Bored with breakfast at home.
What do you guys do when breakfast gets dull?
I've done granola bars, yogurt, cereal, oatmeal, breakfast tacos of all sorts, shakes, toast, etc., etc. to death. Heck I've even eaten soba for breakfast.
I only have a limited amount of time to cook and eat before I leave for work so I can't be making waffles from scratch.
I can't believe I am responding to your post - breakfast for me is 99% of the time toast and coffee. BUT, once in a while I do make pancake or waffle batter on Sunday and use it during the week (really, early in the week). Or, make waffles and freeze them. Then pop in the toaster on a weekday. So you can make waffles from scratch.
Lately I've been making fried egg on English muffin sandwiches, either with Canadian bacon or pancetta. Pancetta is perfect for this type of thing, it just plops right on top of the egg.
Prep time is less than 5 minutes, usually I end up waiting for the muffins to finish toasting. Egg and meat in the same pan. It's cheap too, a good hot breakfast everyday of the week for about $7: $1.25 for muffins, 3.50 for meat, 2.50ish for 1/2 dozen good eggs.
I can only speak from my experience, but the mornings after I have made sushi for dinner are the mornings that my 14 year old shrieks with enthusiasm over breakfast. The 14YO opinion is that morning-after sushi is "the best breakfast in the world." I myself am more of a savory-for-breakfast person, so I have to agree with the mindset.
Is there any savory food that you can make for dinner the night-before, that you can then use the next morning? It seems that most of the breakfasts you mentioned are sweet-ish in nature (or at least American-breakfast-y in nature); perhaps you could use a change of pace? Consider investigating the breakfasts of other cultures - congee, perhaps (made the night before), or Scandinavian open sandwiches? None of these has to be particularly time-consuming, and can be very delicious.
Good luck - that first meal can set the tone of the day!
I made this yesterday because I was bored and stuck at home with sheets of rain falling from the sky and the City of NY telling everyone to stay put if they didn't have to go anywhere. It was a use-up-what's-in-the-fridge breakfast, and it took me 10 minutes to have it in the oven, and was ready to eat by the time I was out of the shower.
1 chorizo diced
2 shallots sliced thin
1 jalapeno diced
A half inch of good cheddar cut from a larger block, diced in small cubes.
Saute the chorizo until it's about rendered, add the shallots and jalapeno and continue to saute until the shallots take on some color (not just the red from the paprika in the chorizo). Spread out the mixture in a gratin dish (or a small souffle dish would be even better). Add the cheddar in an even layer.
Splash of milk (or cream or buttermilk whatever you have in the fridge)
Fork whip the eggs until they coat the back of a spoon. Add some milk and whip that in too. Mix in salt and pepper and cilantro. Pour into baking dish.
Bake at 350 until the whole thing puffs up and gets a pretty golden crust. Serve with a piece of whole wheat toast. (I have a convection toaster oven, and that sucker is FAST, so this was done in less than 10 minutes.)
It's kind of a hybrid between a frittata, a crustless quiche, a strata and any egg dish like that. I stumbled upon the "recipe" without knowing what any of the above were, when I spent a weekend at a friend's lakehouse and there were 15 unmotivated people to feed, lots of nice produce lying around and a dozen eggs (and a disposable lasagna pan). No better way to feed a hungry and hungover crowd.
If you don't mind non-breakfast foods for breakfast you could make extra supper some nights and have leftovers for breakfast. That's what I eat many days, it's quickest of all.
Also, if you do make waffles for the freezer as Junie D suggests, try a new topping like maple syrup & peanut butter melted together and poured over. Really, it's delicious.
Grilled cheese & tomato.
I've tried to mix up my breakfast cereal - my friends in France do this - they have a different attitude towards cereal; e.g. Raisin Bran Crunch with angel flake coconut, sliced almonds and dates; or corn flakes and chocolate chips, banana chips.
Also, speaking of soba, I've had ramen for breakfast - at the last minute stirred in a scrambled egg to give it "egg flower" soup consistency, and for something really junky - with sliced vienna sausages.
I've had the following for breakfast at one time or another:
-peanut butter and banana sandwiches washed down with milk
-quick egg and cheese omelets stuffed into tortillas, pitas, bagels, etc.
-cold pizza and/or quick bagel pizzas made with leftover sauce and cheese
-leftover macaroni and cheese
-leftover baked ziti
-leftover waffles or pancakes (made on weeked and warmed in the oven)
-leftover sesame noodles
My five-year old also loves quesadillas for breakfast and they take no time at all if you have the cheese shredded/and other fixings chopped from the night before and kept in containers.
Another trick from when I was a new mom was to bake quick breakfast breads such as banana nut, oatmeal raisin, pumpkin, etc. on weekends and freeze them. You can slice them first, then freeze so that when you are ready to eat, you don't even need a knife. Just take one or two slices, pop them in the oven or toaster to warm and serve with cheese, fruit or whatever.
We have quiche - just stick them in the oven to bake while getting ready.
Also bagel with creamed cheese and smoked salmon.
