3 Make Ahead Breakfast Options

Happy Wednesday!  I hope you’re all having a great week so far.  I don’t know why, but having breakfast prepared ahead of time is one of my biggest musts.  It may be because I don’t like to eat when I first wake up, or also because I enjoy stopping for coffee after the gym and on my way to work as a way to break up the day.

Either way, I’ve had to figure out some staple recipes that I can turn to that are 1) healthy, 2) budget conscious, and 3) easily prepared ahead of time and good to re-heat.

Since many of my favorites are from some of my favorite bloggers, I thought I’d share their recipes here with you and let you know what changes, if any, I made to make them any healthier or more transportable.

#1 the Fitnessista’s make-ahead breakfast burritos

make ahead burritos

Can I say more?  These breakfast burritos are not only muy deliciosa, but they’re versatile and easy to take to work, too.  You can get creative with the filings and swap out or add ingredients you do or don’t like.  I’ve made these with and without a little cheese, with spinach and roasted veggies, or without guac for my husband.  Make a batch on the weekends, freeze, and then wrap in a moist paper towel and microwave for 2 minutes when you’re ready to enjoy.  This was a huge hit in our household!  Side note: these also made for a great “gift” to my sister and brother-in-law after they came home from the hospital with their newborn son.  It was so easy for them to re-heat and eat with one hand!

#2 Steel Cut Oats + fruit/nuts you have on hand

This one is not fancy or complicated, and therefore it makes sense that it’s my own.  When I’m craving oats for the week, I make 1 big batch of gluten-free (these GF ones from Bob’s Red Mill are great) over the weekend to use all week long.

apple oatmeal

To make –> bring 6 cups of non-dairy milk (almond or coconut are best), 1 tsp of vanilla extract and a pinch of sea salt to a boil.  Once boiling, add 1.5 cups of steel cut oats and stir.  Turn down to a simmer, and let simmer for about 25 minutes.  Approximately 5-8 minutes before the oats are finished cooking, I add whatever fruit I’m going to use that week (strawberries, blueberries, unsweetened dried cherries from Trader Joe’s, etc.).  When you re-heat, just add a small splash of water before heating.

#3 PB Fingers’ Customizable Egg Muffins

custom egg muffins make ahead breakfast{I made these with red peppers, parsley, spinach, tomato and onion}

These egg muffins are so simple, yet delicious! They make for an easy on-the-go option and are filled with protein and nutrient-packed veggies.  I like that you can change up the veggies you use each time you make them.  I also try to include some difference spices or fresh herbs to bring even more flavor to the party.  They re-heat really well, too!

What do you like to eat for breakfast?  Do you have any easy make-ahead options that you can easily transport to work and re-heat? 

3 Comments

  1. Di March 23, 2016

    The egg muffins look fantastic. Any idea how long they would stay fresh? I have a 5 day trip coming up and would love to take some food/meals with me. Maybe you could do a blog on that – food that travels well!

    Reply
    • Sam April 6, 2016

      Hi Di! I make the egg muffins on Sunday and eat them Monday-Friday and they stay fresh. Just keep them in an airtight container in the fridge. Hope you try them! They’re so versatile and easy to travel with.

      Reply
  2. yummy! I haven’t made egg muffins in forever- I should do that soon!

    Reply

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