Are you in a breakfast rut, with toast and cereal on repeat? This collection of easy sweet and savoury recipes ranges from super-healthy to deliciously indulgent, all to inspire a better start to the day. We've included tips on what you can prepare ahead, to save time in the morning, and smart hacks for speeding things up. Whether you're an egg lover or a granola fiend, there's an idea here for every day of the week.

Nothing beats the scent of a freshly baked croissant in the morning, so make sure you always have a stash ready in the freezer. Turn on the oven or air fryer before you make coffee and you're ready to go. Classically, they are served just with jam, but try filling them with whipped ricotta, blueberries and a drizzle of honey, or go savoury and fill with ham and cheese – just pop your croissant back into the oven to melt the cheese. 

This is a hearty and colourful breakfast for mornings when you really need a boost, and you can add pretty much anything you like. To a roasting dish, add slices or cubes of potato (sweet or regular), vegetables and, if you like, some cubed chorizo or chopped, cooked sausages. Drizzle with oil, season to taste and roast in a medium oven for around 30-35 minutes, stirring halfway. Serve topped with fried eggs, chunks of avocado and maybe a drizzle of sriracha. You could also use leftover cooked vegetables and/or potatoes, reducing the cooking time accordingly.

This is certainly a healthy start to the day, as avocados are packed with good fats, protein, nutrients and vitamins. The usual bread of choice is toasted sourdough, then mash the avocado with salt, a squeeze of fresh lime and a little hot sauce. You could top it with a poached egg, crispy bacon, toasted seeds and nuts, sliced tomatoes or rocket leaves. The options are endless.

A green smoothie makes for a vitamin-packed start to the day, and it's an easy way to up your fruit and vegetable count. Keep prepared pineapple chunks in the freezer for ease, as it does need sweetness. We love a combination of pineapple, green grapes, avocado, spinach and fresh lime juice. You could add some almonds or cashews, too. Whizz in a blender, adding water, milk, orange juice or yogurt gradually until you achieve your preferred consistency.

There's just one rule to help you achieve perfect scrambled eggs – don't have the heat too high, or you'll end up with dry, flaky eggs. The trick is to remove the pan from the heat while there's still a little liquid egg left, as the eggs will carry on cooking off the heat. Butter is a must – a little to cook the eggs in, plus a knob added at the end of cooking for a lovely, creamy taste. Finish with plenty of seasoning and a handful of grated Cheddar (or a sprinkle of Parmesan) and some chopped chives.

Upgrade your morning with this simple pancake batter, ready to serve with bacon, maple syrup, berries, jam or peanut butter. Put 7oz (200g) self-raising flour, 1.5 tsp baking powder, 1 tbsp sugar, 1oz (30g) melted butter, three eggs and 7fl oz (200ml) milk into a food processor. Whizz to combine, then fry spoonfuls of the batter in hot butter, spaced apart (as the batter can spread). You may need to cook them in batches, so keep them warm in the oven. 

One of the healthiest fast foods going, an omelette will be ready in around five minutes. Allow two to three eggs per person, beat the eggs with salt and pepper, heat a knob of butter in a non-stick omelette pan then add the eggs, tilting so they cover the base. Draw in the edges, and tilt again. At this point you can add any extra ingredients – we love grated cheese, fried tomatoes and a sprinkle of chopped chives. Flip in half to serve. Smoked salmon or fried mushrooms also make delicious fillings, and omelettes are also perfect vehicles for using up leftovers like roasted vegetables.

If you struggle to achieve the perfect poached egg, try this foolproof method. Put 2.5cm (1in) boiling water from the kettle into a sauté pan over a gentle heat. Once you see tiny bubbles, crack the eggs into a small dish and carefully lower them, one by one, into the water. Leave for a minute, then remove from the heat, cover and leave for 10 minutes. Remove with a slotted spoon to buttered toast. Result? A perfectly set white and a soft, creamy yolk.

The great thing about cheese muffins is that they freeze well, so you can make ahead then pop them into the oven or microwave to reheat in the morning. Sieve 6oz (175g) self-raising flour in a bowl with 2 tsp baking powder. Add 4oz (125g) grated Cheddar, a beaten egg, 8fl oz (250ml) milk and 4 tbsp sunflower oil. Divide between eight muffin cases and bake at 200°C/180°C fan/400°F/gas mark 6 for 20 minutes. Serve warm with a little butter. 

The perfect breakfast to send your kids to school on, gooey boiled eggs are pretty unbeatable served with fingers of buttered toast for dunking. But how about adding a few spears of cooked asparagus for extra goodness? Put eggs in a pan covered with cold water, bring to the boil, reduce to a simmer and time them as follows: three minutes for really soft, four for a white which is just set and a creamy yolk, five for a yolk which is just squidgy in the centre. Other fun dippers include sticks of fried halloumi or slices of crispy pancetta.

