These unfussy recipes -- for a crustless quiche, a dazzling fruit salad, an a.m.-appropriate cobbler and more -- take about as long to prep as it takes for a pot of coffee to brew.
By Lynn Andriani
1. The Fruit Salad to End All Fruit Salads
Fruit salads can be boring, but not this one from the new cookbook Grain Power. It has three parts (fruit, crunch, dressing), so you get a variety of textures and color. You can use whatever fruit you'd like, from kiwis to strawberries to canned pineapple to berries. Cooked quinoa adds a fantastic nutty element, and the dressing is a simple combination of the juice from the pineapple can, and that of a lime.
If the idea of peach pie for breakfast speaks to you, you'll love this morning spin from Megan Gordon's book Whole-Grain Mornings. Its filling is sweet peaches covered with mounds of biscuit dough that's been seasoned with fresh thyme. The best part: You don't have to peel the peaches, and you can mix the dry ingredients for the biscuits the night before. In the morning, just combine the dry with the wet ingredients and slice the peaches; by the time you've finished your first cup of coffee, it's ready to pull from the oven.
You don't have to worry about rolling out dough and dealing with cracks, breaks or a not-quite-right texture with this recipe. A mixture of shredded zucchini, eggs, chopped onions, baking mix (like Bisquick) and shredded Cheddar form the crust on their own.
4. Eggs That Won't Make You Feel Like a Short-Order Cook
Frying eggs to each person's individual taste (sunny-side up, over easy, enough already!) can be maddening. The solution: Bake the eggs in ramekins. You can pull just-set ones out of the oven a minute early and let others cook a bit longer—without sweating over a frying pan.
Instead of greasing cupcake tins, dropping spoonfuls of dough into each cup and having to scrub each little one clean later, make this berry-topped focaccia. It tastes like a slightly sweet, less-crumbly alternative to a classic blueberry breakfast muffin.
If you assemble this casserole the night before, all you have to do is preheat the oven and pop it in to bake. It's best with day-old challah or a similar egg bread, which does a fine job of soaking up the eggs, milk and cream.
Spiked with dried fruits, honey, citrus zest and nutty-tasting walnut oil, a rustic apple cake comes together in a flash. No need to make a separate crumb topping; this treat is wonderful with just a dollop of plain Greek yogurt.
The quandary: Use bottled Bloody Mary mix, which is quick but not as good as homemade, or make your own but deal with a long list of ingredients. The solution: Cat Cora's recipe, which mainly relies on basil-infused vodka (that you can make days ahead of time) for flavor.