Family breakfasts: recipes to explore

Easy morning recipes from the breakfast collection. These are recipe ideas, not recommendations for a particular allergy, medical diet or household. Always verify ingredients and cooking safety.

Recipe illustration for Peanut Butter Banana Oats

Peanut Butter Banana Oats

Creamy stovetop oats finished with fresh banana and a peanut-butter swirl. A warm breakfast with just four ingredients. · 8 minutes · Serves 2

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Ingredients

  • 1 cup Old fashioned oats
  • 2 ct Bananas
  • 2 tbsp Peanut butter
  • 2 cup Milk

Directions

  1. Combine oats and milk in a small saucepan over medium heat.
  2. Stir occasionally for about 5 minutes, until the oats are tender and creamy.
  3. Slice the bananas while the oats cook.
  4. Divide into bowls, top with banana and swirl peanut butter through each serving.
Recipe illustration for Egg & Cheese Breakfast Wraps

Egg & Cheese Breakfast Wraps

Soft scrambled egg and melted cheese in lightly toasted wraps. Prepare fresh or chill portions for another morning. · 20 minutes · Serves 4

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Ingredients

  • 8 ct Eggs
  • 4 ct Flour tortillas
  • 4 oz Shredded cheese

Directions

  1. Whisk the eggs in a bowl until combined.
  2. Cook in a nonstick skillet over medium-low heat, stirring gently until no liquid egg remains.
  3. Place egg and cheese across the tortillas; fold the sides over the filling.
  4. Toast each wrap in the dry skillet for 1–2 minutes per side, until warm and lightly golden.
  5. If saving for later, cool promptly and refrigerate; reheat until steaming hot before eating.
Recipe illustration for Berry Yogurt Crunch Bowls

Berry Yogurt Crunch Bowls

Greek yogurt with mixed berries and crisp, dry-toasted oats. · 10 minutes · Serves 4

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Ingredients

  • 4 cup Greek yogurt
  • 2 cup Frozen berries
  • 1 cup Old fashioned oats

Directions

  1. Prepare the frozen berries following their package directions; cool if the package requires heating.
  2. Toast the oats in a dry skillet over medium-low heat for 3–5 minutes, stirring often, until lightly golden. Let cool.
  3. Divide yogurt and berries between four bowls.
  4. Sprinkle the cooled toasted oats over the bowls just before eating.
Recipe illustration for Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Creamy overnight oats with small apple pieces and cinnamon, ready from the fridge in the morning. · 365 minutes · Serves 4

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Ingredients

  • 2 cup Old fashioned oats
  • 2 ct Apples
  • 2 cup Milk
  • 1 tsp Ground cinnamon

Directions

  1. Core and chop the apples into small pieces.
  2. Stir the oats, milk, cinnamon and apple together in a covered container.
  3. Refrigerate overnight, at least 6 hours, until the oats soften.
  4. Stir and portion into four bowls. Serve cold; keep leftovers refrigerated.
Recipe illustration for Spinach Feta Egg Wraps

Spinach Feta Egg Wraps

Soft wraps filled with fully cooked scrambled eggs, wilted spinach and feta. · 15 minutes · Serves 4

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Ingredients

  • 8 ct Eggs
  • 5 oz Baby spinach
  • 4 oz Feta
  • 4 ct Flour tortillas
  • 1 tbsp Olive oil

Directions

  1. Whisk the eggs in a bowl.
  2. Warm olive oil in a nonstick skillet over medium-low heat. Add spinach and stir for 2–3 minutes until wilted.
  3. Pour in the eggs and stir gently for 4–6 minutes, until completely set with no runny patches.
  4. Take off the heat and fold in crumbled feta.
  5. Warm the tortillas, divide the filling between them, fold in the sides and roll.
Recipe illustration for Banana Oat Pancakes

Banana Oat Pancakes

Golden homemade pancakes made with mashed banana, rolled oats, eggs and a splash of milk. · 20 minutes · Serves 4

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Ingredients

  • 2 ct Bananas
  • 2 cup Old fashioned oats
  • 4 ct Eggs
  • 0.5 cup Milk
  • 1 tbsp Olive oil

