15 Breakfast Ideas Under $5

You'll find that stretching your breakfast budget doesn't mean sacrificing flavor or nutrition. These 15 budget-friendly morning meals each cost less than $5 per serving, while delivering the protein, fiber, and nutrients you need to fuel your day. From warm, comforting classics like peanut butter banana oatmeal to protein-packed options like black bean and egg skillets, you're about to discover how simple ingredients can transform into satisfying starts to your morning. Let's explore these wallet-friendly recipes that'll revolutionize your breakfast routine.

Classic Peanut Butter Banana Oatmeal

Classic Peanut Butter Banana Oatmeal is a nutrient-rich breakfast that combines complex carbohydrates, protein, and healthy fats to keep you energized throughout the morning. This wholesome combination has been a favorite among health-conscious individuals and athletes for decades, offering a perfect balance of flavor and sustenance.

This budget-friendly meal takes less than 10 minutes to prepare and can be customized with various toppings and mix-ins. The natural sweetness from ripe bananas eliminates the need for added sugars, while the creamy peanut butter adds a rich, satisfying element that transforms simple oatmeal into a delicious morning treat.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or milk
• 1 ripe banana, sliced
• 2 tablespoons peanut butter
• 1/4 teaspoon cinnamon
• Pinch of salt
• Optional: honey or maple syrup for extra sweetness

In a medium saucepan, combine the oats, water or milk, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for 3-5 minutes until the oats reach your desired consistency.

Remove the pan from heat and stir in half of the sliced banana and 1 tablespoon of peanut butter until well incorporated. The warm oatmeal will help melt the peanut butter, creating a creamy texture throughout. Transfer the oatmeal to a serving bowl.

Top the oatmeal with the remaining banana slices and peanut butter. Sprinkle with cinnamon, and if desired, drizzle with honey or maple syrup. Serve immediately while hot.

Pro Tip: For the creamiest results, use very ripe bananas with brown spots on the peel, as they're naturally sweeter and blend more smoothly into the oatmeal. For meal prep, make a larger batch and store portions in the refrigerator – simply reheat with a splash of milk and add fresh toppings when ready to serve.

Budget-Friendly Breakfast Burritos

Budget-Friendly Breakfast Burritos combine affordability with satisfying flavors, making them an excellent choice for busy mornings. These filling burritos can be prepared in advance and frozen for quick reheating throughout the week, saving both time and money.

With basic pantry staples and a few fresh ingredients, these breakfast burritos deliver protein, carbohydrates, and vegetables in one convenient package. One batch typically yields 4-6 burritos, bringing the cost per serving well under $5 while providing a hearty meal to start your day.

Ingredients:

• 6 large flour tortillas
• 6 large eggs
• 1/2 pound potatoes, diced
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cups shredded cheese
• 1/2 pound breakfast sausage
• 2 tablespoons cooking oil
• Salt and pepper to taste

Start by heating oil in a large skillet over medium heat. Add diced potatoes and cook for 8-10 minutes until they begin to brown. Add diced onions and bell peppers to the potatoes, cooking for an additional 5 minutes until vegetables are softened. Remove the mixture from the skillet and set aside.

In the same skillet, cook the breakfast sausage until browned and crumbled. While the sausage cooks, whisk the eggs in a bowl with salt and pepper. Once the sausage is done, drain excess fat if needed, then add the beaten eggs to the skillet. Scramble the eggs with the sausage until just set.

Warm the tortillas slightly to make them more pliable. Layer each tortilla with the potato mixture, egg-sausage combination, and shredded cheese. Fold in the sides of the tortilla and roll tightly from bottom to top, tucking in the edges as you roll to create a secure burrito.

For best results, wrap each burrito in aluminum foil and plastic wrap if freezing. When reheating, remove plastic wrap but keep foil on, and heat in a 350°F oven for 12-15 minutes, or remove all wrapping and microwave for 1-2 minutes.

To prevent soggy burritos, avoid overfilling the tortillas and ensure all ingredients are cooled completely before assembling if planning to freeze.

Overnight Oats With Seasonal Fruits

Overnight oats have become increasingly popular as a convenient and nutritious breakfast option that won't break the bank. This versatile dish can be prepared in minutes the night before, allowing you to wake up to a satisfying meal that's ready to eat.

