Start Your Thursday Right with These 13 Delicious Breakfast Ideas the Whole Family will Love

Thursday mornings are the worst, am I right? We’re so close to the weekend, but that last bit of the work/school week always seems to drag on. And who has the energy to whip up a healthy breakfast when everyone is tired and rushing out the door? That’s where I come in! 

I’ve put together 13 delicious and nutritious breakfast recipes that can be prepped ahead of time, making Thursday mornings a breeze. No more frantic scrambles in the kitchen – just grab and go!

1. Tropical Overnight Oats

Transport yourself to a sunny island with this vibrant and refreshing take on overnight oats.

Ingredients

• Rolled oats
• Coconut milk
• Mango (fresh or frozen)
• Pineapple (fresh or frozen)
• Shredded coconut
• Chia seeds
• Lime juice
• Honey or maple syrup (optional)

Instructions

1. Combine oats, coconut milk, mango, pineapple, shredded coconut, chia seeds, and lime juice in a jar or container.
2. Stir well to combine.
3. Sweeten with honey or maple syrup if desired.
4. Refrigerate overnight.

Meal Prep Tips

• Set up an assembly line to make prepping multiple jars quicker. Have your ingredients measured out in bowls, and add them to each jar in sequence.
• If you’re prepping for the whole week, store the jars towards the back of the fridge where it’s coldest.

2. Breakfast Pizza

Who says pizza is just for dinner? This fun and customizable breakfast pizza is a surefire way to get your day started with a smile.

Ingredients

• 1 pre-made pizza crust (store-bought or homemade)
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled breakfast sausage or bacon
• 1/4 cup chopped vegetables (onions, peppers, mushrooms)
• 2 eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread pizza sauce over the crust.
3. Sprinkle with mozzarella cheese, sausage/bacon, and vegetables.
4. Crack eggs over the toppings, season with salt and pepper.
5. Bake for 10-15 minutes or until the crust is golden brown and the eggs are set.

Meal Prep Tips

• Pre-assemble the pizza (without the eggs) and store it in the refrigerator for up to 2 days.
• Wrap the assembled pizza tightly in plastic wrap.

3. Mini Quiches

These adorable individual quiches are perfect for busy mornings.

Ingredients

• 1 pie crust (store-bought or homemade)
• 6 eggs
• 1/2 cup milk or cream
• 1/4 cup shredded cheese
• 1/4 cup chopped vegetables (spinach, mushrooms, onions, etc.)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and cut out circles to fit into muffin tins.
3. Press crust circles into muffin tins.
4. In a bowl, whisk together eggs, milk or cream, cheese, vegetables, salt, and pepper.
5. Pour egg mixture into crust-lined muffin tins.
6. Bake for 20-25 minutes, or until the quiche is set and golden brown.

Meal Prep Tips

• Fully bake mini quiches ahead of time.
• Store quiches in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave.

4. Breakfast Fried Rice

This savory and satisfying dish is a great way to use up leftover rice.

Ingredients

• 2 cups cooked rice
• 1 tablespoon oil
• 1/2 cup chopped vegetables (onions, carrots, peas)
• 2 eggs, lightly beaten
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• Green onions, chopped (for garnish)

Instructions

1. Heat oil in a large skillet or wok over medium heat.
2. Add vegetables and cook until softened.
3. Push vegetables to the side of the pan and pour in beaten eggs.
4. Scramble eggs until cooked through.
5. Add cooked rice and stir-fry until heated through.
6. Stir in soy sauce and sesame oil.
7. Garnish with green onions.

Meal Prep Tips

• Cook the rice and chop the vegetables ahead of time.
• Store cooked rice and chopped vegetables separately in airtight containers in the refrigerator for up to 4 days.

5. Tofu Scramble

A delicious and protein-packed vegan breakfast option.

Ingredients

• 1 block extra-firm tofu, crumbled
• 1 tablespoon oil
• 1/2 cup chopped vegetables (onions, peppers, spinach)
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black salt (for an eggy flavor)
• Salt and pepper to taste

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add crumbled tofu and cook until lightly browned.
3. Add vegetables and cook until softened.
4. Stir in turmeric, garlic powder, black salt, salt, and pepper.
5. Cook for a few more minutes until heated through.

Meal Prep Tips

• Crumble the tofu and chop the vegetables ahead of time.
• Store prepped ingredients in separate airtight containers in the refrigerator for up to 3 days.

6. Breakfast Bowls with Quinoa and Roasted Vegetables

A hearty and healthy breakfast bowl packed with nutrients.

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted vegetables (sweet potatoes, Brussels sprouts, broccoli)
• 2 eggs, cooked to your liking (fried, poached, or scrambled)
• 1 avocado, sliced
• Hot sauce (optional)

Instructions

1. Assemble the bowls with quinoa, roasted vegetables, eggs, and avocado.
2. Drizzle with hot sauce, if desired.

Meal Prep Tips

• Cook quinoa and roast vegetables ahead of time.
• Store cooked quinoa and roasted vegetables separately in airtight containers in the refrigerator for up to 4 days.
• Roast a large batch of vegetables on the weekend to use for breakfasts throughout the week.

7. Breakfast Enchiladas

These cheesy and satisfying enchiladas are perfect for a weekend brunch or a make-ahead breakfast.

