I know school’s out for a lotta folks, but we’ve got a couple of months left — and even when that’s over, there’s still swim and gymnastics and camp and just life asking us to live it. (The nerve!) And before ALL of that gets underway, there needs to be: breakfast.
I have a friend whose daughter happily eats the exact same breakfast every morning, and while that sounds deliriously efficient and all, that…is not my kid. And really, it’s not me either. So while she does her applesauce and oatmeal routine, I’m typically scrambling (sometimes literally, ha!) at the last minute — an egg here, a pot of oatmeal there. Leftover tri-tip and fruit salad from the weekend. And while my kiddo appreciates the variety, inevitably we’re always literally running out the door shouting things like “SHOES!” and “SWIMMY!” and “I KNOW YOU DON’T HAVE TO GO, BUT IT’S ALWAYS A GOOD IDEA TO TRY!” while I’m stuffing vitamins into my purse for the car.
So, just like we (attempt to) plan for dinner, I figured now’s the time to break out some make-ahead breakfast recipes to help keep the pace in the morning. Here are 10 of our tried-and-true faves.
1 // Freezer Breakfast Burritos – These are loaded with tater tots, breakfast sausage, cheese, chiles and more, but they’re super adaptable using your fave ingredients. They microwave in just about 5 mins from frozen, but when it makes sense, I prefer to bake them. (It takes about 30-40 mins to bake them from frozen, so it’s really only worth heating up the oven if everyone is going to be eating them and if you’re able to toss them in before you do the rest the of your morning routine.)
2 // Chia Pudding – Just sweet enough, creamy, protein packed + vegan! Lana has loved chia pudding ever since she was a babe. We make up this exact recipe Sunday night to serve up a few mornings throughout week. Any leftovers can be popped into a smoothie, too. (Psst: I also love the sound of this Overnight Chocolate Chia Pudding!)
3 // Green Smoothie Pancakes – My friend Kelly developed this recipe when her daughter was little, and she swears they’re her favorite breakfast, still. I love that everything comes together in a blender, they’re vegan, and they freeze like a dream for quick reheating in the toaster on busy mornings.
4 // 1-Bowl Chocolate Chip Banana Baked Oatmeal – I’ve followed Minimalist Baker for a long time, and none of Dana’s simple, flavorful, and mostly plant-based recipes have ever steered me wrong. You could assemble this the night before to bake off in the morning — and Dana suggests reheating leftovers with a little milk. Easy.
5 // Cheesy Corn and Scallion Cakes with Maple Yogurt – I can’t resist a savory pancake or waffle, and these guys — which are almost in fritter territory — freeze and reheat in either the microwave or the toaster really well. We almost always have a stash on hand. (Great in lunchboxes, too!)
6 // Green Chile Egg Casserole – This is comfort food at its finest: eggs, cheese + chiles! (Not the lightest, granted, but a substantial breakfast for mornings that call for…substantial breakfasts.) Rather than potatoes or bread, this breakfast casserole gets its heft from protein-packed cottage cheese. And Amy testifies that it can be either assembled the night before and baked the morning of or completely baked off and reheated.
7 // Make-Ahead Smoothie Packs – There’s a paid meal delivery plan out there that’s basically marketing this exact same thing at a premium price, but the DIY version is actually pretty easy and cost-effective. This is a method more than a specific recipe so that you can create a variety of smoothies based on your fam’s preference. Freeze off a bunch of packs now, and breakfast is as easy as pouring the contents into a blender with your liquid of choice. (We’re currently using this blender, but this blender is a mega workhorse, too, at about half the cost.)
8 // DIY Make-Ahead Starbucks Spinach Feta Breakfast Wrap – In a previous lifetime, when I traveled a fair amount for work, I practically lived off of Starbucks’ short nonfat cappuccinos and the egg white breakfast wrap after which these are modeled — so you’d think I’d be sick of ’em, but nope! We made up a dozen of these for the freezer when I first had Lana, and they totally hit the spot. The only trick with these guys is reheating them. They can easily be microwaved straight from the freezer, but for the full Starbucks experience, it’s worth the extra couple of mins to crisp them in a pan after reheating.
9 // Meal Prep Breakfast Sandwiches – My friend Whit had a baby a couple of months ago, and the first thing we did was fill her freezer fulla these guys. We did half veggie and half with crumbled sausage and they were both stellar. You can keep them in the fridge 4-5 days which makes reheating them a fair bit quicker, but they freeze great, too. (Check the recipe notes for reheating tips!)
10 // Breakfast Enchiladas with Roasted Poblano Sauce – If you aren’t sensing a theme here, I’m pretty big into the whole eggy/cheesy/chilies thing. These sound so satisfying (I would totally make them as “breakfast for dinner”, too) and would reheat well if they were completely baked off the night before. Also that sauce! *swoon*
BONUS 1 // Oat-Free Coconut Almond Granola – We make a batch of this WEEKLY, no joke, and it makes the best instant breakfast sprinkled over a bowl of yogurt. Super protein-packed, free of refined sugars, vegan + gluten-free. And yet it still manages to taste really, really freaking good.
BONUS 2 // Cold Brew Coffee All Week Long! – You didn’t really think I’d leave ya hanging without a coffee solution, did you? Here’s a simple method for making a cold brew coffee concentrate that you can make once and tote around in your cute li’l coffee bottle (Laura, I’m looking at you) all week long. And perfectly refreshing for sum-sum-summahtime!
Would love to hear your favorite make-ahead recipes or breakfast hacks, too! Happy (short!) week!
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And this one’s for the Pinners!
All of these look great- and not just for breakfast. I’m loving your contributions! I think I’ll try the cold brew coffee first:)
Starting with coffee — never a bad idea. 🙂
Fun article! I printed off several of your suggestions. Cold brew: I like to make coffee ice cubes with it to put in my cold brew and in coffee smoothies. Can you help me figure out how to make cascara cold foam??
Yesss, cold brew ice cubes are the ultimate hack! Such a good idea. And I’ve heard the cold foam is made with egg whites (!!) but I haven’t tried to make it, myself. Maybe a new challenge!
Yum. Welcome, Emily! So excited for more recipe ideas! We are big fans of chia pudding, homemade granola parfaits and baked oatmeal too!
A few other make ahead go-to’s for us:
Instant pot hard boiled eggs
Individual quinoa frittatas
Healthy cheesecake bars (https://powerhungry.com/2016/01/healthy-breakfast-cheesecake-bars-high-protein-low-sugar/)
I’ll make a big batch of migas (eggs scrambled with crushed tortilla chips, salsa and topped with cheese) to reheat
And even though they’re really a dessert,
I convince myself these paleo Twix bars are healthy enough for occasional grab and go breakfasts. ?
Gah! I’ve had those paleo twix bars pinned for a while now!! And such good ideas! Migas, mmmmm… Love eggs in the instant pot, too. That thing really has my heart.
My husband made the Breakfast Enchiladas with Roasted Poblano Sauce for a Christmas brunch. They were to die for! The Poblano sauce did take a long time, so it is for special occasions in our house… that being said, there were no leftovers ?
No leftovers — definitely a good sign! And yes, when we made it I remember thinking I should have doubled the sauce and frozen it to make it a quicker go the next time, but that’s the brilliant thing about make-ahead stuff: you make it when you have time and serve it when you don’t! 🙂