The beauty of overnight oats lies in their adaptability to seasonal fruits, which helps keep costs down while maximizing nutritional value. When fruits are in season, they're not only more affordable but also at their peak flavor and nutritional content, making them perfect companions to the creamy, filling base of oats.

Ingredients:

• ½ cup rolled oats
• ½ cup milk (dairy or plant-based)
• ¼ cup plain yogurt
• 1 tablespoon honey or maple syrup
• ¼ teaspoon vanilla extract
• Pinch of salt
• ½ cup seasonal fruits (berries, peaches, apples, etc.)
• Optional: 1 tablespoon chia seeds

In a clean mason jar or container with a lid, combine the rolled oats, milk, yogurt, sweetener, vanilla extract, and salt. Stir the mixture thoroughly to ensure all ingredients are well incorporated. The liquid should fully cover the oats to allow proper soaking overnight.

If using chia seeds, add them to the mixture and stir again. Seal the container and place it in the refrigerator overnight or for at least 6 hours. The oats will absorb the liquid and become soft and creamy, while the chia seeds, if used, will create a pudding-like consistency.

In the morning, remove the container from the refrigerator and give the oats a good stir. Top with your chosen seasonal fruits just before eating. For softer fruits like berries or peaches, you can add them the night before, but firmer fruits like apples are best added fresh to maintain their texture.

For best results, prepare overnight oats in transparent containers to monitor the consistency and ensure the oats are properly soaked. The basic recipe can be adjusted to your taste preferences by varying the liquid-to-oat ratio – use more liquid for a looser consistency or less for a thicker result.

The prepared oats will keep well in the refrigerator for up to 3 days, making them perfect for batch preparation.

Savory Toast With Eggs and Vegetables

Savory toast with eggs and vegetables is a nutritious and affordable breakfast option that combines protein, carbohydrates, and essential vitamins.

This versatile dish can be customized with seasonal vegetables and different bread types, making it an excellent choice for using up leftover produce from your refrigerator.

The key to making this dish exceptional lies in properly toasting the bread and cooking the eggs to your preferred level of doneness. When selecting vegetables, choose ones that cook quickly and complement each other in terms of texture and flavor.

Ingredients:

• 2 slices of bread
• 2 large eggs
• 1/2 cup mixed vegetables (bell peppers, onions, mushrooms)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• Optional herbs (chives, parsley, or basil)
• Optional seasonings (red pepper flakes, garlic powder)

Start by dicing your chosen vegetables into small, uniform pieces to ensure even cooking.

Heat one tablespoon of butter or oil in a pan over medium heat, and sauté the vegetables until they become tender and slightly caramelized, about 3-4 minutes.

Remove the vegetables and set them aside.

In the same pan, crack two eggs and cook them according to your preference – sunny side up, over easy, or scrambled.

While the eggs are cooking, toast your bread slices until golden brown. Spread the remaining butter on the toast while it's still hot.

Assemble the dish by placing the eggs on top of the buttered toast, then garnish with the sautéed vegetables.

Season with salt, pepper, and any optional herbs or seasonings you prefer. For extra flavor, you can also add a drizzle of hot sauce or a sprinkle of cheese.

For best results, use day-old bread as it toasts better than fresh bread, and make sure your pan is properly heated before cooking the eggs.

If you're meal prepping, you can pre-cook the vegetables and store them in the refrigerator for up to three days, making assembly much quicker on busy mornings.

Homemade Granola and Yogurt Parfait

A homemade granola and yogurt parfait offers a perfect balance of protein, healthy fats, and complex carbohydrates to fuel your morning. This budget-friendly breakfast option costs less than $5 per serving while delivering restaurant-quality taste and presentation.

Making your own granola not only saves money but also allows you to control the ingredients and sweetness level. When paired with creamy yogurt and fresh fruits, this parfait becomes a nutritious breakfast that can be prepared in advance for busy mornings.

Ingredients:

• 2 cups old-fashioned oats
• 1/2 cup chopped nuts (almonds or walnuts)
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups plain yogurt
• 1 cup mixed berries
• 2 tablespoons chia seeds (optional)

Start by preheating your oven to 300°F (150°C). In a large mixing bowl, combine the oats and chopped nuts. In a separate small bowl, warm the honey and vegetable oil in the microwave for 30 seconds until the mixture becomes fluid.

