10 Easy Breakfast Recipes For Busy College Students

Breakfast is the most important meal of the day and it’s very often the meal that’s the most overlooked.

Lack of time is the main reason many of us skip breakfast or replace it with a can of Diet Coke.  That’s not a good idea, but I confess, there have been times when I’ve even been guilty of doing that.  Breakfast provides the fuel we need to give us the energy to start our day and to be our best.  Eating a nutritious meal in the morning will probably save you time in the long run because you’ll find you’ll be more efficient in everything you do.

I’ve put together a list of ten of my favorite, easy to make and healthy breakfast recipes for you to try.  None of these recipes take long to prepare and best of all they’re not loaded with sugar and preservatives.

1.  Egg Pita Sandwiches

Ingredients

1/2 tablespoon butter

2 eggs, scrambled

1/4 cup shredded cheddar cheese

1 whole wheat pita bread, sliced in half

Instructions

Heat a skillet to medium high heat.  Melt the butter in the pan.  Add the eggs and stir until cooked.  Sprinkle in the cheese and scoop the eggs into the pita bread.

2.  Microwave Oatmeal

Ingredients

1/2 cup old-fashioned oats

1 cup water

toppings (butter, berries, raisins, sliced bananas or brown sugar)

Directions

Place the oats into a microwave safe bowl.  Pour in the water and stir.  Microwave at 50% power for 4 minutes.  Stir and microwave an additional 4 minutes.  Remove from the microwave and add the toppings of your choice.

3.  Hard boiled eggs

* It’s a good idea to make a pot of hard boiled eggs to keep in your refrigerator for breakfast and snacks.

Directions

Put the eggs in a single layer in a saucepan and cover with an inch or two of cold water.  Add a pinch of salt to the water.  Place the saucepan on the stove and bring to a boil over a high heat.  Lower the heat to medium and continue to allow the eggs to boil for 2 minutes.  Turn off the heat and remove the pot from the stove.  Cover and allow the eggs to sit for 20 minutes.

Remove the eggs from the pot and place in a bowl of cool water until the eggs cool down a bit, replacing the water to keep cool if necessary.  Once the eggs have cooled, strain the water from the eggs and store the eggs in the refrigerator.  They should be eaten within 5 days.

4.  Greek Yogurt with a handful of nuts, berries and a touch of honey

5.  Fruit Smoothie

Ingredients

1 cup frozen or fresh fruit

1 cup milk

1/2 cup orange juice

1/2 cup vanilla yogurt

1 tablespoon honey

Directions

Place all the ingredients in a blender and blend until smooth.

6.  Hummus on pita bread with lettuce and tomato

Ingredients

3-4 tablespoons hummus

slices of tomato

lettuce

1/2 whole wheat pita bread

Directions

Spread the hummus inside the pita bread and stuff with lettuce and tomato slices.

7.  Toast with peanut butter and slices of bananas or raisins

8.  Ham and Cheese Omelette

Ingredients

1 tablespoon butter

3 eggs, lightly scrambled

1/2 cup shredded cheddar cheese

1/2 cup ham, chopped into small cubes

Directions

Heat the buter in a skillet set to medium-high heat until melted.  Add the eggs to the pan, spreading them evenly in the pan with a spatula.  When the eggs are firm on the bottom, but slightly runny on top, sprinkle the cheese and ham over the eggs.  Cook until there is no liquid left in the eggs.

Using your spatula, gently fold the omelette in half, closing in the ingredients.

Use the spatula to transfer the omelette to your plate.

9.  French Toast

Ingredients

1 egg

1/2 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 tablespoon butter, plus extra for serving

2 slices of whole wheat bread

syrup or fresh fruit

Directions

Crack the egg into a bowl, add the milk, vanilla extract and cinnamon and mix with a fork until completely blended.

Place the butter into a skillet and melt on medium heat.

Dunk one slice of the bread into the egg mixture and flip it over.  Be careful not to let the bread soak for longer than a few seconds because you don’t want the bread to get soggy.

Place the bread into the skillet.  After 2-3 minutes, check to see if the bottom is a light brown color.  If so, flip the bread and cook the other side for another 3 minutes.

Remove from the pan and top with butter and syrup or fresh fruit.

10.  Bagel with slices of brie and raspberry jam

Directions

Toast a bagel in a toaster.  Add two or three slices of brie to the bagel and spread the jam over the brie.

You might also enjoy these weekly menus for easy dinners with recipes and a grocery list:

Meals for College Students – Week of October 29, 2012

Meals for College Students – Week of October 22, 2012

Meals for College Students – Week of October 15, 2012

Meals for College Students – Week of October 8, 2012

Meals for College Students – Week of October 1, 2012

Meals for College Students – Week of September 24, 2012

 

 

 

 

 

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