CookWithSusmita · Breakfast Series

7 Days, 7 Indian Breakfasts

Quick, healthy, and smart — made in your microwave, air fryer, and sandwich maker. No long hours in the kitchen.

🍳 Microwave🌀 Air Fryer🥪 Sandwich MakerUnder 15 minutesIndian kitchen

How many mornings have you stood in the kitchen, half-awake, with absolutely no idea what to make for breakfast — and no time to figure it out? This happens in almost every Indian household. We want something hot, filling, and nutritious, but we also need to leave for work or school in twenty minutes.

That is exactly why I created this series. Over seven days, I am sharing seven breakfast recipes that are genuinely quick, genuinely healthy, and made using the appliances you already have at home — your microwave, air fryer, or sandwich maker. No complicated techniques, no long ingredient lists, no standing over a hot tawa for thirty minutes.

These recipes are all from my Instagram @susmita30, where I share smart Indian cooking ideas every week. Now I am putting them all together in one place so you can plan your entire breakfast week in one go. Bookmark this page, make your grocery list, and let’s start cooking!

01

Monday · Day 1

Egg Mayo Omelette in the Microwave

🍳 Microwave · 3 minutes

The ultimate Monday morning lifesaver. Creamy, protein-rich, and ready before your tea goes cold.

Ingredients

• 3 eggs
• 1 tbsp butter
• 1 tbsp mayonnaise
• Salt to taste

Method

1. Crack 3 eggs into a microwave-safe bowl.
2. Add 1 tbsp butter, 1 tbsp mayonnaise, and salt to taste.
3. Whisk everything together until the mixture is smooth and well combined.
4. Place the bowl in the microwave and cook on high for 2 to 3 minutes, depending on your microwave’s power level.
5. Check at the 2-minute mark — the omelette should be just set in the centre. If it needs more time, give it another 30 seconds.
6. Let it rest for one minute before eating. Serve hot with bread or eat as it is.

Susmita’s Tips

• The mayonnaise does two things here — it adds creaminess and also keeps the omelette moist so it does not turn rubbery in the microwave.
• Do not overcook. Every microwave is different — start with 2 minutes and add time in 30-second intervals.
• You can add finely chopped onion, green chilli, or a pinch of turmeric before microwaving for an Indian twist.
• Use a deep microwave-safe bowl, not a flat plate — the egg rises as it cooks.

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02

Tuesday · Day 2

Bread Banana Peanut Butter Roll with Warm Milk

🌀 Air Fryer · 10 minutes

A breakfast that feels indulgent but is actually wholesome — crispy little bites of banana and peanut butter, served in a bowl of warm milk.

Ingredients

• 2 bread slices
• 1 ripe banana
• Peanut butter (as needed)
• Warm milk (to serve)
• Cereal (optional, to serve)

Method

1. Take one bread slice and flatten it with a rolling pin until it is thin and pliable.
2. Spread a generous layer of peanut butter over the flattened bread.
3. Slice the banana into thin rounds and arrange them over the peanut butter.
4. Flatten the second bread slice the same way and place it on top to close the sandwich.
5. Cut the filled bread into small square bite-sized pieces.
6. Air fry at 180°C for 10 minutes until crispy and golden on the outside.
7. Pour warm milk into a bowl, add your cereal if using, and drop the crispy bread bites in. Eat like a cereal bowl — soft inside, crispy outside.

Susmita’s Tips

• Use ripe bananas — the riper the banana, the sweeter the filling. You will not need any added sugar.
• Flattening the bread with a rolling pin is the key step. It seals the filling better and makes the bread crisp up beautifully in the air fryer.
• This is a brilliant recipe for kids — they love the idea of eating cereal with crispy bread bites in it.
• You can drizzle a little honey on top before air frying for extra flavour.

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03

Wednesday · Day 3

Ragi Chocolate Waffle in a Sandwich Maker

🥪 Sandwich Maker · 5–6 minutes

Yes, a waffle — without a waffle maker. Your sandwich maker does a brilliant job, and ragi makes it healthy enough to have every single week.

