Easy Make Ahead Breakfast Recipes

One of the biggest issues I have on school mornings is making sure everyone in the house has a good breakfast on top of all the other things they need for their day.  Lunches are easy to fix ahead of time an store but a good breakfast takes a bit more time than most of us have when we are juggling our own work and prep for the day as well.  There are tons of frozen and pantry options we can grab but they are usually either unhealthy or rather expensive and neither of those are options in my house.  So I adapted some classic breakfasts into what have become our go-to grab and go meals that take only minutes of my time and are inexpensive and delicious.

HOMEMADE ENGLISH MUFFIN SANDWICHES & HOMEMADE CROISSANT SANDWICHES

English Muffins

Turkey Bacon or Turkey Sausage

Egg Beaters or Egg Whites

2% or Skim American Cheese Slices

Cook turkey bacon or turkey sausage in microwave or oven until crisp.  Set aside.  Toast English Muffins.  Set Aside.  Spray small round bowl (4” diameter) with non-stick spray.  Pour ¼ Cup Egg Beaters into bowl and season lightly with salt & pepper.  Cook in microwave on high for 30 -45 seconds or until set. Spoon egg onto bottom half of toasted English muffin.  Cover with 1 full piece (I usually split in half to fit) turkey bacon.  Top with half slice cheese and top of muffin.  Wrap in plastic wrap, date and freeze in large container or gallon sized storage bag for up to one month.  To heat, remove from plastic wrap, place on microwave safe plate and heat for 60 seconds in microwave.

Simply substitute Croissant for English Muffin.

EASY FREEZER BREAKFAST BURRITOS

Flour Tortillas

Egg Beaters

Turkey Sausage

2% Sharp Cheddar Cheese

Cook turkey sausage. Drain and crumble.  Cook egg beaters as desired (microwave is quick & easy but some will bake an others cook in non-stick skillet).  Mix together egg, sausage and shredded cheddar cheese.  Scoop 2-3 Tablespoons into middle of small flour tortilla.  Fold ends over and roll securing with a toothpick.  Wrap in plastic wrap, date and store in container or gallon sized storage bag in freezer for up to one month.  Microwave on high for 60-90 seconds or until heated through and serve.

FRUIT & YOGURT PARFAIT

1 8oz Vanilla or Preferred Flavor of Lowfat Yogurt or Greek Yogurt

½ Cup Frozen or Fresh Mixed Fruit (we prefer strawberries & blueberries or a blend of pineapple and mango)

¼ Cup Granola

In small plastic cup layer yogurt, fruit and granola starting with yogurt and ending with fruit.  Cover with lid if available or plastic wrap if not.  Store in refrigerator overnight sealed and grab with spoon to eat on the go.

CANNED BISCUIT PIZZAS (not traditional breakfast but satisfying and easy)

1 can of biscuits (10ct)

1/3 cup pizza sauce or tomato sauce with Italian seasonings

1/3 cup shredded low-fat part skim mozzarella

4-5 Turkey Pepperoni Rounds per “pizza”

Preheat oven to 375 degrees.  Flatten canned biscuits into pizza rounds on baking sheet. Spread 1-2 teaspoons sauce on each biscuit.  Sprinkle with shredded mozzarella and 4-5 Turkey Pepperoni rounds.  Bake the pizzas for 10-12 minutes or until biscuit has risen and cheese is bubbly.  Allow to cool completely before wrapping in plastic wrap, dating and storing in freezer in container or gallon sized storage bag.  They can be stored for up to one month in freezer.  Reheat in microwave for 60-90 seconds and serve.

Katie is the owner of You Brew My Tea. A place where love and the mysteries of life meet a frugal mom with a big opinion about everything!