11 Pinoy breakfast recipes you can make in 10 minutes or less

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For a quick breakfast fix, here are the 11 quick and easy Pinoy breakfast you can make in 10 minutes or less to give you energy in welcoming the day.

Everyone knows breakfast is the most important meal of the day. However, with today’s fast paced lifestyle, many parents trade traditional home-cooked meals for instant agahan. So for everyone who rushes to cook for their families in the morning, we compiled this list for you. Here are 11 Pinoy breakfast recipes you can make in 10 minutes or less.

pinoy breakfast

Photo by Eiliv-Sonas Aceron on Unsplash

1. Skinless longganisa

Can either be sweet or garlicky, this is one of the favorites when it comes to Pinoy breakfast. This is a type of Filipino sausage without the casing. It surely is one very delicious quick-cook treat.

Ingredients

  • 1 ¾ lbs. ground pork
  • 9 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 3 tablespoons vegetable oil
  • 1 ¼ tablespoons coarse salt
  • 1 teaspoon ground black pepper
  • 2 head garlic

Instructions

  1. Crush peeled garlic cloves thoroughly using mortar and pestle. Mince the crushed garlic and set aside.
  2. Combine and mix well ground pork along with all of the ingredients in a large bowl.
  3. Cover the bowl and refrigerate for 2 hours.
  4. Scoop around 3 tablespoons of longganisa mixture and put over the wax paper on a flat surface. Fold the wax paper from top to down until the mixture is covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.
  5. Refrigerate overnight.
  6. Cook and serve for breakfast. Share and enjoy!

 

2. Tortang tuna with spinach omelet

A practical way to prepare omelet, it is easy to prepare and is surely delicious. It’s a type of omelet wherein before you cook the beaten egg, you add sautéed tuna and spinach.

Ingredients

  • 5 eggs
  • 1 5 ounce can chunk tuna in water, drained
  • 1 ½ cup fresh baby spinach
  • 1 medium yellow onion chopped
  • 5 tablespoons cooking oil
  • Salt and ground black pepper to taste

Instructions

  1. Heat 3 tablespoons of cooking oil in a pan.
  2. Saute the onion until it’s soft.
  3. Add tuna and continue cooking for 2 minutes.
  4. Put the spinach into the pan and cook for another minute.
  5. After seasoning with salt and ground black pepper, remove it from the pan and let it cool down.
  6. Beat cracked eggs in a large mixing bowl until well blended.
  7. Add the sautéed tuna and spinach to the beaten eggs. Make sure that the temperature cools first. Mix well.
  8. Heat the remaining oil in an omelette pan or small frying pan.
  9. Pour the egg and tuna mixture. Continue to cook between low to medium heat for 2 minutes or until completely cooked. Be sure to turn over the omelette to cook the opposite side.
  10. Transfer to a serving plate. Serve. Enjoy!

 

3. Eggplant omelet

Just like another Pinoy breakfast favorite, the tortang talong, but with a twist. The only difference is the preparation and the presentation. It can also be eaten with rice or in a sandwich. Try out this healthy breakfast.

Ingredients

  • 3 pieces eggs
  • 1 medium eggplant
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • A dash of ground black pepper
  • 4 tablespoons olive oil

Instructions

  1. Beat the eggs in a large bowl. Add salt, ground black pepper, and garlic powder. Continue to beat until all ingredients are well blended before setting it aside.
  2. Use a fork to create tiny holes all over the eggplant. Cook the eggplant by exposing it in fire over a stove top until the skin gets burnt and turns black.
  3. Let the eggplant cool down before peeling the skin and cutting the stalk off. Arrange the eggplant flat in a plate then gently mash using a fork.
  4. Transfer the mashed eggplant to the bowl with beaten egg. Beat until the eggplant is mixed well with all the ingredients.
  5. Meanwhile, heat olive oil in a pan. Once the oil gets hot, pour the mixture into the pan. Continue to cook in low to medium heat for 3 to 5 minutes.
  6. Flip the eggplant omellette using a plate. Continue to cook for 3 minutes.
  7. Transfer to a serving plate. Serve with your favorite condiment.

