Looking for healthy make ahead breakfast ideas? Here are some easy ways to start the day that you can make up in advance.
Mornings are hard. We get it! Sometimes it’s only possible to shove down a bowl of cereal: and that’s ok! But if you’re looking for some healthy ideas to prepare in advance, we’ve got them. Here’s a list of our top make ahead breakfast ideas! There’s sweet, savory and everything in between: plus we’ve listed them with storage time so you can see how long a batch lasts. Make them ahead on a weekend or the night before, and you’ll eat all week!
And now…our top make ahead breakfast ideas!
Here’s a fun, easy make ahead breakfast: Egg Muffins! Bake up scrambled eggs in muffin tin cups with healthy veggies, then refrigerate them for meals all week! This works as a grab-and-go breakfast, and it’s perfect for kid lunch boxes. We also find ourselves sneaking them out of the refrigerator for a quick snack. The filling is packed with good stuff: loads of spinach, cottage cheese for healthy protein, and jarred red pepper.
Stores refrigerated up to 5 days or frozen up to 3 months
Here’s the ideal healthy make ahead breakfast. In fact, we’re head over heels for it: Banana baked oatmeal! This incredible recipe is wholesome and filling, and it’s made with good-for-you ingredients: mostly oats and bananas. It happens to be a vegan baked oatmeal, but it pleases absolutely everyone. Make up a big pan and eat off of it all week! You can cut it into “bars” for quick snacks, too.
Store refrigerated for up to 1 week or frozen up to 3 months
The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste.
Stores refrigerated 2 weeks or frozen up to 3 months (individually wrap if you like for on-the-go eating)
Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. Try this Greek yogurt parfait for a fancy brunch, or a quick make ahead breakfast!
Stores refrigerated for up to 4 days, but make sure to add the granola right before serving
One of our most popular make ahead breakfast recipes are these "famous" banana muffins! These healthy muffins are made mostly of oats and bananas, blended together in a blender. They're sweetened with maple syrup and so light and fluffy, you'll never believe there's no flour! They’re blender muffins so they’re easy to make at home.
Stores refrigerated for 10 days or frozen up to 3 months
Here’s a deliciously comforting make ahead breakfast that will win your heart: Hashbrown Breakfast Casserole! It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor.
Stores refrigerated for up to 5 days or frozen for 3 months
Looking for the epitome of an easy breakfast idea? Try this overnight oats recipe! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes! Leave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they’re absolutely fantastic!
Stores 2 days refrigerated
Need ideas to start your morning? Try this genius Breakfast Burrito! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures.
Make ahead and freeze for up to 1 month; see make-ahead instructions in the recipe
Here’s an easy make ahead breakfast that's perfect for all those in between moments, too. Try this ridiculously easy no bake Oatmeal Bars recipe! These are big winners in our house. These breakfast bars star peanut butter, honey, and Old Fashioned oats, and they’re a healthy breakfast or snack you can feel good feeding yourself or your family.
Stores refrigerated up to 2 weeks
Ever tried muesli? It's a mixture of rolled oats, dried fruits and nuts that’s traditionally eaten with milk for breakfast or brunch. It's similar to granola, but granola is sweeter and baked. Muesli is typically either raw or lightly toasted; and it has no oil and usually no sweetener. Enjoy it with milk as a simple make-ahead breakfast!
Stores frozen up to 1 month (no need to defrost)
Looking for a savory make ahead breakfast? Try a crustless quiche! This one is deliciously savory and hearty, with lots of protein to keep bellies full all morning. Even better: it’s so easy to whip up! No need to bother with a quiche crust: just whisk together the filling and pop it in the oven.
Stores refrigerated up to 5 days and works cold, room temp or warm
These chewy oats have a porridge-like texture and feel like a cozy hug in the morning. They’re a fun way to mix up the standard Old Fashioned oats as a healthy way to start the day! You can make a big pot of steel cut oats in 25 minutes and eat off of the leftovers all week. Top them with nut butter and fruit.
Stores refrigerated up to 1 week (reheat and stir with milk to revive the texture)
Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer.
Stores refrigerated for up to 5 days
Stumped on a make ahead breakfast? Make a big pan of this Blueberry Baked Oatmeal! Baked oatmeal is the holy grail of easy breakfasts: once you bake up a pan, you can eat off the leftovers all week. The tangy, tart pops of blueberries are a bright pairing to the hearty oats and cozy cinnamon and allspice.
Store refrigerated for up to 1 week or frozen up to 3 months
Last up in our make ahead breakfasts: granola! It's simple to whip up a pan in the evening while you watch your favorite show, then you've got instant morning breakfast! Throw a few handfuls over yogurt with a few blueberries and you've got a simple meal.
More breakfast recipes
Need more ideas for starting the day? Here are a few more favorite recipe collections:
- Try 50+ Breakfast Recipes to Power Your Morning
- Go for 35 Easy Breakfast Ideas or grab 25 Healthy Breakfast Ideas
- For special diets, try 25 Vegetarian Breakfast Ideas, 20 Vegan Breakfast Ideas or 25 Gluten Free Breakfast Ideas
- Opt for Top 10 Egg Recipes for Breakfast
15 Make Ahead Breakfasts for Busy Mornings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.
- 10 to 12 ounces frozen spinach*
- 6 large eggs
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 cup cottage cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped roasted red pepper (from a jar), plus more for topping
- Fresh ground black pepper
- Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
- Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
- In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
- Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
- Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)
*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.
- Category: Breakfast
- Method: Baked
- Cuisine: Breakfast
- Diet: Vegetarian
Keywords: Make ahead breakfast, Make ahead breakfasts,
Let us know if you have any questions!