I like to cook these turkey sausage egg muffins 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 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 (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