Waking up late, jumping out of bed, and throwing on an outfit that doesn't necessarily make sense before rushing out the door? We've all been there. However, sleeping in doesn't have to come at the cost of a nutritious, brain-fueling breakfast. Fight midmorning hanger pangs (they're a real thing [1]!) with the healthy and filling breakfasts our editors throw together when there's only five minutes to spare.
Toast
- I usually take half an avocado and smush that over two slices of Ezekiel toast. I top it with cracked pepper, sea salt, and red pepper flakes. Delicious, fast, and fills me up until lunchtime! I love this so much that I'll have it for dinner sometimes — I'll top it with a poached egg, if I'm feeling fancy. — Emily Orofino, assistant beauty editor
- While I have two or three pieces of toast toasting at home, I put half an avocado, with a tablespoon of olive oil and a pinch of salt, in a to-go container. I assemble (and eat) my avocado toast at my desk once I get to work! I worry my co-workers think I'm crazy to bring the whole setup to the office, but it works for me! — Allie Merriam, reporter and editor
- Almond butter on a thick piece of whole-wheat toast when I'm REALLY in a rush! — Nicole Perry, assistant food editor
Eggs
- I like to cook these turkey sausage egg muffins [2] in advance, so I always have something ready for the week. — Lisa Sugar, editor in chief
- I recently discovered this Momofuku soy-sauce egg recipe [3] and am obsessed. I like to make a half-dozen on Sunday, so I can grab one on the way out the door each morning to eat at work later in the morning when I finally feel hungry. — Lindsay Miller, senior entertainment editor
- I'll chop up a week's worth of herbs and vegetables, sauté them with a little olive or coconut oil, then throw them in my bento box so that in the mornings all I have to do is scramble eggs and toss in whatever toppings I want. Saves me time without sacrificing my fave meal of the day. The combinations are pretty endless. — Meg Cuna, style director
- My go-to breakfast all the time is just two scrambled eggs and berries! Heat the pan while you're getting ready, throw two eggs in there (I don't even bother whisking them, I just break them up), and it's ready in a couple minutes. I'll toast a piece of bread if I have it while they're cooking. Scarf down and eat berries out of the container. Leave. — Erin Cullum, editorial assistant
- Hard-boiled eggs and avocado [4] (pictured) have become my savior on busy mornings. I get the eggs ready to go in advance, so all I have to do is peel, chop, and enjoy. If I'm in the mood for bread, I'll mash the eggs and avo together, spread over an English muffin, and top things off with hot sauce. — Lizzie Fuhr, associate fitness editor
Waffles, Bagels, Muffins
- I toast a Vans whole-grain waffle [5], spread on almond butter, and top it off with fruit I have in the house. It takes two minutes to toast the waffle, and it's easy to eat on the road! — Susi May, fitness director
- Bagel + peanut butter + banana. It's good to bring into the office too if I don't have time to make it at home. — Marina Liao, editorial assistant
- I love peanut butter on toast, an English muffin, or frozen waffle with cinnamon and agave nectar on top. The peanut butter fills me up and I can eat the slices while running for the bus. — Jessica Cruel, associate beauty editor
- My quick breakfast is a toasted multigrain waffle with peanut butter and sliced bananas. So good! — Samantha Netkin, editorial intern
Greek Yogurt
- I like my chocolate protein "pudding"! It's just your favorite Greek yogurt mixed in with a scoop of chocolate protein powder. It's high in protein, low in fat and sugar, and the protein will keep you full! — Sabrina Dhillon, video audience development manager
- I lurv Greek yogurt and I'll usually toss the nonfat yogurt in a bowl along with berries and any other sliced fruit I have around (apples, peaches, and nectarines are all great options). Nuts or granola on top add the perfect amount of crunch. — Aemilia Madden, assistant fashion editor
- During the week my standard breakfast is Fage 2% [6] (so much more creamy and delicious than nonfat), a handful of walnuts or sliced almonds, cacao nibs, berries, and a handful of granola. Occasionally I will add a little honey or maple syrup. — Michele Foley, fitness editor
Oatmeal
- Quick-cook plain oatmeal with almond milk, maple syrup, cinnamon and a chopped-up Granny Smith apple microwaved tastes like apple pie oatmeal. — Angela Elias, home editor
- You can't go wrong with oatmeal, a banana, and a scoop of peanut butter. It feels like a treat but is still superhealthy and even easier to make when you don't have a lot of time in the morning. — Stephanie Wong, editorial development coordinator
- All-natural whole-grain oats oatmeal (not the flavored packaged kind) with honey on top for sweetness (cinnamon works too!).— Hilary White, assistant love and sex editor
Smoothies
- I am a notorious breakfast-skipper, but when I get it together and actually feel hungry when I wake up, my go-to is: one banana, one cup vanilla unsweetened almond milk, two ice cubes, a squirt of honey, and spinach to fill up the entire rest of my blender. No cutting, mixing, microwaving, or preplanning required. — Lindsay Miller, senior entertainment editor
- I throw frozen dark cherries, chocolate protein powder, baby kale, almond butter, and almond milk in the blender in the morning; blend; pour into a water bottle; and then I'm out the door with a superhealthy, filling, and delicious smoothie! — Chloe Ngyuen, copy editor
- If I only have five minutes, I will make "bullsh*t smoothie" with protein powder, almond milk, and whatever frozen fruit is in the back of my freezer. — Anna Roberts, associate food editor
- Just bought a blender and am obsessed with smoothies. Love unsweetened chocolate almond milk, tablespoon of almond butter, one spoon of cocoa powder, teaspoon of chia seeds, banana, frozen blueberries, and frozen spinach. Yum! — Lauren Levinson, beauty editor
- When I have five to spare, I blend up the banana almond smoothie [7] (pictured) from our site. — Nicole Perry, assistant food editor
