Food

12 genius breakfast tips to make your mornings so much easier — and tastier!

Try as we might, we never seem to have the perfect morning. Whether it's sleeping through our alarm, a delay on our commute or feeling unsatisfied by our rushed breakfast, there always seems to be a hiccup.

To make your busy lives a little bit easier (and tastier!), eight amazing chefs are sharing their ultimate breakfast tips for TODAY's All-Star Breakfast at South Beach Food & Wine Festival. (Psst: You can watch them play "Never Have I Ever" on the TODAY Food Facebook page!) From smoothie popsicles to muffin tin omelets, these genius techniques will eliminate breakfast boredom forever.

1. Alex Guarnascelli: Use your leftover fruit to make a quick jam.

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How to make chef Alex Guarnascelli's quick jam

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How to make chef Alex Guarnascelli's quick jam

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Leftover fruit in the fridge? Chop and simmer in the stove with a dollop of jam or honey until tender to make a homemade jam for your toast. Find Alex's recipe below.

Quick Blueberry Jam
Quick Blueberry Jam
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2. Martha Stewart: For perfect soft- and hard-boiled eggs, pull the eggs off the heat as soon as the water starts boiling.

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How to make Martha Stewart's perfectly cooked eggs

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How to make Martha Stewart's perfectly cooked eggs

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Despite its name, the boiled egg shouldn't be boiled throughout the cooking process — a method that yields a rubbery result — but rather brought to a boil and then immediately removed from heat. See her process below.

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3. Martha Stewart: To eat your soft-boiled egg, slice it in half.

That way, you don't need to peel the egg! You have two ready-made cups to scoop from with a spoon. And a little tip from TODAY editors to you: Try using a serrated knife!

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4. Marcus Samuelsson: Crack eggs right into tomato sauce.

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How to make Marcus Samuelsson's Sunday tomato eggs

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How to make Marcus Samuelsson's Sunday tomato eggs

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If you want a very flavorful egg breakfast, crack eggs into a spicy tomato sauce — like in shakshuka. Find his recipe for his Sunday Tomato Eggs below.

Sunday Tomato Eggs
Sunday Tomato Eggs
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5. Marcus Samuelsson: Use leftover vegetables to make a breakfast taco.

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How to make chef Marcus Samuelsson's Leftover Breakfast Tacos

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How to make chef Marcus Samuelsson's Leftover Breakfast Tacos

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Take leftover vegetables from dinner the night before, add scrambled eggs, some sliced avocados and a dash of hot sauce and wrap it all up in a corn tortilla. The best type of breakfast is one you can eat with your hands! Here's his recipe:

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6. Alon Shaya: Make eggs for a crowd on a sheet pan.

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How to make chef Alon Shaya's baked eggs for all

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How to make chef Alon Shaya's baked eggs for all

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When you have a lot of people to cook for and not a lot of stove space, you can bake lots eggs at a time on a well-oiled baking sheet. Here's how Alon does it:

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7. Seamus Mullen: Make on-the-go omelets using a muffin tin.

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How to make Seamus Mullen's muffin tin omelet

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How to make Seamus Mullen's muffin tin omelet

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Throw all your omelet ingredients in a blender, pulse, then pour into muffin tin greased with butter, bake, refrigerate and then pop in the microwave for a portable, nourishing breakfast. Here's Seamus' recipe:

Muffin Tin Omelets
Muffin Tin Omelets
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8. Chloe Coscarelli: Make breakfast ice cream using frozen bananas.

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How to make chef Chloe Coscarelli's breakfast ice cream

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How to make chef Chloe Coscarelli's breakfast ice cream

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In a food processor, combine frozen bananas, blueberries, and almond butter, top with granola (see below fo recipe) and you've got a sweet frozen treat to put you in the best mood. Below is Chloe's recipe:

Healthy Breakfast Ice Cream
Healthy Breakfast Ice Cream
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9. Chloe Coscarelli: Make granola in bulk! It can be frozen.

Granola can be kept frozen for up to two months. Use it to top yogurt, breakfast ice cream, anything! Here's Chloe's go-to recipe:

Maple-Pecan Granola
Granola
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10. Geoffrey Zakarian: Use frozen diced butter to make the creamiest omelet ever.

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How to make chef Geoffrey Zakarian's Perfect Omelet

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How to make chef Geoffrey Zakarian's Perfect Omelet

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Use frozen diced butter when starting an omelet. It provides lift and makes the omelet creamier as it emulsifies. Try Geoffrey's recipe below:

The Proper Omelet
The Proper Omelet
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11. Geoffrey Zakarian: Pierce a hole in uncooked eggs for easy peeling after boiling.

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How to make Geoffrey Zakarian's perfect hard-boiled eggs

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How to make Geoffrey Zakarian's perfect hard-boiled eggs

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Using a needle, pierce the tiniest hole in uncooked eggs before you boil them so that the shell peels off more easily.

12. Katie Lee: Turn smoothies into breakfast popsicles.

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How to make Katie Lee's berry yogurt granola pops

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How to make Katie Lee's berry yogurt granola pops

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Blend all smoothie ingredients, stir in granola, pour into a popsicle mold, freeze it and take it to go in the car or walking to work or for a snack. Find Katie's favorite recipes for berry popsicles and green smoothie popsicles below!

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How to make Katie Lee's green smoothie pops

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How to make Katie Lee's green smoothie pops

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