All the Best Make Ahead Breakfast Ideas

Busy mornings don’t have to mean skipping breakfast or settling for something rushed and unhealthy. With make ahead breakfasts, you can enjoy a delicious, nutritious start to your day without sacrificing time.

TL;DR

• Make ahead breakfasts save time, reduce stress, and ensure a healthy morning meal.
• Options include casseroles, sandwiches, burritos, tacos, breakfast bowls, and high-protein meals.
• Freeze or refrigerate for quick reheating throughout the week.
• Perfect for busy families, fitness enthusiasts, and holiday mornings.

From hearty casseroles to grab-and-go options, there are countless healthy make ahead breakfast options that can be prepped in advance, stored in the fridge or freezer, and enjoyed all week long. These make ahead breakfast foods are perfect for families, fitness enthusiasts, or anyone seeking quick, convenient, and tasty morning meals.

Below, we’ve organized the best make ahead breakfast meals into easy-to-navigate categories so you can find exactly what suits your mornings, whether you need make ahead breakfast potatoes, make ahead breakfast for kids, or the best make ahead breakfast options for the whole family.

---

Make Ahead Breakfast Casseroles

Breakfast casseroles are the ultimate easy, make ahead breakfast meals. They combine eggs, vegetables, proteins, and sometimes grains, baked together for a filling, flavorful meal. These recipes are perfect for batch prep, and many can be frozen and reheated for quick breakfasts all week.

1. Classic Egg & Sausage Breakfast Casserole

The Classic Egg & Sausage Breakfast Casserole is a perfect make ahead breakfast because it combines protein, cheese, and savory sausage into a hearty, filling meal that keeps you energized all morning. It’s easy to prepare in advance, then bake or reheat when you need a quick, healthy breakfast without extra effort. Plus, it freezes beautifully, making it ideal for enjoying individual portions throughout the week without any morning prep.

Recipe Ingredients:

• 8 eggs
• 1 cup cooked breakfast sausage, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup diced bell peppers
• Salt and pepper

Recipe Steps:

1. Preheat oven to 350°F (175°C).
2. Whisk eggs and milk, season with salt and pepper.
3. Stir in sausage, peppers, and cheese.
4. Pour mixture into a greased baking dish.
5. Bake 30–35 minutes until set.

Freezer Tip: Cool completely, wrap in foil, and freeze. Slice individual portions and reheat in the microwave.

2. Sweet Potato & Spinach Breakfast Bake

The Sweet Potato & Spinach Breakfast Bake is an excellent make ahead breakfast meal that balances hearty, naturally sweet potatoes with nutrient-packed spinach and protein-rich eggs. It’s easy to assemble in advance, then bake or reheat for a quick and wholesome breakfast any morning. This dish also freezes well, allowing you to enjoy individual portions throughout the week with minimal effort.

Recipe Ingredients:

• 2 cups diced sweet potatoes
• 6 eggs
• 1 cup spinach
• 1/2 cup feta cheese
• Salt and pepper

Recipe Steps:

1. Roast sweet potatoes at 400°F (200°C) for 15 minutes.
2. Whisk eggs, season, and mix with spinach and feta.
3. Combine with roasted sweet potatoes in a greased dish.
4. Bake 25–30 minutes until eggs are fully set.

Why its great: Sweet potatoes add natural sweetness and fiber. Perfect for make ahead breakfasts that are hearty and nutritious.

---

Make Ahead Breakfast Sandwiches

Breakfast sandwiches are portable, easy to assemble, and loved by kids and adults alike. Preparing make ahead breakfast sandwiches ensures you have a quick morning meal without sacrificing flavor or nutrition.

1. Egg & Cheese English Muffin Sandwich

The Egg & Cheese English Muffin Sandwich is a convenient make ahead breakfast that combines protein-packed eggs and melty cheese on a toasted muffin for a satisfying morning meal. It’s simple to prep in advance, wrap individually, and store in the fridge or freezer for quick, grab-and-go breakfasts. This sandwich reheats easily, making it a reliable option for busy mornings or make ahead breakfast for kids.

Recipe Ingredients:

• 2 English muffins
• 4 eggs
• 4 slices cheddar cheese
• 4 slices cooked bacon or turkey bacon

Recipe Steps:

1. Toast muffins.
2. Scramble eggs and cook bacon.
3. Assemble sandwiches with egg, cheese, and bacon.
4. Wrap individually and refrigerate or freeze.

Freezer Tip: Freeze in foil or parchment paper. Microwave for 1–2 minutes for a fast, make ahead breakfast meal.

2. Avocado & Egg Breakfast Bagel

The Avocado & Egg Breakfast Bagel is a flavorful and filling make ahead breakfast that pairs creamy avocado with protein-rich eggs on a hearty bagel. It can be assembled in advance for quick, easy mornings or stored in the fridge for grab-and-go convenience. This option is both satisfying and nutritious, making it a perfect choice for busy adults and make ahead breakfast for kids alike.

Recipe Ingredients:

• 2 bagels
• 2 eggs
• 1 avocado, sliced
• Salt and pepper

Recipe Steps:

1. Cook eggs to preference.
2. Toast bagels, add avocado slices, and top with eggs.
3. Assemble and wrap for easy grab-and-go mornings.

