25 Make-Ahead Summer Breakfasts
Breakfast is a great way to start the day off right, but there isn’t always time to put together a whole spread in the morning. Rather than skipping it or buying an overpriced bagel during your commute, use make-ahead recipes to help save you time in the morning. From sandwiches and muffins to casseroles and omelets, these 25 recipes will inspire you to eat breakfast every day.
Save the leftover frittata you made on Sunday and whip together these quesadillas. They freeze well, so you can have them on hand when you need them.
Make a copy of your favorite coffee shop wrap at home. Scrambled eggs go Greek with sautéed spinach, feta cheese, and cherry tomatoes. We like to wrap it in a whole-wheat tortilla, but any burrito-sized wrap will do.
Egg salad gets a modern spin in this breakfast sandwich. Hard-boil the eggs and make the pesto mayonnaise on Sunday, so only assembly is required in the morning. The crisp baguette makes the sandwich, so if it isn’t fresh, give it a little toast first.
Egg sandwiches are the perfect portable breakfast for a morning on the go. Make it even easier with pre-made sandwiches stashed in the freezer. This one combines sausage, spinach, and onion in a frittata held together with melty cheese on a toasted English muffin.
If the classic bacon, egg, and cheese is more your style in the morning, here’s the sandwich for you. One to two minutes in the toaster oven is all it takes to reheat this sandwich, so you can spend more time snoozing and less time cooking.
Make this frittata and have breakfast at the ready all week. Spicy Italian sausage, sautéed eggplant, and creamy goat cheese add pops of flavor to this egg bake. Although you can reheat it in the microwave, we like this served cold or at room temperature as well.
Spaghetti is not just for dinner. Here it finds a happy home nestled together with broccoli, cheese, and eggs. Mix and match with leftover cooked potatoes, sausage, bacon, and vegetables if the broccoli isn’t for you.
Casseroles are a natural choice for both make-ahead recipes and leftovers that keep well. We’re going bold with both spicy chorizo and jalapeño pepper, but you can use breakfast sausage and skip the chiles for a milder version.
Hatch chiles are a specialty of the Southwest, with a mild-to-medium heat. Fresh chiles will work the best here, but if you can’t find them, frozen or canned will work as well. It keeps well, so you’re set for breakfast all week long.
This casserole, also known as strata, involves cubes of bread layered with delicious ingredients and egg poured over the whole thing. This technique is at its best when you make it ahead. Assemble the casserole the night before and bake it in the morning. The overnight chill allows the bread to soak up the egg mixture that gives structure and flavor to every bite.
This vegetable-packed casserole makes two full 13×9-inch dishes’ worth of breakfast. While that might seem like a lot, it’s actually good planning. One dish (or both) can be wrapped up and frozen, so you have breakfast available when you want it. The other dish can be baked and eaten for breakfast all week.
An omelet is an easy dish to make, but it’s made even easier in the oven. Combine all of your ingredients in a baking dish and let the oven do the rest of the work. We were inspired by the classic flavors of the Denver omelet, but you can use our basic formula for any oven omelet you’d like.
Sun-dried tomatoes and hot mustard are folded into this hearty breakfast casserole. Shredded potatoes keep it satisfying and light compared to diced potatoes, and it’s all held together by cheesy eggs.
A croque-monsieur is a French ham and cheese sandwich with the cheese grated or shredded on top before being baked. Inspired by the sandwich, this casserole combines the delicious sandwich components and the ease of a strata. Assemble it the night before, so you all you have to do is bake it in the morning.
Constantly stirring polenta on the stove can certainly be a chore, but this recipe takes most of the work out. This relatively hands-free recipe only requires you to whisk once while baking. Keep it around all week for breakfast or lunch.
Pancakes are delicious, but if you’re trying to feed a crowd or make one recipe last all week, they aren’t the best option. This recipe combines the best of everything: fluffy pancake batter, juicy blueberries, and a crunchy streusel topping.
This the brunch showstopper you’ve been looking for. Everything you love about cinnamon rolls, even the cream cheese icing, is made easier in this layered casserole. No time necessary to roll out dough here — simply slice a loaf of day-old bread and layer away.
Keep this dish bookmarked for your next lazy Sunday. The classic duo of peanut butter and banana unite once again in this rich breakfast. Assemble it the night before so you can relax with a cup of coffee and read the paper the next morning.
If your eyes immediately go to the sweeter side of the breakfast menu, this recipe is for you. It edges towards (and can be) dessert, but it’s soufflé-like texture keeps things light and airy. However, unlike a soufflé, this recipes keeps well throughout the week.
Muffins and make-ahead breakfasts go hand in hand. You can bake them and keep them all week, or freeze them for later. The hardest part is picking a recipe. Here, crunchy granola adds texture to the soft, chocolatey muffins.
Bright citrus is the perfect flavor to help you wake up in the morning. A lemony syrup keeps these hand-held baked goods moist with a shiny top glaze.
Say hello to the savory muffin of your dreams. Buttery muffin batter is combined with radishes and tangy goat cheese. The thin slices of radish are mellowed while baking, and the creamy goat cheese tames the peppery bite even more.
The method for making these muffins couldn’t be any easier. The food processor brings everything together so you don’t have to dirty any extra bowls. The tender muffins get their texture from figs, hazelnuts, and oats.
Believe it or not, this classic coffee shop treat is very easy to make at home. The dough can be frozen in advance, and the glaze can be made the day before, so baking is all that’s required the day you want to make them.
Like the lemon poppy seed scones, this recipe can be frozen and baked at a later date. Use the dough recipe as a base, but swap in other dried fruit and nuts for the currants to easily change the flavor.
Get the Kitchn Daily in your inbox.