20 Make-Ahead Breakfasts for Fall
With the cold weather setting in, we all need something warm and satisfying for breakfast. This can be tricky on busy mornings or when you simply want to stay under the covers for a little bit longer, but luckily there are a slew of great breakfast recipes that rely on the make-ahead factor. Assemble (or even bake) a day, week, or even a few months ahead of time and know you can be as groggy-eyed as you want in the morning and still eat a great breakfast. Here are 20 recipes we love.
Chunks of whole-wheat sourdough give this strata a particular heartiness, while rosemary makes it taste like fall. Prepare the dish the night before and bake it for about an hour in the morning.
Polenta is all too often forgotten in the morning, but here it gets its due. Baked into a custardy casserole, it can be prepared in advance and enjoyed all week long, cold or re-warmed.
Tucked in the middle of this cinnamon roll breakfast is a rich and gooey cream cheese filling that’s sure to make anyone swoon. The casserole can be covered and refrigerated up to a day in advance before baking, so you can make this sweet treat a reality even on the busiest of mornings.
This casserole actually benefits from sitting overnight before baking so that the bread can soak up the egg-and-milk mixture. The classic combo of ham and cheese make it an all-around favorite.
Vegan quiche is possible, thanks to the power of chickpea flour. The quiche’s base can be made up to a day before baking or you can bake it off and store it for up to three days.
Sauté the mushrooms the night before or really grab any mix of cooked vegetables you have on hand to make these simple yet satisfying egg bakes.
Sweet potato purée gives these pale orange-hued cinnamon buns just a hint of earthy sweetness, while also making them incredibly moist. They can be prepped the night before and then baked off in the morning.
While most muffins really lose their spring and moisture if baked ahead, these don’t. Honey and molasses, along with hazelnut meal, help keep them incredibly tender for up to three days.
Refrigerated crescent roll dough makes these breakfast bars a snap to whip up. They also can be assembled the night before baking or baked off and frozen so you can grab one whenever the craving hits.
Mix up your usual breakfast routine with this fun, sweet twist on baked potatoes. The potatoes can be baked and stored in the refrigerator for up to five days, which means you can reach for them throughout the week, quickly re-warm them, and top them with yogurt and nuts.
This recipe is guaranteed to change your waffle game forever since there’s no need to wake up early to whisk together your waffle batter. Instead, this batter rests overnight so all you need to do is heat up the iron and grab the maple syrup in the morning.
This is the ultimate way to serve breakfast sandwiches for a crowd — the best part being that you can bake the Bundt bread and frittata filling the day before and just assemble and warm it when you’re ready to eat.
This recipes makes 12 vegetarian egg sandwiches, which can be wrapped individually and frozen for up to three months. When rewarmed, the muffins get lightly toasted and the feta gets soft and melty.
Breakfast sandwiches don’t always have to revolve around eggs. Here sautéed and spiced chickpeas are combined with wilted spinach and crunchy bell peppers in split pitas to make great freezer-friendly vegan sandwiches.
These cheesy egg quesadillas are kicked up with a thick swipe of Dijon mustard inside. They can be stored in a resealable plastic bag in the refrigerator for up to three days or in the freezer for up to three months.
It’s hard not to love these meaty burritos. They are prepped in advance and stored in the freezer for you to reach for them when a quick breakfast is in order.
Stuff baguettes with meat, eggs, and cheese and you’ve got a quiche-like concoction that’s a definite crowd-pleaser. Plus, the boats can be baked in advance and frozen for you to reheat as needed.
Cook this sausage-speckled hash the day before and all you have to do in the morning is spread it in a baking dish, crack over a few eggs, and stick it in the oven until the whites and yolks are set.
Hearty steel-cuts oats are a sure way to warm up a chilly fall morning, but they take a lot of time to cook. Here they are tossed in the slow cooker with plenty of spices and dried fruit and cooked overnight so they’re ready for you when you wake up.
Assemble these savory parfaits when you have extra time on your hands and refrigerate them for up to three days — know they’ll be there for you when you need a quick breakfast.