Add the cinnamon and salt to the honey mixture, then pour it over the oats and nuts, stirring until everything is evenly coated.

Spread the granola mixture on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring once halfway through to ensure even browning. The granola should be golden brown and fragrant when done.

Remove from the oven and let it cool completely – it will become crunchier as it cools.

To assemble the parfait, layer the ingredients in a glass or jar. Start with a layer of yogurt, followed by a layer of granola, and then a layer of fresh berries. Repeat these layers until you reach the top of your container, finishing with a sprinkle of granola and berries for an attractive presentation.

For best results, store the homemade granola in an airtight container for up to two weeks. If preparing parfaits in advance, keep the granola separate from the yogurt until ready to eat to maintain its crunch.

Use Greek yogurt for extra protein, or substitute with dairy-free alternatives for a vegan version. Fresh or frozen fruits can be used interchangeably based on seasonal availability and budget constraints.

Quick Black Bean and Egg Skillet

Quick Black Bean and Egg Skillet offers a protein-packed breakfast combining the heartiness of black beans with the classic comfort of eggs. This budget-friendly meal delivers essential nutrients while keeping you satisfied throughout the morning.

This Latin American-inspired dish takes less than 15 minutes to prepare and requires minimal cleanup since everything cooks in a single skillet. The combination of beans and eggs provides both plant and animal protein, making it an excellent choice for health-conscious individuals.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: cilantro, hot sauce, avocado

Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in cumin and chili powder to toast the spices.

Add the black beans to the skillet and heat through, stirring occasionally. Using the back of a spoon, create four wells in the bean mixture. Crack an egg into each well, then cover the skillet with a lid to help the eggs cook evenly.

Cook until the egg whites are set but the yolks remain runny, approximately 5-6 minutes. Season with salt and pepper to taste, and add any desired toppings before serving.

For best results, use a well-seasoned cast-iron skillet or non-stick pan to prevent the eggs from sticking. The dish can be made spicier by adding jalapeños or extra chili powder, and leftovers can be stored in an airtight container for up to two days, though the eggs are best enjoyed fresh.

Apple Cinnamon French Toast

Apple Cinnamon French Toast combines the comforting warmth of cinnamon with sweet, tender apple slices layered between golden-brown pieces of egg-soaked bread. This budget-friendly breakfast transforms simple ingredients into a satisfying morning meal that feels like a special occasion treat.

Traditional French toast gets an upgrade with the addition of seasonal apples and aromatic cinnamon, creating a perfect balance of textures and flavors. The natural sweetness of the apples reduces the need for excess syrup or sugar, making this a slightly healthier version of the classic breakfast dish.

Ingredients:

• 6 slices day-old bread
• 2 medium apples
• 3 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Maple syrup for serving (optional)

Start by peeling and thinly slicing the apples. In a large bowl, whisk together eggs, milk, vanilla extract, and half of the cinnamon until well combined.

Heat a large skillet over medium heat and add 1 tablespoon each of butter and oil.

Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds per side. While the bread soaks, cook the apple slices in the skillet with the remaining cinnamon until they're tender but still hold their shape, about 3-4 minutes. Remove the apples and set aside.

Place the soaked bread slices in the skillet and cook until golden brown, about 2-3 minutes per side. Layer the cooked apple slices between the French toast pieces while they're still warm. Add the remaining butter and oil to the skillet as needed throughout the cooking process.

For best results, use slightly stale bread as it absorbs the egg mixture better without falling apart. If using fresh bread, toast it lightly first to remove excess moisture.

The apple slices can be prepared in advance and reheated just before serving to save time during busy mornings.

Mason Jar Pancake Mix

Mason jar pancake mix transforms ordinary breakfast preparation into a convenient and cost-effective solution for busy mornings. By preparing this mix ahead of time, you can enjoy homemade pancakes without measuring ingredients each time you crave them.

This DIY pancake mix not only saves money compared to store-bought versions but also allows you to control the quality of ingredients. One mason jar typically yields 4-5 batches of pancakes, making it an economical choice for budget-conscious households while maintaining the authentic taste of homemade breakfast.

Ingredients:

• 4 cups all-purpose flour
• 3 tablespoons baking powder
• 2 teaspoons salt
• 1/4 cup granulated sugar
• 1 quart-sized mason jar with lid
• For each batch: 1 egg, 1 cup milk, 2 tablespoons melted butter

Base Mix Preparation: Pour all dry ingredients into the mason jar. Secure the lid tightly and shake well to combine all ingredients thoroughly.

