Waking up to a busy morning doesn’t mean you have to skip a delicious breakfast! We’ve gathered 18 easy, budget-friendly recipes perfect for home cooks on the go. From quick scrambles to make-ahead wonders, these ideas will fuel your day without fuss. Ready to transform your morning routine? Let’s dive into these tasty, time-saving solutions that prove a great breakfast is always within reach.
Homemade Pancakes with Maple Syrup
Sometimes, on quiet mornings like this, I find myself drawn to the kitchen, where the simple act of making pancakes feels like a gentle ritual, a way to start the day with warmth and care.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Vegetable oil – 1 tbsp
– Maple syrup – for serving
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
2. In a separate medium bowl, whisk the milk and egg together until smooth, then stir in the melted butter.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix to keep the pancakes tender.
4. Let the batter rest for 5 minutes to allow the baking powder to activate, which helps create fluffy pancakes.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly coat it with the vegetable oil using a paper towel.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip each pancake carefully with a spatula and cook until golden brown on the other side, about 1–2 minutes more, adjusting heat if needed to prevent burning.
8. Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil to the skillet only if necessary to avoid sticking.
9. Serve the pancakes immediately, drizzled generously with maple syrup.
Upon tasting, these pancakes offer a soft, fluffy texture with a subtle sweetness that pairs perfectly with the rich, caramel notes of maple syrup. For a creative twist, try layering them with fresh berries or a dollop of whipped cream between each stack.
Oatmeal with Fresh Fruits
Evenings like this, when the world feels quiet and the kitchen is my only company, I find myself reaching for the simplest comforts—a warm bowl of oatmeal, softened with milk and brightened with whatever fruits are whispering from the counter. It’s a gentle ritual, a slow stirring that feels less like cooking and more like a quiet conversation with the morning.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Rolled oats – ½ cup
– Whole milk – 1 cup
– Banana – 1, sliced
– Strawberries – ½ cup, hulled and sliced
– Maple syrup – 1 tbsp
– Salt – ¼ tsp
Instructions
1. In a small saucepan, combine ½ cup of rolled oats, 1 cup of whole milk, and ¼ tsp of salt.
2. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking.
3. Once simmering, reduce the heat to low and cook for 8–10 minutes, stirring every 2 minutes, until the oats have absorbed most of the milk and the texture is creamy.
4. While the oatmeal cooks, slice 1 banana and hull and slice ½ cup of strawberries, setting them aside in a small bowl.
5. After 8–10 minutes, remove the saucepan from the heat and stir in 1 tbsp of maple syrup until fully incorporated.
6. Transfer the cooked oatmeal to a serving bowl and top evenly with the sliced banana and strawberries.
7. Serve immediately while warm.
Now, the oatmeal cradles the fruits in a soft, creamy embrace, each spoonful offering a sweet contrast between the warm oats and the cool, juicy berries. Try drizzling it with a touch of extra maple syrup or a sprinkle of cinnamon for a cozy variation on lazy weekends.
French Toast with Powdered Sugar
Gently, on a quiet morning like this, I find myself drawn to the simplest of comforts—a plate of French toast, dusted with powdered sugar, that feels like a warm embrace from the kitchen. It’s a humble dish, really, just bread and eggs transformed into something soft and golden, perfect for savoring slowly with a cup of coffee. In these moments, cooking becomes less about following a recipe and more about creating a little pocket of peace, one slice at a time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Bread – 4 slices
– Eggs – 2 large
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Ground cinnamon – ½ tsp
– Unsalted butter – 2 tbsp
– Powdered sugar – 2 tbsp
Instructions
1. Crack the eggs into a shallow bowl and whisk them vigorously until fully combined and slightly frothy.
2. Pour the milk into the bowl with the eggs and whisk again until the mixture is smooth and uniform in color.
3. Add the vanilla extract and ground cinnamon to the egg mixture, whisking gently to incorporate them evenly without overmixing.
4. Heat a large non-stick skillet or griddle over medium heat, placing it on the stove for about 2 minutes until it feels warm to the touch.
5. Add 1 tablespoon of unsalted butter to the skillet, letting it melt completely and coat the surface evenly, which helps prevent sticking and adds a rich flavor.
6. Dip one slice of bread into the egg mixture, submerging it for 3 seconds on each side to soak thoroughly but not become soggy.
