--- See Juliet Sear making her protein-packed breakfast bars in Beautiful Baking with Juliet Sear, 7.30pm, Monday 5 October on SBS Food and then on SBS on Demand ---
These sweet and savoury breakfast recipes can all be made a day or more in advance. Some freeze well too, making sure you've always got options. Several are gluten-free or dairy-free, and we've slipped in a no-bake option, for those very hot summer days when you don't want to turn on the oven!
Muffins are easy to make and portable too. Our muffin recipe collection opens its arms to all the family members and includes cupcakes and even cruffins (a cross between a croissant and muffin) and duffins (doughnut meets muffin). Try Donna Hay's "too-easy" berry muffins (you can change up the base recipe to suit whatever fruit you have on hand - "the possibilities are endless", she says), sneak in extra veg with zucchini muffins, or enjoy Donal Skehan's banana and oatmeal muffins.
Or lean on the savoury side with Mark Olive's oven-dried tomato, warrigal greens and goat's cheese muffins. The recipe includes instructions for homemade, oven-dried tomatoes if you'd like to make the most of summer bounty.
This seedy bake is part-way between a muffin and bun. "During Christmas time here in Sweden, it's very traditional to eat saffron buns. This gave me the idea of combining savoury seed buns with the 'holiday taste'. I also used cranberries instead of the raisins that Nordic buns normally contain. And voila! They turned out lovely," says Belén Vázquez Amaro of this recipe.
You can adjust how much sweetness you want in these gluten-free, dairy-free cookies, which will keep for up to a week in an airtight container.
"These healthful little numbers are packed with wholegrains, nuts and seeds to nourish you and keep you full. They'd also make a satisfying snack post-workout or between meals" says Desiree Nielsen of these dairy-free cookies.
How good does this vibrant Persian baked omelette look!
"All three of my kids are vegan and they’re always buying these kinds of bars that you can get in the supermarkets. So I just thought I’d make my own. And these are super quick to make... and they last for a couple of weeks," says Juliet Sear of these protein-rich bars, which she makes in Beautiful Baking with Juliet Sear. Her recipe offers two options for sweetening - honey or, for the vegan version, agave syrup. These healthy bars also include oats, chia seeds, flax seeds, nut butter and protein powder. "Using some protein powder makes these a great homemade post-gym bar," Sear says.
We want all of our breakfasts to look this adorable! This no-bake breakfast bar recipe is from Donal Skehan. 'Have these chilling in the fridge the night before and you've got yourself an easy grab-and-go healthy energy boost for the morning," says our favourite Irish TV chef.
These mini frittatas can be served hot or cold and they travel well too, so they make a great breakfast option.
The classic combination made into a pie in this recipe from Anneka Manning. These are great for picnics, but since they will keep in a container in the fridge for up to two days, they can be a great make-ahead breakfast, too.
"This honey oat slice is a piece of cake (pardon the pun) to throw together," says Paul West of his very easy five-ingredient recipe.
You can eat this bread just as it is, but it's also great toasted and served piled with scrambled eggs, says Peter Georgakopoulos. It's made with kale, herbs and yoghurt for a hearty and healthy bake.
These seedy slabs are an excellent alternative to those ubiquitous, sugary cereal bars.
Think of this as muesli bar meets fruit crumble. The tangy roasted rhubarb keeps the cookie deliciously moist, while the coconut sugar adds a lovely caramel note.
You say potato, we say frittata. You say chorizo, we say frittata. You say cheese. We say, smile — we've just put breakfast on the table.
Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed, and her dad would cook up a feast for family and friends. Joanna Reymond shares with us her family story and the secret of the zucchini slice, a recipe by her great aunt Ginette.
This strawberry muffin recipe is really simple and delicious. Great for a snack, brunch or lunchboxes, you could vary the fruit as desired using other berries or mango or even ripe pear. Take care not to overmix as you fold everything together as it can make the texture quite tough.