Store in a cool, dry place for up to 3 months. Label the jar with the date and additional ingredients needed per batch.

To Make Pancakes: When ready to cook, measure out 1 cup of the dry mix into a bowl. Add one beaten egg, 1 cup of milk, and 2 tablespoons of melted butter. Whisk until just combined – small lumps are acceptable.

Heat a non-stick griddle or pan over medium heat and lightly grease with butter or cooking spray.

Pour approximately 1/4 cup of batter for each pancake onto the heated surface. Cook until bubbles form on the surface and edges begin to look dry, about 2-3 minutes. Flip and cook the other side until golden brown, approximately 1-2 minutes more.

For best results, avoid overmixing the batter as this can lead to tough pancakes. Keep pancakes warm in a low-temperature oven (200°F) while cooking remaining batches, and resist the urge to press down on pancakes while cooking as this removes the fluffiness.

Two-Ingredient Banana Pancakes

Two-ingredient banana pancakes are a game-changing breakfast option that combines simplicity with nutrition.

These flourless pancakes are naturally sweet from ripe bananas and packed with protein from eggs, making them a perfect choice for health-conscious individuals or those following a gluten-free diet.

What makes these pancakes special is their versatility and budget-friendly nature. While the base recipe requires just two ingredients, they can be customized with various toppings and mix-ins to create different flavor profiles, all while maintaining their affordability under $5 per serving.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs

Instructions:

In a medium bowl, thoroughly mash the ripe bananas using a fork until they form a smooth paste with minimal lumps. The riper the bananas, the sweeter your pancakes will be and the easier they'll be to mash.

Add the eggs to the mashed bananas and whisk until the mixture is well combined and slightly frothy.

Heat a non-stick skillet or griddle over medium-low heat. Once hot, scoop about 2 tablespoons of batter for each pancake onto the cooking surface. Keep the pancakes small, as their delicate structure makes them harder to flip when too large.

Cook for about 2-3 minutes until small bubbles form on the surface and the edges begin to look set. Carefully flip the pancakes using a thin spatula and cook for an additional 1-2 minutes on the other side until golden brown.

Transfer to a plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Extra Tips:

For best results, let the batter rest for 5 minutes before cooking to allow it to thicken slightly.

The pancakes are naturally more delicate than traditional flour-based ones, so use a wide spatula for flipping and keep the heat on medium-low to prevent burning.

If the pancakes brown too quickly, lower the heat. These pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster or microwave.

Egg and Potato Hash Browns

Egg and Potato Hash Browns combine two breakfast staples into a filling, affordable meal that's perfect for starting your day. The crispy texture of golden-brown potatoes pairs wonderfully with perfectly cooked eggs, creating a satisfying combination of flavors and textures.

This classic breakfast dish costs less than $5 to prepare and can easily feed two people. The basic ingredients are kitchen staples that most people already have on hand, making it an excellent option for impromptu breakfast preparations or when grocery supplies are running low.

Ingredients:

• 2 medium potatoes
• 2 large eggs
• 2 tablespoons vegetable oil
• 1/2 onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 2 tablespoons butter

Begin by peeling and grating the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Finely dice the onion and mix it with the dried potato shreds, adding salt, pepper, and paprika if desired.

Heat the vegetable oil in a large skillet over medium-high heat. Spread the potato mixture evenly across the pan, pressing down with a spatula to create a uniform layer. Cook for 5-7 minutes until the bottom develops a golden-brown crust.

Create two wells in the potato mixture and add a small pat of butter to each. Crack an egg into each well, reduce heat to medium-low, and cover the skillet. Cook for 3-4 minutes or until the eggs reach your desired doneness. The whites should be set while the yolks can remain runny if preferred.

For best results, use starchy potatoes like Russets and ensure they're thoroughly dried before cooking. The key to crispy hash browns lies in removing excess moisture and avoiding the urge to stir the potatoes too frequently while cooking.

If making ahead, the potatoes can be grated and stored in cold water overnight, but must be thoroughly dried before cooking.

