4 Breakfast On-The-Go Recipe Ideas

If you are one of those people who constantly find themselves rushing in the morning and never have time for a healthy breakfast these four recipes are perfect to prep and grab when you're on the go! Spend a little time the night before prepping and there is no reason why you need to skip breakfast ever again!
Spinach and Feta Mini Frittatas
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 1
Dietary preferences: Vegetarian, Gluten-free, Nut-free
Ingredients:
- 1 large handful baby spinach leaves, shredded
- 60g salt-reduced, low-fat feta cheese
- 6 large eggs
- Pepper, to taste
Method:
- Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray.
- Evenly distribute the spinach and feta between the 6 muffin cups.
- Whisk together the eggs and pepper in a large bowl, until blended. Transfer this mixture to a pouring jug.
- Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden.
- Once cooled, you can store the frittatas in the fridge. Enjoy!

Raspberry and Pistachio Overnight Oats
Total time: 10 mins + overnight chilling time
Serves: 1
Dietary preferences: Vegetarian
Ingredients:
- 60g rolled oats
- 125ml low-fat milk
- 10g pistachio nuts, chopped
- 2 tsp chia seeds
- 1 cup of raspberries, fresh or frozen
Method:
- Place the oats, milk, pistachios and chia seeds in a bowl and mix well to combine. Place in a mason jar or a similar container. Cover and refrigerate overnight.
- Blend the raspberries in a blender. Place the blended raspberries in a small bowl, cover and refrigerate overnight.
- The next day, serve the overnight oats topped with the blended raspberries and enjoy!

Breakfast Burrito
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free
Ingredients:
- 2 large eggs
- Salt and pepper, to taste
- ½ medium tomato, diced
- ½ spring onion, sliced
- 1/2 avocado, chopped
- 1 wholemeal wrap
Method:
- To scramble the eggs: beat the eggs, 1 tbsp water, salt and pepper together in a bowl.
- Heat a non-stick frypan over medium heat. When the pan is hot, pour in the egg mixture. As the eggs begin to set, gently push the eggs across the pan with a wooden spoon to form large folds of cooked egg. Continue to cook the eggs until no visible liquid egg remains and remove from the heat.
- Lay out the wrap on a clean board. Add the avocado and diced tomato and carefully lay the scrambled egg on top.
- Roll the wrap tightly to enclose the filling. You can wrap the burrito in aluminium foil to keep warm. Enjoy!

Banana Mug Muffin
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free
Ingredients:
- 1 egg, lightly beaten
- 1 tbsp low-fat milk
- 1 medium banana, mashed
- ½ tbsp maple syrup
- ½ cup rolled oats
- ¼ tsp baking powder
Method:
- Add the egg and milk to a microwave safe mug and mix well to combine. Add the banana and maple syrup and continue to stir until mixed through.
- Add the rolled oats and baking powder and mix until well combined.
- Microwave for 1 minute on high or until springy to the touch. If the muffin top does not look firm, place back in the microwave for 20-second bursts until cooked.
- Leave to stand for 1-2 minutes then tip out over a small plate when cooked. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.