5 Effortless 15-Minute Breakfasts

Ingredients

Steps

1. 1

   GOAT BREAKFAST SANDWICH: Stir the mayo and dijon together.

2. 2

   Add olive oil to a nonstick pan over medium heat and toast the brioche bun.

3. 3

   Reduce heat to medium-low, add a little more oil to the pan, then add the egg and season with salt. Cook 30 seconds, break the yolk, and flip to set the other side.

4. 4

   Add the cheese slice and melt 30-45 seconds.

5. 5

   Spread the dijon-mayo on both sides of the toasted bun. Add the cheesed egg and ham, then top with the bun.

6. 6

   CHILAQUILES: Heat the oven to 450F/232C.

7. 7

   Add the remaining sauce ingredients into the tomato sauce can. Blitz with an immersion blender or stir well to combine.

8. 8

   In a nonstick sauté pan over medium heat, add about 1/4 cup of the sauce. Warm 10 seconds, add the chips and toss lightly to coat, then toss in half the cheese and melt.

9. 9

   Top with the remaining cheese and bake 4-5 minutes.

10. 10

    Top with avocado, a fried egg, and crema.

11. 11

    QUICK & DIRTY SHAKSHUKA: Small dice the roasted red peppers.

12. 12

    In an 8-inch sauté pan over medium-high heat, add olive oil then sauté the diced peppers 60 seconds. Add the remaining ingredients (not the eggs) and simmer 3-4 minutes until thickened enough to hold a sturdy well.

13. 13

    Reduce heat to low. Make 2 wells and crack an egg into each. Season each with salt.

14. 14

    Option A: bring to a spirited simmer, and once the bottoms set, reduce to medium-low and cover for 3 minutes. Option B: once the bottoms set, bake at 400F/204C for 5+ minutes to desired doneness.

15. 15

    Top with feta, a drizzle of olive oil, and herbs.

16. 16

    CHORIZO EGG TACOS: Warm the tortillas in a nonstick pan and keep them warm in a towel or tortilla warmer.

17. 17

    Crack the eggs into a bowl, add salt, and whisk.

18. 18

    In a nonstick pan over high heat, add olive oil and the chorizo. Smash it flat, then crumble into small pieces and cook until deeply browned and seared.

19. 19

    Add the eggs, mix with the chorizo, and cook 45-60 seconds.

20. 20

    Double up the warmed tortillas, fill with the chorizo and egg, and top with salsa, queso, and cilantro.

21. 21

    DANBING: Stir the sauce ingredients together to combine.

22. 22

    Whisk together the eggs, salt, and scallions.

23. 23

    Heat 2 tablespoons oil in a 10-inch nonstick over medium-high. Add the tortillas one at a time and fry 30 seconds until golden and crispy, then flip and fry another 30 seconds. Transfer to paper towel.

24. 24

    Add more oil if needed, then add half the egg mixture and swirl the pan to spread it to tortilla size. Immediately top with 1 fried tortilla and cook until just set. Flip and cook another 15 seconds.

25. 25

    Roll into a tube and move to a cutting board, then repeat with the remaining egg and second tortilla.

26. 26

    Slice each roll and drizzle with the sauce to serve.