Family Favorites: 12 Easy Friday Breakfast Recipes

Friday mornings should be special. It’s the end of the school or work week, and the weekend is just around the corner! But who has time for an elaborate breakfast spread when everyone is rushing out the door? That’s where meal prepping comes in. 

I’ve put together 12 easy breakfast ideas that are perfect for a Friday family feast, and with my meal prep tips, you can enjoy a leisurely breakfast without the last-minute rush.

1. Apple Cinnamon Overnight Oats with Walnuts

These overnight oats are perfect for fall mornings. They’re warm, comforting, and packed with the flavors of apple pie.

Ingredients

• 1/2 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/4 cup chopped apple
• 1 tablespoon chopped walnuts
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon maple syrup (optional)

Instructions

1. In a jar or container with a lid, combine oats, milk, apple, walnuts, cinnamon, and nutmeg.
2. Stir well to combine.
3. Add maple syrup if desired.
4. Seal the jar and refrigerate overnight or for at least 2 hours.
5. Enjoy cold or warmed up in the microwave.

Meal Prep Tips

• If you’re prepping these ahead of time, toss the chopped apples with a little lemon juice to prevent browning.
• If you prefer warm oats, reheat them in the microwave for 30-60 seconds before serving.

2. Fruit and Yogurt with Toasted Coconut

This simple breakfast is a refreshing and healthy way to start your day.

Ingredients

• Greek yogurt
• Assorted fresh fruit (berries, melon, bananas)
• Granola
• Shredded coconut

Instructions

1. Toast the coconut in a dry skillet over medium heat until golden brown.
2. Layer yogurt, fruit, granola, and toasted coconut in a bowl or jar.

Meal Prep Tips

• Toast a batch of coconut at the beginning of the week and store it in an airtight container.
• Wash and chop fruit ahead of time.
• Assemble the parfaits the night before for a quick and easy breakfast.

3. Savory Zucchini Muffins

These savory muffins are a delicious and healthy way to start your day.

Ingredients

• Zucchini (grated)
• Flour (whole wheat or all-purpose)
• Baking powder
• Baking soda
• Eggs
• Milk
• Cheese (cheddar, parmesan)
• Herbs (parsley, chives, oregano)
• Salt and pepper

Instructions

1. Preheat oven and grease a muffin tin.
2. In a large bowl, combine grated zucchini, flour, baking powder, baking soda, eggs, milk, cheese, herbs, salt, and pepper.
3. Divide the batter evenly among the muffin cups.
4. Bake until golden brown and a toothpick inserted comes out clean.

Meal Prep Tips

• Grate the zucchini ahead of time and store it in the refrigerator.
• Use muffin tin liners for easy cleanup and portioning.
• Freeze leftover muffins for a quick and easy breakfast on another day.

4. Banana Oatmeal Pancakes

These fluffy pancakes are packed with flavor and nutrients.

Ingredients

• Ripe bananas (mashed)
• Rolled oats (ground into flour)
• Eggs
• Milk
• Baking powder
• Cinnamon
• Vanilla extract

Instructions

1. In a bowl, combine mashed bananas, oat flour, eggs, milk, baking powder, cinnamon, and vanilla extract.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Meal Prep Tips

• Combine the dry ingredients (oat flour, baking powder, cinnamon) in a separate bowl and store in an airtight container for future use.
• Prepare the pancake batter the night before and store it in the refrigerator.
• Cook a large batch of pancakes, let them cool, and freeze them for later use. Reheat in the toaster or microwave.

5. Cornmeal Waffles with Savory Topping

These waffles have a delightful crunch from the cornmeal and pair perfectly with savory toppings.

Ingredients

• Cornmeal
• All-purpose flour
• Baking powder
• Sugar
• Salt
• Eggs
• Milk
• Melted butter
• Toppings: Fried egg, avocado, hot sauce, everything bagel seasoning

Instructions

1. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Cook in a preheated waffle iron according to manufacturer’s instructions.
5. Top with a fried egg, avocado slices, hot sauce, and everything bagel seasoning.

Meal Prep Tips

• Make a large batch of waffles and freeze them for future use.
• Prep your toppings ahead of time – slice the avocado, cook the eggs, and have your favorite hot sauce and seasoning ready to go.
• Reheat frozen waffles in the toaster for a quick and crispy breakfast.

6. Egg Bake

An egg bake is a fantastic way to feed a crowd. It’s also a great way to use up leftover vegetables.

Ingredients

• Eggs
• Cheese
• Vegetables (like spinach, mushrooms, and peppers)
• Milk or cream
• Seasonings

Instructions

1. Preheat your oven and grease a baking dish.
2. Whisk together the eggs, milk or cream, and seasonings.
3. Stir in the cheese and vegetables.
4. Pour the mixture into the baking dish and bake until set.

Meal Prep Tips

• Prepare the egg bake on Wednesday or Thursday and store it in the refrigerator.
• Reheat individual portions in the microwave or oven.

7. Breakfast Quinoa Bowls

Quinoa isn’t just for lunch and dinner! It’s a complete protein and packed with fiber, making it a fantastic way to start your day.