 

4. Scrambled eggs with tomato, onion, and spinach

On breakfast, getting the right nutrition is very important that is why a healthy one is recommended. Here’s one that resembles Pinoy scrambled eggs but with more vitamins to power up your day.

Ingredients

  • 4 eggs
  • 1 medium plum tomato cubed
  • 1 medium yellow onion sliced
  • 1 cup baby spinach
  • a pinch of salt
  • a pinch of ground black pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons butter

Instructions

  1. Crack the eggs in a bowl, add salt and pepper. Beat until smooth and set aside.
  2. Heat the cooking oil and butter in a pan. Making sure that the entire area is coated.
  3. Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
  4. Add the spinach and then stir fry for 30 seconds.
  5. Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
  6. Transfer to a serving plate. Serve with toast.

 

5. Daing na bangus

Great for breakfast and lunch, this marinated milkfish is one of the classics. Usually marinated overnight with vinegar, crushed peppercorn, garlic, and salt. It’s best eaten with fried egg and plain white rice or garlic fried rice.

ingredients

  • 1 medium sized milkfish cleaned and scales removed
  • 10 tablespoons white or cane vinegar
  • 1 teaspoon crushed peppercorn
  • 1 head garlic crushed
  • 1/4 teaspoon cayenne pepper powder optional
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup cooking oil

Instructions

  1. Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients and set aside.
  2. Slice the bangus from the top and the place it inside a large re-sealable plastic bag.
  3. Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
  4. Remove the fish from the bag and drain the liquid.
  5. Heat the cooking oil in a pan. Fry the fish in medium heat until one side gets crisp. Turn it over and repeat the process on the other side.
  6. Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.

 

6. Corned beef omelet

Back to the omelets, this one is a powerful Pinoy breakfast. It can be eaten with rice or bread. Do take note to use canned corned beef for this recipe, not Irish corned beef.

Ingredients

  • 1 serving Corned Beef and Potato Casserole
  • 6 large eggs
  • ¼ teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • Cooking oil or cooking oil spray

Instructions

  1. Prepare 1 serving of corned beef and potato casserole.
  2. Crack the eggs and place in a large mixing bowl and add salt, pepper, and onion powder. Beat the egg well until all the ingredients.
  3. Make sure that the corned beef has cooled down. Pour the Corned beef and potato casserole to the mixing bowl with the egg mixture. Stir to mix the ingredients.
  4. Heat a frying pan and add 1 tablespoon cooking oil.
  5. Scoop around ½ to ¾ cups of the corned beef and egg mixture and pour in the pan then cook for 3 minutes on medium heat.
  6. Flip the omelet and cook the other side for 2 to 3 minutes.
  7. Transfer to a serving plate. Serve.
pinoy breakfast

Photo by Eiliv-Sonas Aceron on Unsplash

7. Vegetable omelet

Another easy to prepare omelet for the ones who’s after a quick breakfast fix. All you will need are red and green bell pepper, mushrooms, and eggs. This goes well with toast, croissant, or flour tortilla.

Ingredients

  • 3 large eggs beaten
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 3/4 cup sliced white mushroom
  • 3 tablespoons butter
  • Salt to taste

Instructions

  1. Melt butter in Teflon coated (oven safe) frying pan.
  2. Sauté the bell peppers and mushroom for 1 minute.
  3. Add salt and then stir.
  4. Pour-in the eggs. Cook it in low to medium heat for 3 to 4 minutes.
  5. Preheat oven to broil.
  6. Turn-off the stove top and then transfer the Oven safe frying pan in the oven. Cook for 2 minutes or until the top part is done
  7. Remove the pan from the oven. Let the omelette slide from the pan to the serving plate while folding the omeletet as it slides halfway down.