Ingredients

• 6 tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• 1 cup scrambled eggs
• 1/2 cup cooked and crumbled breakfast sausage or bacon
• 1/4 cup chopped onion
• 1 can (10 ounces) enchilada sauce

Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine scrambled eggs, sausage/bacon, and onion.
3. Fill each tortilla with the egg mixture and cheese.
4. Roll up tortillas and place seam-down in a greased baking dish.
5. Pour enchilada sauce over the tortillas.
6. Bake for 20-25 minutes, or until heated through and bubbly.

Meal Prep Tips

• Assemble the enchiladas ahead of time and store them in the refrigerator for up to 2 days.
• Reheat in the oven or microwave.

8. Sweet Potato Hash

This savory and slightly sweet hash is a delicious and healthy way to start your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon oil
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 2 eggs, cooked to your liking (fried, poached, or scrambled)

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add sweet potatoes, onion, and bell pepper. Cook, stirring occasionally, until sweet potatoes are tender and lightly browned.
3. Stir in chili powder, salt, and pepper.
4. Serve with eggs.

Meal Prep Tips

• Dice the sweet potatoes and chop the onion and bell pepper ahead of time.
• Store prepped vegetables in separate airtight containers in the refrigerator for up to 3 days.
• Use pre-cooked sweet potatoes to speed up the cooking process.

9. Savory Waffles with Smoked Salmon and Cream Cheese

This elegant breakfast feels fancy but is surprisingly easy to prep ahead.

Ingredients

• Waffle batter (your favorite recipe or store-bought)
• Smoked salmon
• Cream cheese
• Capers
• Fresh dill (optional)

Instructions

1. Prepare waffle batter according to your recipe or package instructions.
2. Cook waffles in a waffle iron.
3. Top with smoked salmon, cream cheese, capers, and fresh dill (if using).

Meal Prep Tips

• Make waffle batter ahead of time and store it in the refrigerator for up to 2 days.
• Freeze leftover cooked waffles for future breakfasts.
• Reheat waffles in the toaster or oven.

10. Egg Muffins with Veggies and Cheese

These protein-packed muffins are perfect for grab-and-go breakfasts.

Ingredients

• 12 eggs
• 1/2 cup milk or cream
• 1/4 cup shredded cheese
• 1/2 cup chopped vegetables (spinach, mushrooms, onions, etc.)
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. In a large bowl, whisk together eggs, milk or cream, cheese, vegetables, salt, and pepper.
3. Fill muffin cups about ⅔ full.
4. Bake for 20-25 minutes, or until the egg muffins are set and golden brown.

Meal Prep Tips

• Bake a batch of egg muffins and store them in an airtight container in the refrigerator for up to 4 days.
• Reheat individual muffins in the microwave or oven.

11. Apple Cinnamon Baked French Toast

This comforting and flavorful dish is perfect for a cozy breakfast.

Ingredients

• 1 loaf of bread (challah, brioche, or your favorite)
• 2 apples, peeled and diced
• 6 eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
• Toppings: fresh fruit, powdered sugar, syrup

Instructions

1. Grease a 9×13 inch baking dish.
2. Cut bread into 1-inch cubes and arrange in the baking dish.
3. Sprinkle diced apples over the bread.
4. In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt.
5. Pour the egg mixture over the bread and apples.
6. Cover and refrigerate overnight.
7. Preheat oven to 350°F (175°C).
8. Bake for 45-50 minutes, or until golden brown and set.
9. Serve with your favorite toppings.

Meal Prep Tips

• Assemble the casserole the night before and bake it in the morning.
• Store leftover casserole in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or oven.

12. Pancakes or Waffles with Fruit and Syrup

A classic breakfast that can easily be prepped ahead of time.

Ingredients

• Pancake or waffle batter (your favorite recipe or store-bought)
• Fresh fruit (berries, bananas, sliced apples)
• Maple syrup or your favorite topping

Instructions

1. Prepare pancake or waffle batter according to your recipe or package instructions.
2. Cook pancakes or waffles in a skillet or waffle iron.
3. Serve with fresh fruit and syrup.

Meal Prep Tips

• Make pancake or waffle batter ahead of time and store it in the refrigerator for up to 2 days.
• Store leftover pancakes or waffles in the freezer for quick reheating.
• Reheat pancakes or waffles in the toaster or oven.

13. Breakfast Polenta with Berries and Nuts

This creamy and comforting polenta is a delicious alternative to oatmeal.

Ingredients

• 1 cup polenta
• 4 cups water or milk
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen)
• 1/4 cup chopped nuts

Instructions

1. Bring water or milk and salt to a boil in a saucepan.
2. Gradually whisk in polenta.
3. Reduce heat to low and simmer, stirring occasionally, until polenta is thickened, about 20-25 minutes.
4. Stir in maple syrup and vanilla extract.
5. Serve warm with berries and nuts.

Meal Prep Tips

• Cook the polenta ahead of time and store it in the refrigerator for up to 4 days.
• Reheat polenta in the microwave or on the stovetop with a little extra milk or water to loosen it up.
• Use instant polenta for a quicker cooking time.

Conclusion

There you have it! 13 delicious and easy breakfast ideas that will make your Thursday mornings a whole lot smoother. With a little planning and these meal prep tips, you can enjoy a stress-free and satisfying start to your day. Happy prepping!

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.