It's often said that breakfast is the most important meal of the day, but we don’t always give it the love it deserves. For those times when you’re tired of toast and feel like you need to shake things up a bit, follow our top tips, easy shortcuts and tasty nuggets of advice, all guaranteed to make your morning meal infinitely more interesting. 

Click or scroll through our gallery to discover the best tips, tricks and advice for a better breakfast, counting down to the most genius of all. 

Slow cooking isn't just for savoury recipes. Start by whisking two eggs with two egg whites and a little honey, cinnamon and milk. Place triangles of bread in the bottom of the slow cooker, pour over enough mixture to soak the bread, then layer more bread and egg mixture over the top. Cook on high for two hours, or for around four hours on low. Top with blueberries (or any fruit you like) and drizzle with maple syrup or honey.

Take your pancake game up a notch and make the kid’s morning by using a cookie cutter as a mould when frying your pancake mix (hearts, stars, Disney characters – the opportunities for experimentation are endless). Pro tip: thick and fluffy American-style pancake batters tend to hold their shape best.

For a stunner of a low-carb breakfast, scoop out the avocado stone and some of the flesh, then crack in an egg and sprinkle with ​toppings; think grated cheese, chilli flakes, bacon bits, fresh herbs. Bake until the egg is cooked to your liking. Serve with griddled sourdough for a more filling morning option. 

Making bacon cups is easier than it looks – pancetta or streaky bacon rashers are used to line a muffin tin, then spinach, goats' cheese and an egg are added to each compartment. After 10 minutes in the oven, you have an all-in-one breakfast to eat and just a muffin tin to wash up. Serve with a side of toasted baguette and sautéed greens for a nutrient-dense meal.

There are plenty of ways to vary this classic breakfast of choice. Spread your toast with Marmite or Vegemite before adding the avos and the dish takes on a whole new flavour dimension. How about sprinkling the smashed green fruit with salty feta and crispy chorizo bits, or introducing some fresh berries into the mix (trust us, strawberries work brilliantly)? You could even grill your avocado wedges rather than mashing them up – the perfect solution when faced with an avocado that's not yet ripe.

Far from boring, there are plenty of ways to breathe new life into this breakfast classic. For example, pesto eggs are a simple viral TikTok recipe that requires very little effort – simply add a spoonful of shop-bought pesto to a pan, then crack in your eggs. The oil in the sauce stops the egg from sticking, while also locking in extra flavour. Finish with a sprinkling of chilli flakes and serve over toast.  

Using sweet potatoes instead of regular potatoes will add extra flavour, colour and health benefits to crispy baked rösti. Simply grate four sweet potatoes into a bowl, crack in three eggs and add chopped parsley, spring onions and chilli flakes. Season with salt and pepper, add a drizzle of olive oil and stir to combine. Form the mix into eight fishcake-sized rösti, arrange on a lined baking tray and bake in a medium oven for 30 minutes, flipping over after 20 minutes. Top with a thick layer of cream cheese and slices of smoked salmon, or try zingy guacamole and a crispy fried egg. Either way, you've got yourself a winning dish. 

Billowing Dutch baby pancakes look seriously impressive but are actually really easy to make. Prepare your pancake batter as usual, transfer the mix to a cast-iron frying pan and bake in a 220°C/200°C fan/425°F/gas mark 7 oven for around 20 minutes, until perfectly puffy and golden. Dust with plenty of icing sugar and finish with a squeeze of lemon and your desired toppings to serve.

For an indulgent weekend brunch, give breakfast pizza a whirl. Make the base from scratch or use a shop-bought version, then pile on all your favourite breakfast-focused toppings: eggs, hash browns, mushrooms, bacon rashers, sliced sausages – the list goes on. Cook in a hot oven, then prepare to make everyone around the table very happy indeed.

If you're after an easy veggie breakfast dish with a difference, how about trying a twist on traditional shakshuka? Filling, colourful and packed with nutrients, nestle your eggs amongst sautéed greens (think asparagus, spring onions and spring cabbage), before topping with crumbled feta and a scattering of chilli flakes. Cover the pan with a sheet of foil and leave on a medium-low heat for up to seven minutes, until the whites are set and the yolks are soft.

