20 Make-Ahead Breakfast Recipes That Will Make Your Mornings Easier

When the alarm clock sounds, do you leap out of bed ready to crush a workout? Or do you crush the snooze button instead (in five minute increments until you’ve squeezed out an extra hour of “rest”).

Whether you’re hungry from your AM sweat session, or you’re running late and need to grab a quick bite on your way out the door – wouldn’t it be great to know that breakfast is ready, and waiting for you?

All of the simple make-ahead breakfast recipes below can be prepared far in advance of the morning rush. From grab-and-go muffins and chia puddings, to egg cups and overnight oats, these 20 make-ahead breakfast recipes will make your mornings easier, and more delicious! Because, let us remind you: Coffee is not breakfast.

 

EGGS

Egg cups and frittatas keep well in the fridge for several days, or they can be frozen for up to two months. For best results, reheat them on a cookie sheet in a 400° F degree oven or toaster oven for five to 10 minutes. They can also be heated in a microwave for 30 seconds if refrigerated, or 2 minutes if frozen.

1. Sweet Potato Egg Cups

What you’ll need:
Nonstick cooking spray
3 medium sweet potatoes, shredded
3 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium onion, chopped
1 cup broccoli florets, chopped
12 large eggs
¼ cup shredded cheddar cheese
Find out how to make the recipe.

 

2. Super Green Egg Cups

What you’ll need:
Nonstick cooking spray
¼ cup unsweetened almond milk
12 large eggs, lightly beaten
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup steamed broccoli, coarsely chopped
½ cup chopped green bell pepper
1 cup chopped raw spinach
Find out how to make the recipe.

 

3. Mini Denver Quiches

What you’ll need:
6 large eggs
1½ cups nonfat milk
Sea salt and ground black pepper (to taste; optional)
Non-stick cooking spray
½ medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 oz. low-sodium, nitrite-free lean ham, chopped
2 oz. cheddar cheese, grated
Find out how to make the recipe.

 

4. Frittata with Swiss Chard, Tomatoes, and Parmesan

What you’ll need:
10 large egg whites (1¼ cups)
6 large eggs
¾ cup nonfat milk
¼ cup shredded Parmesan cheese
Sea salt and ground black pepper (to taste; optional)
½ tsp. ground nutmeg
1 Tbsp. olive oil
1 medium onion, chopped
2 cups chopped Swiss chard
Nonstick cooking spray
1 cup cherry tomatoes, cut in half
Find out how to make the recipe.

 

OATS

Oatmeal can be reheated in a microwave or on a stovetop. Add a little extra water or unsweetened almond milk if needed to get the right consistency. Overnight oats can be eaten cold or hot!

Both the Slow Cooked Steel-Cut Oatmeal with Apples and Cinnamon, and the Savory Irish Oats with Turkey Bacon, Cheddar, and Chives can be frozen. Spoon portions into muffin cups coated with nonstick spray, and freeze. When they are frozen, pop them out of the muffin tin into an airtight container and return to the freezer until needed.

5. Baked Vanilla Oatmeal with Nutmeg

What you’ll need:
Nonstick cooking spray
3 cups old-fashioned rolled oats
1½ tsp. baking powder
1 tsp. ground nutmeg
¼ tsp. sea salt (or Himalayan salt)
3 cups unsweetened almond milk
1 tsp. vanilla extract
2 large eggs
¼ cup unsweetened applesauce
2 Tbsp. raw honey
Find out how to make the recipe.

 

6. Slow Cooked Steel-Cut Oatmeal with Apples and Cinnamon

What you’ll need:
Nonstick cooking spray
1½ cups water
1½ cups unsweetened almond milk
3 cups steel-cut oats
2 medium apples, chopped
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground cinnamon
2 Tbsp. pure maple syrup
2 Tbsp. ground flax seed
Find out how to make the recipe.

 

7. Vanilla Peach Overnight Oats

What you’ll need:
½ cup dry old fashioned rolled oats
1 scoop Vanilla Shakeology
⅔ cup water
½ tsp. pure vanilla extract
1 medium peach, chopped

Find out how to make the recipe.

 

8. Savory Irish Oats with Turkey Bacon, Cheddar, and Chives

What you’ll need:
3 cups low-sodium organic vegetable broth
½ cup unsweetened almond milk
1 cup dry steel-cut oats
1 dash sea salt (or Himalayan salt)
6 slices cooked turkey bacon, chopped
¼ cup shredded sharp cheddar cheese
¼ cup finely chopped fresh chives
¼ cup reduced-fat (2%) plain Greek yogurt
Find out how to make the recipe.

 

OTHER WHOLE GRAINS

You may find yourself munching on the delectable quinoa cups pictured below straight out of the refrigerator, but they, and the Spinach, Tomato, and Quinoa Breakfast Casserole, can be reheated in a toaster oven or microwave. Reheat the Fruity Whole-Grain Breakfast Porridge in the microwave or on a stovetop.

