7 Easy Asian Grab-and-Go Breakfasts When You’re Busy
Mornings can be hectic—so here’s 7 easy Asian grab-and-go Breakfast you can make ahead and keep in the freezer, fridge, or pantry until you need something quick. Rushing to get out the door doesn’t mean you have to skip a delicious breakfast! These hand-held breakfast options can make the morning commune a little less grumpy. From Breakfast Sandwiches to Pan-Fried Vegetable Buns, these breakfast ideas are easy to make, mess-free, and gets you out the door in under 10 minutes of prep. Try these recipes the you’re in a hurry, but want something portable and delicious.
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Taiwanese Breakfast Sandwich
This Taiwanese Breakfast Sandwich is a quick and easy handheld breakfast that takes just 5 minutes and 5 ingredients to make. Layering fresh cucumber, sliced ham, a fried egg, and soft milk bread, this sandwich puts all the right breakfast ingredients into one meal. The key to its flavor is actually Japanese mayo – creamier, slightly tangier, and a bit sweeter than regular mayo. This sandwich can come together in the time it takes to fry an egg, especially if you have everything else prepped in advance!
- 4 slices of Bread (preferably Asian milk bread)
- 3 thin slices of Ham
- 1 Egg fried
- 3 tbsp of Japanese Mayo
- 2 tbsp of sliced cucumber
Taiwanese Scallion Pancake Beef Rolls 牛肉捲餅
If you have leftover braised beef shank from dinner last night, you need to make Taiwanese Scallion Pancake Beef Rolls for breakfast. These Pancake Beef Rolls are so easy because every part of this recipe can be prep ahead. In the morning, slice up some braised beef, onion, and cucumbers, and reheat the Taiwanese Green Onion Pancake. Then, you can just roll and go! It’s crunchy, savory, and super satisfying – and you’ll have a complete breakfast every morning.
- 2 Taiwanese Green Onion Pancake
- 1/2 Cucumber
- 2 stalks Green Onions cut into 2-3 inch pieces
- 3-4 slices Braised Beef Shank
- 2 tbsp Sweet Bean Sauce
Crispy Egg Filled Pancake
If you’re craving something crunchy and savory, these Crispy Egg Filled Pancakes are a must-try! Made with just three ingredients—flour, oil, and water—the pancake crisps up beautifully in the pan until it starts puffing up. After flipping, you fill the inside with a savory green onion and egg mixture, creating the perfect balance of crispy and soft. Don’t be afraid to add your own twist! They can be made ahead and frozen for a quick handheld breakfast! Just heat them up, and you’ll be ready to go!
For perfectly puffed pancakes, cook over medium heat and be patient. The dough needs time to puff up properly, and if the heat is too high, the outside will crisp too quickly before the inside is fully cooked
- 2 cups of Flour
- 1 tsp of Salt
- 1 tbsp of Oil
- 200-220 ml of Warm Water
Flour Roux
- ¼ cup of Oil
- 3 tbsp of Flour
- 1 tsp of Salt
Egg Filling
- Egg
- Green Onion
- Salt
Taiwanese Bakery Braided Scallion Bread
These Taiwanese Bakery Braided Scallion Bread takes me right back to the Taiwanese bakeries iIf you have the time to bake a batch this weekend, you’ll have grab-and-go breakfast all week. If you’re in a rush and just need something quick to go, having these scallion bread ready makes things so easy. If you’re keeping them in the freezer, they’re also super easy to toast in the toaster oven.
The secret ingredient to this recipe’s fluffiness? Tangzhong, a roux-like paste kneaded into the dough that keeps it super moist. The scallion oil we use for this bread is also simple, and super vegetarian friendly! It takes only 4 ingredients: scallions, white pepper, oil, and salt.
- 2 ½ cup 360 g purpose flour
- 3 tablespoons 36 g sugar
- ½ teaspoon salt
- 1 teaspoon active dry yeast
- 50 g water
- 1 egg
- 60 g milk
- 2 tablespoons Butter room temperature
Tang Zhong
- 2 tablespoons all purpose flour 16g
- ½ cup water 114 g
Egg Yolk Mix
- 1 egg yolk
- 1 tbsp milk
Scallion Oil
- 4-6 stalks Scallion chopped
- 1 tsp white pepper
- 2 tablespoon Oil
- Salt to taste
Classic Taiwanese Green Onion Crepe – Dan Bing
Taiwanese Green Onion Egg Crepe is the EASIEST 15 Minute Breakfast that you need to try next time. If you never tried Classic Taiwanese Green Onion Crepe – Dan Bing, you are missing out. Dan Bing is a super thin pancake that is slightly crispy on the outside and chewy on the inside. You can wrap any ingredients inside the crepe, such as ham, corn, cheese, basil, and even Chinese donuts!
This egg pancake is so convenient, you can pre-make the batter the night before. All you have to do when you’re ready to cook is give it another stir to keep it smooth. To take your egg pancake with you, you can just roll it up and store it in a resealable bag for you to enjoy on the go.
- 4 tbsp of Flour or Cake Flour
- 2 tbsp of Sweet Potato Starch/Tapioca Starch
- ½ cup of Water
- 1 tsp of Salt
- 1 tsp of White Pepper
- Green Onion
- 2 Eggs
Toppings:
- Ham
- Cheese
- Corn
Japanese Style Red Bean Mochi Stuffed Matcha Bagel
I always have these Japanese Style Red Bean Mochi Bagels in my freezer. These Japanese bagels are soft, chewy, and perfectly portable. They’re oil-free, and dairy-free – but still is a tasty treat to go with your morning coffee. These bagels are great for breakfast, or even as a snack later in the day. The matcha, red bean, and mochi gives you that classic Japanese flavor combination that takes me right back to those Japanese dessert in Asakusa.
If Matcha Red Bean is not your flavor, check out my Japanese Bagel tutorial, where I share 5 other flavors!
Homemade Mochi
- 20g glutinous rice flour
- 20g rice flour
- 10g wheat flour
- 30g sugar
- 7g oil
- 75g milk
Pan-Fried Vegetable Buns – 水煎包
Growing up in Taiwan, I had Pan-Fried Vegetable Buns as a grab-and-go breakfast at least 3 times a week! It’s such a convenient breakfast, you can literally grab it and go. They take less than 10 minutes to reheat, and are packed with all sorts of delicious veggies. These crispy buns lasts super well in the freezer, so you can make a ton this weekend, and have breakfast ready to go for the next 2 months. Make it a classic breakfast combo by adding homemade soy milk!
- 2 cups of Flour
- 1 tsp of Salt
- ½ cup of Cold Water
- ½ cup of Warm Water
- 1 tsp of Yeast
- 1 tsp of Sugar
- ½ Cabbage sliced
- 2 tbsp of Salt
- ½ cup of Shiitake Mushroom Sliced
- ½ cup of Black Fungus sliced
- ⅓ of a Carrot sliced
- 2 tbsp of Vegetarian Oyster Sauce
- 1 tbsp of Mushroom Powder
- 2 tbsp of Sesame Oil
- 1 tsp of White Pepper
- 3 Stalks of Green Onion (chopped and separated)
- 50g Vermicelli Noodles (Mung Bean Noodles)