Not only are egg muffins an ideal breakfast, snack or lunchbox treat, they can be made with ingredients you need to use up, such as leftover herbs or a solitary slice of ham. Chop the likes of ham, red peppers, onions or mushrooms and lightly fry, then divide the mix among greased or lined muffin tin holes. Whisk eggs with a little milk, pour over the mix and bake for 25 minutes at 200°C/180°C fan/400°F/gas mark 6, until puffed up and golden.

Thrifty, tasty and ever so easy to make, pasta frittata is our cheap and cheerful breakfast of choice any day of the week. For a hearty breakfast for two, mix three beaten eggs with around 1oz (30g) finely grated Parmesan and 11oz (300g) cooked pasta. Tip into a non-stick, oven-proof frying pan and cook for five minutes over a medium-high heat. Transfer to the grill for 10 minutes, until cooked through. Slice into wedges to serve. 

Forget about producing a full English breakfast when you’re feeding a crowd. Instead, keep things simple by putting together a Middle Eastern–inspired grazing feast that barely calls for any cooking at all. That means piles of pillowy flatbreads, thick and creamy labneh, plenty of homemade hummus, olives, pickled veg and boiled eggs to complete the spread. Simple but seriously satisfying.

Poached eggs are wonderful, but you know what makes them even tastier? Adding a few aromatics to the mix. For a super-easy riff on traditional Turkish eggs, sit poached eggs on a bed of garlic-spiked yogurt, then drizzle with toasty, melted butter infused with chilli. Serve with griddled sourdough.

Oats and dates are high in fibre, and what better way to enjoy them than in a beautiful breakfast crumble? Roast stone fruit (peaches, apricots, peaches and plums) in the oven with a little honey until tender, then top with granola, chopped dates and yogurt. A sprinkling of cinnamon would be lovely here, too.

If you're partial to a chocolate croissant, listen up: it’s ever so easy to make your own at home. All you need is a sheet of puff pastry and some chocolate chips or grated chocolate. Cut the pastry into rectangles, then slice each diagonally to make triangles. Sprinkle chocolate in the middle, then roll from the wide edge to the pointed edge and bend to form a crescent croissant shape. Brush with beaten egg and bake for 20 minutes at 180°C/160°C fan/350°F/gas mark 4, until the pastry is crisp and light golden brown and the chocolate melted.

When we think of bacon, most of us imagine it sizzling away in a frying pan – but there are quicker ways to cook it. One lesser-known tip is to use a microwave. Lay a paper towel on a plate and put strips of bacon, not touching, on top. Then cover with another paper towel and cook on high for around three minutes. Transfer the bacon to another paper towel for a few moments to absorb some of the excess grease, then tuck in. 

This Middle Eastern breakfast may seem complicated, but it can come together in as little as 10 minutes, meaning it’s perfect for wowing any guests staying over. Simply fry off onions with chopped garlic and a dash of paprika, then add tinned chopped tomatoes and simmer on high. Once the tomato sauce has reduced by a third, turn down the heat, make three or four wells in the mixture and crack in the eggs. Cook for a further five minutes, or until the eggs are done to your liking. Sprinkle with fresh chopped parsley and serve with toasted bread.

Breakfast muffins make for a brilliant low-effort option, particularly when baked in advance. Prepare a double batch of your favourite recipe at the weekend, then freeze the leftovers ready to enjoy all week long (thaw overnight and they’ll be ready in the morning). When it comes to flavourings, you could go savoury with cheese and herbs, or try a seed-packed number.

Everyone loves a traditional English breakfast, but they can be a bit of a faff to pull together and generate plenty of washing up to boot. Try frying everything in one pan instead, cooking off cubed breakfast potatoes and sausages first, followed by mushrooms, bacon and eggs and letting all of the delicious juices combine. Serve with piles of buttery toast and your choice of tomato ketchup or brown sauce and all will feel right with the world.