Pro Tip: Use avocado mash instead of slices if freezing—prevents browning.

---

Make Ahead Breakfast Burritos

Breakfast burritos are a convenient healthy make ahead breakfast option, perfect for freezer storage and quick reheating. Wrap them individually and enjoy a filling breakfast anytime.

1. Veggie & Egg Burrito

The Veggie & Egg Burrito is a versatile make ahead breakfast meal that combines fluffy scrambled eggs with sautéed vegetables and melted cheese for a satisfying, nutrient-packed start to your day. It can be assembled in advance, wrapped individually, and frozen for quick, easy breakfasts throughout the week. Reheating is simple, making it an ideal healthy make ahead breakfast for busy mornings or make ahead breakfast for kids.

Recipe Ingredients:

• 4 large tortillas
• 6 eggs, scrambled
• 1 cup sautéed vegetables (peppers, onions, spinach)
• 1/2 cup shredded cheese
• Salt and pepper

Recipe Steps:

1. Cook eggs and sauté vegetables.
2. Lay tortilla flat, layer eggs, veggies, and cheese.
3. Roll tightly, wrap in foil or plastic wrap.
4. Freeze for up to 2 months.

Quick Tip: Microwave 1–2 minutes for a ready-to-eat make ahead breakfast food.

2. Sausage & Potato Breakfast Burrito

The Sausage & Potato Breakfast Burrito is a hearty make ahead breakfast meal that combines savory sausage, tender potatoes, scrambled eggs, and melted cheese for a filling and flavorful morning option. It can be prepped in advance, individually wrapped, and frozen for quick, convenient breakfasts all week long. This burrito reheats easily, making it a perfect healthy make ahead breakfast for busy mornings or make ahead breakfast for kids.

Recipe Ingredients:

• 4 large tortillas
• 6 eggs
• 1 cup cooked breakfast sausage
• 1 cup diced potatoes, cooked
• 1/2 cup shredded cheese

Recipe Steps:

1. Scramble eggs and cook sausage and potatoes.
2. Assemble burritos with eggs, sausage, potatoes, and cheese.
3. Wrap individually and freeze.

Why it works: Hearty, filling, and freezer-friendly—ideal for make ahead breakfast meals during a busy week.

---

Make Ahead Breakfast Tacos

A taco twist on the classic breakfast burrito gives you a lighter, flavorful option for morning meals. These make ahead breakfast tacos are simple to prep, customizable, and freezer-friendly.

1. Huevos Rancheros Tacos

The Huevos Rancheros Tacos are a flavorful make ahead breakfast that pair scrambled eggs with black beans, fresh salsa, and a sprinkle of cheese for a protein-packed, satisfying morning meal. They can be prepped ahead of time and stored for quick, easy breakfasts throughout the week. With simple reheating, these tacos make a healthy make ahead breakfast that’s perfect for busy mornings or make ahead breakfast for kids.

Recipe Ingredients:

• 6 small corn tortillas
• 4 eggs, scrambled
• 1/2 cup black beans
• 1/2 cup salsa
• 1/4 cup shredded cheese

Recipe Steps:

1. Warm tortillas slightly.
2. Scramble eggs and heat black beans.
3. Assemble tacos with eggs, beans, salsa, and cheese.
4. Wrap individually or layer in containers for make ahead breakfasts.

Pro Tip: Freeze individual taco components separately for freshness, then assemble and reheat in the morning.

2. Breakfast Chorizo Tacos

The Breakfast Chorizo Tacos are a savory and spicy make ahead breakfast meal that combine protein-rich chorizo, fluffy eggs, sautéed vegetables, and melted cheese for a bold, satisfying start to your day. They can be prepared in advance, individually wrapped, and frozen for quick, convenient breakfasts throughout the week. Reheating is simple, making them a perfect healthy make ahead breakfast option for busy mornings or make ahead breakfast for kids.

Recipe Ingredients:

• 6 small flour tortillas
• 4 eggs
• 1/2 cup cooked chorizo
• 1/4 cup diced onions and peppers
• Shredded cheese

Recipe Steps:

1. Cook chorizo and sauté vegetables.
2. Scramble eggs.
3. Assemble tacos and wrap individually.

Freezer Tip: Freeze fully assembled in foil and microwave in the morning for quick, protein-rich make ahead breakfasts.

High Protein Make Ahead Breakfasts

High protein breakfasts keep you full longer and provide energy for the morning. Batch-preparing these meals ensures you never skip a healthy make ahead breakfast.

Egg muffins with veggies & cheese

The Egg Muffins with Veggies & Cheese are a versatile and protein-packed make ahead breakfast that combine fluffy eggs, colorful vegetables, and melty cheese for a nutritious, grab-and-go morning meal. They can be prepped in advance and stored in the fridge or freezer, making them perfect for quick, healthy breakfasts throughout the week. With easy reheating, they are a convenient option for busy mornings or make ahead breakfast for kids.

