We all know the joys of make-ahead meals, but they truly feel like magic when Monday morning rolls around. They're the answer to a quick and ultra-satisfying weekday breakfast — like, one that tastes good and will actually carry you through lunchtime. All that can be yours when you keep these three key pointers in mind.
1. Work in big batches.
When I put in the effort for make-ahead breakfasts, my number-one rule is to think big. Reap the reward of your work for days, even a couple weeks, by making big batches of your favorite morning meals. Clear out your freezer ahead of time to make this a stress-free practice.
Get Inspired: 24 Big-Batch Breakfasts You Can Make Ahead of Time
2. Portion out individual servings.
Eliminate, or at least minimize, any prep that needs to be done in the morning by portioning your breakfast into individual servings. It's one thing to make a large quantity of something to eat all week long, but the next step is making all that work accessible. This can translate to portioning oats or fruit and yogurt into individual containers, or cutting up a frittata for breakfast sandwiches.
Get Inspired: How To Make a Week of Steel-Cut Oats in 5 Minutes
3. Rely on your freezer.
Your freezer is your number-one ally when making a big batch of breakfast ahead of time. It's the easy solution to have a slice of quick bread, breakfast sandwiches, oats, and more when the mood strikes. Take them out the night before to thaw in the fridge, or pop them straight from the freezer to the oven or microwave in the morning.
Do you have any tips for mastering the make-ahead breakfast?