Toast not cutting it? Switch up your morning carbohydrates and opt for a potato-based option instead. Take smashed avocado to the next level by ditching the toast for potato waffles and topping it off with a runny fried egg. Alternatively, you could try making an indulgent breakfast sandwich, removing the classic English muffin and using hash browns instead – simply layer a fried egg, rasher of bacon and melty American cheese between two crispy hash browns for a delicious dish. 

Don't have time to eat breakfast at home before heading out the door? Use a mason jar to make granola pots and you've got the perfect portable breakfast. Layer plain Greek yogurt, a handful of granola and your toppings of choice – any type of fruit will work well, from blueberries and kiwi to strawberries and mango, while chopped nuts add an extra layer of protein and healthy fats. 

Bake a loaf of banana bread at the weekend and you can look forward to enjoying a slice before you head out the door on Monday morning. To really kick-start your day, try adding a shot of coffee to the batter. As the week goes on and the cake becomes that bit older, warm your slice through in the oven to give it an extra boost.

If you’re avoiding gluten or just fancy a lighter breakfast, this simple pancake recipe is the way to go. Mash a banana with an egg until well combined, then fry spoonfuls of the mixture for two minutes on each side. The result won't be as firm as flour-based pancakes, but it will be just as tasty, particularly when accompanied by fresh fruit and yogurt.

Leftover fruit such as apples, berries and bananas can be diced up and added to pancake batter for a fresh and tasty start to the day. By loading the batter, you eliminate the need to add any sugar. Alternatively, turn that extra fruit into a compote and serve with thick Greek yogurt and a sprinkling of nuts and seeds.

Skip the Golden Arches and make your own McDonald’s-inspired breakfast muffin at home. For a tasty riff on that famous morning sandwich, layer a fried egg, rashers of bacon or sausages and slices of American cheese between a toasted English muffin. Serve with freshly squeezed OJ and you’ll be well on your way to having a great day.

Porridge is a stellar slow-energy release breakfast, but it definitely pays to get a little creative with your toppings (not that there’s anything wrong with a sprinkling of brown sugar, of course). Jazz up your routine by adding tender poached pears and honey, or drizzle your porridge with condensed milk and a dusting of cocoa powder for a more indulgent option. 

Quick and easy breakfast bars are one of the simplest (and healthiest) things you can make to grab and eat on the go. What’s more, fruity granola bars can be kept in an airtight container for a week and freeze really well. For a no-fuss option, you could try a three-ingredient version with just peanut butter, honey and oats.

For a breakfast that’s ready when you wake up, soak oats (jumbo oats are especially good) overnight in fruit juice or a mix of water and plain yogurt. You can also add grated apple and spices such as cinnamon. Top with nuts, seeds, sultanas or fresh fruit just before serving for a nourishing morning meal. 

Hollandaise doesn’t have to be a hassle. Simply whisk together two egg yolks, a small splash of both white wine vinegar and ice-cold water and a pinch of salt in a metal bowl that can fit over a small pan of water. With the water barely simmering, whisk continuously until the consistency is pale and thick (around three to five minutes). Remove from the heat and whisk in 5oz (125g) cubed unsalted butter, until the sauce is creamy and runny. Season with salt and pepper, a squeeze of lemon juice and a sprinkling of cayenne pepper.

Haven’t cracked the art of perfect poached eggs yet? There are a few hacks out there, but here’s the simplest: add enough cold water to a pan so that the egg will be only half submerged, then add a dash of lemon juice. Crack the egg over a sieve first to release its runniest parts, place in a small metal bowl, then add to the pan and cover. Simmer on a high heat for three minutes. The result? Delicious eggs that are soft and runny.

Baking bacon is a great fuss-free idea (and a delicious way to achieve perfectly crispy rashers). Line a baking tray with foil and cook at 200°C/180°C fan/400°F/gas mark 6 for around 15 minutes, keeping an eye on the bacon towards the end in case it burns. Pop a few rashers in between two slices of buttered bread and finish with a squirt of ketchup for the ultimate bacon sandwich. 