Strangely enough, eggs benedict is a snap to prepare if you use the premade Knorrs sauce packets. I like the Beanaise instead of the traditional Hollandise - can even make the sauce night before and just microwave to reheat. In the morning, just boil water, get dressed, crack eggs in when the water (with vinegar) comes to a boil, turn off heat and leave the eggs in hot water for about 3-5 minutes (I leave it at 3 as I like the yolks real runny).
Also like potato or cheese blintzes with sour cream.
Can do a quick egg scramble in less than 10 minutes - just saute diced onions (prep night before), ham/spam/sauages (whatever meat that's already precooked), add eggs, keep scrambling and add cheese at end.
Wontons are great leftover breakfast food. I usually precook them, dump them in a container, microwave and then add soup stock (or soy sauce for shanghaiese style meat & veggie wontons).
Lately I've been feeling lazy, so I got sandwiches from Asian bakeries and have them for breakfast.
pizza bagels are the best breakfast! take half a bagel put on some sauce, mozzarella, oregano, basil and stick it in the toaster oven for a few minutes. Its warm and chewy and melty and sauce-y and great!
of course, the second best breakfast is leftover chinese takeout, straight out of the carton. It takes a little more planning the day before though...
My breakfast is the same sandwich almost every morning and i have yet to get bored with it.
Whole wheat english muffin
Morningstar Soy Sausage patty (seriously, better than the real thing and i hate soy)
Sharp cheddar cheese
Totally satisfying and the blend of whole wheat and protein keeps me away from the morning workplace doughnuts (mostly.)
left over pizza? When I am feeling like being bad, i will fry two eggs over easy, put two corn tortillas in a pan an cook so limpy not crispy, add jack cheese on the tortillas so it melts, flip the eggs on and top with salsa.. seriously good.
couscous with raisens and green onions is another friend.
Quesadillas w/ soy/low fat cheese and salsa and whole wheat La Tortilla tortillas
Scooped bagel filled with cheese, toasted til melted, filled w/ cottage cheese and salsa.
Cottage cheese+barley+sweetener+cinnamon+vanilla+microwave = rice/barley pudding
Pre made dough rolled flat filled w/ sweet (cinnamon/sugar/pecans or almonds if you like) or savory (ham, cheese, etc.) then rolled and a quick bake in the oven while you gather your keys and whatnot.
re: Katherine H
FYI, there's no rule that says that breakfast has to be a light meal. Most of us do it that way only because our morning are rushed. To this day my parents eat their heaviest meal in the morning, a substantial, yet lighter midday meal and eat very lightly at night.
I follow this eating pattern whenever I can but it isn't always possible when trying to wake a dress a toddler for day care.
When it's cold/wet, I'm a big fan of soup/stew/baked beans for brekkie.
Baked potatoes (sweet or regular) are great too. Prebake the night before. Stuff with whatever - I like spicy daal in the sweet potatoes, or cottage cheese and spinach in the regular.
Arancini or omusubi.
Corndogs - I get the veggie ones from TJs.
And of course, bings. Buy in bulk and freeze.
my current favourite breakfasts are:
1/2 cup of Bran Buds, two dollops of Danone Low Fat, Splenda Yogurt and two heaping tablespoons of formerly frozen at the peak of their life, now thawed Raspberries. Stir it up, 200 calories of fruity fibrery goodness.
and then, the other, which is sliced cold striploin left over from the supper the night before
We also keep a carton of boiled, in shell eggs in the fridge for brekkies too.
Always with coffee, of course.
Everything gets dull after a while, I'll go thru a run of something for a few months, then need to find a new regular. I was eating cold chinese dumplings for breakfast for a while there, and those frozen steamed buns, then there was my quinoa and TVP phase . . .
So you're looking for exciting but quick breakfasts. I can offer some suggestions in the in the quick department since I'm not much of a morning person and would rather spend 15 more minutes in bed than make myself a real breakfast... but I'm not sure how exciting they are!
I saw someone already recomended making good quick breads on the weekend and freezing individual slices. The only thing I would add is that if I took one out of the freezer when I first woke up, by the time I finished getting ready and made it out the door there was no defrosting or toasting necesary and I could eat it on the run.
Another thing have done is make the "guts" (our family's term for omlette stuffing) for omlettes on the weekend, and store it in the fridge to use to make quick omlettes during the week.
Germans like breakfast sandwiches; literally cold cuts (typically ham or some sort of salami) and cheese on rolls.
I like leftover rice reheated with milk and sugar.
I don't like what happens to pancake batter when it sits in the fridge, but I do sometimes make a large batch of pancakes on Sunday and eat the leftovers during the week.
Plus, I can justify eating any sort of leftover desert as breakfast.
Our stand-by breakfast when we were kids is peanut butter and bacon on toast. I still do it sometimes with a big glass of milk.
Toast white bread, spread high quality smooth peanut butter on the slices while it's still warm, add bacon while it's still hot, put it together like a sandwich and devour. I know it may not sound that great, but it's a little sweet, a little salt, a little fat, a little crunch and sooo satisfying. It's even better if your mom makes it for you.
My grandmother made it out of necessity because my dad was such a picky eater it's all he would do for breakfast.