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I like the zucchini muffins idea, very nutricious and not too sweet. If you get tired of muffins though, and have time to eat breakfast at home, I suggest a quinoa meal, it's like oatmeal, but made with quinoa. As long as you have the quinoa cooked in the fridge (which keeps for a good week or so), it takes 5 minutes to prepare. It's really nutricious and you can add anything you want to it (dried or fresh fruits, nuts). When I have this breakfast I don't get hungry for a looong time (which is not common).The recipe is here, I hope it helps:

http://www.pinkbites.com/2008/08/breakfast-quinoa-meal.html

I have a hard time with breakfast too! I get tired of the same thing all the time, but I want something pretty easy and fast so I can get on with my day.

my husband and son love to make waffles together. They make a gigantic batch on the weekend and freezer them in gallon size freezer bags. That way we can take out just what we need and pop it in the toaster. Here is the recipe we use, it freezes and toasts wonderfully, though they aren't super healthy - you could always top with fruit instead of syrup! http://good-life-eats.blogspot.com/2008/12/waffles.html

if you want yogurt on the go, what about the drinkable yogurt? or those yogurts that are meant for kids called gogurt? horizon organics and stoneyfield farm make them also.

That zucchini frittata looks excellent! I will have to make that!

This is a really yummy oatmeal recipe that can be made in advance and reheated

Cherry and Tangerine Oatmeal

1 c steel cut oatmeal
1/2 c dried tart cherries
2 t finely shredded tangerine peel or orange peel
1/4 t ground cinnamon
1/8 t salt
dash nutmeg
2 c milk
2 Tb butter
milk, warmed, opt.
4 t brown sugar
1/4 c hazelnut, pecan, almond or walnut, toasted and chopped

In a nonmetal bowl combine oasts through nutmeng. Stir in milk. Cover and chill 8-24 hours.

Transfer oatmeal to medium saucepan. Heat to just boiling. Reduce heat and simmer uncovered for 5 minutes or until oatmeal is done. Stir occasionally.

Remove from heat. Stir in butter until melted. If desired add additional milk to make desired consistency. Spoon into 4 bowls and sprinkle with sugar and nuts.

Does anyone have a recipe for an egg - omeletish muffin? I caught something like this on $40 dollars a day years ago and was really intersted on how to pull these off. They were like an omelet with a breaded bottom made in muffin tin. I'm a bit wary about keeping srambled eggs over night or cooking a weeks worth and keeping them in the fridge. How well do casseroles/strata reheat?

I've recreated Starbuck's old Cranberry Oatmeal Mountain Bars with this recipe from all recipes:
http://allrecipes.com/Recipe/Raspberry-Oat-Bars/Detail.aspx
I'm sure the raspberry version is fine, but I was craving cranberries, so I used a bag of frozen cranberries, 1 cup of sugar and stewed them til I had something resembling jam... about 45 min on low.
Theyre portable and yummy, and store well in tupperware.

peanut butter and jelly sandwich on 100% whole grain bread. - easy to make before one runs out the door. can eat walking or in the car or on the train..

a banana or two - gives instant energy. no make or bake.

trail mix - make your own. the whole foods section now sell no-package nuts, raisins, dried cranberries, figs, pumpkin seeds..you name it and they have it. raw nuts cuts calories and has more benefits than toasted ones.

make your own fruit yogurt - rubber maid now sells different ounces of container. the night before fill half the container with fruits in seasons - berries of any kind is ideal but peaches work too. and fill the other half with yogurt and spoon in honey and mix it well. in the morning grab the container on your way out.

I make quiche/strata/fritta in a muffin tin-butter it well-and they come out perfect for breakfast. They heat up well and are perfect for using up bits of leftover veggies or meats.

Figure one egg per muffin cup. Put the veggies, meat, and some cheese in the cup, whisk your eggs together, and fill the cups. Bake for about 25 minutes. Yum!

I think a protein breakfast is the only way to go. Muffins and other carbo meals give me a quick burst that fizzles out fast. But protein can be tricky because it tends to require cooking. I like to cook meals in advance that that can be frozen & reheated quickly, or eaten right out of the fridge.