Don’t be afraid to mix things up when it comes to early mornings flavours – you want to awaken those taste buds, after all. Maple syrup and bacon is a classic combo for a reason and works brilliantly on both waffles and pancakes, while apple slices spread with peanut butter and finished with a drizzle of honey make for a healthy (and surprisingly tasty) morning mouthful. A scant sprinkling of salt, meanwhile, might be just the thing to turn your bowl of porridge from mediocre to moreish.

There are plenty of egg-based microwave marvels you can knock up for breakfast. For what some claim is the perfect way to make scrambled eggs (purists, look away), add a dash of milk and little seasoning to whisked eggs, then cook for a minute and a half on high, stirring midway. Serve over buttery wholemeal toast for a filling morning meal. 

Eating fish at breakfast is a great way to fill up on both omega-3 fatty acids – which studies suggest could help boost brain health – and protein, which keeps you fuller longer. Start your day with a smoked salmon and cream cheese bagel, or grill mackerel and serve with soda bread, poached eggs and chives. 

There are numerous ways to achieve soft-boiled eggs, but most cooks agree on a few essential points. Eggs should be at room temperature before being completely immersed in boiling water. Then you have various options. Some cooks swear by a rolling simmer for one minute, before taking the eggs off the heat and leaving covered for six to seven minutes. Another option is to gently stir the eggs while boiling and, after six minutes, place in iced water for five minutes to stop the cooking process.

Baked beans are a British breakfast staple, whether piled onto buttery toast or nestled next to the sausages in a fry-up. Homemade baked beans will make any meal, but they do take a bit of time to prepare. The smart alternative is to give the tinned variety a little extra love: when warming the beans through in the pan add a generous glug of Worcestershire sauce, stir in crispy chorizo or bacon bits, add chopped fresh chilli and diced tomatoes or swirl through a couple of tablespoons of cream cheese.

Smoothies are a great way to start the day and whether we’re talking about handfuls of spinach, romaine lettuce or vitamin-dense cucumber, adding vegetables to your smoothie mix just makes things even healthier. Try whipping up a bright and beautiful blend of antioxidant-rich beetroot, banana, blueberries, spinach, Brazil nuts and almond milk – we guarantee you'll be a convert.

Don’t knock it until you’ve tried it: cooking an omelette in the microwave is simple and speedy. Whisk together an egg, two egg whites and a handful of grated cheese, spinach or chopped ham, season generously and pour into a greased mug. Microwave on high for one minute, stir, then cook on high for another minute.

To prevent waste and to have a constant supply of bread for toast, freeze fresh bread on the day of purchase. Place slices in individual freezer bags, then just remove as and when required. There’s no need to defrost before toasting either – just use the defrost setting on your toaster. 

Boiling a batch of eggs and storing them in the fridge is a great time-saving tip if you’re cooking for a group or want to get ahead with brekkie meal prep. Hard-boil eggs as normal, allowing them to sit in hot water for eight to 12 minutes, before transferring to cold water for 15 minutes. Store in the fridge for up to a week. Peel and enjoy with buttered toast and salt and pepper, or slice and layer in a breakfast sandwich with rocket and tomatoes. 

Juices and smoothies are a nutritious way to start the day, but prepping them can be time-consuming. When you have a moment, chop up an array of fruit and veg and divide into individual food bags, then store in the freezer. Take out as and when needed, adding extras such as yogurt, fruit juice or coconut milk before blending.

Get a head start on the week by making breakfast burritos ahead of time. Add salsa, refried beans, scrambled eggs and cheese to tortilla wraps, fold up and store in the freezer in individual freezer bags. Then just reheat in the microwave from frozen as and when you want them. You could also make a vegan version with scrambled tofu and vegan cheese.

Now discover 31 no-recipe breakfast ideas guaranteed to transform your mornings

Last updated by Lottie Woodrow.