When it comes to meal prep, you usually focus first on dinner and then maybe lunch. That means all too often breakfast gets the shaft. Maybe you think Oh, I'll just wing it! I'll eat a granola bar on my commute! I'll grab a muffin from the coffee shop! But you deserve so much more than that.
From sweet treats like carrot quick bread and apple-cinnamon French toast casserole to savory delights like scrambled chickpea and spinach pitas and ham, egg, and cheese quesadillas, these 10 make-ahead recipes will save you time and money (looking at you, $10 breakfast sandwich) in the mornings.
1. Turkey, Broccoli, and Cheddar Mini Frittatas from Simply Scratch
This recipe makes 12 muffins, which you can pack up in an airtight container and stash in the fridge or freezer. They're also super customizable. Don't like turkey? Go for deli ham. Prefer a different cheese? Swap in Gouda for the cheddar. The possibilities are endless!
This carrot quick bread is essentially carrot cake you can eat for breakfast. With freshly grated carrots, a tangy yogurt glaze, and warming spices like cinnamon and nutmeg, this quick bread is luxurious yet wholesome. When wrapped in plastic and stored at room temperature it can last for five days, meaning you can cut off a slice or two all week long.
3. Tart Cherry Almond Baked Oatmeal from The Faux Martha
The premise of baked oatmeal is simple: Instead of standing at the stove, stirring and fretting over a pot of oatmeal, you can simply combine a bunch of ingredients in a baking dish and throw it in the oven. When you're ready for breakfast, cut out a square of oatmeal and reheat it quickly (a splash of milk added after heating helps with any dryness) in the microwave.
This egg casserole, with spinach, dill, and feta cheese, tastes just like Greek spanakopita. You can either make it, bake it, and store it in the fridge for four days to eat all week long, or you can make and freeze it before baking. If you go the freezer route, just defrost it overnight and then bake it and you've got eggs for a crowd.
5. Freezer Croissant Breakfast Sandwiches from Damn Delicious
This recipe is more about assembly than anything. Simply grab some croissants from your favorite bakery and load them up with scrambled eggs, cheese, and ham before wrapping them in plastic wrap and tossing them into the freezer. Pull one out and microwave it whenever you need a quick, satisfying breakfast.
Just because you can't (or don't want to) eat eggs doesn't mean a breakfast sandwich is out of the question! Simply sauté some chickpeas and veggies in coconut oil, turmeric, cumin, and garlic powder before stuffing the mixture inside pitas. Wrap the sandwiches in foil and stash 'em in the freezer to pull out whenever you need a hearty vegan breakfast.
7. Golden Milk Overnight Oats from The Bojon Gourmet
Overnight oats are simply oats that sit overnight in liquid of some form — in this case, it's golden milk (a mixture of honey, turmeric, ginger, cardamom, cinnamon, and milk). If your mornings tend to be hectic, just grab a jar on your way out the door and eat the oats during your commute or once you get to the office.
Who says quesadillas are only meant for lunch or dinner? This protein-packed version, with ham, egg, and cheese, is perfect for breakfast. Fold them up, get them nice and golden on the griddle, and then wrap them in foil to freeze for Future You.
9. Rainbow Frozen Yogurt Pops from Half Baked Harvest
Not counting the Cheerios granola (!), this recipe only calls for four basic ingredients: plain Greek yogurt, honey, vanilla, and your favorite fruit. Blend all the ingredients together and pour the mixture, along with the granola, into molds (or Dixie cups!) and freeze. Then just pull one or two out the next time you want a cold, refreshing breakfast.
French toast meets bread pudding in this easy casserole. With apple butter in the custard and chopped apple sprinkled throughout, it's also the perfect breakfast to eat all fall long. You can assemble the casserole up to one day before you plan on baking it, as it can sit in the fridge for 24 hours. Once you've baked it, the casserole can last in the fridge for five days, meaning you can scoop out a portion and warm it up all week long for breakfast!