7. Transfer the soaked bread slice to the skillet, cooking it for 2–3 minutes until the bottom turns a deep golden brown and releases easily when lifted with a spatula.
8. Flip the bread slice using a spatula and cook the other side for another 2–3 minutes, until it matches the same golden-brown color and feels firm to the touch.
9. Repeat steps 6–8 with the remaining bread slices, adding the second tablespoon of butter to the skillet as needed to maintain a light coating.
10. Transfer the cooked French toast slices to a serving plate, arranging them in a single layer to keep them warm and crisp.
11. Sift the powdered sugar evenly over the French toast using a fine-mesh sieve, creating a delicate dusting that melts slightly on contact.
12. Serve immediately while warm, optionally with maple syrup or fresh berries on the side for added sweetness.
Now, as you take that first bite, notice how the exterior gives way to a custardy, almost pudding-like center, with the powdered sugar dissolving into a subtle sweetness that doesn’t overwhelm. For a creative twist, try layering the slices with sliced bananas and a drizzle of honey, or serve them alongside a dollop of whipped cream for an extra indulgent touch—it’s a dish that invites you to linger, letting the flavors unfold slowly with each comforting mouthful.
Vegetable Omelette with Cheese
Evenings like this, with the soft December light fading outside, call for something simple yet comforting—a quiet moment in the kitchen to gather a few humble ingredients and create something warm. This vegetable omelette with cheese is that kind of dish, a gentle ritual of chopping and folding that yields a tender, satisfying meal.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 8 minutes
Ingredients
– Large eggs – 2
– Olive oil – 1 tbsp
– Bell pepper – ¼ cup, diced
– Onion – 2 tbsp, finely chopped
– Cheddar cheese – ¼ cup, shredded
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
Instructions
1. Crack 2 large eggs into a small bowl.
2. Add ¼ tsp salt and ⅛ tsp black pepper to the eggs.
3. Whisk the eggs vigorously with a fork for 30 seconds until fully combined and slightly frothy.
4. Heat 1 tbsp olive oil in an 8-inch nonstick skillet over medium heat for 1 minute until shimmering.
5. Add 2 tbsp finely chopped onion and ¼ cup diced bell pepper to the skillet.
6. Sauté the vegetables for 3–4 minutes, stirring occasionally, until the onion is translucent and the pepper is tender.
7. Pour the whisked egg mixture evenly over the vegetables in the skillet.
8. Let the eggs cook undisturbed for 1 minute until the edges begin to set.
9. Gently lift the edges of the omelette with a spatula and tilt the skillet to let uncooked egg flow underneath.
10. Sprinkle ¼ cup shredded cheddar cheese evenly over one half of the omelette.
11. Continue cooking for 1–2 more minutes until the top is mostly set but still slightly moist.
12. Fold the empty half of the omelette over the cheese-covered half using the spatula.
13. Slide the folded omelette onto a plate and let it rest for 1 minute before serving.
Velvety and rich from the melted cheddar, the omelette has a soft, custardy interior that contrasts with the slight crunch of the sautéed peppers and onions. For a creative twist, serve it alongside toasted sourdough spread with avocado, or top it with a spoonful of fresh salsa for a bright, tangy finish.
Breakfast Burrito with Beans and Salsa
Mornings like this one, with the quiet hum of the kitchen and the soft light of a winter afternoon, call for something simple and grounding. A breakfast burrito, filled with warm beans and bright salsa, is less about a recipe and more about a gentle ritual of assembly, a quiet promise to start the day with care.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large flour tortillas – 2
– Large eggs – 4
– Canned black beans – 1 cup, drained and rinsed
– Shredded cheddar cheese – ½ cup
– Prepared salsa – ½ cup
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
Instructions
1. Heat a medium non-stick skillet over medium-low heat and add 1 tbsp of olive oil.
2. Crack 4 large eggs directly into the skillet and use a spatula to gently scramble them, cooking for 3-4 minutes until just set but still slightly soft.
3. Tip: For fluffier eggs, resist the urge to stir constantly; let them set slightly before folding.
4. Transfer the scrambled eggs to a clean plate and set aside.
5. In the same skillet, still over medium-low heat, add 1 cup of drained and rinsed black beans.
6. Cook the beans for 4-5 minutes, stirring occasionally, until they are heated through and their skins begin to wrinkle slightly.