Recipe Ingredients (makes 12 muffins):

• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup chopped vegetables (bell peppers, spinach, zucchini, mushrooms, or a mix)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)
• Cooking spray or muffin liners

Recipe Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
3. Fold in the chopped vegetables and shredded cheese until evenly distributed.
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 20–25 minutes, or until the eggs are fully set and lightly golden on top.
6. Let the muffins cool for 5 minutes, then remove from the tin and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
7. To reheat, microwave for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Wrap individual muffins in plastic wrap or foil before freezing to make reheating one at a time easy and mess-free.

Greek yogurt parfait jars

Greek Yogurt Parfait Jars are a fresh, protein-packed make ahead breakfast that layer creamy Greek yogurt with sweet fruit and crunchy granola for a balanced, satisfying morning meal. They can be prepped in advance in individual jars for quick, grab-and-go breakfasts that are perfect for busy mornings or make ahead breakfast for kids. With simple assembly and refrigeration, these parfaits are a convenient and versatile option for a healthy make ahead breakfast all week long.

Recipe Ingredients (makes 4 jars):

• 2 cups Greek yogurt (plain or vanilla)
• 1 cup fresh or frozen berries (strawberries, blueberries, raspberries)
• 1/2 cup granola (your favorite variety)
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon chia seeds or flax seeds (optional)
• Fresh mint leaves for garnish (optional)

Recipe Instructions:

1. Prepare 4 small mason jars or airtight containers.
2. Spoon about 1/2 cup of Greek yogurt into the bottom of each jar.
3. Add a layer of berries (around 1/4 cup per jar) over the yogurt.
4. Sprinkle a layer of granola (about 2 tablespoons per jar) on top of the berries.
5. Repeat the layers if desired, finishing with a layer of yogurt and a drizzle of honey or maple syrup.
6. Top with chia seeds or flax seeds and garnish with fresh mint leaves if desired.
7. Seal the jars and store in the refrigerator for up to 5 days.

Freezing Tip: Parfaits are best enjoyed fresh, but you can prep the fruit and yogurt layers in advance and assemble the jars in the morning to keep the granola crunchy.

Peanut butter protein smoothie packs

Peanut Butter Protein Smoothie Packs are a convenient, nutrient-packed make ahead breakfast that combine protein, healthy fats, and natural sweetness for a quick and satisfying morning meal. They can be pre-portioned and frozen in advance, making it easy to grab a pack and blend for a quick, healthy make ahead breakfast any day of the week. These smoothie packs are perfect for busy mornings, on-the-go adults, and make ahead breakfast for kids who need a filling, energizing start to the day.

Recipe Ingredients (makes 2 smoothies):

• 2 frozen bananas, sliced
• 2 tablespoons natural peanut butter
• 1/2 cup Greek yogurt or plant-based yogurt
• 1 cup milk (dairy or plant-based)
• 1 scoop protein powder (optional)
• 1 teaspoon honey or maple syrup (optional)
• 1/2 teaspoon cinnamon (optional)
• 1 tablespoon chia seeds or flax seeds (optional)

Recipe Instructions:

1. In a freezer-safe bag, combine the frozen banana slices, peanut butter, protein powder, cinnamon, and chia or flax seeds. Seal and store in the freezer for up to 3 months.
2. When ready to make a smoothie, empty the contents of the freezer bag into a blender.
3. Add 1 cup of milk and 1/2 cup of Greek yogurt to the blender.
4. Blend until smooth and creamy. Add extra milk if needed to reach your desired consistency.
5. Pour into a glass and enjoy immediately for a quick, protein-packed breakfast.

Freezing Tip: Pre-portion the smoothie ingredients in individual freezer bags so you can make a fresh smoothie in under 5 minutes each morning without measuring anything.

Turkey & egg breakfast cups

Turkey & Egg Breakfast Cups are a protein-packed make ahead breakfast meal that combine lean turkey, fluffy eggs, and a touch of cheese for a savory, satisfying morning option. They can be prepped in advance, baked, and stored in the fridge or freezer for quick, healthy breakfasts throughout the week. Perfect for busy mornings or make ahead breakfast for kids, these cups are easy to reheat and enjoy anytime.

Recipe Ingredients (makes 12 cups):

• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 cup cooked ground turkey
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup finely chopped vegetables (spinach, bell peppers, or mushrooms)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or muffin liners

Recipe Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
3. Fold in cooked turkey, chopped vegetables, and shredded cheese.
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 20–25 minutes, or until eggs are fully set and lightly golden on top.
6. Allow to cool for 5 minutes, then remove from the tin and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
7. To reheat, microwave individual cups for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Wrap individual breakfast cups in plastic wrap or foil before freezing for easy reheating of single servings throughout the week.

---

Make Ahead Low Carb Breakfasts

These low carb make ahead breakfasts are perfect for anyone reducing sugar or carbs but still needing energy and flavor. Many are high protein, fiber-rich, and filling.

Spinach & cheese frittata

The Spinach & Cheese Frittata is a hearty, protein-packed make ahead breakfast meal that combines fluffy eggs with nutrient-rich spinach and melty cheese for a savory, satisfying morning option. It can be prepared in advance and either baked or stored in the fridge or freezer for quick, healthy breakfasts throughout the week. Perfect for busy mornings or make ahead breakfast for kids, this frittata reheats beautifully while keeping its flavor and texture.

