Ah, who doesn’t love breakfast toasts? They’re simple and fast to make for those busy mornings, they taste great with only a few ingredients, and—best of all—they’re healthy and filling. How many other breakfasts can you say are all of those things rolled into one grab-and-go-meal? If you haven’t jumped aboard the breakfast toast train yet, you might after you see how mouthwatering these recipes look!
Featuring hearty whole or multigrain bread, this toast is topped with sautéed spinach and mushrooms and a poached egg (which you can swap for a fried egg to save even more time). The only other flavor this toast needs is the salt and pepper you sauté the vegetables in; otherwise, it’s jam-packed with nutrients and flavors that will leave you wanting another (which you can totally have because it’s not like it has a ton of calories).
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Who doesn’t love bacon? Bacon. Mmm. Even the word sounds amazing and you haven’t even seen the recipe yet.
This breakfast toast is layered with slices of avocado, sautéed onion and cherry tomatoes, a fried egg, and, finally, glorious bacon. It’s a little higher in the calories thanks to having so much piled on, but trust me: it tastes like a gourmet meal and you’ll be stuffed for a long time after just one, so it’s worth it.
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Bruschetta is perhaps one of the best breads to ever be created, but there are too many others out there for me to start debating. Suffice it to say this breakfast toast sounds delicious with or without the bruschetta (but it is an added bonus).
This buttered toast is piled with sliced avocado, scrambled eggs, bacon, and diced tomatoes with optional green onion for garnish. The toast gives it a nice crunch under the creamy textures of the avocado and scrambled eggs.
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For those of you who like something sweet in the mornings (*raises hand*), here’s a sweet-n-savory apple cinnamon breakfast toast that you can pair with any coffee. The peanut butter gives it that nutty taste underneath the sweet crunch of the apples and the spice of the cinnamon.
For added texture and flavor, this recipe recommends using pecan halves and pistachios to upgrade the usual peanut butter and apple combination to something that tastes like it should be in a hot stack of pancakes.
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Guacamole can take some time to prepare, which is why this recipe (for the sake of ease and time) recommends using your favorite store-bought guacamole. However, that shouldn’t discourage you from making your own if you have the recipe and the inclination. It just won’t be something you can slap onto a piece of toast right away in the morning, so make sure you set aside prep time the night before if you’re going to be in a hurry the next morning.
Now, as for the toast recipe, all it takes is some pre-made guacamole (homemade or store-bought) and a fried egg cooked the way you like. It’s a simple fix and a flavorful twist on the usual avocado toast. Give it a try!
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To upgrade that guacamole toast from number five, try this southwest version that adds corn, red peppers, and black beans. The recipe does call for cooking dry black beans and corn, but we all know frozen or canned veggies are much quicker to thaw out or warm up if you’re pressed for time. Stores even sell frozen bell pepper blends if you don’t have time to chop anything up.
Just throw together your store-bought guacamole and some frozen or canned corn, black beans, and bell peppers; garnish with diced grape or cherry tomatoes if desired; and you are all set with your southwest breakfast toast!
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This recipe calls for making your own cream cheese (which is honestly just thawed cream cheese and blended frozen fruit—you’ve got this) and topping it with your favorite fruits, berries, and other garnishes. It lists a few variations you can try, such as bananas and chocolate chips, strawberries and cream, or mixed berries.
The toppings are entirely up to your fruit preference, but you need to try this cream cheese spread! If you want something even quicker, you can always spring for spreadable fruit-flavored or honey cream cheese spreads at your nearest store. It will have more added sugar, but it will really save on time.
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If you don’t want to go full-on southwest but you want something more spicy-savory, try this spicy avocado toast that uses siracha to get that extra kick. This recipe also notches up the usual scrambled eggs with an egg white and cottage cheese mixture on top of a seasoned avocado spread for added flavor.
These are all ingredients you will probably have lying around (except for maybe siracha, but you’re welcome to leave that out too) and can quickly whip together in a pan and throw onto your toast before you head out the door.
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More avocado? Yes, more avocado, because avocado toast can be a meal all on its own and people keep coming up with awesome variations to keep it interesting. This variation on egg salad uses mashed avocado, hard-boiled eggs (which you can buy in-store at deli areas if you’re not prepared to boil a few the night before), and plain Greek yogurt in place of mayo.
Flavored with fresh dill and salt, this avocado salad is something you can eat on for several mornings if you make a large enough batch (or for lunch and dinner—we won’t judge).
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Back to our sweet fruit toasts, this breakfast toast uses plain Greek yogurt, honey, and flax as a base for your fruit of choice (this recipe uses blueberries, but it’s entirely up to you—or up to what’s in your fridge, to be exact).
As for the flax, the recipe notes that you can use chia seeds in place of flax, but I’m betting nuts or granola would go just as well. Breakfast toasts are versatile that way.
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