The 3 Make-Ahead Breakfasts I Know by Heart

The 3 Make-Ahead Breakfasts I Know by Heart

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Faith Durand
Nov 14, 2016

How's your fall going? It's been hectic here, but I've been making an extra effort to reclaim breakfast as a make-ahead victory. And when it comes to breakfast plans, I find that it's best to keep it very simple.

We're in the business of recipes and cooking advice here at Kitchn, but I confess that even as I read recipe after wonderful recipe (and try them out frequently), I still return to just a few basics. Here are the three make-ahead breakfasts I know by heart.

1. The Basic Oven Omelet

I can make this basic egg bake with my eyes closed. The base is so simple: one (or two, if you like it softer) cups of milk whisked with eight to 10 eggs. Bake at 350°F for 45 minutes or until done.

After that, the possibilities for upgrades and exciting flavors are nearly limitless and, not coincidentally, so are the opportunities for using up handfuls of leftovers. I've mixed bits of cheese left over from a cheese plate into an egg bake, and added herbs; I've thrown in chopped cooked sausage and leftover vegetables.

If you're into low-carb eating, this is simply the easiest breakfast. Make a tray on Sunday night and you're set.

2. Cambria's Granola

This is an indulgence, and a perfect one: my ultimate granola, thanks to Cambria, a former editor at Kitchn. She tweaked and perfected the very popular olive oil granola recipes making their way around the internet, and her mix of toasted coconut flakes, dried cherries, and plenty of maple syrup makes my husband look at me pitifully when the jar runs out.

We go through a couple tubs of yogurt a week when this granola is in the house.

3. Spiced-Up Steel-Cut Oatmeal

As the weather gets colder, it turns into oatmeal season. Oatmeal made from steel-cut oats is not like the stuff made from instant or rolled oats; it actually gets better and creamier in the refrigerator.

My routine is to make a big pot of oatmeal by melting a little butter, toasting the steel-cut oat groats, and then simmering with salted water. (Salt is what turns oatmeal into something special.) I add a cinnamon stick, some cloves, and sometimes some fresh ginger or Chinese five-spice. For two people, I make a pot with about two cups of oats, and we warm it up in the microwave each morning.

* * *

Those are my three most essential breakfasts. They may seem a little plain or expected, but they're classic for a reason: they're filling and wholesome with whole grains or eggs, and they are simple enough to know basically by heart.

OK, I've shared mine — now what are yours? I'd love to hear about the make-ahead breakfasts you know by heart.

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