5 Quick and Easy 15-Minute Breakfast Recipes

Brian Lagerstrom

Introduction to Fast Breakfasts [0:00]

The video aims to prove that fun and delicious breakfasts don't require extensive work or mess, showcasing five recipes that are quick, low-mess, and take less than 15 minutes to prepare from start to finish.

1. GOAT Breakfast Sandwich [0:18]

This recipe offers a luxurious and flavorful breakfast sandwich.

• Prepare the Dijonnaise Condiment [0:28]
  • Combine 50g mayonnaise and 25g Dijon mustard, then stir them together.
  • This condiment, nicknamed "Dijonnese," adds acidity and sharpness to cut through the richness of the egg yolk and brioche bun.
  • Make extra, as it's versatile for other sandwiches, burgers, and wraps and keeps well in the refrigerator.
• Toast the Brioche Bun [1:11]
  • Preheat a 10-inch non-stick pan over medium heat with a little oil.
  • Place a brioche bun (chosen for its higher fat content, better taste, and texture compared to standard burger buns) cut-side down.
  • Toast for about 30 seconds per side until golden brown and crispy.
• Cook the Egg [1:56]
  • Add a touch more oil to the pan and crack in a large egg.
  • Reduce heat to medium-low to prevent bubbling and spitting of hot oil.
  • Season with salt and fry for about 60 seconds until the white is just set on the bottom, avoiding crispiness.
  • Break open the yolk and flip the egg. Cook for another 30 seconds to set the white and cook the yolk from the bottom up, creating a jammy center with set edges.
  • Place one slice of American cheese on the egg and let it melt for 30-45 seconds until just barely molten.
• Assemble the Sandwich [3:03]
  • Spread a teaspoon of Dijonnaise on both sides of the toasted brioche bun.
  • Layer three slices of thinly shaved ham (preferred over thick-sliced for a more luxurious, melt-in-your-mouth texture).
  • Slide the cheesy egg onto the ham.
  • Top with the other half of the bun and gently squish the sandwich.

    

2. Faster Chilaquiles [4:04]

A quicker, less heavy version of Mexican chilaquiles, combining elements of enchiladas and nachos.

• Preheat Oven and Prepare Sauce [4:17]
  • Preheat the oven to 450°F (it only needs to be hot enough to melt cheese, which will happen while other components are prepared).
  • Quick Red Chili Sauce:
    • Start with a 425g can of tomato sauce; remove about 100g to create space.
    • Add 40-50g chipotle chilis in adobo, 3g chili powder, 2g salt, and optional pinches of paprika, cumin, garlic powder, onion powder, and oregano directly into the can.
    • Use an immersion blender to puree the mixture directly in the can for minimal cleanup.
    • Alternatively: Use store-bought enchilada sauce like Ciete brand if in a rush. Making it fresh allows for viscosity control.
• Combine Chips and Sauce [5:47]
  • In a non-stick pan over medium heat, add about 1/4 cup (60g) of the chili sauce and heat for less than 10 seconds.
  • Add 75g of thick, hardy tortilla chips. Toss lightly to coat, ensuring some dry spots remain for crunchiness. Avoid too much sauce to prevent mushiness.
  • Stir in half of 1/4 cup shredded Chihuahua cheese, allowing it to melt.
  • Top with the remaining cheese.
• Melt Cheese and Cook Egg [6:37]
  • Place the pan in the preheated oven for 4-5 minutes to melt the cheese until gooey.
  • Alternatively: Melt the cheese on the stovetop over medium-low heat with a lid on for the same amount of time.
  • While the cheese melts, cook a fried egg in a separate non-stick pan with oil: sear for 90 seconds, break the yolk, flip, turn off heat, and cook for 30 seconds for a runny yolk with fully set white. This is a quick and dirty method compared to a sunny-side-up egg.
• Plate and Garnish [7:56]
  • Transfer the cheesy chilaquiles to a bowl. This recipe can easily be doubled for two portions in a 10-inch pan.
  • Drizzle with thinned sour cream (crema, made by combining sour cream, a little milk, and salt).
  • Add cubed avocado.
  • Top with the runny fried egg.

    

3. Quick & Dirty Shakshuka [9:03]

A fast way to prepare shakshuka, typically a longer-cooking dish, designed for a single portion.