Microwave Breakfast Quinoa Bowl

Starting your day with a warm, nutritious breakfast doesn't have to be time-consuming or expensive. This microwave quinoa bowl offers a protein-rich alternative to traditional oatmeal, providing sustained energy throughout the morning while being gentle on your wallet.

The beauty of this breakfast bowl lies in its versatility and simplicity. Using your microwave instead of stovetop cooking cuts down on time and cleanup, making it perfect for busy mornings. The recipe can be customized with various toppings and mix-ins to suit your taste preferences while staying under $5 per serving.

Ingredients:

• ½ cup quinoa, rinsed
• 1 cup water or milk
• 1 tablespoon honey or maple syrup
• ¼ teaspoon cinnamon
• Pinch of salt
• ½ banana, sliced
• 2 tablespoons chopped nuts
• ¼ cup mixed berries
• 1 tablespoon chia seeds

Combine the rinsed quinoa and liquid in a microwave-safe bowl, ensuring the bowl is large enough to prevent overflow during cooking. Add a pinch of salt and stir to combine. The bowl should be at least twice the volume of the ingredients to allow for expansion during cooking.

Place the bowl in the microwave and cook on high for 2 minutes. Stir the mixture, then continue cooking in 1-minute intervals, stirring between each interval, until the quinoa has absorbed most of the liquid and is tender, approximately 4-5 minutes total.

Once cooked, let the quinoa stand for 2 minutes to absorb any remaining liquid. Add honey or maple syrup and cinnamon to the warm quinoa, stirring to combine. Top with sliced banana, chopped nuts, mixed berries, and chia seeds. The warm quinoa will slightly soften the fruit, creating a comforting breakfast experience.

For best results, use a deep microwave-safe bowl and keep an eye on the quinoa during cooking as microwave powers vary. The quinoa can be prepared the night before and reheated in the morning with a splash of milk.

Store leftover cooked quinoa in an airtight container in the refrigerator for up to three days, and customize toppings based on seasonal availability to maintain the under-$5 cost.

DIY Instant Oatmeal Packets

DIY Instant Oatmeal Packets are a cost-effective alternative to store-bought versions, allowing you to control the ingredients while saving money. By preparing these packets in advance, you can enjoy a quick and nutritious breakfast without the added preservatives and excess sugar found in commercial varieties.

Making your own instant oatmeal packets is simple and customizable, perfect for busy mornings or when you need a portable breakfast option. Each packet can be tailored to individual taste preferences, and the basic ingredients are readily available at most grocery stores.

Ingredients:

• 1 cup quick-cooking oats
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons dried fruit (raisins, cranberries, or chopped dates)
• 2 tablespoons chopped nuts (optional)
• Small zip-top bags or airtight containers

Start by measuring the quick-cooking oats into a bowl. Add brown sugar, cinnamon, and salt, mixing well to ensure even distribution of flavors. These base ingredients will form the foundation of your instant oatmeal mixture.

Portion the oat mixture into individual servings, using approximately 1/2 cup per serving. Add dried fruit and nuts to each portion if desired. Store each serving in a separate zip-top bag or small container, removing as much air as possible to maintain freshness.

To prepare a serving, empty one packet into a microwave-safe bowl and add 3/4 to 1 cup of hot water or milk, depending on desired consistency. Microwave on high for 1-2 minutes, stirring halfway through. Let stand for 1 minute before eating to allow the oats to fully absorb the liquid and reach the perfect consistency.

For best results, store the prepared packets in a cool, dry place for up to 3 months. Adjust the sweetness and mix-ins according to personal preference, and consider labeling each packet with the date of preparation and cooking instructions for convenience.

Cottage Cheese and Fruit Bowl

A cottage cheese and fruit bowl is a protein-rich breakfast option that provides a perfect balance of nutrients to start your day. The creamy texture of cottage cheese pairs wonderfully with fresh fruits, creating a satisfying and refreshing morning meal that takes just minutes to prepare.

This budget-friendly breakfast costs less than $5 and can be customized based on seasonal fruit availability. The dish requires no cooking and can be assembled quickly, making it an ideal choice for busy mornings when time is limited but nutrition is essential.

Ingredients:

• 1 cup cottage cheese
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey
• ¼ cup granola
• 2 tablespoons chopped nuts (optional)
• Mint leaves for garnish (optional)

Begin by selecting a medium-sized serving bowl and adding the cottage cheese as the base. Spread it evenly across the bottom of the bowl, creating a smooth surface. If the cottage cheese seems too wet, you can drain some excess liquid using a fine-mesh strainer before adding it to the bowl.