Ingredients

• Quinoa
• Milk (dairy or plant-based)
• Water
• Fruit (berries, sliced banana, diced apple)
• Nuts and seeds (almonds, walnuts, pecans, chia seeds, flax seeds)
• Spices (cinnamon, nutmeg, ginger)
• Sweetener (maple syrup, honey, agave)

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. Combine quinoa, milk, and water in a saucepan. Bring to a boil, then reduce heat and simmer until the liquid is absorbed and the quinoa is cooked through.
3. Fluff with a fork and portion into bowls.
4. Top with your favorite fruits, nuts, seeds, spices, and a drizzle of sweetener.

Meal Prep Tips

• Cook a large batch of quinoa at the beginning of the week.
• Store the cooked quinoa in the refrigerator and use it throughout the week for breakfast bowls, salads, or side dishes.
• Prepare individual bowls with quinoa and toppings the night before for a grab-and-go breakfast.

8. Savory Oatmeal

If you’re looking for a savory twist on oatmeal, this recipe is for you.

Ingredients

• Rolled oats
• Water or broth
• Eggs
• Vegetables (spinach, mushrooms, onions, peppers)
• Cheese (cheddar, feta, parmesan)
• Seasonings (salt, pepper, garlic powder, onion powder)

Instructions

1. Cook the oats according to package directions using water or broth.
2. While the oats are cooking, sauté the vegetables in a pan.
3. Stir the cooked vegetables and cheese into the oatmeal.
4. Top each bowl with a fried or poached egg.
5. Season with salt, pepper, and other seasonings to taste.

Meal Prep Tips

• Cook the oatmeal and vegetables ahead of time and store them separately in the refrigerator.
• Reheat the oatmeal and vegetables on the stovetop or in the microwave.
• Fry or poach the eggs fresh in the morning.

9. Matcha Chia Seed Pudding

This vibrant green pudding is packed with antioxidants and provides a gentle energy boost to kickstart your Friday.

Ingredients

• Chia seeds
• Almond milk (or any plant-based milk)
• Matcha powder
• Maple syrup
• Vanilla extract
• Toppings: fresh berries, sliced almonds

Instructions

1. In a jar or container, whisk together the chia seeds, almond milk, matcha powder, maple syrup, and vanilla extract.
2. Make sure the matcha is fully dissolved and there are no clumps.
3. Refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened.
4. Top with fresh berries and sliced almonds before serving.

Meal Prep Tips

• Make a big batch of chia seed pudding at the beginning of the week.
• Store the pudding in the refrigerator for up to 5 days.
• Layer the pudding and toppings in individual jars or containers for easy grab-and-go breakfasts.

10. Berry Beet Smoothie

This vibrant smoothie is a nutritional powerhouse, packed with antioxidants and vitamins.

Ingredients

• Frozen berries (strawberries, raspberries, blueberries)
• Cooked beets (roasted or steamed)
• Banana (frozen)
• Spinach or kale
• Almond milk or yogurt
• Optional: protein powder, chia seeds

Instructions

1. Combine all ingredients in a blender.
2. Blend until smooth, adding more liquid if needed to reach desired consistency.

Meal Prep Tips

• Prepare individual smoothie packs by combining pre-measured frozen fruit, beets, and spinach in freezer bags.
• In the morning, simply grab a smoothie pack, add your liquid and any optional boosters, and blend!
• Store prepared smoothie packs in the freezer for up to 3 months.

11. Pumpkin Spice French Toast

This cozy and comforting French toast is perfect for a chilly Friday morning.

Ingredients

• Challah bread or brioche
• Eggs
• Milk or cream
• Pumpkin puree
• Cinnamon
• Nutmeg
• Ginger
• Maple syrup

Instructions

1. Whisk together eggs, milk or cream, pumpkin puree, cinnamon, nutmeg, and ginger.
2. Dip bread slices into the pumpkin spice mixture, ensuring both sides are coated.
3. Cook on a griddle or skillet over medium heat until golden brown.
4. Serve with maple syrup and a sprinkle of extra cinnamon.

Meal Prep Tips

• Prepare the pumpkin spice mixture ahead of time and store it in the refrigerator.
• Dip the bread slices in the mixture and place them in a single layer in an airtight container. Store in the refrigerator overnight.
• In the morning, simply cook the pre-soaked French toast slices until golden brown.

12. Spicy Tofu Scramble Breakfast Tacos

These vegan-friendly tacos are packed with protein and flavor.

Ingredients

• Corn tortillas
• Extra-firm tofu (crumbled)
• Onion (diced)
• Bell pepper (diced)
• Jalapeño (minced)
• Spices: chili powder, cumin, garlic powder, smoked paprika
• Salsa
• Optional toppings: avocado, cilantro, lime wedges

Instructions

1. Sauté onion, bell pepper, and jalapeño in a pan until softened.
2. Add crumbled tofu and spices. Cook until tofu is heated through and slightly browned.
3. Warm tortillas.
4. Fill tortillas with the tofu scramble, salsa, and any desired toppings.

Meal Prep Tips

• Prepare the tofu scramble ahead of time and store it in the refrigerator for up to 3 days.
• Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds to warm them up quickly.

Conclusion

With a little planning and these delicious recipes, you can transform Friday mornings into a special occasion for the whole family. Enjoy a relaxed and delicious breakfast together, setting a positive tone for the weekend ahead!

Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.