Ingredients

• ½ cup ragi flour
• 4 tsp cornflour
• 6 tbsp brown sugar
• 1 tbsp cocoa powder
• ½ tsp baking powder
• ½ cup warm milk
• 2 tbsp butter or ghee

Method

1. In a mixing bowl, combine ragi flour, cornflour, brown sugar, cocoa powder, and baking powder. Mix the dry ingredients well.
2. Add warm milk and melted butter or ghee. Mix everything together into a smooth, thick batter with no lumps.
3. Preheat your sandwich maker and grease both plates generously with butter or oil.
4. Pour the batter evenly onto the sandwich maker plates. Do not overfill — the batter will puff up a little.
5. Close the lid and cook for 5 to 6 minutes until the waffle is set, crisp on the outside, and comes away cleanly from the plates.
6. Open carefully, remove with a spatula, and serve warm with honey, fresh fruit, or a dusting of powdered sugar.

Susmita’s Tips

• Ragi (finger millet) is one of the most calcium-rich grains available in India. This waffle gives you the taste of a chocolate dessert with the nutrition of a wholesome grain.
• Grease the sandwich maker well — ragi batter tends to stick more than regular flour batter.
• If your sandwich maker has a triangular shape, the waffle will come out in triangles. That is perfectly fine and actually looks very cute on a plate!
• You can skip the cocoa powder and make a plain ragi waffle instead — add a pinch of cardamom for flavour.
• Leftover batter can be refrigerated and used the next morning.

· · ·

04

Thursday · Day 4

Oats Two Ways — Savoury & Sweet

🍳 Microwave + 🌀 Air Fryer

One ingredient, two completely different breakfasts. Whether you are in a savoury mood or craving something sweet, oats has you covered.

Part 1 — Savoury Masala Oats (Microwave)

Ingredients

• ½ cup oats
• 1 cup water
• Onion, finely chopped
• Capsicum, finely chopped
• Carrot, grated or finely chopped
• Salt to taste
• Black pepper to taste
• ½ tsp mustard seeds
• A few curry leaves
• 1 tsp ghee or oil

Method

1. In a microwave-safe bowl, combine ghee, mustard seeds, curry leaves, and all the chopped vegetables.
2. Microwave this mixture for 1 minute. The ghee will heat up and partially temper the mustard seeds, releasing flavour into the vegetables.
3. Add oats, water, salt, and black pepper to the same bowl. Stir everything together.
4. Microwave on high for 3 to 5 minutes, depending on your microwave. Check and stir once halfway through.
5. Once the oats are cooked and the water is absorbed, give a final stir and serve hot.

Part 2 — Sweet Banana Oats Bake (Air Fryer)

Ingredients

• 50g oats
• 1 ripe banana
• 2 tbsp brown sugar
• 2 tbsp peanut butter
• 100ml milk
• 30g dark chocolate chunks
• 1 tsp baking powder
• Pinch of salt

Method

1. Peel the banana and mash it well in a bowl, or put everything except the chocolate chunks into a blender and blend into a smooth batter.
2. Stir in the dark chocolate chunks by hand — do not blend these, you want them whole.
3. Pour the batter into a small greased baking tin or an air fryer-safe dish.
4. Air fry at 160°C for 8 to 10 minutes until the top is set and a skewer inserted in the centre comes out clean.
5. Allow to cool for 2 minutes before slicing. Serve warm with a drizzle of honey or extra peanut butter.

Susmita’s Tips

• For the savoury oats, the one-minute microwave tempering step makes a real difference — it infuses the ghee with mustard and curry leaf flavour the same way a traditional tadka would.
• The sweeter oats bake is essentially a flourless banana oat cake. It is naturally sweetened by the banana, so reduce the brown sugar if your banana is very ripe.
• Make the sweet oats bake on a Sunday and store it — it stays well in the fridge for 2 days and makes for a very fast grab-and-go breakfast.
• Dark chocolate adds antioxidants and keeps you full longer. Do not skip it!

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05

Friday · Day 5

Spinach Egg Wrap in a Sandwich Maker

🥪 Sandwich Maker · 4–5 minutes

A soft, green, protein-packed wrap made entirely in your sandwich maker — no pan, no tawa, no fuss. This one will surprise you.

Ingredients

• 1 cup fresh spinach
• 1 egg
• 100ml milk
• ½ cup flour (any kind)
• 1 tsp baking powder
• Salt to taste
• Filling of your choice

Method

1. Add spinach, egg, milk, flour, baking powder, and salt to a blender. Blend everything together until you have a smooth, pourable green batter.
2. Preheat your sandwich maker and grease both plates well with oil or butter.
3. Pour the spinach batter evenly over the bottom plate of the sandwich maker.
4. Close the lid gently and cook for 4 to 5 minutes until the wrap is set and slightly crisp on the outside.
5. Open the sandwich maker carefully and remove the wrap with a spatula.
6. Fill with your choice of filling — grated cheese, mashed paneer, sliced vegetables, leftover sabzi, or even just a sprinkle of chaat masala — and fold or roll.