Directions

  1. Mash the bananas in a large bowl, then whisk in the eggs and milk.
  2. Stir in the oats and allow to rest for 3 minutes; mash any large oats if a smoother texture is preferred.
  3. Heat a nonstick skillet over medium-low heat with a thin film of olive oil.
  4. Spoon in small pancakes and cook until the edges set, about 2–3 minutes; flip and cook a further 2 minutes, until the centers are set.
  5. Repeat in batches and serve warm.
Recipe illustration for Breakfast Taco Scramble

Breakfast Taco Scramble

Warm tortillas filled with soft scrambled eggs, cumin-seasoned black beans and salsa. · 15 minutes · Serves 4

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Ingredients

  • 8 ct Eggs
  • 1 can Black beans
  • 8 ct Flour tortillas
  • 8 oz Salsa
  • 0.5 tsp Ground cumin
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the beans. Warm in a saucepan with cumin and 2 tablespoons of water for 5 minutes.
  2. Whisk eggs. Warm olive oil in a skillet over medium-low heat.
  3. Add eggs and stir for 4–6 minutes until fully set.
  4. Warm tortillas and fill with beans and eggs. Serve salsa on top or alongside.
Recipe illustration for Peanut Butter Berry Toast

Peanut Butter Berry Toast

Toasted whole-grain bread with creamy peanut butter and a layer of berries. · 5 minutes · Serves 4

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Ingredients

  • 4 slice Bread
  • 4 tbsp Peanut butter
  • 1 cup Frozen berries

Directions

  1. Toast four bread slices until golden.
  2. Thaw the berries according to their package directions, draining extra liquid if needed.
  3. Spread peanut butter evenly onto the warm toast.
  4. Scatter the thawed berries over the peanut butter and serve promptly.
Recipe illustration for Cheesy Broccoli Egg Cups

Cheesy Broccoli Egg Cups

Small baked egg cups with tender broccoli and melted cheddar. · 35 minutes · Serves 4

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Ingredients

  • 8 ct Eggs
  • 8 oz Broccoli
  • 4 oz Shredded cheddar
  • 1 tbsp Olive oil

Directions

  1. Heat the oven to 350°F / 175°C. Grease eight muffin wells with olive oil.
  2. Finely chop the broccoli. Steam with a splash of water for 3–5 minutes until tender, then drain and cool briefly.
  3. Whisk eggs and stir in broccoli and cheddar.
  4. Divide between muffin wells. Bake 18–22 minutes until set throughout and centers reach 160°F / 71°C.
  5. Rest for 5 minutes before gently lifting out. Refrigerate leftovers promptly; reheat leftovers to 165°F / 74°C.
Recipe illustration for Savory Breakfast Rice Bowl

Savory Breakfast Rice Bowl

Warm rice topped with egg and vegetables. · 25 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 1.5 cup Long grain rice
  • 2 cup Frozen mixed vegetables
  • 1 tbsp Olive oil

Directions

  1. Cook the rice according to package directions.
  2. Cook the mixed vegetables thoroughly according to package directions.
  3. Whisk and gently scramble the eggs in olive oil over medium-low heat until fully set.
  4. Divide rice, vegetables and eggs between four bowls. Serve separately or mix as desired.
Recipe illustration for Cinnamon Pear Oatmeal

Cinnamon Pear Oatmeal

Creamy cooked oatmeal topped with thin pear slices and cinnamon. · 15 minutes · Serves 4

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Ingredients

  • 2 cup Old fashioned oats
  • 4 cup Milk
  • 2 ct Pears
  • 1 tsp Cinnamon

Directions

  1. Put oats and milk in a saucepan and bring to a gentle simmer.
  2. Cook over low heat for 5–7 minutes, stirring until oats are soft; add a little water if needed.
  3. Wash, core and thinly slice the pears.
  4. Divide cooked oats between four bowls. Add pear slices and cinnamon.
Recipe illustration for Turkey Egg Breakfast Sandwiches

Turkey Egg Breakfast Sandwiches

Egg, turkey and cheese breakfast sandwiches. · 20 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 8 oz Deli turkey
  • 4 oz Shredded cheese
  • 4 ct Sandwich rolls

Directions

  1. Whisk the eggs, then scramble in a nonstick pan over medium-low heat until fully set.
  2. Warm the deli turkey through and melt the cheese over the eggs.
  3. Split the sandwich rolls and divide eggs, cheese and turkey between four rolls.
  4. Serve warm or refrigerate promptly if preparing ahead.
Recipe illustration for Strawberry Banana Yogurt Oats