-Hardboiled egg and a bananna or apple
-Savory scones baked with ham or sausage, a little cheese, and fresh herbs (you can freeze these, too)
-quiche & frittata slices (as mentioned above)

my husband and i love to have homemade muffins around for breakfast. problem is - we cant eat them all before they get stale. so we individually wrap them and keep them in the freezer. usually we have 2 flavors on hand - our all time favorite is banana chocolate chunk (a recipe i came up with). i just posted it on http://www.mixingbowl.com, a new social/recipe site: http://mixingbowl.com/message/recipe/view.castle?g=688781&m=3210398

another outstanding recipe i have is for oatmeal muffins, theyre really hearty and healthy too. here's the link: http://mixingbowl.com/message/recipe/view.castle?g=688781&m=3210449

enjoy!!

i used to make these great bran muffins that i would throw a TON of dried fruit into. Easy as pie, healthy, and all the fruit makes them sweet and delicious and not taste like health food. I would store them in the freezer and just grab one on my way out the door to work... by the time i got to work it would be defrosted, and if not, i would just pop it in the microwave for 30 seconds!

the recipe i got was off of cooking.com.

What about making some breakfast wraps? Use yogourt, honey, or cream cheese as the "spread", and fill with fruit and granola. Or do a ham and cheese wrap.

Making filled buns is also a good way to get a more substantial breakfast out of a bun. This recipe has worked well for me (it includes freezing/reheating instructions): http://www.cookingcute.com/gallery/gallery_062006.htm

I am a huge fan of a hearty muffin for a quick on-the-go breakfast. I either eat on the subway into work or as I am organizing my things at work in the morning. I make all different kinds: blueberry, corn, cran and orange, along with a bran or wheat/flax base. My fave, however, is to make banana bread but in muffins. I have been using a James Beard recipe (from Beard on Bread) that has never failed me: http://sarawithanh.typepad.com/sarawithanh/2006/08/the_best_banana.html. The muffin conversion makes about 12 muffins in about half the bake time.

I love the idea of making an egg-y muffin for a change of pace as well.

If you want an alternative to a hunk of fritatta, try a sweet or savory kugel. I made these for a party and kept a whole bunch for myself to eat for breakfast. Good hot or cold!

http://amymlitt.wordpress.com/2008/12/24/sauteed-leek-kugel-cups/

You could also get a bag of spinach, a carton of eggs, some cheese or sausage (I eat the Yve's veggie sausage), a bag of whole wheat English muffins. Scramble all the eggs, make sandwiches, and wrap them all up separately with wax paper and foil so you can grab and go.

Breakfast tacos or burritos are another protein option. I make them with a combination of scrambled eggs, crumbled bacon, cheese, shredded potatoes, and occasionally other vegetables. After assembling them, freeze them on a cookie sheet. Once they're frozen, store them in a freezer bag. Reheat in the microwave for 60 - 90 seconds.

Have you ever had grits bake? This is a favorite of mine and my brothers when we want a savory breakfast that has good staying power. Usually we'll have it Sunday morning before church since we know we won't eat lunch till late.

Cook quick grits (NOT INSTANT) with 2/3 of the water called for on the box so they come out nice and thick, add 2 or 3 eggs (depending on how much you're making), a good handful of grated cheese (cheddar, jack -- whatever), and some cooked crumbled sausage, bits of ham, bacon, or whatever breakfast-y meat you have on hand, cook some diced onion or peppers with the meat if you'd like (mmm). Stir it all up -- it should have the consistency of a thick porridge. You can eat it this way if you'd like (I usually do)-- it's fantastic with a little Tony Sacheres or red pepper flakes to spice it up, but if you want something more portable...

Pour it into a greased baking dish, add another layer of cheese to the top, and bake for 30-45 minutes at 400 degrees. Allow it to sit for a few minutes, and then cut into slices. You can wrap the individual slices for convenience -- or it'll stay good in its dish in the fridge for a week.