A New York deli special, perfect for a weekend breakfast. For two, you'll need around 10oz (275g) cooked, cubed potatoes. Fry a large, sliced onion, add the potatoes and stir until the mixture is lovely and brown. Add cubes of corned beef (around 7oz/200g), 2 tbsp Worcestershire sauce and 1 tsp wholegrain mustard. Stir well then serve with a fried egg on top. You can also add fried mushrooms for a savoury kick.

You can toast waffles directly from frozen for a super-easy treat, but it's hard to beat homemade ones. If you have a waffle maker, you can make an easy batter the night before and store in the fridge. Put an egg, 8oz (225g) self-raising flour, 8fl oz (250ml) milk and 2oz (60g) melted butter into a blender then whizz to make a smooth batter. Brush the heated waffle maker with oil and ladle in the batter. They take around five minutes to cook. To finish, load up with your favourite toppings, such as fresh fruit, crispy bacon and maple syrup.

You can use fresh or frozen fruits to get your daily vitamin boost. Check out the freezer cabinet for frozen prepared mango, pineapple and blueberries. If you want to prepare it the night before, remember to toss banana and apple in plenty of fresh citrus juice to prevent discolouring. Add the zest of a lemon or lime for extra zing. To take your fruit salad to the next level, add nuts and seeds for texture, and a drizzle of honey or maple syrup for extra sweetness.

Once you've perfected poaching an egg, it's time to create this perennial favourite. You can buy decent ready-made Hollandaise sauce, so it's a quick dish to assemble. On toasted, buttered muffins, add a layer of crispy bacon, sliced ham or cooked spinach. Top with your eggs and the heated sauce, pop under the grill for just a minute or so to glaze the sauce a little, then scatter over snipped chives to serve. If you really want a cheat's version, you could also ignore tradition and top with fried eggs instead.

Bursting with vitamin C, a berry smoothie is a great start to the day and one the kids will love, too. Use frozen mixed berries so you can indulge all year round. Whizz up a banana in a blender with fresh orange juice, then add the berries. You could add raw nuts or a nut butter for more protein, use kefir yogurt instead of orange juice for gut health, or soya milk for even more protein. 

French toast or eggy bread is a firm favourite with kids and adults alike. It's simply slices of bread soaked in an egg custard, then fried until crisp. Try it with thick slices of brioche or even crumpets. For four slices of bread, beat two eggs with 5 tbsp milk, 3 tbsp double cream, a pinch of cinnamon and a little vanilla extract. Soak the slices for a few minutes each side, then fry in butter until crisp and golden. Serve with berries and a drizzle of honey or maple syrup.

Popular across North Africa and the Middle East, shakshuka consists of eggs poached in a spicy tomato sauce. The sauce will keep for three days in the fridge, or you could make a big batch and freeze in portions. The base sauce is fried onions, garlic, tinned tomatoes and red pepper, flavoured with cumin, paprika and chilli powder or cayenne pepper. Once it's heated through in a frying pan, make a hole for each egg with a spoon, cover and cook on low for six to eight minutes.

These fine, lacy pancakes are a doddle to make, and you can make the batter the night before. Just whizz up 3.5oz (100g) plain flour, two eggs and 10fl oz (300ml) milk in a food processor to a smooth batter, then cook in a lightly oiled pancake pan for about a minute a side, until golden. Keep warm while you cook the rest. Serve simply with lemon juice and sugar, or indulge yourself with a spoonful of chocolate and hazelnut spread. 

Crispy, golden hash browns are a must for any style of breakfast. They are very easy to make and, best of all, you can freeze them raw then cook from frozen. To make eight, you'll need around 14oz (400g) cooked potato, coarsely grated, mixed with 2oz (60g) melted butter. Season well, then shape into patties before frying in butter for around five minutes a side. You can also make them the day before and store in the fridge overnight. For an indulgent treat, stack them high with layers of smoked salmon and lemon-infused crème fraîche, then finish with a poached egg.

A frittata is simply a loaded omelette and a great way to use up any leftover vegetables or cheese you may have lurking in the fridge. You could add fried onions, potatoes, peppers, tomatoes, mushrooms and broccoli. Pour beaten eggs over the vegetables in a large sauté pan (eight eggs will serve four) and cook in the oven on low for 15 minutes. Sprinkle over some grated cheese, then pop it under the grill so the top and centre are cooked through.

If you're after a filling (and spicy) start the day, a burrito will fit the bill. You can make most of it ahead of time, then just scramble eggs to serve. A combination of fried chorizo, onions, chilli, tomato passata and pinto beans works well as a thick sauce for the base. Heat through, spoon onto flour tortillas, add scrambled eggs and serve with a tomato and avocado salsa and extra chilli sauce. 