• Pan Selection and Initial Sauté [10:23]
  • Use an 8-inch non-stick pan for a single portion to ensure enough sauce depth for the eggs. For a 10-inch pan, double the recipe.
  • Add a generous amount of olive oil to the pan over medium-high heat.
  • Sauté 75g of small-diced jarred roasted red bell peppers for 60 seconds to cook off moisture and enhance their savory smell.
• Build the Sauce [11:15]
  • Add 200g tomato sauce (or puree) and 75g chunky medium-heat salsa.
  • Season with 2-3g salt, 5g sugar (to balance acidity), 2g paprika, 2g ground cumin, 1g coriander, 2g garlic powder, and a pinch (1g) of black pepper.
  • Tip: For weekday mornings, eyeball spices rather than weighing them to save time.
  • Simmer the sauce for 3-4 minutes until it thickens and leaves a "sturdy trail" when a spatula is passed through it, indicating it's ready to hold raw eggs. The salsa and roasted peppers act as "hacks" to quickly develop flavor.
• Cook the Eggs [12:38]
  • Reduce heat to low.
  • Use a spatula to carve out two 2-inch wide wells in the sauce.
  • Carefully crack an egg into each well and season with a little salt.
  • Optional but recommended: Gently spoon some tomato sauce over the egg whites to ensure more even cooking and prevent raw egg white texture.
  • Cooking Options:
    • Stovetop (Option A): Cook over medium heat for about 2 minutes until egg whites set on the bottom. Then, cover with a foil lid and cook over low heat for another 3 minutes until eggs are mostly cooked through.
    • Oven (Option B - preferred): Transfer the pan to a preheated 400°F oven and cook for about 5 minutes. This method offers more reduction, roasts the sauce, and results in a slightly more interesting egg texture.
• Garnish and Serve [14:16]
  • While hot, sprinkle a generous amount of crumbly, salty feta cheese (residual heat will melt it slightly).
  • Drizzle with a little olive oil.
  • Add a strong pinch of fresh herbs (optional; dried oregano or zitar spice are good substitutes if fresh herbs aren't available).
  • Serve with a piece of toasted sourdough bread to soak up the sauce.

    

4. Chorizo Egg Tacos [15:38]

A rapid 10-minute recipe for flavorful chorizo and egg tacos.

• Prepare the Eggs [15:44]
  • Crack two large eggs into a dish and add a small pinch of salt.
  • Whisk until homogeneous.
  • Tip: Whisking eggs with salt about 5 minutes before cooking changes the protein structure, leading to fluffier, more tender curds.
  • Alternatively: Crack eggs directly into the pan with chorizo later for a more rustic result and to save a dish.
• Cook the Chorizo [16:28]
  • Heat a non-stick pan over high heat with a medium squeeze of oil.
  • Add 75g of Mexican chorizo. Smash it flat like a smashburger patty to maximize surface area for browning.
  • Use a meat musher (or spatula) to crumble the chorizo into tiny, pea-sized pieces.
  • Cook over high heat for about 2 minutes until it develops a deep brown sear, activating its signature savory, porky, tangy flavor. Avoid cooking over low heat, which results in steaming and flat flavor.
• Scramble Eggs with Chorizo [17:35]
  • Add the whisked eggs to the hot chorizo.
  • Scramble constantly for 45-60 seconds, ensuring the eggs break into small curds and unify with the chorizo. This prevents the eggs from cooking separately or turning dry and tough.
• Warm Tortillas and Assemble Tacos [18:31]
  • Warm four corn tortillas (for two double-layered tacos) in a non-stick pan or a tortilla warmer before starting the cooking process. Keep them warm in a dish towel if no warmer is available.
  • Pile the chorizo-egg mixture into two double-layered tortillas. (Double tortillas provide better structure and substance).
  • Top with store-bought tomatillo salsa (Herz brand is recommended for its consistency and balanced flavor) or your preferred hot sauce.
  • Crumble some dry, salty cheese like feta or queso fresco on top.
  • Garnish with chopped cilantro (optional).

    

5. Danbing (Taiwanese Egg Crepes) [19:54]

A super-fast, exotic yet approachable Taiwanese breakfast dish.

• Prepare the Condiment Sauce [20:01]
  • In a small bowl, combine 25-30g (2 tablespoons) oyster sauce, 10g (1 teaspoon) soy sauce, 3g (half teaspoon) sesame oil, and 10g (1 tablespoon) water.
  • Stir until combined. The suggested ratio is 2 parts oyster sauce, 1 part water, 1 part soy sauce, and 0.5 part sesame oil if not weighing.
  • This sweet, salty, and toasty sauce is versatile and delicious.
• Prepare the Eggs [20:50]
  • Crack two large eggs into a dish, add a pinch of salt.
  • Add about 5g (2 tablespoons) of thinly chopped scallions per egg.
  • Whisk just enough to break down the eggs; a perfect omelette scramble isn't needed. Thinly slice scallions to prevent fibrous texture.
• Fry Tortillas and Fuse with Eggs [21:26]
  • Heat a non-stick pan over medium-high heat with a generous amount of neutral oil (about 1.5 tablespoons or more) to fry.
  • Fry one flour tortilla at a time for 25-30 seconds per side until crispy, golden brown, and slightly puffed. Drain on a paper towel. Fry two tortillas in total for two portions. The fried tortilla offers a unique flaky, crispy texture similar to puff pastry.
  • With enough oil still in the pan, pour half the whisked egg mixture into the center, swirling to spread it to the size of the tortilla.
  • Immediately place one of the fried tortillas directly on top of the wet egg, pressing slightly to fuse them.
  • Cook until just set, then flip and cook for another 15 seconds to fully cook the egg from the bottom up.
• Roll and Serve [23:28]
  • Using a spatula and fork, roll the egg-tortilla fusion into a tidy tube shape, similar to an egg enchilada. No need for it to be perfectly tight or scientific.
  • Repeat the process for the second egg and tortilla.
  • Slice each rolled Danbing into bite-sized pieces.
  • Stack them on a plate and drizzle generously with the prepared sweet soy sauce condiment.