4 Breakfast On-The-Go Recipe Ideas

If you are one of those people who constantly find themselves rushing in the morning and never have time for a healthy breakfast these four recipes are perfect to prep and grab when you're on the go! Spend a little time the night before prepping and there is no reason why you need to skip breakfast ever again!

Spinach and Feta Mini Frittatas

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins
Serves: 1
Dietary preferences: Vegetarian, Gluten-free, Nut-free
 

Ingredients:

• 1 large handful baby spinach leaves, shredded
• 60g salt-reduced, low-fat feta cheese
• 6 large eggs
• Pepper, to taste

Method:

1. Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray.
2. Evenly distribute the spinach and feta between the 6 muffin cups.
3. Whisk together the eggs and pepper in a large bowl, until blended. Transfer this mixture to a pouring jug.
4. Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden.
5. Once cooled, you can store the frittatas in the fridge. Enjoy!

Raspberry and Pistachio Overnight Oats

Total time: 10 mins + overnight chilling time
Serves: 1
Dietary preferences: Vegetarian

Ingredients:

• 60g rolled oats
• 125ml low-fat milk
• 10g pistachio nuts, chopped
• 2 tsp chia seeds
• 1 cup of raspberries, fresh or frozen

Method:

1. Place the oats, milk, pistachios and chia seeds in a bowl and mix well to combine. Place in a mason jar or a similar container. Cover and refrigerate overnight.
2. Blend the raspberries in a blender. Place the blended raspberries in a small bowl, cover and refrigerate overnight.
3. The next day, serve the overnight oats topped with the blended raspberries and enjoy!

Breakfast Burrito

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free
 

Ingredients:

• 2 large eggs
• Salt and pepper, to taste
• ½ medium tomato, diced
• ½ spring onion, sliced
• 1/2 avocado, chopped
• 1 wholemeal wrap

Method:

1. To scramble the eggs: beat the eggs, 1 tbsp water, salt and pepper together in a bowl.
2. Heat a non-stick frypan over medium heat. When the pan is hot, pour in the egg mixture. As the eggs begin to set, gently push the eggs across the pan with a wooden spoon to form large folds of cooked egg. Continue to cook the eggs until no visible liquid egg remains and remove from the heat.
3. Lay out the wrap on a clean board. Add the avocado and diced tomato and carefully lay the scrambled egg on top.
4. Roll the wrap tightly to enclose the filling. You can wrap the burrito in aluminium foil to keep warm. Enjoy!

Banana Mug Muffin

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free

Ingredients:

• 1 egg, lightly beaten
• 1 tbsp low-fat milk
• 1 medium banana, mashed
• ½ tbsp maple syrup
• ½ cup rolled oats
• ¼ tsp baking powder

Method:

1. Add the egg and milk to a microwave safe mug and mix well to combine. Add the banana and maple syrup and continue to stir until mixed through.
2. Add the rolled oats and baking powder and mix until well combined.
3. Microwave for 1 minute on high or until springy to the touch. If the muffin top does not look firm, place back in the microwave for 20-second bursts until cooked.
4. Leave to stand for 1-2 minutes then tip out over a small plate when cooked. Enjoy!