3 High-Protein Make-Ahead Breakfast Ideas

Even though the morning rush to get out the door is temporarily sidelined and I have more flexibility when it comes to breakfast, I just don’t have it in me to put a lot of energy into making something to eat first thing in the morning. I know that if I want something substantial that will hold me until lunch, meal prep is a must.

Right now, my requirements for breakfast are simple: It must be easy. It must be make-ahead. And it must be filling enough that I’m starving in an hour. These recipes are the easiest and most satisfying breakfasts that I’m making right now. Each has a limited list of ingredients, plenty of flexibility to use what you have on hand, and is packed with protein. Let’s get prepping!

Overnight oats are one of my absolute favorite breakfasts because they are so easy. It’s a breakfast that’s doable before your first cup of coffee. The night before, you just mix a few ingredients together; come morning give the oats another stir, spoon it into your bowl (or just eat straight from the jar), and add any toppings you feel like. You’ll need oats, of course, but any kind of milk will get the job done, and while the recipe calls for plain Greek yogurt, you can use any kind you have.

Get the recipe: Overnight Oats

Here’s how to turn that sourdough you just baked into a filling breakfast. If you love ricotta toast, I’m certain you’ll also be really into whipped cottage cheese toast. Trust me! Even if the texture of cottage cheese makes you wrinkle your nose, a quick whirl in the food processor changes everything, turning cottage cheese into a smooth, ultra-creamy topping that’s both dense and airy at the same time. It takes no more than a couple minutes to whip the cottage cheese and it keeps in the fridge for up to a week. Top it with jam, a drizzle of honey and a pinch of flaky salt, fresh fruit, or some nuts and seeds.

Get the recipe: Whipped Cottage Cheese on Toast

Start your week by making this simple lemony grain bowl base, a combo of steel cut oats and quinoa, then vary the toppings to give breakfast a different spin throughout the week. This week, I’ll alternate between topping mine with roasted vegetables, leftover hard-boiled eggs, and a dollop of yogurt for a savory breakfast, and a few spoonfuls of Greek yogurt, almond butter, and jam for a sweeter start to the day.

Get the recipe: Breakfast Grain Bowl Mix