17 Take-to-Work Breakfasts Infinitely Better Than Anything From the Vending Machine

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Ah, yes, the perils of work breakfast: Will it be the sad, spotty, forlorn banana in the staff kitchen? Or the vending machine’s packaged granola bar that’s just way a bit too sweet/crunchy/actually falling apart?

Nope, neither of these—not today! Sorry spotty banana and sad granola bar: These 17 breakfasts are portable, mostly make-ahead, and ready to be enjoyed al desko with a side of computer. Your work day will thank you.

pastry shop or your desk?

Marion Cunningham’s Bridge Creek Fresh Ginger Muffins

Marion Cunningham’s Bridge Creek Fresh Ginger Muffins by Genius Recipes

Tahini (or Peanut Butter!) Brioche

Tahini (or Peanut Butter!) Brioche by Sarah Jampel

Cranberry Spelt Scones

Cranberry Spelt Scones by Yossy Arefi

Whole Grain Sweet Potato Muffins

Whole Grain Sweet Potato Muffins by sarabclever

Butternut Sage Scones

Butternut Sage Scones by mrslarkin

Apple-Gruyère Buckwheat Biscuits

Apple-Gruyère Buckwheat Biscuits by PieceOfLayerCake

for your savory tooth

Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs

Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs by Kukla

Scrambled Egg Muffins

Scrambled Egg Muffins by savorthis

Savory Potato & Onion Knishes

Savory Potato & Onion Knishes by Asha Loupy

Andrew Feinberg's Slow-Baked Broccoli Frittata

Andrew Feinberg’s Slow-Baked Broccoli Frittata by Genius Recipes

Sausage and Chard Mini Galettes

Sausage and Chard Mini Galettes by fiveandspice

oats by any other name

Creamy Vegan Bircher Muesli

Creamy Vegan Bircher Muesli by Gena Hamshaw

Raw Buckwheat Breakfast Porridge

Raw Buckwheat Breakfast Porridge by Gena Hamshaw

Dinosaur Eggs Oatmeal

Dinosaur Eggs Oatmeal by Riddley Gemperlein-Schirm

School Morning Muesli

School Morning Muesli by Nicholas Day

Buckwheat Granola

Buckwheat Granola by sil entre jardins

Bulk Bin Snack Bars

Bulk Bin Snack Bars by Kendra Vaculin

Tell us: Do you have a favorite take-to-work breakfast?

This article was written by Riddley Gemperlein-Schirm from Food52 and was legally licensed through the NewsCred publisher network.

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