I’m A Chef Who Tried All The Trader Joe’s Breakfast Foods And Here Are The Top Picks

Trader Joe’s offers a wide variety of breakfast options, each with its unique twist. As a chef, I’ve explored their aisles to find the best morning bites. Here are my top 12 selections, each with a personal touch and chef-approved upgrades.

1. Hash Browns (Frozen Patties)

If you only grab one TJ’s breakfast item, make it these. The patties crisp up insanely well in a skillet or air fryer—golden outside, fluffy inside, and salty enough that you don’t need much else. There’s a reason they’ve topped customer-voted breakfast lists more than once.

Chef move:
Cook in plenty of oil until deeply browned, then serve under a fried egg with hot sauce and a handful of arugula. Instant café plate.

2. Belgian Waffles (Frozen)

These are shockingly good for something you pull from a box. They’re crisp on the outside, soft and almost cake-like inside, and they toast up beautifully. They taste closer to bakery waffles than “freezer waffles.”

Chef move:
Warm berries in a pan with a little maple syrup and lemon, spoon over the waffle, and finish with a dollop of Greek yogurt instead of whipped cream.

3. Broccoli & Cheddar Cheese Quiche (Frozen)

As a chef, I’m picky about quiche—most frozen ones bake into rubbery custard and cardboard crust. This one actually works: the filling stays creamy, the broccoli doesn’t go gray and sad, and the cheddar comes through without being greasy.

Chef move:
Serve with a simple side salad (arugula, lemon, olive oil, salt) to cut the richness, and you’ve got a “brunch out” plate at weekday-effort level.

4. Chicken Breakfast Sausage Patties

These are the quietly brilliant protein anchor of the breakfast section. They’re nicely seasoned, not dry, and you get real breakfast-sausage flavor without pork or mystery filler. A lot of “healthy” sausages taste like penance; these taste like breakfast.

Chef move:
Crumble one patty into a pan, sear, then scramble eggs into it and fold into a warmed tortilla with a little cheese and salsa.

5. Double Chocolate Croissants (Frozen, Proof-and-Bake)

These are not “everyday” breakfast—they’re “I’m pretending my kitchen is a Paris hotel.” You proof them overnight, bake in the morning, and end up with flaky, buttery pastry wrapped around melty chocolate. Multiple reviewers call them one of the best bakery items in the store, and I agree.

Chef move:
Dust with powdered sugar and serve with very strong coffee. That contrast is everything.

6. Peanut Butter Protein Granola

This is granola for people who actually want crunch and flavor, not dusty oats. Big clusters, a real roasted-peanut flavor, and enough protein that it doesn’t feel like you ate dessert for breakfast. It shows up again and again on “best of” lists for a reason.

Chef move:
Layer it over vanilla Greek yogurt with sliced banana and a pinch of flaky salt. The salt makes the peanut butter flavor pop.

7. Mango Blueberry Chia Bowl (Frozen)

If you’re into chia pudding, this one is a win: coconutty, not too sweet, and topped with tart mango and blueberries so it doesn’t taste like vaguely sweet goo. It eats more like a light, refreshing breakfast than a brick of oats.

Chef move:
Thaw it halfway, then stir in a spoonful of extra yogurt and a handful of granola for crunch.

8. Gluten-Free English Muffins

Gluten-free bread is usually where good toast goes to die. These muffins are an exception: they toast up with a real crust and have enough nooks and crannies to hold butter and jam. For gluten-free folks, they’re one of the few options that don’t feel like a compromise.

Chef move:
Toast, spread with mashed avocado and a soft-boiled egg, then drizzle with olive oil and chili flakes. Simple, satisfying, and GF-friendly.

9. Gluten Free Organic Rolled Oats with Ancient Grains & Seeds

This is the “I actually want to stay full until lunch” bag. The blend of oats, quinoa flakes, chia, and hemp gives you both texture and protein. It’s naturally neutral in flavor, which is what I want as a chef—it’s a blank canvas.

Chef move:
Cook with half water, half milk, then finish with a spoon of peanut butter, chopped dates, and a sprinkle of cinnamon.

10. Nonfat Vanilla Bean Greek Yogurt

This is one of the best bases in the dairy case: thick, tangy, with real vanilla bean flavor instead of “vanilla perfume.” It’s sweet, but not dessert-level sweet, and plays well with granola, fruit, or even a spoonful of jam.

Chef move:
Use it as “sauce” on top of warm waffles, pancakes, or baked apples. The temperature contrast makes it feel fancier than it is.

11. Organic Açaí Bowl (Frozen)

Straight from the freezer, this feels like a beach-vacation breakfast you eat in sweatpants. Once thawed and stirred, you get a thick, sorbet-like base with fruit and granola toppings. For the price and convenience, it beats most smoothie bars.

Chef move:
Add half a sliced banana and a sprinkle of extra granola on top. Small tweaks, big difference in satisfaction.

12. Egg Frittata (Frozen, Heat-and-Eat)

These little frittatas are what you grab when your morning tolerance for “cooking” is close to zero. The texture is surprisingly tender, the veg and cheese are well-balanced, and they reheat without turning into rubber pucks.

Chef move:
Warm one up, pop it on a toasted English muffin with a sausage patty or bacon, and you’ve basically built your own fast-food breakfast sandwich—just better.