7. Season the warm beans with ¼ tsp of salt and ⅛ tsp of black pepper, then remove the skillet from the heat.
8. Warm 2 large flour tortillas directly over a low gas flame for 15-20 seconds per side, or in a dry skillet, until pliable and lightly toasted.
9. Tip: Warming the tortillas prevents them from cracking when you roll the burrito.
10. Lay one warmed tortilla flat on a clean surface. Spoon half of the scrambled eggs down the center, leaving a 2-inch border at the top and bottom.
11. Top the eggs with half of the warm black beans, followed by ¼ cup of shredded cheddar cheese and ¼ cup of prepared salsa.
12. Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides.
13. Roll the burrito tightly away from you, tucking the filling in as you go, to form a secure cylinder.
14. Tip: For a tighter roll, place the seam-side down on the plate for a minute before serving; the heat will help it seal.
15. Repeat steps 10-13 with the second tortilla and remaining ingredients.
On the plate, the burrito feels substantial and warm in your hands, the soft tortilla giving way to creamy eggs, hearty beans, and the bright, acidic pop of salsa. The melted cheese binds it all into a comforting, cohesive bite that’s perfect for a slow morning, perhaps served with a simple side of sliced avocado or a few extra spoonfuls of salsa for dipping.
Smoothie Bowl with Seasonal Fruits
Zestfully, I find myself drawn to the quiet kitchen this December morning, where the soft light through frost-kissed windows invites a moment of gentle creation. This smoothie bowl feels like a whispered promise of brightness amid winter’s stillness, a simple canvas for seasonal fruits that speak of both the cold outside and the warmth within.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen banana – 1 cup
– Frozen cranberries – ½ cup
– Plain Greek yogurt – ¾ cup
– Orange juice – ¼ cup
– Honey – 1 tbsp
Instructions
1. Combine 1 cup of frozen banana, ½ cup of frozen cranberries, ¾ cup of plain Greek yogurt, ¼ cup of orange juice, and 1 tbsp of honey in a high-speed blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides halfway through to ensure even mixing.
3. Divide the mixture evenly between two bowls, using the back of a spoon to create a flat surface.
4. Arrange fresh fruit slices or toppings immediately, as the smoothie base will thicken slightly upon standing.
5. Serve right away for the best creamy texture, or chill in the refrigerator for up to 10 minutes if a firmer consistency is preferred.
Often, the first spoonful reveals a velvety thickness that holds its shape, with the tart cranberries and sweet honey balancing in a bright, wintry harmony. For a festive touch, try drizzling it with a zigzag of pomegranate molasses or sprinkling crushed pistachios for a subtle crunch that echoes the season’s gatherings.
Hard-Boiled Eggs with Whole Grain Crackers
Now, in the quiet of the kitchen, there’s a simple comfort in the familiar ritual of preparing something so elemental. It’s a pause, a moment of calm assembly where the gentle crack of an eggshell and the soft crunch of a cracker feel like small, grounding acts. This is less a recipe and more a quiet invitation to a moment of simple nourishment.
Serving: 2 | Pre Time: 2 minutes | Cooking Time: 12 minutes
Ingredients
– Large eggs – 4
– Whole grain crackers – 8
Instructions
1. Place 4 large eggs in a single layer at the bottom of a medium saucepan.
2. Fill the saucepan with enough cool tap water to cover the eggs by at least 1 inch.
3. Place the saucepan, uncovered, over high heat and bring the water to a full, rolling boil.
4. Once boiling, immediately remove the saucepan from the heat and cover it tightly with a lid.
5. Set a timer for 12 minutes and let the eggs sit, covered, in the hot water. (Tip: For easier peeling later, avoid starting with refrigerator-cold eggs; let them sit at room temperature for about 15 minutes first.)
6. While the eggs sit, arrange 8 whole grain crackers on two serving plates.
7. When the timer sounds, carefully pour out the hot water from the saucepan.
8. Immediately transfer the eggs to a bowl filled with ice water and let them cool for 5 minutes to stop the cooking process completely.
9. Gently tap each cooled egg on a hard surface and roll it lightly to crack the shell all over.
10. Peel the eggs under a thin stream of cool running water, which helps loosen the membrane from the white. (Tip: Starting at the wider end of the egg, where the air pocket is, often makes peeling smoother.)
11. Pat the peeled eggs dry with a clean paper towel.
12. Slice each egg in half lengthwise with a sharp knife, wiping the blade clean between cuts for neat slices.
13. Place two egg halves atop the crackers on each prepared plate. (Tip: For extra flavor, a very light sprinkle of flaky salt or a crack of black pepper can be added just before serving.)
