Some of us like to get a head start and plan out our meals for the week (and maybe even month). Forget about the stress of figuring out what to make for breakfast and follow this guide for March. Not only will you be having an amazing breakfast every morning, you’ll be that one person in your friend group who is not having cereal for breakfast #different. With breakfast being the most important meal of the day, why wouldn’t you want to start the day off right?
March 1 – Apricot Challah
Flaky, buttery crescent rolls taste better when you pimp them out. Try pimpin’ with apricot jam and cream cheese.
March 2 – Mini Bagel Breakfast Sliders
The Richard Simmons should be your new favorite breakfast sandwich because savory > sweet.
March 3 – Breakfast Greens
ScHoolboy Q was singing about this breakfast in his song Collard Greens.
March 4 – Mango and Coconut Chia Seed Pudding
This tropical breakfast will have you ready for spring break in no time.
March 5 – Honey Ricotta Toast
Swap that mashed avocado for creamy ricotta cheese and sliced strawberries. You won’t regret trying this recipe.
March 6 – Corn Cakes with Avocado Cream
Want Mexican food for breakfast but don’t want tacos? Try these sweet and savory pancakes.
March 7 – Bacon Egg Cups
When you want eggs and bacon, but don’t want the mess, try these 2-ingredient egg cups.
March 8 – Oreo Pancakes
Because everything tastes better when it’s in pancake form.
March 9 – Savory Chicken and Waffles
Nix the maple syrup and make savory chicken and waffles.
March 10 – Chilaquiles
Use the leftover chips, salsa and guac from last night’s get-together to make a banging breakfast.
March 11 – Sriracha Eggs Benedict
As the Spice Girls say, “People of the world, SPICE UP YOUR LIFE [with Sriracha eggs benedict]”
March 12 – Shakshouka
Allow me to introduce you to your new favorite breakfast comfort food: Shakshouka.
March 13 – Apple Dutch Baby Pancakes
Change up the brunch menu this Sunday and make dutch baby pancakes.
March 14 – Nutella-Stuffed Hot Chocolate French Toast
For those mornings when all you really want is chocolate flavored everything.
March 15 – Snickerdoodle Loaf
This loaf blurs the line between dessert and breakfast. Therefore, you can eat it all day.
Don’t have enough time in the morning to stand over the stove and cook eggs? Try making egg breakfast muffins and let them cook while you get ready for class.
March 17 – Avocado Toast with Fried Eggs
Don’t just wear green today, eat it too by making avocado toast to get in the festive mood.
March 18 – Sausage and Chive Pancakes
Instead of making a breakfast scramble with sausage, cheese and chives, why not make flapjacks?
March 19 – Banana Split
Although this banana split doesn’t have ice cream, you can still indulge in this nostalgic childhood treat for breakfast.
March 20 – Spiced Chocolate Chip Scones
Perfect scones for your morning cup of tea or mid-morning sugar craving.
March 21 – Cocoa Pebbles Pancakes
Make these pancakes at the dining hall or even in your own kitchen. Versatile and oober chocolatey.
March 22 – French Toast in a Mug
Four minutes is all you’ll need to make french toast without having to clean multiple dirty dishes.
March 23 – Breakfast Nachos
Who doesn’t love nachos, amirite?
March 24 – Baked Apple Cider Donut Bites
Donuts for when you’re still feeling the fall vibes.
March 25 – Cookie Dough Cream Cheese Bagels
Two ingredients and one hell of a breakfast treat.
March 26 – Breakfast Pizza
Whip up a batch of scrambled eggs and pimp out your leftover pizza.
March 27 – Pecan, Coconut Granola
Not only will your dorm room smell amazing, you’ll have sweet and salty granola for your morning bowl of yogurt.
March 28 – Chocolate Almond Butter Truffle Oatmeal
Reinvent your boring oatmeal with chocolate and almond butter.
March 29 – Breakfast Cookies
Nothing beats having warm gooey cookies for breakfast.
March 30 – Bacon and Leek Quiche
Quiches don’t have to accompany a champagne brunch, they’re cool enough for your typical Wednesday breakfast too.
March 31 – Tea-Infused Oatmeal
Now you can turn your favorite tea flavor into a creamy, hearty bowl of oatmeal.