Who skips breakfast or spends hundreds a year on coffeeshop breakfasts because it’s just too hard to make breakfast at home on your way to work or getting the kids out of the house? That was me, until I found a few easy prep ahead meals that took minutes to make grab-and-go breakfasts each day. Take a look at the options below, give them a try and let me know what works and what your favorites are! Suggested recipes are linked below, but feel free to use a recipe you already have or find on your own as well!
Overnight Chia Pudding (I use this recipe by Giada DeLaurentiis) –
You can make 3-4 servings at a time, storing in airtight containers in the fridge, ready to grab and go! To keep yourself from getting bored or burned out on the same thing every day, you can:
- Change the fruit/nut topping combinations each day
- Use chocolate (dairy or non-dairy) milk
- Make it more like a parfait by layering the mix-ins before eating
Instant Oatmeal (not the kind in the packet! I use this base recipe by Inquiring Chef) –
This will save you time, cash and unwanted sugar/additives. Homemade instant oatmeal gives you the chance to keep variety top of mind during weekday mornings as well as when traveling (camping, airports, road trips, hotel stays). And – the toppings/mix-ins are truly endless!
Freezer Breakfast Sandwiches/Wraps –
Whether your favorite breakfast sandwich comes from a fast-food drive-thru, local coffee shop or your preferred diner….Take a look at the ideas below to make your favorites at home, freeze them up and have them ready for a quick zap in the microwave or toaster oven. The bonus will be that you can try new and different flavors depending on your mood, use the below as a starting point to create your very own breakfast creations!
- Egg and English Muffin Sandwiches with cheese from Tastes Better from Scratch
- Breakfast Burritos from Pillsbury
Bakery-Style Muffins (These from Happy Money Saver are a great place to start!) –
Did you know you can prep muffin batter, scoop it into muffin liners in a muffin tin, and freeze them raw before baking? It’s a game-changer for weekday breakfasts, especially if you don’t enjoy a drier muffin after it’s been baked and frozen. Imagine prepping 2-3 kinds of muffins, freezing the batter in individual muffin liners and everyone being able to choose their own muffin choice as they run out the door? I recommend baking a few the night before so that they are easiest to grab-and-go the next day.
Breakfast Cookies (I use this recipe from What’s Gaby Cooking) –
Cookies for breakfast? 100% on board with this! Another great option to prep ahead, pop in the freezer and bake up the night before so that you always have fresh baked items ready to go. Whether this is for a morning rush out the door or a mid-morning snack, cookies don’t have to just be an indulgence, they can be part of your every day routine! Obviously, as with all the recommendations here, you can adjust or swap out the mix-ins to keep things interesting and try different flavors to keep everyone satisfied, and not bored.
Poptarts (I love these from Half Baked Harvest, but there are a few different options on her website that are great, take a look around!) –
I don’t know about you, but there was something about ripping open the weird aluminum foil cellophane and biting into a half crackery, half cakey sugar explosion that made the day. These days, I don’t enjoy sugar in the same amount as I used to – so I appreciate recipes like this one that can be adjusted and aren’t full of random additives and chemicals. And – you guessed it! They can be frozen once baked and defrosted quickly (or they are quite good when still a bit frozen) for an on-the-run breakfast or afternoon pick-me-up. As the theme continues down the list of options, the flavor combinations can be changed for each batch for variety, without 10 different boxes falling out of the cabinet, and you know you’re serving up something healthier for you and the whole family.
Protein Toaster Waffles (this is my favorite brand from Aldi!) –
Freezer/Toaster pancakes and waffles are a staple in many homes – why not make them at home when you’re batch prepping and freeze them yourself – saving cash, unknown ingredients, and the one and only customizable options of prepping them instead of buying them! I use a box mix for the base, and add things like vanilla, chopped fruit, chopped nuts or extracts to change them up if I need something different. I prep the pancakes in a griddle pan (1/4c measure) and I prep the waffles in a mini Dash waffle maker, let them cool on wire racks, then freeze for the week. They take moments to toast up – boost the protein with a little peanut butter or almond butter; or make a pancake roll-up adding a few berries in the middle!
Egg Bites (I’ve used this one from Giada DeLaurentiis / Food Network for years) –
We once made these for a 100 person cocktail party, and they were a huge hit. They are the perfect size to pop in your mouth one at a time, and if you’re not careful, you can eat a whole pan before they even make it to the freezer! These can be made and stored in the refrigerator for the week, or made in larger batches and frozen, just put a few in the fridge the night before if you happen to remember. A quick warm-up in the microwave or toaster oven, and you’ll be on your way with a protein-filled breakfast that will be the envy of all your co-workers (once you’re back in the office). So many options, whether meat filled, cheese only, veggie filled, cheese and veggies, a great use for leftovers and full of flavor – definitely meant to be on the weekly rotation!
Smoothies (too many recipes/combinations to post!) –
I can’t say there is a specific recipe for smoothies, and I’ve come to love mixing up whatever I have in my fridge or freezer to make a unique smoothie for the morning or a midday snack. You can prep everything but the milk in a freezer pack/bag and have it as a quick dump and blend situation if you want to prep a bunch at the beginning of the week or month. I also find that warehouse stores have the best deals on frozen fruit, if you can fit that much in your freezers! I find the ratios that tend to work best for a balanced fruit/veggie smoothie are:
- 1c milk (dairy or non-dairy, I prefer Almond milk for smoothies)
- 1c fresh or frozen spinach (I freeze my spinach so it doesn’t go bad in that crisper drawer!)
- 1-1.5c frozen fruit (this would include if you choose to add a banana or avocado)
- 1-2T agave (only if the fruit isn’t sweet)
- 1T Chia or Flax seeds (optional)
Granola, with or without yogurt (I love this recipe, but feel free to find your favorite one!) –
This recipe works as a dry granola to eat without milk or yogurt, or mixed into yogurt and topped with fresh fruit, or eaten like cereal with milk (dairy or non-dairy) right out of the bowl. Perfect for traveling via air, car or train, and filling for those long morning meetings that don’t give you a chance to get up and stretch your legs. As with all the other recipes and ideas shared today, granola, when made at home is versatile and can remain fresh and new with different combinations of dried fruits, nuts and oats. Let me know what your favorite flavor combination is!
Please let me know what your favorites are from the list and ideas above. Keep me posted on what you make throughout the week and what works well for your family. Do you have a favorite grab and go breakfast that you want to share? Please comment below! And, if you need more ideas or different recipe guidance than I shared above, please don’t hesitate to reach out. I’m here and willing to help ensure that your mornings are smooth and easy getting yourself and everyone else out the door!