Something about the contrast is deeply satisfying—the creamy, firm yolk and tender white against the hearty, nutty crunch of the cracker. It’s a humble pairing that feels both substantial and light, perfect for a quiet breakfast or an afternoon pause. Try crumbling a bit of the egg over the crackers for a different, more integrated texture.
Bagel with Cream Cheese and Smoked Salmon
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the simple comforts—the kind that require no fuss, just presence. This bagel with cream cheese and smoked salmon feels like a quiet pause, a moment to savor without hurry.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Everything bagel – 1
– Cream cheese – 2 tbsp
– Smoked salmon – 2 oz
– Red onion – 2 thin slices
– Capers – 1 tsp
– Fresh dill – 1 sprig
Instructions
1. Slice the everything bagel in half horizontally using a serrated knife for a clean cut.
2. Toast the bagel halves in a toaster or toaster oven until golden brown and crisp, about 2-3 minutes.
3. Spread 1 tablespoon of cream cheese evenly onto the cut side of each toasted bagel half.
4. Layer 1 ounce of smoked salmon on top of the cream cheese on each bagel half.
5. Place 1 thin slice of red onion on top of the smoked salmon on each bagel half.
6. Sprinkle ½ teaspoon of capers over the red onion on each bagel half.
7. Garnish each bagel half with a small piece of fresh dill.
Zesty and creamy, the bagel offers a satisfying crunch against the silky salmon, while the capers and onion add bright, sharp notes that cut through the richness. For a playful twist, try stacking the halves open-faced on a plate with extra dill scattered around, or enjoy it as a handheld treat on a lazy morning walk.
Rice Pudding with Cinnamon and Raisins
Nestled in the quiet of a winter afternoon, I find myself drawn to the stove, where a simple pot promises the kind of comfort that settles deep in the bones. This rice pudding, with its whispers of cinnamon and sweet bursts of raisin, is less a recipe and more a gentle ritual, a slow simmering of milk and memory into something profoundly soothing.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 50 minutes
Ingredients
– White rice – 1 cup
– Whole milk – 4 cups
– Granulated sugar – ½ cup
– Ground cinnamon – 1 tsp
– Raisins – ½ cup
– Unsalted butter – 2 tbsp
– Salt – ¼ tsp
Instructions
1. Rinse 1 cup of white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 4 cups of whole milk, ½ cup of granulated sugar, and ¼ tsp of salt in a heavy-bottomed saucepan.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking.
4. Reduce the heat to low and cook uncovered for 45 minutes, stirring every 10 minutes to ensure even cooking and to scrape the bottom.
5. After 45 minutes, test the rice by pressing a grain between your fingers; it should be very tender and the mixture should have thickened to a creamy consistency.
6. Stir in 1 tsp of ground cinnamon, ½ cup of raisins, and 2 tbsp of unsalted butter until fully incorporated and the butter has melted.
7. Remove the saucepan from the heat and let the pudding rest, uncovered, for 10 minutes to allow the flavors to meld and the texture to set slightly.
8. Serve the pudding warm directly from the pot.
Soft and yielding, the pudding cradles each plump raisin in its creamy embrace, the cinnamon lending a warm, aromatic depth that feels like a quiet exhale. For a delightful contrast, try it chilled the next day, when the flavors intensify and the texture firms into a satisfying, spoonable custard.
Breakfast Quesadilla with Spinach and Cheese
Venturing into the kitchen this quiet morning, I find myself craving something warm and comforting, a simple pleasure to ease into the day. The gentle sizzle of a pan and the melding of familiar flavors feel like a soft conversation with the morning light, a small ritual of care before the world awakens.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Large flour tortilla – 1
– Fresh spinach leaves – 1 cup, packed
– Shredded cheddar cheese – ½ cup
– Large egg – 1
– Butter – 1 tsp
– Salt – ¼ tsp
Instructions
1. Crack the large egg into a small bowl, add ¼ tsp salt, and whisk with a fork until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium-low heat for 1 minute, then add 1 tsp butter, swirling to coat the pan evenly as it melts.
3. Pour the whisked egg mixture into the skillet, letting it settle for 15 seconds before gently scrambling with a spatula for about 1 minute, until just set but still slightly soft.