Wash and prepare your chosen fruits, removing any stems or leaves. If using strawberries, slice them into bite-sized pieces. Arrange the prepared fruits on top of the cottage cheese in an attractive pattern.

For added sweetness, drizzle honey over the fruits and cottage cheese. Top the bowl with granola to add a pleasant crunch and extra nutrients. If desired, sprinkle chopped nuts over the top and garnish with fresh mint leaves.

The bowl can be enjoyed immediately or covered and refrigerated for up to an hour before eating. For best results, choose full-fat cottage cheese as it tends to have a creamier texture and better flavor.

When selecting fruits, opt for those that are in season to keep costs down and ensure the best taste. The bowl can be prepared the night before, but add the granola just before serving to maintain its crunch. Store-bought granola can be replaced with homemade options to further reduce costs.

Rice and Egg Breakfast Bowl

A rice and egg breakfast bowl is a comforting and economical meal that combines the heartiness of rice with the protein-rich goodness of eggs. This simple dish has roots in various Asian cuisines and has become a popular breakfast choice worldwide due to its affordability and versatility.

When prepared correctly, this breakfast bowl offers a satisfying blend of textures – fluffy rice topped with perfectly cooked eggs, creating a meal that can power you through the morning. The beauty of this dish lies in its simplicity, requiring only a few basic ingredients while providing ample opportunity for customization with additional toppings or seasonings.

Ingredients:

• 1 cup cooked white rice
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste
• 1 tablespoon cooking oil

Begin by heating the cooked rice in a microwave or on the stovetop until it's warm throughout. If using freshly cooked rice, simply portion it into a serving bowl. Season the rice with half of the soy sauce and a drizzle of sesame oil, then mix well to combine.

Heat a non-stick pan over medium heat and add the cooking oil. Once the oil is hot, crack the eggs into the pan and cook them to your preferred style – sunny side up, over easy, or scrambled. Season the eggs with salt and pepper while cooking. For runny yolks, cook until the whites are set but the yolks remain liquid, approximately 2-3 minutes.

Place the cooked eggs on top of the seasoned rice. Drizzle with the remaining soy sauce and sesame oil. Garnish with chopped green onions. The heat from the eggs and rice will help the flavors meld together, creating a cohesive dish.

For best results, use day-old rice as it has a better texture and is less likely to become mushy. The dish can be customized with additional toppings such as furikake, kimchi, or a dash of hot sauce.

When cooking the eggs, keep the heat at medium to prevent the whites from becoming rubbery or the edges from crisping too much.

No-Bake Breakfast Energy Balls

No-bake breakfast energy balls are the perfect solution for busy mornings when you need a quick and nutritious breakfast on the go. These protein-packed bites combine wholesome ingredients like oats, nut butter, and honey to create a satisfying morning meal that can be prepared in advance.

These energy balls not only provide sustained energy throughout the morning but also offer a customizable breakfast option that can be adapted to various dietary preferences. They're an excellent source of fiber, healthy fats, and protein, making them an ideal choice for health-conscious individuals on a budget.

Ingredients:

• 1 cup old-fashioned oats
• 1/2 cup natural peanut butter
• 1/3 cup honey
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1/4 cup chia seeds

In a large mixing bowl, combine the old-fashioned oats, peanut butter, and honey. Stir these base ingredients thoroughly until they're well incorporated and begin to form a sticky mixture. The consistency should be thick enough to hold together when pressed.

Add the ground flaxseed, mini chocolate chips, vanilla extract, shredded coconut, and chia seeds to the bowl. Mix all ingredients until they're evenly distributed throughout the mixture. If the mixture seems too dry, add a bit more honey or peanut butter. If it's too wet, incorporate additional oats.

Using clean hands or a small cookie scoop, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes to allow them to firm up. Store the energy balls in an airtight container in the refrigerator for up to two weeks.

To ensure the best results, keep ingredients at room temperature before mixing, as cold peanut butter can be difficult to combine.

These energy balls can be frozen for up to three months – simply wrap them individually in plastic wrap and store them in a freezer bag. Allow frozen balls to thaw in the refrigerator overnight before consuming.