Weekday mornings are always hectic, and if you are not the early bird then breakfast options seem very bleak cold cereal, butter and jelly on non-toasted bread or whole fruit. I, for one, am not a morning person and I want to assure you that with a little planning, a hot and filling breakfast can always be an option.From sweet to savoury, here are some favourite breakfast recipes you can make ahead so you can eat well first thing in the morning! You dont have to set an alarm to enjoy these scrumptious breakfast meals.Crispy Breakfast WafflesWaffles freeze extremely well, and I often double the recipe just so I have extras to freeze for later. You can store cooked waffles in an airtight container or a zip lock bag for up to 2 months. To eat, place frozen waffles on a baking sheet and bake in a 180C oven for about 10 minutes.Makes: 7-8 wafflesIngredients: cup all-purpose flour cup corn starch teaspoon salt teaspoon baking powder teaspoon baking soda cup buttermilk 6 tablespoons vegetable oil cup whole milk 1 large egg (separated) 1 tablespoon sugar teaspoon pure vanilla extract Pure maple syrup (for serving)Method:1. Preheat oven to 200C2. In a medium bowl, combine the flour, corn starch, salt, baking powder and baking soda. Set aside.3. In a separate bowl, whisk the buttermilk, vegetable oil and milk and beat in the egg yolk. Set aside4. In a medium bowl, beat the egg white, sugar and vanilla to soft peaks using an electric hand mixer until firm and glossy.5. Now, pour the buttermilk mixture into the dry mixture and whisk until just blended.6. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.7. Preheat a square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula.8. Bake for 5 minutes, or until browned and crisp.9. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter.10. Serve hot with maple syrup or honey.Microwave UpmaA busy morning usually calls for rawa upma, but what if I tell you that you can make it even faster! Just dry roast the rava in advance and store it in an air-tight container.Makes: 4 servingsIngredients 1 cup rava (dry-roasted) 2 cups hot water 1 teaspoon urad dal 3 green chillies (chopped) 1 onion (chopped) 1 teaspoon Rai 5-7 Curry leaves 1 tablespoon oil 1 tablespoon lime juice Coriander leavesMethod1. Place rava in a microwave-safe bowl and microwave on high for 1 minute. Keep aside. (follow this step if the rava isnt dry-roasted)2. In a large microwave-safe bowl, add oil, mustard seeds, urad dal, and microwave for 2 minutes3. Now add in chillies, onions and curry leaves, mix well and microwave for another 2 minutes4. Add rawa, mix well and microwave for another 1 minute5. Add hot water, lemon juice, and salt. Mix well and cover with microwave-safe lid and cook for 3 minutes at high temperature.6. Garnish upma with coriander leaves and lemon, serve hot.Cheese Mushroom Breakfast QuesadillaThis is your classic cheese toast sandwich reimagined into a freezer-friendly quesadilla. This is your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings. Wrap each prepared quesadilla tightly in aluminium foil. Refrigerate or freeze in re-sealable zip-lock bags. Reheat on a warm non-stick skillet or toaster oven until warmed through. Microwaving is not recommended, as the quesadillas will be soggy.Makes: 12 QuesadillasIngredients: 1 tablespoon butter 12 whole wheat flour tortillas 1/4 cup mustard (optional) 2 cups chopped mushroom 3 cups shredded cheeseMethod:1. Saut the mushroom with some salt and pepper until cooked and keep aside2. Stack the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave until soft, about 30 seconds.3. Place the tortillas on a work surface.4. Spread about 1 teaspoon of the mustard over the center of each tortilla.5. Top each tortilla with one spoon of mushroom and sprinkle the cheese over top of the eggs6. Fold the quesadillas7. Heat the butter in a large non-stick skillet over medium-low heat until melted.8. Place the quesadillas and cook until browned, 3 to 4 minutes on each side.9. Repeat as needed until all the quesadillas are cooked.Multigrain Methi TheplaTheplas can be made in advance stored in the refrigerator for over a week. Just wrap them in foil and place them in airtight containers. They are a great grab and go breakfast option. These theplas also freeze well. Pack them up in double ziplock bags and freeze them. It stays good for 3-4 months in the freezer. Take it out of the freezer and warm it up in a toaster oven and eat!Makes: 12-14 theplasIngredients: 2 cup wheat flour cup bajra flour (black millet flour) ⅓ cup chickpea flour 3 cup chopped fenugreek leaves (methi) 4 teaspoon salt 2 teaspoon red chilli powder 1 teaspoon turmeric powder 3 teaspoon cumin powder 2 teaspoon finely chopped green chillies 2 teaspoon grated ginger 2 teaspoon minced garlic cup toasted white sesame seeds 2 tablespoon jaggery cup plain yoghurt cup peanut oil any oil would work cup warm water cup peanut oil this is to cook thepla, you might need more or less depending on your preference! cup whole wheat flour, to roll the theplaMethod:1. Dissolve jaggery into cup of warm water and keep it aside.2. Clean methi leaves by separating leaves from the stems. Wash all the separated leaves 3-4 times with clean water. Drain all the water out and rest clean leaves on a paper towel for 5-10 minutes.3. Chop the leaves as tiny as you like for the thepla. Keep it aside.4. In a large bowl, mix all 3 flours, minced garlic, grated ginger, finely-chopped green chillies, sesame seeds, salt, red chilli powder, cumin powder, and turmeric powder. Mix well.5. Add cup of oil to the flour mix. Mix it very well with your hands or wooden spatula6. Add prepared fenugreek leaves and plain yoghurt to the flour mix. Mix it very well.7. Now add warm jaggery water to the flour mix and start to knead the dough.8. Keep adding water until the dough starts to come together. The dough consistency should be like play-doh and a little firmer than a pizza dough.9. Cover the dough for 10 minutes and let it rest.10. After 10 minutes, knead the dough again with 2 tablespoons of oil to smoothen it.11. Make 12-14 equal sized dough balls.12. Heat the tawa.13. Roll one dough ball between your palms to smooth it out and press it a little to flatten it.14. Dust it with dry flour and start rolling the thepla.15. Place the rolled out thepla on the hot tawa. Cook it on one side on low heat for 30-40 seconds or until you see some white and light brown spots on the side that is facing the hot tawa.16. Flip the thepla and cook it on low heat for 20-30 seconds and then turn the heat to medium and cook for another 30 seconds.17. Now add to 1 tsp of oil on the thepla and flip it. Cook for 10-15 seconds and flip it again18. Repeat the same process of rolling and cooking for the rest of the dough balls.19. Serve the thepla with any pickles, tea, coffee, yoghurt, chutney or even jam!Oatmeal CerealThis is my favourite and ideal for busy mornings, make extra during a weeknight or just boil up a big pot during meal prep. All you have to do is reheat it on the stove or in the microwave when you want it. The cereal will last you for 2 weeks in the fridge. Just reheat in the microwave, or stir in a small pan on the stove for a few minutes until heated.Makes: 10Ingredients: 1 cup classic oats 1 cup quinoa 1 teaspoon salt 8 cups of waterServe hot with: Coconut milk/ regular milk Maple syrup/ honey Fresh or dried berries Nuts FruitsMethod: Combine the quinoa, oats, and salt with 8 cups water, and simmer for 20 minutes or until the cereal is soft. Before serving heat with coconut milk, or regular milk to the consistency you like Serve with honey, maple syrup, fresh or dried berries, fruits, nuts, or any combination you like.