 

8. Tuyo with rice and tomato

Tuyo is a type of Pinoy sun dried fish. Although it can be eaten anytime of the day, it is usually served for breakfast. It’s fried quickly and best eaten with spicy vinegar dip and rice.

Ingredients

  • 10 pieces tuyo salted dried fish
  • 3 cups cooked white rice
  • 3 plum tomatoes wedged
  • Cooking oil spray
  • 1/2 cup spiced vinegar sinamak

Instructions

  1. Preheat oven to 400F.
  2. Arrange the tuyo fish in an aluminum foil sheet. Spray both sides of the fish with cooking oil. Secure the fish inside the sheet by covering with another aluminum sheet and secure the sides.
  3. Open your vent and bake for 6 to 10 minutes.
  4. Remove the fish from the sealed sheet and plate with a cup of white rice and wedged tomato.
  5. Serve with spiced vinegar.

 

9. Spam and egg sandwich

Pinoy breakfast usually requires rice on the side. However, if you really are in a hurry, fixing up a sandwich could do the job. So if you’re making a sandwich, better make this simple and easy quick meal.

Ingredients

  • 2 slices of Spam Lite
  • 2 bread slices or 1 French bread
  • 1 egg cooked sunny side-up
  • 1 slice American cheese
  • 1 teaspoon light mayonnaise
  • 1 cup cooked crispy fries
  • 1 teaspoon cooking oil

Instructions

  1. Grease a frying pan with cooking oil. Fry the Spam for 2 minutes per side before setting aside.
  2. Place the bread slices in a toaster and toast for 2 minutes.
  3. Spread the mayonnaise on one side of each bread slice. Set one bread slice on a plate – side with mayonnaise facing up. Put the American cheese followed by the Spam and egg. Top with the remaining bread slice.
  4. Serve with Crispy French fries.

 

10. Ginisang tuna

Using canned tuna, you can make the quick and easy ginisang tuna. You can use the original or spicy flavor but we wouldn’t recommend adobo, afritada, etc. This is another one you can enjoy with rice or as a sandwich.

Ingredients

  • 2 5 oz. cans Tuna, drained
  • 1 medium red onion sliced
  • 1/2 cup French’s fried onion
  • 1/2 teaspoon dried parsley flakes
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon cooking oil

Instructions

  1. Heat the oil in a pan.
  2. Saute the onion until it becomes soft.
  3. Put-in the tuna and cook for 3 minutes in medium heat.
  4. Add the lemon juice, salt, and pepper and cook for an additional 3 to 5 minutes.
  5. Transfer to a serving plate topped with French fried onions and dried parsley flakes.

 

11. Ginisang sardinas

Canned sardines shouldn’t be forgotten. Like canned tuna, these are also one of the favorite pinoy breakfast. They are as convenient and can be consumed anytime anywhere.

Ingredients

  • 11 ounces sardines in tomato sauce about 2 small cans
  • 1 medium red onion sliced lengthwise
  • 3 cloves garlic crushed
  • 1 tablespoons flat leaf parsley chopped
  • 1 medium ripe tomato chopped
  • 2 teaspoons lemon or calamansi juice
  • 2 pieces birds eye chili siling labuyo *Optional
  • 1 teaspoon fish sauce or salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Instructions

  1. Heat the oil in a pan.
  2. Sauté the garlic and onion.
  3. When the onion becomes soft, add the tomato and cook for 3 minutes.
  4. Pour in the sardines in tomato sauce and chili, stir and let boil.
  5. Cook for 5 minutes in low to medium heat. Add a little water if needed.
  6. Add-in the lemon juice, ground black pepper, and salt or fish sauce. Stir and cook for another minute.
  7. Turn off heat and then transfer to a serving bowl. Garnish with chopped flat leaf parsley.
  8. Serve with steamed rice.

 

Source: Panlasang Pinoy
Photo by Eiliv-Sonas Aceron on Unsplash

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