Susmita’s Tips

• This batter works with any flour — wheat flour, maida, oat flour, or even besan. Choose whatever you have at home.
• The bright green colour of this wrap always gets people excited. It looks beautiful and healthy on the plate — great for getting kids to eat spinach without any complaints.
• Make a double batch of batter and refrigerate the extra for the next morning. It keeps well for one day.
• For a protein boost, add a spoonful of Greek yogurt to the filling before rolling.
• Do not open the sandwich maker too early — let it cook the full 4 to 5 minutes so the wrap holds its shape.

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06

Saturday · Day 6

Egg Mayo Pocket Sandwich

⚡ No cooking needed · 10 minutes

Saturdays deserve something special but relaxed. This egg mayo sandwich with its clever pocket technique is exactly that — elegant, creamy, and completely effortless.

Ingredients

• 3 boiled eggs
• Mayonnaise (2–3 tbsp)
• Mustard paste (1 tsp)
• Salt to taste
• Pinch of sugar
• 1–2 bread slices

Method

1. Peel the boiled eggs and mash them well with a fork in a bowl. You want a rough, chunky texture — not a paste.
2. Add mayonnaise, mustard paste, salt, and a pinch of sugar. Mix until creamy and well combined. Taste and adjust salt.
3. Take a bread slice and toast it lightly — just enough to give it a little structure.
4. Cut the toast into a rectangle shape, trimming the crusts if you prefer.
5. Using a small knife, carefully cut a pocket into the thick side of the bread slice — insert the knife halfway through and move it gently to create a hollow inside without cutting through the edges.
6. Fill the pocket generously with the egg mayo mixture and serve immediately.

Susmita’s Tips

• The pinch of sugar in the egg filling is a small but important detail — it balances the saltiness of the mayonnaise and the slight sharpness of the mustard. Do not skip it.
• Boil your eggs the night before and refrigerate them. Your Saturday morning just got even faster.
• The pocket technique works best with slightly thick bread — sandwich bread or milk bread slices work perfectly.
• Add a little black pepper, paprika, or chopped fresh coriander to the filling for extra flavour.
• This filling also works beautifully as a toast topping or in a wrap if you do not want to make the pocket.

· · ·

07

Sunday · Day 7

Egg Cheese Sandwich in the Air Fryer

🌀 Air Fryer · 6 minutes

The Sunday special. A melted cheese sandwich with a perfectly cooked egg baked right inside — crispy on the outside, gooey on the inside. This one is a showstopper.

Ingredients

• 2 bread slices
• 1 cheese slice
• 1 egg
• Salt and pepper to taste
• Butter (for toasting)

Method

1. Take two bread slices and place a cheese slice between them to make a sandwich.
2. Using the base of a round drinking glass, press down firmly in the centre of the sandwich to create a circular impression. This compresses the bread and creates a sealed well in the middle.
3. Carefully crack one egg into the circular well you have created. Season with a pinch of salt and pepper.
4. Butter the outer sides of the bread lightly if you like a golden, crispy finish.
5. Place the sandwich gently in the air fryer basket. Air fry at 170°C for 6 minutes.
6. Check — the egg white should be set and the yolk can be slightly runny (like a soft sunny-side-up). If you prefer a fully cooked yolk, give it one more minute.
7. Lift out carefully, season with a little more pepper, and serve immediately.

Susmita’s Tips

• The glass-pressing technique is the genius trick here. It creates a natural well that holds the egg in place while the sandwich cooks — no egg sliding off, no mess.
• Use processed cheese slices for best results — they melt evenly and seal the edges of the bread beautifully.
• If your air fryer runs hot, check at the 5-minute mark to avoid overcooking the egg yolk.
• Add a thin slice of tomato or a few basil leaves inside the sandwich along with the cheese for a more gourmet version.
• This recipe looks absolutely stunning on a plate. If you are going to photograph your breakfast, this is the one to shoot — the egg in the middle is very Instagram-worthy!
• Serve with a side of ketchup, hot sauce, or a simple green salad to make it a complete Sunday brunch.

There you have it — your whole breakfast week! 🌿

Seven mornings, seven smart recipes, three appliances. Save this post so you always have it handy, and come find me on Instagram for more quick recipes every week.Follow @susmita30 on Instagram →

Which recipe are you trying first? Tell me in the comments below! 👇