nice rice cooker (I just got one) you can set brown or white rice in the night before to cook and be ready right before you get up.

          I've had hot brown rice with butter and a little soy sauce for breakfast and loved it, but I'm a super brown-rice lover. Otherwise, you can cook rice the night before and quickly fry it up with an egg, some onion and soy sauce for breakfast fried rice.

          1. I love this breakfast:
            grilled red potatoes with spinach, salsa and cheddar cheese (or tofu)

            i don't know about your 10 min rule, unless you partially cooked the potatoes ahead of time..