Recipe Ingredients (serves 4–6):

• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon olive oil or cooking spray

Recipe Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet with olive oil or cooking spray.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
3. Stir in the chopped spinach and shredded cheese until evenly combined.
4. Pour the mixture into the prepared dish or skillet.
5. Bake for 25–30 minutes, or until the eggs are fully set and the top is lightly golden.
6. Allow the frittata to cool for 5–10 minutes before slicing into wedges.
7. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months.
8. To reheat, microwave individual slices for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Slice the frittata into wedges before freezing, wrap each wedge in plastic wrap or foil, and store in a freezer-safe bag for easy single-serve reheating throughout the week.

Cauliflower hashbrown bake

The Cauliflower Hashbrown Bake is a low-carb, savory make ahead breakfast meal that combines tender cauliflower, eggs, cheese, and flavorful seasonings for a hearty, satisfying morning option. It can be prepared in advance and stored in the fridge or freezer for quick, healthy breakfasts all week long. Perfect for busy mornings or make ahead breakfast for kids, this bake reheats easily while keeping its cheesy, golden texture.

Recipe Ingredients (serves 6–8):

• 4 cups riced cauliflower (fresh or frozen, thawed)
• 4 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup milk (dairy or plant-based)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh herbs (parsley or chives, optional)

Recipe Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and smoked paprika.
3. Add the riced cauliflower and shredded cheese, stirring until everything is evenly combined.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake for 25–30 minutes, or until the top is golden and the eggs are fully set.
6. Let the bake cool for 5–10 minutes before slicing into squares.
7. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual portions for up to 3 months.
8. To reheat, microwave individual portions for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Slice the bake into single-serving squares before freezing and wrap each piece in plastic wrap or foil to make reheating one at a time easy and mess-free.

Zucchini & sausage egg cups

Zucchini & Sausage Egg Cups are a savory, protein-packed make ahead breakfast meal that combine lean sausage, fresh zucchini, and fluffy eggs for a satisfying morning option. These cups can be prepped in advance, baked, and stored in the fridge or freezer for quick, healthy breakfasts throughout the week. Perfect for busy mornings or make ahead breakfast for kids, they’re easy to reheat one at a time for a healthy make ahead breakfast that keeps everyone fueled.

Recipe Ingredients (makes 12 cups):

• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 cup cooked breakfast sausage, crumbled
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or muffin liners

Recipe Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
3. Fold in the cooked sausage, grated zucchini, and shredded cheese until evenly combined.
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 20–25 minutes, or until the eggs are fully set and lightly golden on top.
6. Allow to cool for 5 minutes, then remove from the tin and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
7. To reheat, microwave individual cups for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Wrap individual egg cups in plastic wrap or foil before freezing for convenient single-serve reheating throughout the week.

---

Make Ahead Breakfast Bowls

Breakfast bowls allow you to combine grains, protein, vegetables, and fruit into a nutrient-packed, make ahead breakfast meal.

Quinoa & berry breakfast bowl

The Quinoa & Berry Breakfast Bowl is a nutrient-packed make ahead breakfast meal that combines high-protein quinoa with antioxidant-rich berries for a wholesome, energizing start to your day. It can be prepared in advance and stored in the fridge for quick, healthy breakfasts, making it an excellent choice for busy mornings or make ahead breakfast for kids. This breakfast bowl is naturally sweetened by the fruit, easy to portion, and can be topped with nuts, seeds, or a drizzle of yogurt for added flavor and nutrition.

Recipe Ingredients (serves 2–3):

• 1 cup cooked quinoa
• 1/2 cup mixed berries (fresh or frozen)
• 1/2 cup Greek yogurt or plant-based yogurt
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon chia seeds or flax seeds (optional)
• 1/4 teaspoon cinnamon (optional)
• 2 tablespoons chopped nuts (almonds, walnuts, or pecans, optional)

Recipe Instructions:

1. Cook quinoa according to package instructions and allow it to cool slightly.
2. Divide the cooked quinoa into individual serving bowls or jars.
3. Layer the quinoa with Greek yogurt and mixed berries.
4. Drizzle with honey or maple syrup, if desired, and sprinkle with chia seeds, flax seeds, cinnamon, and chopped nuts.
5. Cover and store in the fridge for up to 4 days.
6. To serve, enjoy cold straight from the fridge or let sit at room temperature for a few minutes to soften slightly.

Freezing Tip: Quinoa breakfast bowls are best stored in the fridge rather than the freezer, as the berries and yogurt can change texture when frozen. Prepare individual portions in jars for easy grab-and-go breakfasts throughout the week.

Savory egg & veggie bowl

The Savory Egg & Veggie Bowl is a wholesome make ahead breakfast meal that combines fluffy scrambled eggs with colorful, nutrient-rich vegetables for a filling, protein-packed morning option. This bowl can be prepped in advance, stored in the fridge or freezer, and reheated for quick, healthy breakfasts throughout the week. Perfect for busy mornings or make ahead breakfast for kids, it’s easy to customize with your favorite vegetables, seasonings, and toppings for a delicious and convenient start to the day.

