5 Breakfast Recipes Every 20-Something Should Know

Breakfasts beyond just a quick bowl of cereal or maybe a scrambled egg can be a lot to ask in our morning rush. But, secretly, aren't we all kind of craving our Sunday brunch fare (pancakes, waffles, muffins, and beyond)? Why can't we have it all — the weekday crunch and the best breakfast ever?! Well, now we can! Welcome to Foodiversity — Breakfast Baking 101. We streamlined this whole breakfast process by using just one dry-mix base. Add a touch of this and dash of that to our dry mix, and you can whip up your breakfast dreams in no time.

How To Make The Quick(est) Bread

Photographed by Eric Helgas; Food Styled by Ali Nardi.
Making bread is no easy feat. Not only is it a major time drain, but often after a lot of hard and careful work, the results can be disappointing. Thank God for quick breads, which are basically breads made without yeast. Do you love zucchini or pumpkin breads? Then you're a fan of quick breads.

Breakfast Quick Bread Recipe
Makes one loaf, or 6-8 slices


1 1/4 cups Basic Dry Baking Mix plus a additional 1/3 cup of sugar
2 large eggs
1/4 cup milk
1 tsp vanilla extract
6 tbsp butter, melted
1 cup total of mix-ins such as berries, or other fruit, cheese etc.

1. Preheat the oven to 350ºF.
2. Spray a loaf pan with cooking spray and set aside.
3. Whisk together all of the dry ingredients in a large mixing bowl. Set aside.
4. Whisk together the melted butter, vanilla, milk and eggs in a separate medium bowl. Then pour the wet mixture into the dry mixture and mix with a rubber spatula until well combined.
5. Fold in your mix-ins. (we used one cup of pitted cherries.)
6. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Check after 40 minutes to see if the top is very brown. If it is, cover with a piece of foil for the last 5-15 minutes.