Strawberry Banana Yogurt Oats

Soft overnight yogurt oats with strawberries and banana. · 370 minutes · Serves 4

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Ingredients

  • 2 cup Old fashioned oats
  • 2 cup Greek yogurt
  • 2 cup Milk
  • 12 oz Strawberries
  • 2 ct Bananas

Directions

  1. Stir oats, yogurt and milk together in a covered container.
  2. Refrigerate for at least 6 hours until the oats soften.
  3. Wash, hull and slice strawberries. Peel and slice bananas just before serving.
  4. Stir the softened oats, portion into four bowls and top with fruit. Keep refrigerated.
Recipe illustration for Veggie Cheddar Scramble

Veggie Cheddar Scramble

Soft eggs scrambled with vegetables and cheddar. · 12 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 2 cup Frozen mixed vegetables
  • 4 oz Shredded cheese
  • 1 tbsp Olive oil

Directions

  1. Cook frozen mixed vegetables according to package directions until hot; drain excess liquid.
  2. Whisk the eggs and add to a pan with warmed olive oil over medium-low heat.
  3. Stir the eggs gently, folding in the vegetables, until the eggs are fully set.
  4. Scatter over shredded cheddar and let melt before serving.
Recipe illustration for Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

Sliceable baked oatmeal with blueberries and a tender, set center. · 45 minutes · Serves 4

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Ingredients

  • 2 cup Old fashioned oats
  • 2 cup Blueberries
  • 2 cup Milk
  • 2 ct Eggs
  • 1 tbsp Olive oil

Directions

  1. Heat the oven to 350°F / 175°C. Grease an 8-inch square baking dish with olive oil.
  2. Whisk eggs and milk, then stir in oats and blueberries.
  3. Spread in the dish. Bake for 30–35 minutes until firm in the middle and the center reaches 160°F / 71°C.
  4. Rest 5 minutes and cut into four portions. Refrigerate leftovers promptly; reheat to 165°F / 74°C.
Recipe illustration for Hummus Egg Breakfast Pitas

Hummus Egg Breakfast Pitas

Warm pita with hummus, egg and vegetables. · 15 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 4 ct Pita bread
  • 8 oz Hummus
  • 1 ct Bell peppers
  • 1 ct Cucumber

Directions

  1. Whisk and scramble the eggs over medium-low heat until fully cooked.
  2. Wash and dice the bell pepper and cucumber into small pieces.
  3. Warm and open four pita pockets, then spread hummus inside each.
  4. Add scrambled eggs, peppers and cucumber; serve promptly or refrigerate promptly.
Recipe illustration for Apple Peanut Butter Breakfast Wrap

Apple Peanut Butter Breakfast Wrap

Crisp apple slices and creamy peanut butter rolled into soft tortillas. · 10 minutes · Serves 4

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Ingredients

  • 4 ct Flour tortillas
  • 2 ct Apples
  • 8 tbsp Peanut butter

Directions

  1. Wash and core apples, then cut into thin easy-to-bite slices.
  2. Spread 2 tablespoons of peanut butter over each tortilla.
  3. Arrange apple slices down the middle, fold in the sides and roll.
  4. Cut in half and serve promptly.
Recipe illustration for Freezer Breakfast Burritos

Freezer Breakfast Burritos

Egg, cheddar and salsa tucked into soft tortillas for freezer-friendly breakfast burritos. · 30 minutes · Serves 4

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Ingredients

  • 8 ct Eggs
  • 4 ct Flour tortillas
  • 4 oz Shredded cheese
  • 4 tbsp Salsa
  • 1 tbsp Olive oil

Directions

  1. Whisk eggs and scramble in a nonstick pan with olive oil over medium-low heat until fully cooked.
  2. Let the eggs cool slightly. Portion egg and shredded cheese into four tortillas and add a small amount of thick salsa.
  3. Fold the sides in and roll each tortilla tightly into a burrito.
  4. For immediate serving, heat until the filling is hot and the cheese melts. For freezer meals, cool promptly, wrap individually and freeze.
  5. Reheat frozen burritos until the centers reach 165°F / 74°C, following an appropriate microwave or oven method.

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