Recipe Ingredients (serves 2–3):

• 4 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup chopped bell peppers
• 1/2 cup chopped zucchini or squash
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded cheese (optional)
• 1 tablespoon olive oil or cooking spray
• Salt and black pepper, to taste
• Fresh herbs (parsley, chives, or cilantro, optional)

Recipe Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped bell peppers, zucchini, and cherry tomatoes, and sauté for 3–5 minutes until tender.
3. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth.
4. Pour the eggs over the cooked vegetables in the skillet and gently scramble until the eggs are fully cooked and combined with the vegetables.
5. Sprinkle with shredded cheese and fresh herbs, if desired, and remove from heat.
6. Divide into meal prep containers and store in the fridge for up to 4 days, or freeze individual portions for up to 2 months.
7. To reheat, microwave for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Portion the bowls into individual containers before freezing to make single-serving reheating easy and convenient.

---

Christmas Make Ahead Breakfasts

Celebrate the holidays stress-free with make ahead breakfast foods that are festive, delicious, and freezer-friendly.

Holiday Eggnog French Toast Bake

The Holiday Eggnog French Toast Bake is a festive make ahead breakfast meal that combines rich, custardy eggnog with layers of soft bread and warm spices for a cozy holiday treat. This bake can be prepared the night before, refrigerated, and baked in the morning for quick, easy breakfasts that feel indulgent but are perfect for feeding a crowd. Ideal for seasonal celebrations or a make ahead breakfast for kids, it also freezes well for enjoying individual slices throughout the week.

Recipe Ingredients (serves 6–8):

• 8 cups cubed day-old bread (brioche, challah, or French bread)
• 4 large eggs
• 2 cups eggnog (dairy or plant-based)
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional toppings: powdered sugar, fresh berries, or whipped cream

Recipe Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2. Place the cubed bread evenly in the prepared baking dish.
3. In a large bowl, whisk together eggs, eggnog, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Pour the eggnog mixture over the bread cubes, pressing down gently to ensure all pieces are soaked.
5. Cover the dish with foil and refrigerate for at least 2 hours, or overnight for best results.
6. When ready to bake, remove foil and bake for 35–40 minutes, or until the top is golden brown and the custard is fully set.
7. Allow the bake to cool for 5–10 minutes before slicing and serving with optional toppings.
8. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 3 months.
9. To reheat, microwave refrigerated slices for 30–60 seconds, or frozen slices for 1–2 minutes until warmed through.

Freezing Tip: Slice the French toast bake into individual portions before freezing, wrap each slice tightly in plastic wrap or foil, and store in a freezer-safe bag for easy single-serve reheating.

Cranberry Orange Scones

Cranberry Orange Scones are a festive, slightly sweet make ahead breakfast food that pairs tart cranberries with bright citrus zest for a flavorful morning treat. These scones can be baked in advance and stored in the fridge or freezer for quick, easy breakfasts, making them perfect for holiday mornings or make ahead breakfast for kids. They’re tender, buttery, and easy to portion, offering a delicious, homemade alternative to store-bought pastries.

Recipe Ingredients (makes 8–10 scones):

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried or fresh cranberries
• Zest of 1 orange
• 2/3 cup milk (dairy or plant-based)
• 1 large egg
• 1 teaspoon vanilla extract
• Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons orange juice

Recipe Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in cranberries and orange zest.
5. In a separate bowl, whisk together milk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
8. Cut into 8–10 wedges and place on the prepared baking sheet.
9. Bake for 18–22 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
10. Optional: Drizzle with orange glaze once scones are cool.
11. Store scones in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
12. To reheat, microwave refrigerated scones for 20–30 seconds, or frozen scones for 1–2 minutes until warmed through.

Freezing Tip: Wrap individual scones in plastic wrap or foil before freezing for convenient single-serve reheating throughout the week.

Mini Quiche Muffins

Mini Quiche Muffins are a versatile, protein-packed make ahead breakfast meal that combine eggs, cheese, and your favorite vegetables in a convenient, single-serving format. These muffins can be prepared ahead of time and stored in the fridge or freezer, making them perfect for quick, healthy breakfasts or make ahead breakfast for kids. They’re easy to customize with different fillings, portable for on-the-go mornings, and ideal for reheating one at a time throughout the week.

Recipe Ingredients (makes 12 muffins):

• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup chopped vegetables (bell peppers, spinach, mushrooms, zucchini, etc.)
• 1/4 cup cooked and crumbled breakfast meat (optional; sausage, bacon, or ham)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or muffin liners

Recipe Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with muffin liners.
2. In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined.
3. Stir in shredded cheese, chopped vegetables, and cooked meat (if using).
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 20–25 minutes, or until the egg muffins are fully set and lightly golden on top.
6. Allow to cool for 5 minutes, then remove from the muffin tin.
7. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
8. To reheat, microwave individual muffins for 30–60 seconds if refrigerated, or 1–2 minutes if frozen, until warmed through.