4. Transfer the scrambled egg to a plate, then place the large flour tortilla in the same skillet over medium heat.
5. Sprinkle ¼ cup of shredded cheddar cheese evenly over one half of the tortilla in the skillet.
6. Layer 1 cup of packed fresh spinach leaves evenly over the cheese, then top with the scrambled egg.
7. Sprinkle the remaining ¼ cup of shredded cheddar cheese over the egg.
8. Fold the empty half of the tortilla over the filled side, pressing down gently with the spatula.
9. Cook for 2-3 minutes until the bottom is golden brown and crisp, then carefully flip the quesadilla using the spatula.
10. Cook for another 2-3 minutes on the second side until golden brown and the cheese inside is fully melted, listening for a soft sizzle as a cue.
11. Transfer the quesadilla to a cutting board, let it rest for 1 minute to set, then slice into three wedges with a sharp knife.
Even the simplest meals can hold a quiet magic, the melted cheese binding the tender spinach and fluffy eggs into a cozy, satisfying whole. Serve it warm with a dollop of salsa or a side of fresh fruit for a bright contrast to its rich, comforting heart.
Apple Cinnamon Muffins
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the familiar comfort of cinnamon and apples. There’s something about the quiet of a December afternoon that calls for a simple, warm treat to fill the house with a gentle, spiced aroma.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ground cinnamon – 2 tsp
– Milk – 1 cup
– Vegetable oil – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Apple – 1 medium, peeled and finely chopped
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until fully combined.
3. In a separate medium bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth and emulsified.
4. Tip: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; overmixing can lead to tough muffins.
5. Gently fold in the peeled and finely chopped apple until evenly distributed throughout the batter.
6. Evenly divide the batter among the 12 prepared muffin cups, filling each about ⅔ full.
7. Tip: For taller, domed muffins, let the filled tin sit at room temperature for 5 minutes before baking to allow the baking powder to activate slightly.
8. Bake in the preheated oven at 375°F for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Baked to a tender crumb, these muffins offer a soft, moist texture with pockets of sweet apple in every bite. The cinnamon weaves through warmly, not overpowering, making them perfect for a quiet breakfast with coffee or as an afternoon snack, perhaps warmed slightly with a pat of butter melting into the top.
Tomato and Basil Bruschetta
Zestful moments often arrive in the simplest of forms, like the quiet rustle of a basil leaf torn by hand. This tomato and basil bruschetta feels like a gentle pause, a bright whisper of summer captured on crisp, golden toast. It’s a humble assembly that invites reflection, each bite a small, savory meditation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Baguette – 1 loaf
– Olive oil – 3 tbsp
– Roma tomatoes – 4 medium
– Fresh basil leaves – ½ cup packed
– Garlic – 2 cloves
– Balsamic vinegar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Slice the baguette diagonally into ½-inch thick pieces.
3. Arrange the bread slices in a single layer on a baking sheet.
4. Brush each slice lightly with 2 tablespoons of olive oil.
5. Toast the bread in the oven for 8–10 minutes, until the edges are golden brown and crisp.
6. While the bread toasts, dice the Roma tomatoes into ¼-inch pieces.
7. Finely chop the fresh basil leaves.
8. Mince the garlic cloves.
9. In a medium bowl, combine the diced tomatoes, chopped basil, and minced garlic.
10. Drizzle the mixture with the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.
11. Sprinkle ½ teaspoon of salt over the tomato mixture and gently stir to combine.
12. Let the tomato mixture sit at room temperature for 5 minutes to allow the flavors to meld.
13. Remove the toasted bread from the oven and let it cool for 2 minutes.
14. Rub one side of each warm toast lightly with a cut garlic clove for a subtle, aromatic hint.
15. Spoon the tomato and basil mixture generously onto each garlic-rubbed toast slice.
16. Serve immediately on a platter.
Delicate and vibrant, the bruschetta offers a satisfying crunch from the toast against the juicy, cool tomatoes. The basil infuses each bite with a fresh, herbal brightness, while the garlic and balsamic add depth. For a creative twist, try drizzling with a reduced balsamic glaze or topping with a shaving of Parmesan just before serving.
Summary
Whether you’re rushing out the door or enjoying a slow morning, these 18 easy, cheap breakfast recipes are here to save your day. We hope you find a new favorite to add to your rotation! Give one a try this week, leave a comment below telling us which one you loved, and don’t forget to share this roundup on Pinterest to help other busy folks.