The whole deal before baking only takes about 10-20 minutes (depending if you're making a big batch or a little batch and how many veggies you add), which is nice too because you can have a whole week's breakfast made in under an hour.
MMMmm.

chusmabilly, kimg924, and anyone who wants protein breakfast: you might be interested in Kalyn's egg muffins. I love these - I make a batch of 12, eat two right off the bat, and keep the rest in the fridge for convenient on-the-go weekday breakfast.
Portable, easy and versatile (can you tell how much I like them?):

http://kalynskitchen.blogspot.com/2006/10/egg-muffins-revisited-again.html

Hi everyone! Thank you so much for the recipes and your comments--I can't wait to try them! I think the peach and tea muffins, the pear and raspberry oat cake, and Tarasana's strata-in-a-muffin-tin all have have ingredients which will be easy to find here in Spain, where I work and live, and I will certainly update you as I make them! Thanks again!

I too am a teacher, and my newest addition to the breakfast-on-the go is baked oatmeal. I bake it on Sunday mornings, and then cut a hunk, pack it up, and reheat it once I get to work. I don't add too much brown sugar, and I think the eggs add some protein to the dish. I also pour some low fat milk over it as well. I adapted my recipe from this one:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysbakedOatmeal.html

another muffin receipe - banana pumpkin - super easy

1 box of banana bread mix
1 container of kozy shack pumpkin pie pudding/pie filling

mix, bake, and it's yummy goodness. if it's a little to thick you can add water or an egg

Applesauce Muffins - fairly healthy!

This is a recipe that I've worked out to try to reduce the sugar content and add healthy ingredients. You could probably use all whole wheat flour, I just haven't tested that yet. Also, oil could be substituted for the butter but I have not tested that yet either. And you can add dried apricots, nuts etc. to change the flavor or add interest. I also like to sprinkle a very tiny amount of cinnamon-sugar on top before baking. My son loves these, and his pre-k class gobbled them up on snack day! I double the batch and freeze them for an easy on-the-go option.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2-3 heaping tablespoons of ground flaxseed
1 teaspoon cinnamon (add more to taste or if applesauce doesn't have cinnamon in it)
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
2 large eggs
3/4 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 1/2 cup unsweetened applesauce
1 cup chopped apple

Put oven rack in middle position and preheat oven to 375°F. Grease mini muffin pan. Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in apples (nuts) and divide batter among muffin cups. Makes 12 muffins. Can be frozen.

Try Muesli. Mix up some uncooked oatmeal (say 1/2 cup), some milk, cream or yogurt (as much as you'd use with cooked oatmeal), some dried fruit, a cut up pear, apple, and/or banana, some nuts, and, if you like, some sugar, maple syrup or brown sugar in a plastic container with a tight fitting lid. Refrigerate overnight. In the morning, just grab it and go. I have often eaten this at my desk - you do need a spoon, so I keep one in my desk. It's creamy and filling and delicious.

All my best ideas for this are straight out of Mollie Katzen's Sunlight Cafe: Breakfast Served All Day.

Mix cottage cheese with little bits of chopped carrots, green onions, red pepper, etc, and some chopped peanuts. This on toast or an english muffin will hold you for hours.
Her dried fruit and nut bars are totally addictive
The best bran muffins recipe is in there
And just wait until she gives you permission to make a really easy version of flan in little individual ramekins and eat THAT for breakfast.

I must sound like her agent, but I really, really love this cookbook.

Uh, duh. I hadn't had my coffee yet when I posted the applesauce muffin recipe above. Heat oven to 400 and bake for 12-14 minutes.

mlleErica, thank you for that delicious-sounding grit bake recipe! I'm wheat free and this sounds like a great way to start my day. :^)

I usually rotate a few breakfast favorites each week. I make enough on a weekend to freeze in individual containers, and take one out every day. My rotations include pumpkin muffins (see below), frittata, oatmeal/quinoa, cornbread, cold cereal, and yogurt smoothies.

Whatever I'm eating, I tend to make sure there is some protein (usually an additional hard-boiled egg).

Pumpkin muffins: 1 can pumpkin (NOT pie filling) 1 box spice cake mix. Mix together and bake as directed. Easy and yummy!

REAL FOOD is inexpensive, quick and easy! Cook up a big batch of pearl barley sunday night, take a serving in a travel dish with some milk (cow, almond or soy) some banana, walnuts, raisins, the list is endless but try for some good fat (nuts) along with this slow burning complex carb. You can sweeten if you like with white or brown sugar, agave, or honey. I love the idea of steel cut oats in a crock pot overnite. Same idea.