Freezing Tip: Wrap individual muffins in plastic wrap or foil before freezing for easy single-serve reheating throughout the week.

---

Thanksgiving Make Ahead Breakfasts

Thanksgiving mornings are busy, so make ahead breakfasts help keep the family fed and happy.

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats are a cozy, nutrient-packed make ahead breakfast food that combine fiber-rich oats with creamy pumpkin, warming spices, and your favorite milk for a delicious morning meal. They can be prepared the night before, stored in the fridge, and enjoyed cold or slightly warmed for quick, easy breakfasts that are perfect for busy mornings or make ahead breakfast for kids. This breakfast is not only flavorful but also full of protein, fiber, and complex carbohydrates, keeping you full and energized throughout the morning.

Recipe Ingredients (serves 2):

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1 cup milk (dairy or plant-based)
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup or honey (optional)
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: chopped nuts, seeds, dried cranberries, or fresh fruit

Recipe Instructions:

1. In a medium bowl or jar, combine oats, pumpkin puree, milk, pumpkin pie spice, maple syrup, vanilla extract, and salt.
2. Stir well until all ingredients are fully combined.
3. Cover and refrigerate overnight (or at least 4–6 hours) to allow the oats to soak and soften.
4. In the morning, give the oats a good stir, and add a splash of milk if needed for desired consistency.
5. Top with nuts, seeds, dried cranberries, or fresh fruit before serving.
6. Store leftovers in a sealed container in the fridge for up to 5 days.

Freezing Tip: Overnight oats are best enjoyed refrigerated rather than frozen, as freezing can alter the texture of the oats and pumpkin. Prepare individual jars for easy grab-and-go breakfasts all week long.

Apple Cinnamon Breakfast Casserole

The Apple Cinnamon Breakfast Casserole is a sweet, comforting, and healthy make ahead breakfast option that layers tender bread, fresh apples, warming cinnamon, and a rich custard for a flavorful morning treat. It can be prepped the night before and baked in the morning for quick, easy breakfasts that feel indulgent but are still wholesome. Perfect for family breakfasts or make ahead breakfast for kids, this casserole also freezes well for portioned servings to enjoy throughout the week.

Recipe Ingredients (serves 6–8):

• 6 cups cubed day-old bread (whole wheat, challah, or brioche)
• 2 large apples, peeled, cored, and diced
• 4 large eggs
• 1 1/2 cups milk (dairy or plant-based)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Optional toppings: chopped nuts, raisins, or a light drizzle of maple syrup

Recipe Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the cubed bread evenly in the prepared baking dish.
3. Scatter the diced apples over the bread cubes.
4. In a bowl, whisk together eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until smooth.
5. Pour the custard mixture evenly over the bread and apples, pressing gently to ensure all pieces are soaked.
6. Cover the dish with foil and refrigerate for at least 2 hours, or overnight for best results.
7. Remove the foil and bake for 35–40 minutes, or until the top is golden and the custard is set.
8. Allow to cool slightly, then slice and serve with optional toppings.
9. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months.
10. To reheat, microwave refrigerated slices for 30–60 seconds, or frozen slices for 1–2 minutes until warmed through.

Freezing Tip: Slice the casserole into individual servings before freezing. Wrap each slice tightly in plastic wrap or foil for easy single-serving reheating throughout the week.

---

More of the Best Make Ahead Breakfasts

For everyday mornings, these are some of the best make ahead breakfast meals you can prep in advance:

Granola

Granola is a crunchy, versatile make ahead breakfast food that can be customized with your favorite nuts, seeds, dried fruits, and spices for a nutritious start to the day. It’s ideal for quick, easy breakfasts because it can be prepared in bulk, stored at room temperature for weeks, and enjoyed with milk, yogurt, or as a topping for smoothie bowls. Granola is perfect for busy mornings, make ahead breakfast for kids, or portioning out into jars for on-the-go convenience.

Recipe Ingredients (makes about 8 cups):

• 4 cups old-fashioned rolled oats
• 1 cup chopped nuts (almonds, pecans, walnuts, or a mix)
• 1/2 cup seeds (pumpkin, sunflower, chia, or flax)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/3 cup coconut oil or melted butter
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup dried fruit (raisins, cranberries, chopped dates, or apricots)

Recipe Instructions:

1. Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.
2. In a large bowl, mix oats, nuts, seeds, salt, and cinnamon.
3. In a small saucepan, warm coconut oil and maple syrup over low heat until combined, then stir in vanilla extract.
4. Pour the wet mixture over the dry ingredients and toss until evenly coated.
5. Spread the mixture evenly on the prepared baking sheet.
6. Bake for 25–30 minutes, stirring every 10 minutes to ensure even toasting, until golden brown.
7. Remove from oven, stir in dried fruit, and allow to cool completely.
8. Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.

Freezing Tip: Portion granola into small freezer-safe bags or jars for easy single-serve use, perfect for topping yogurt or oatmeal throughout the week.