It really does what it says on the tin – mix up a few ingredients, leave overnight and a healthy, slow-release energy breakfast is ready. For one person, you'll need about 4 tbsp porridge oats, mixed with 4fl oz (125ml) milk. Add a pinch of cinnamon, stir well and leave in the fridge overnight. It will be quite stodgy in the morning, so loosen it up with a little more milk. You can add fresh fruit, dried fruit, nuts, nut butters, seeds or yogurt to serve.

This dish couldn't be simpler to make, but a few tips for cooking mushrooms – they need a fierce heat, so all the moisture they contain evaporates. That way you won't end up with soggy mushrooms. Because the heat is high, use half butter and half olive oil. Mushrooms need to be well-seasoned, too. At the end of cooking, add some chopped fresh tarragon, parsley or chives, and if you want to be indulgent, a few spoonfuls of crème fraîche will really lift the dish.

For breakfast on the go, you can't beat an energy bar. Sure, you can easily buy them from the shops, but you could save money by creating your own – and they are so easy to make. Line the base of an 20cm (8in) square tin with baking parchment. Mix 3.5oz (100g) each of self-raising flour, porridge oats, caster sugar, dried cranberries or raisins, melted butter and 1 tbsp golden syrup. Add a beaten egg, mix well, spread in the tin and bake at 180°C/160°C fan/350°F/gas mark 4 for about 20 minutes until golden. They will keep for a week in an airtight container.

This is one for when you want a hearty breakfast on the go. Split a roll open and lightly toast, then butter it. Add a cooked sausage (meat or vegetarian) and some caramelised onions from a jar (you could warm these up first, in the microwave or in a pan). If you're extra hungry, add a fried egg, a slice of cheese and/or some fried mushrooms. Serve drizzled with tomato ketchup.

Even if you don't have a sandwich maker, you can make the perfect toastie in a frying pan, using another pan to weight it down before flipping. The trick is to butter the outside of the bread so it's extra crispy. For a twist, try adding kimchi, which cuts through the richness of the cheese and is a great for gut health. 

Light and fluffy naan bread makes the perfect vehicle for a delicious breakfast sandwich. To make it, simply stuff a warmed naan with fried or scrambled egg and a slice of Cheddar. For extra zing, you could also add a spoonful of mango or herby green chutney. Fold the naan in half, covering the eggs and cheese, and toast in a frying pan with a knob of butter until the cheese has melted and the bread is crisp.

A warm blueberry muffin is hard to beat, and the best bit is that they freeze perfectly once baked. To make a dozen, mix two beaten eggs, 1oz (30g) melted butter, 5 tbsp oil and 8fl oz (250ml) milk. In a separate bowl, combine 13oz (375g) self-raising flour and 7oz (200g) caster sugar, make a well in the centre, add the wet ingredients and stir well. Gently stir through 7oz (200g) fresh or frozen blueberries, then bake in lined muffin trays at 200ºC/180ºC fan/350ºF/gas 4 for 20-25 minutes. Turn out once cooled, and freeze on a tray before transferring to bags or containers. To serve, thaw at room temperature and reheat in the microwave for 30 seconds.

This breakfast bowl provides protein, slow-release energy, vitamins and antioxidants. Some shop-bought granolas can be high in sugar and fat, so try making your own. Line a large baking sheet with parchment. Gently heat together 2 tbsp oil, 3.5fl oz (100ml) maple syrup and 8fl oz (250ml) apple juice. Pour this into a bowl with 1lb (450g) jumbo oats and 5 tbsp seeds, such as sunflower. Spread on the tray, bake for 45 minutes at 160ºC/140º fan/300ºF/gas 3, stirring frequently. Once ready, add 7oz (200g) dried cranberries or raisins. It will keep for a week in a sealed container.

This classic sandwich is one we return to again and again. It simply consists of a toasted bagel spread with cream cheese and topped with folds of smoked salmon, but you can take it to the next level with a quick homemade pickle. Mix a sliced red onion with sliced cucumber and a spoonful of dill. Add 4 tbsp light vinegar, 1 tbsp sugar and 1 tsp salt. Leave to pickle for 15 minutes, though it will keep for 2 days in the fridge. Some small capers would be a good addition, too.

This simple hack is huge on TikTok and is a great way of upgrading simple fried eggs. The basic idea is to swap regular oil or butter for shop-bought pesto, then crack in your eggs. The oil in the sauce prevents the eggs from sticking to the pan, while also packing them with lots of flavour. These tasty pesto-encrusted eggs are best served on toasted sourdough, with smashed avocado and a sprinkle of chilli flakes.

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