5 Ways to Make a Week of Better Breakfasts

A week of better breakfasts promises days that start with ease (not chaos), and food that fuels us, whether we eat at home or on the run. A better breakfast, in our book, is one you can cook once and eat all week without getting bored, and is nourishing, convenient, and, of course, flavorful. May we introduce you to our new favorite strategy? The 1×5 breakfast.

You’re likely familiar with the concept of “cook once, eat twice,” but this strategy takes that idea one step further. You’ll cook a big-batch breakfast recipe once on Sunday, then eat it every morning throughout the week. Below, we’re sharing five of our favorite big-batch breakfasts, plus how we pair them with a few pantry staples to keep you fed throughout the week.

If you want to recreate a classic diner breakfast at home, this plan is for you. Turn classic home fries into a healthy breakfast option by pairing them with salad greens or hard-boiled eggs. Our riff on the classic side dish requires just one sheet pan, and can be the base of a breakfast bowl or our favorite breakfast salad.

The recipe: Sheet Pan Home Fries

Eat it all week: Pair these roasted spuds with greens and hard-boiled eggs, or top them with fried or scrambled eggs for a hearty breakfast bowl. You can also stuff them into a breakfast burrito alongside a slice of veggie frittata.

CADA is a coarsely chopped mixture of coconut, apple, dates, and almonds that resembles breakfast cereal — but has way more fiber and a lot less sugar. It’s also grain-free and Paleo-friendly, and lasts all week in the fridge.

The recipe: Coconut, Apple, Date & Almond Breakfast Mix

Eat it all week: Eat like cereal with milk, or spoon over yogurt or cottage cheese. Use as a topping for nut butter-topped toast or crackers, or spoon it into a baked sweet potato.

Oatmeal is often considered the most boring breakfast option, especially when it’s eaten on repeat. Switching up the grains makes all the difference — here, we’ve combined steel-cut oats and quinoa for better texture and flavor. Bonus: The lemon-ginger grain base can be eaten sweet or savory.

The recipe: Breakfast Grain Bowl Mix

Eat it all week: The pleasure here is purely in the toppings. Keep things simple with a drizzle of maple syrup and a sprinkle of toasted nuts, or go big with hard-boiled eggs, sautéed greens and roasted vegetables.

My husband could weirdly eat scrambled eggs every single day of the week without complaint, so this recipe would make him extremely happy: Baked eggs that you whip up on Sunday and can throw on a sandwich or in a wrap during the week.

The recipe: Sheet Pan Veggie Frittata

Eat it all week: Eat slices, warm or cold, on bread with a swipe of Dijon. Cubes can be mixed with the sheet pan home fries in wraps or breakfast bowls.

Muesli is a little like granola’s smarter sister — the lightly toasted oat and nut mixture is baked in big batches without sugar, and can easily be turned into breakfast cereal or overnight oats.

The recipe: How To Make Easy Muesli

Eat it all week: Serve muesli any way you would granola — on yogurt, or swimming in milk. Or combine the muesli with milk and stash in the fridge overnight for quick overnight oats. Switch up the fruit and nuts each week and you’ll never get bored with this classic.