Chia Pudding

Chia Pudding is a creamy, nutrient-rich make ahead breakfast meal that combines chia seeds, milk, and natural sweeteners to create a thick, satisfying breakfast packed with protein, fiber, and omega-3s. It’s a perfect healthy make ahead breakfast because it can be prepared the night before, stored in the fridge, and served cold or topped with fresh fruit, granola, or nut butter for a quick, easy breakfast. Ideal for make ahead breakfast for kids, chia pudding is highly customizable and convenient for busy mornings.

Recipe Ingredients (serves 2–3):

• 1/4 cup chia seeds
• 1 cup milk (dairy or plant-based)
• 1–2 tablespoons maple syrup, honey, or agave syrup
• 1/2 teaspoon vanilla extract
• Optional toppings: fresh berries, sliced banana, granola, shredded coconut, or nut butter

Recipe Instructions:

1. In a medium bowl or jar, combine chia seeds, milk, sweetener, and vanilla extract.
2. Stir well to ensure the seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight. The mixture will thicken into a pudding-like consistency as the chia seeds absorb the liquid.
4. Before serving, stir the pudding to break up any clumps and add additional milk if needed to reach desired consistency.
5. Top with fresh fruit, granola, or nut butter as desired.
6. Store leftovers in a sealed container in the fridge for up to 5 days.

Freezing Tip: Chia pudding can be frozen in individual jars or silicone cups. Allow it to thaw in the fridge overnight before enjoying, as freezing can slightly alter the texture.

Fruit and Veggie Muffins

Fruit and Veggie Muffins are a fun, healthy make ahead breakfast that sneak extra nutrition into mornings while staying deliciously moist and flavorful. These muffins can be prepared ahead of time, stored in the fridge or freezer, and are perfect for quick breakfasts, make ahead breakfast for kids, or on-the-go mornings. Using whole grains, fresh fruits, and vegetables adds fiber, vitamins, and minerals, making them a wholesome choice for starting the day.

Try this recipe: Best Ever Gluten-Free Blueberry Muffins

Recipe Ingredients (makes 12 muffins):

• 1 1/2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup melted coconut oil or vegetable oil
• 1/3 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce or mashed banana
• 1 cup grated carrots or zucchini
• 1 cup fresh or frozen blueberries (or other berries)

Recipe Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix melted oil, maple syrup, eggs, vanilla, and applesauce until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Gently fold in grated carrots or zucchini and blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Freezing Tip: Wrap individual muffins in plastic wrap or foil, or store in freezer-safe bags for easy grab-and-go breakfasts throughout the week.

Carrot Cake Oatmeal Bake

The Carrot Cake Oatmeal Bake is a comforting and nutrient-packed make ahead breakfast meal that combines the cozy flavors of carrot cake with hearty oats for a filling, fiber-rich start to your day. This dish can be prepped ahead of time, baked in the morning, and enjoyed throughout the week, making it perfect for quick, easy breakfasts or make ahead breakfast for kids. With a mix of carrots, warm spices, and wholesome oats, this breakfast is sweet, satisfying, and keeps you energized until lunchtime.

Try this recipe: Carrot Cake Oatmeal Bake

Recipe Ingredients (serves 6–8):

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups milk (dairy or plant-based)
• 2 large eggs
• 1/4 cup maple syrup or honey
• 2 teaspoons vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)
• 1/3 cup raisins or dried cranberries
• Optional topping: yogurt or nut butter

Recipe Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
2. In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together milk, eggs, maple syrup, and vanilla extract.
4. Pour wet ingredients over dry ingredients and stir until combined.
5. Fold in grated carrots, chopped nuts, and dried fruit.
6. Pour mixture into the prepared baking dish and smooth the top.
7. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
8. Allow to cool slightly before serving. Slice into squares and enjoy warm or at room temperature.
9. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months.

Freezing Tip: Cut the baked oatmeal into individual squares before freezing. Wrap each piece tightly in plastic wrap or foil for convenient single-serve reheating during the week.

Homemade Cherry Pop-Tarts

Homemade Cherry Pop-Tarts are a fun, nostalgic, and healthy make ahead breakfast that lets you enjoy a sweet treat without relying on store-bought versions. They are perfect for make ahead breakfast foods, because you can prepare a batch in advance, freeze them, and warm them individually for a quick, easy breakfast or snack anytime. Filled with sweet, fruity cherry filling and wrapped in buttery, flaky pastry, these pop-tarts are customizable, portable, and ideal for make ahead breakfast for kids.

Try this recipe: Homemade Cherry Pop-Tarts

Recipe Ingredients (makes 8 pop-tarts):

• 1 1/2 cups all-purpose or whole wheat flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1/2 teaspoon vanilla extract
• 3/4 cup cherry jam or preserves (preferably low sugar or homemade)
• 1 egg, beaten for egg wash
• Optional: powdered sugar glaze for topping

Recipe Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. Stir in water and vanilla extract until dough comes together; do not overmix.
4. Roll out dough on a lightly floured surface into a rectangle about 1/8-inch thick.
5. Cut the dough into 8 equal rectangles.
6. Place half of the rectangles on the prepared baking sheet. Spread 1–2 teaspoons of cherry jam on each, leaving a small border around edges.
7. Top with remaining dough rectangles and press edges with a fork to seal.
8. Brush each pop-tart with beaten egg for a golden finish.
9. Bake for 20–25 minutes, until lightly golden brown.
10. Allow to cool completely before serving. Optionally, drizzle with powdered sugar glaze once cooled.
11. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Freezing Tip: Wrap individual pop-tarts tightly in plastic wrap and place in a freezer-safe bag. To enjoy, warm them in the oven at 350°F (175°C) for 5–8 minutes, or microwave for 20–30 seconds from frozen.

