Breakfast on the go

Some quick breakfast recipes for those of us who are in a rush to get out the door in the morning but are a bit bored of popular options such as cereal and toast.

Mornings can be stressful as you’re trying to get everyone dressed, ready and out the door in time to make it to school and work.

So when it comes to breakfast we can all find ourselves reaching for toast or cereal every day as it is undoubtedly quick and easy to make in the morning. But it can get boring so here is a little bit of breakfast-on-the-go inspiration to help brighten up your breakfast routine. 

Tip: Make the frittata or the chia the night before and quickly assemble the pots or wrap as you’re on your way out the door for a perfectly delicious, and perfectly portable breakfast.

Raspberry and mango chia pots

Raspberry and mango chia pots
Serves 2
Difficulty – Easy
  • ¼ cup of chia
  • ½ cup of coconut water
  • ½ cup reduced-fat coconut milk 
  • ½ cup low-fat vanilla yoghurt
  • 1 mango, chopped
  • ½ cup frozen raspberries, or berries of your choice¼ cup raw pistachio nuts, chopped
  1. Place chia, coconut water, coconut milk and yoghurt into a bowl or container  with a lid and stir well to combine, ensuring you break up any clumps of chia. Refrigerate overnight.
  2. In the morning spoon a quarter of the mixture  into a small jar or container until it is half full.
  3. Top with fruit and nuts and then add another quarter of the mixture on top.
  4. Stick the lid on and pop it in your bag or whack a spoon in it and munch away.

Bacon and egg frittata wraps

Breakfast wrap
Serves 4
Difficulty - easy
  • 100g short cut bacon, chopped
  • 5 eggs
  • 3 tablespoons low-fat natural yoghurt
  • 4 multigrain or wholemeal tortillas
  • 1-2 tomatoes, sliced
  • 1 avocado, sliced
  • lettuce or sprouts
  • 4 tablespoons tomato chutney
  1. Preheat oven to 180oC.
  2. Cook your bacon quickly in a fry pan. Crack your eggs into a bowl and whisk them together with the yoghurt. Toss your bacon into the egg mix and season well.
  3. Line a loaf tin with baking paper and tip your egg mix in. Bake in the oven until firm and lightly browned, about 20-25 minutes.
  4. When you’re ready to serve, microwave the tortilla for 30 seconds, heat frittata if you desire.
  5. Slice frittata into four, place onto tortillas, add a couple of slices of tomato, lettuce and a quarter of an avocado.
  6. Top with tomato chutney and roll up, ensuring you turn the bottom of the wrap up first so it doesn’t leak. 
  7. Secure with baking paper or plastic wrap.
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