Easy and portable breakfast ideas

With the hectic pace of today’s society, it’s sometimes difficult to squeeze in breakfast. However, breakfast is one of the most important meals of the day. According to Consumer Reports, here are five reasons why not to skip breakfast:

1. It may protect your heart.
2. It might lower your risk of type 2 diabetes.
3. It gets you moving.
4. It might give you a mental edge.
5. It just might keep your weight down.

If you’re rushing off to school or to work, you might be tempted to skip breakfast altogether. Instead, check out the recipes below that you can grab on your way out the door.

For meat lovers, the first recipe is packed with protein and flavor.

Sausage Stratas


1 tbsp. olive oil
1/2 lb. sausage, casings removed
1/2 red bell pepper, chopped
3 scallions, chopped
Kosher salt and black pepper
6 lg. eggs
1 cup half-and-half
6 oz. grated Il Villaggio® Fontal (about 1 3/4 cups)
4 cups cubed whole-grain bread


Heat oven to 325° F. Line a standard 12-cup muffin tin with foil (not paper) liners.

Add the sausage, bell pepper, scallions, 1 teaspoon salt, and 3/4 teaspoon black pepper. Cook, stirring occasionally, until the sausage is cooked through and the vegetables are tender, 5 to 7 minutes; let cool slightly.

Whisk together the eggs and half-and-half in a large bowl. Fold in the fontal, bread, and the sausage mixture; let sit for 10 minutes. Divide among the prepared muffin cups.
Bake until cooked through, 18 to 22 minutes.

For those who want protein without the meat, try the following recipe.

Easy Breakfast Roll-Ups


1 egg
1 tsp. water or milk
Salt and pepper
1 soft, taco-size flour tortilla approximately 7½” – 8″ diameter
Il Villaggio® Taleggio, sliced
Optional fillings: baby spinach, avocado, tomatoes, etc.


1. In a small bowl, beat together egg and water/milk until combined. Lay tortilla out on a plate and top with the cheese.

2. Spray a pan with cooking spray that has nearly the same diameter as the tortilla. Heat pan over medium-low heat and pour egg mixture into pan. Gently tilt or swirl pan to ensure that liquid egg covers the entire bottom of the pan. Continue to cook until egg is cooked and no longer liquid. Season with salt and pepper.

3. Using a heat-resistant rubber spatula, help slide cooked egg directly on top of tortilla/cheese. Top egg with optional fillings. Roll up tortilla somewhat firmly, but without tearing tortilla or shifting ingredients. Cut roll-up in half and serve.

The following recipe can be made in advance. Then cut a slice, heat and eat!

Zucchini-Potato Frittata

2 tbsp. olive oil
4-5 baby red potatoes, cut into thin slices
1 med. onion, cut into thin slices
1 clove garlic, minced or pressed
1½ cups shredded zucchini
4 lg. eggs, beaten
7 – 10 fresh basil leaves, chopped
1/2 cup shredded Il Villaggio® Mozzarella


Heat the oil in a small, oven-safe skillet. Add potatoes and onions and sauté until softened, about 8 minutes. Add zucchini, garlic and basil leaves and sauté about 2 minutes, until zucchini is soft.

Pour eggs over vegetables and tilt pan to evenly distribute. Add salt and pepper to taste then sprinkle cheese over the top. Cover the pan and set heat to low and cook for 10 minutes, checking often.

When the eggs are set, remove the pan from the stove and place the pan in a preheated broiler for about 2 minutes, until the cheese is just golden. Cut frittata into wedges and serve.

If you think toast for breakfast is boring, think again. This recipe takes avocado toast to a whole new level.

Avocado Toast with Ricotta


1 slice country or sourdough bread, approximately ½” thick
Extra-virgin olive oil
1/2 med. pitted and peeled avocado
Freshly squeezed lemon juice to taste, from 1/2 lemon
4 to 5 tbsp. Il Villaggio® Ricotta Salata Toscanella
Thinly sliced basil leaves, for garnish
Lemon zest, for garnish
Flaky sea salt and freshly ground black pepper


Lightly brush bread with extra-virgin olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Squeeze lemon juice over bread and shave ricotta across the surface. Drizzle with more extra-virgin olive oil and sprinkle with basil, lemon zest, sea salt, and pepper. Serve.

For something a little sweeter, try overnight oats, which are all the rage.