9. Zucchini, Ham, and Cheese Quinoa Cups

What you’ll need:
Nonstick cooking spray
2 cups cooked quinoa
2 large eggs, lightly beaten
2 large egg whites (¼ cup)
1 cup shredded zucchini (about 1 medium)
1 cup shredded sharp cheddar cheese
2 Tbsp. grated Parmesan cheese
½ cup diced lean ham
¼ cup finely chopped parsley
2 medium green onions, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Find out how to make the recipe.

 

10. Spinach, Tomato, and Quinoa Breakfast Casserole

What you’ll need:
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Find out how to make the recipe.

 

11. Fruity Whole-Grain Breakfast Porridge

What you’ll need:
¾ cup dry steel cut oats
½ cup dry wild rice
¾ cup dry pearl barley (or dry faro)
1 cinnamon stick
1 2-inch slice dry orange peel
1 Tbsp. raw honey (or pure maple syrup)
½ tsp. sea salt (or Himalayan salt)
¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)
¼ cup unsweetened dried cranberries
6 cups water
1 cup chopped raw walnuts (or almonds, pecans, or cashews)
4 cups unsweetened almond milk
Find out how to make the recipe.

 

MUFFINS AND BARS

All of the muffins below can be stored in a refrigerator for several days, or up to two months in a freezer. Simply thaw before serving.

12. Raspberry Muffins with Chia Seeds

What you’ll need:
Nonstick cooking spray (optional)
1½ cups whole wheat flour
1 Tbsp. chia seeds
2 tsp. baking soda
½ tsp. fine sea salt (or Himalayan salt)
1 cup mashed sweet potato (or pumpkin puree)
1 cup unsweetened applesauce
2 large egg whites (¼ cup)
½ cup pure maple syrup
1 tsp. pure vanilla extract
1 cup fresh raspberries
Find out how to make the recipe.

 

13. Blueberry Oatmeal Blender Muffins

What you’ll need:
Nonstick cooking spray (optional)
1 cup reduced fat (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas, cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
2 cups fresh or frozen blueberries
⅔ cup chopped raw walnuts
Find out how to make the recipe.

 

14. Pumpkin Protein Muffins

What you’ll need:
1 large egg
1 large egg white
¼ cup pure pumpkin puree
1 large banana, cut into chunks
½ cup all-natural almond butter
¼ cup pure maple syrup
2 scoops vanilla protein powder
½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
1 dash ground nutmeg
Find out how to make the recipe.

 

15. Homemade Energy Bars

What you’ll need:
1 cup whole pitted dates (or prunes)
1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
2 scoops Shakeology, any flavor
Find out how to make the recipe.

 

CHIA PUDDINGS

Chia pudding is a perfect grab-and-go breakfast. It’s ready to eat about four hours after you make it, and can be stored in a refrigerator for up to four days.

16. Vanilla Cinnamon Chia Pudding

What you’ll need:
3 cups nonfat milk (or unsweetened almond milk)
1½ scoops Vanilla Shakeology
1 Tbsp. raw honey (optional)
1 tsp. ground cinnamon
6 Tbsp. chia seeds
Chopped fresh strawberries (for garnish; optional)
Find out how to make the recipe.

 

17. Coconut Mango Chia Pudding

What you’ll need:
2 cups unsweetened coconut milk beverage
2 tsp. raw honey
½ cup chia seeds
2 medium mangos, chopped
Find out how to make the recipe.

 

18. Raspberry Chia Pudding

What you’ll need:
2 cups unsweetened almond milk beverage
2 tsp. raw honey
½ cup chia seeds
2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
Fresh mint leaves (for garnish; optional)
Find out how to make the recipe.

 

SCRAMBLE & HASH

Both of these savory dishes can be reheated in a microwave or on a stovetop. Garnish with fresh herbs just before serving.

19. Mexican Tofu Breakfast Scramble

What you’ll need:
1 tsp. olive oil
½ onion, finely chopped
½ medium green bell pepper, finely chopped
½ medium red bell pepper, finely chopped
¼ tsp. ground coriander
¼ tsp. ground cumin
¼ tsp. sea salt
1 dash turmeric
1 cup cooked black beans
7 oz. extra firm tofu, drained, mashed
2 Tbsp. finely chopped fresh cilantro
¼ cup fresh tomato salsa
½ medium tomato, chopped
½ medium avocado, chopped
Find out how to make the recipe.

 

20. Healthier Turkey Hash

What you’ll need:
1 tsp. olive oil
4 oz. raw 93% lean ground turkey
2 Tbsp. chopped onion
2 Tbsp. chopped green bell pepper
1 medium potato, peeled, cut into ½-inch cubes
½ tsp. dried oregano
½ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)
Find out how to make the recipe.