From French toast bake to easy corn fritters: 5 breakfast ideas you’ll wake up excited to eat.

Breakfast is the one meal of the day a lot of us don't change up all that often. 

Whether you prefer sweet or savoury (or either depending on the day), there's a good chance you rotate between a few meal options first thing in the morning. 

And that can get real boring, real fast.

PSA: Water doesn't have to be boring. Here are five fruit-infused water recipes to try.

Video via Mamamia.

To mix things up, we asked meal prepping Instagram guru Katie Lolas to share five of her delicious breakfast recipes you’ll actually wake up excited to eat. Enjoy!

1. Blueberry Breakfast Blondies.

Image: Katie Lolas.

Makes: 9 pieces.


Ready in: 40 minutes.


  • 2 eggs
  • 1/4 cup milk (I used oat)
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 3/4 cups almond meal
  • 1 punnet blueberries


1. Preheat oven to 180 and line a 20 x 20cm baking tray. Set aside.

2. In a large bowl, add eggs, milk, maple syrup, baking powder, soda, salt, and vanilla extract, mix until smooth. Add 1 1/2 cups almond meal, reserving 1/4 cup. Mix well with spatula.

3. In a separate bowl, add blueberries and sprinkle with the remaining 1/4 cup almond meal. If blueberries are fresh, make sure to rinse and drain well. Stir gently to coat blueberries in the almond meal.

4. Add coated blueberries to the batter and gently stir them in. Transfer to the prepared baking tray and level gently with a spatula. Bake for 25 mins or until it starts to turn golden brown.

5. Remove from the oven and allow to cool before slicing.

Serve warm or cold with plain yogurt and a bit of maple syrup glaze and additional fresh blueberries

Storage: Refrigerate in a container for up to 3 days. Freeze for up to three months. To defrost, place on a counter for a few hours.

2. The Fluffiest Corn Fritters EVER.

Image: Katie Lolas.

Makes: 6-8 fritters (depending on the size).

Ready in: 30 minutes.


  • 2 eggs
  • 250g tub cottage cheese
  • ½ cup milk
  • 60g baby spinach
  • 1 x 400g can corn kernels, drained
  • 1 spring onion, finely sliced
  • ½ cup cheese, grated
  • 1 1/2 cups self-raising flour
  • Salt and black pepper to season
  • Olive oil


1. In a large bowl combine all ingredients and mix thoroughly, ensuring there are no clumps of flour in the batter. Season well with salt and pepper.


2. Heat a drizzle of olive oil in a large non-stick frying pan over medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter.

3. Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and enjoy!


  • Crumbled feta would work as a delicious substitute to grated cheese.
  • Feel free to finely chop the spinach.

3. Mixed Berry French Toast Bake.

Image: Katie Lolas.

Serves: 4.

Ready in: 60 minutes.


  • 1 French bread stick, cut into small cubes
  • 4 eggs
  • 1 cup milk of choice (I used oat)
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • ⅓ cup brown sugar
  • 1 cup strawberries, sliced
  • ½ cup blueberries (I used frozen)
  • ½ cup raspberries


  • 1-2 tbsp icing sugar
  • Natural maple syrup, as desired
  • Mixed berry yoghurt 


1. Preheat the oven to 180C and lightly spray the baking dish with olive oil.

2. In a large bowl, combine eggs, milk, vanilla, cinnamon, and brown sugar and mix well. Pour the mixture into the baking dish and mix around to ensure the bread is well coated.

3. Top baking dish with mixed berries, leaving a small handful aside to use later. Refrigerate for 30 minutes or overnight.

4. Bake for 35-40 minutes.

5. Remove from the oven and sprinkle with icing sugar and extra berries. Drizzle with natural maple syrup and serve with a side of mixed berry yoghurt.


  • You can use other breads such as regular white bread, brioche, etc.
  • Substitute fresh berries with frozen if fresh berries are not available.
  • Keep in the refrigerator in an airtight container for a few days. Store maple syrup separately. When ready to serve, heat in the microwave and serve with maple syrup.

4. Pumpkin, Spinach and Feta Muffins.

Image: Katie Lolas.



  • 2 1/4 cups pumpkin, diced
  • 3 cups fresh spinach, chopped
  • 1 small zucchini, grated
  • 2 eggs
  • 1 cup milk of choice
  • 1 cup Danish feta cheese, crumbled
  • 1/2 cup grated parmesan cheese, grated
  • 2 cups plain flour (I use wholemeal)
  • 4 tsp baking powder
  • Salt and pepper


1. Preheat oven to 180C. Line muffin tray and set aside. Cook pumpkin by either roasting in the oven, steaming or microwaving for 4 to 5 minutes until soft and cooked through.

2. Place spinach in a bowl and cover with cooked pumpkin. Combine the eggs and milk and mix in your pumpkin, spinach, zucchini, and cheeses. Season with salt and pepper.

3. Mix in your flour and baking powder, mixing until just combined. Scoop batter into your prepared muffin tin, filling all the way to the top.

4. Bake your muffins for 20-30 minutes or until cooked through and golden on top. Allow to cool before removing your muffins and enjoying.

Storage: refrigerate in an airtight container for up to 2-3 days. Alternatively, freeze for up to six months.


  • You could easily replace flour with a gluten-free alternative.
  • I also recommend adding a few slices of diced bacon or ¼ onion for extra flavour.
  • Capsicum and tomato would be an excellent addition too.

5. Apple and Berry Overnight Oats.

Image: Katie Lolas.


Makes: 1 serving.

Ready in: 6-8 hours (overnight).


  • 4 tbsp of rolled oats
  • 1/2 tsp vanilla essence 
  • 1 tsp of chia seeds
  • ½ apple, diced 
  • A small handful of nuts of choice 
  • Small handful of blueberries
  • 1 tbsp YoPro Yoghurt 
  • Milk of choice 
  • 1 tbsp maple syrup (optional)


1. Combine ingredients into a small jar (including milk) and stir. Ensure all fruit is covered by milk.

2. Set in fridge overnight.

3. Eat in the morning - cold or heat up in microwave, if desired.

Additional fruit and nut combinations:

  • 1/2 cup of blueberries, 1/2 cup strawberries, small handful of cashew nuts, 1 tbs vanilla protein powder, and 1tsp of cinnamon.
  • 1/2 mango, 1/2 cup fresh blueberries, small handful of cashew nuts, coconut flakes to taste and almond milk.
  • Raspberries and strawberries to taste, 1 tablespoon of chocolate protein powder, small handful of almonds and lite A2 milk. 
  • 1/2 banana, coconut flakes to taste, 1/2 cup blueberries and a sprinkle of sunflower seeds and cashew nuts. 
  • Purple grapes, strawberries, 1 scoop of LSA (LSA is a combination of sunflower seeds, almonds and linseeds ground down to a coarse powder form), chia seeds, and lite soy milk.


  • Jar is 500ml.
  • A combination of the milk, yoghurt and refrigeration will preserve your overnight oats so that they taste delicious all week.
  • Add milk to all jars at the same time.
  • You can substitute any of the fruit or nuts I've used for whatever you have at home.

Katie Lolas is a Sydney-based school teacher and the brains behind the popular meal prepping Instagram account @lady.lolas. For more of Katie’s brilliant recipes, visit her  website or follow her on Instagram.

Which breakfast recipe will you make first? Tell us in the comments below.

Feature image: Katie Lolas/Mamamia.

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