Fast and Simple Breakfasts For When You’re in a Rush

Breakfast is too often forgotten in the frenzy of the morning rush-around. You're trying to get out of bed (a hard enough task), pick out an outfit ("Wait, do I have plans after work tonight?"), and get to work on time. That means sometimes a granola bar–or even just coffee!–stands in for what should be the most important meal of the day. But breakfast doesn't have to be an afterthought. Here are ten take-to-work breakfasts that are travel- and desk-friendly (oh, and they're delicious). –Danielle Walsh

Warm porridge no longer has to be made exclusively with oats and wheat; quinoa, with its high protein count, is a fine start to the morning. Before cooking the quinoa–which you can do the night before–wash away its bitter coating by rinsing it well; be sure to use a fine-mesh sieve (the seeds are tiny!).

Combine 3/4 cup cooked quinoa, 1/2 cup milk, 1/4 tsp. ground cinnamon, and 1/4 tsp. kosher salt in a small saucepan. Stir over medium heat until heated through. Transfer to a heatproof container. Top with 1/4 cup fresh blueberries; drizzle with 1 Tbsp. pure maple syrup. Cover.

Serves 1

ON BON APPETIT: Breakfast Risotto

A tart green apple, a sweet banana, and nutrition-packed kale join forces in this delicious, nutritious, and beautiful green smoothie.

Chop 1 peeled, cored green apple and toss with 1 tsp. fresh lemon juice. Combine apple with 1/2 cup chopped, stemmed kale leaves, 1 peeled ripe banana, and 1 cup crushed ice in a blender; purée until smooth. Transfer to a thermos to keep smoothie cold.

Serves 1

ON BON APPETIT: Vanilla Date Breakfast Smoothie

This satisfying breakfast can be put together the night before, perfect for simplifying your morning routine.

Combine 1 cup mixed berries and 1 oz. crumbled fresh goat cheese (about 1/4 of a 4-5-oz. log) in a container. Season to taste with black pepper. Cover.

Serves 1

ON BON APPETIT: Surfer's Granola

Here's a great way to use last night's leftovers. While the recipe calls for farro, you can substitute any whole grain, such as barley or wheat berries, with good results.

Cook 3 strips of bacon in a medium skillet, turning occasionally, until crispy; transfer to paper towels to drain. Add 2 cups chopped fresh spinach, 1 1/2 cups cooked farro, and 2 tsp. white wine vinegar to drippings in skillet; toss until spinach wilts and farro is heated through. Crumble bacon; add to farro mixture. Season to taste with kosher salt and freshly ground black pepper. Divide salad between heatproof containers and cover to keep warm.

Serves 2

ON BON APPETIT: Pineapple Upside-Down Cakes

Trim 1/4"-1/2" of peel from bottom of 1 grapefruit half to stabilize the fruit and keep it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 Tbsp. raw sugar evenly over exposed flesh. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber. (Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes.) Serve cooled grapefruit with 1/2 cup cottage cheese.

Serves 1

ON BON APPETIT: Cranberry Nut Rolls

If you'd like, top the hot egg with a slice of cheese before adding the arugula.

Heat 1/2 Tbsp. butter in a small skillet over medium-low heat. Add 1 large lightly beaten egg and cook, stirring occasionally, to desired consistency. Transfer egg to 1 toasted English muffin half and sprinkle with sea salt. Top with 1/4 cup arugula and remaining muffin half. Wrap in foil to keep warm.

Serves 1

Its name may suggest indulgence, but buttermilk is actually a low-fat product. When blended with cherries and bananas, the result is a thick, tasty breakfast. The use of frozen cherries eliminates the need to add ice.

Combine 1/2 cup buttermilk, 1 cup frozen pitted cherries, and 1 peeled ripe banana in a blender. Purée until smooth. Transfer to a thermos to keep cold.

Serves 1

Be sure to use quick-cooking oats; old-fashioned oats won't soften properly. If you can't find ginger preserves, substitute your favorite flavor of jam.

Combine 2/3 cup plain low-fat yogurt and 1 Tbsp. ginger preserves in a medium bowl; stir to blend. Add 2/3 cup quick-cooking oats, 2 Tbsp. toasted shelled pumpkin seeds (pepitas), and 1/4 cup chopped dried apricots to yogurt mixture; stir to blend well. Cover and chill for up to 3 days.

Serves 2

Here's a buttery take on pan con tamate, the classic Spanish dish of freshly toasted bread that's rubbed with fresh tomato and drizzled with olive oil. Here, the traditional olive oil is replaced with butter.

Toast 1/4 of a baguette that's been split lengthwise. While bread is still warm, rub cut sides of 1 halved plum tomato into cut sides of baguette; discard tomato skin. Spread each baguette half with 1 Tbsp. unsalted butter. Sprinkle with sea salt to taste. Wrap in plastic or foil.

Serves 1

If you'd like, include a small portion of smoked fish, such as trout, whitefish, or salmon.

Spread 1 Tbsp. salted butter over 1 whole wheat crispbread; wrap in plastic or foil. Slice 1/4 of a medium bell pepper; place in a container with 10 cucumber slices and 1 large peeled, halved hard-boiled egg; cover and serve with crispbread.

Serves 1