Superfood Breakfast Cookies

Superfood Breakfast Cookies are a nutrient-packed, grab-and-go make ahead breakfast meal that lets you start your day with a dose of fiber, protein, and healthy fats. These cookies combine wholesome ingredients like oats, nut butter, seeds, and dried fruit, making them perfect for quick, easy breakfasts or make ahead breakfast for kids. Because they store well, they’re ideal for prepping a batch in advance, freezing for the week, and enjoying one at a time — a smart, satisfying option for healthy make ahead breakfast foods.

Try this recipe: Superfood Breakfast Cookies

Recipe Ingredients (makes 12 cookies):

• 1 cup rolled oats
• 1/2 cup almond or peanut butter
• 1/4 cup honey or maple syrup
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 2 tablespoons chia seeds
• 2 tablespoons flax seeds
• 1/4 cup dried cranberries or raisins
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon cinnamon or cocoa powder

Recipe Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine nut butter, honey, and vanilla extract until smooth.
3. Stir in oats, chopped nuts, chia seeds, flax seeds, dried fruit, salt, and optional cinnamon or cocoa powder until well combined.
4. Scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet and flatten slightly with the back of a spoon.
5. Bake for 10–12 minutes, until the edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Freezing Tip: Freeze cookies individually on a baking sheet before transferring to a freezer-safe bag or container. This keeps them from sticking together, making it easy to grab a single cookie for a quick, easy breakfast any morning.

Sweet Potato Spanish Omelet

The Sweet Potato Spanish Omelet is a hearty, flavorful, and versatile make ahead breakfast that combines the natural sweetness of roasted sweet potatoes with eggs and savory spices. This dish is perfect for healthy make ahead breakfast foods because it can be prepped ahead, cooked in one pan, and stored for the week. It’s an ideal option for quick breakfasts or make ahead breakfast for kids, delivering protein, fiber, and complex carbohydrates in every bite. This omelet is also perfect for freezing, so you can enjoy a warm, satisfying breakfast any morning with minimal effort.

Try this recipe: Sweet Potato Spanish Omelet

Recipe Ingredients (serves 4–6):

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional)

Recipe Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes, onion, and red bell pepper with olive oil, salt, and smoked paprika. Spread evenly on a baking sheet and roast for 20–25 minutes until tender.
3. In a large bowl, whisk together eggs and milk until smooth. Season with a pinch of salt and pepper.
4. Once the vegetables are roasted, allow them to cool slightly before folding them into the egg mixture.
5. Heat a large, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet. Cook on the stove for 5–7 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes, until the center is fully set and the top is lightly golden.
7. Allow the omelet to cool slightly, then slice into wedges for serving.
8. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 2 months.

Freezing Tip: Wrap individual omelet wedges tightly in plastic wrap or foil and place in a freezer-safe bag. Reheat in the microwave or oven for a quick, easy breakfast that’s ready in minutes.

Eggs in Purgatory

Eggs in Purgatory is a bold, flavorful, and satisfying make ahead breakfast meal that combines poached eggs with a rich, spiced tomato sauce. This one-pot dish is perfect for healthy make ahead breakfast foods, because you can prepare the sauce in advance and simply cook or reheat the eggs when ready to eat. It’s ideal for quick, easy breakfasts or make ahead breakfast for kids, offering protein, fiber, and savory flavor in every bite. Eggs in Purgatory also stores well in the fridge, and with a few simple steps, portions can be frozen for later, making it perfect for a week of effortless breakfasts.

Try this recipe: Eggs in Purgatory

Recipe Ingredients (serves 4):

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 4–6 large eggs
• Fresh parsley or basil, for garnish
• Optional: crusty bread for serving

Recipe Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5–7 minutes until softened.
2. Add garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, season with salt and black pepper, and simmer for 10–15 minutes to thicken slightly.
4. Using a spoon, make small wells in the sauce and carefully crack eggs into each well.
5. Cover the skillet and cook for 5–8 minutes, or until eggs are cooked to your desired doneness.
6. Garnish with fresh parsley or basil before serving.
7. Serve warm, optionally with crusty bread for dipping.
8. Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, remove eggs and store sauce separately in a freezer-safe container for up to 2 months. Reheat the sauce and add fresh eggs when ready to eat.

Freezing Tip: Freeze the tomato sauce without the eggs. When ready to eat, thaw the sauce, heat it up, and poach or fry fresh eggs to enjoy a quick, easy breakfast that tastes just made.

Coconut Flour Pancake PB&Js

Coconut Flour Pancake PB&Js are a creative twist on a classic favorite, turning the timeless peanut butter and jelly combination into a healthy make ahead breakfast. These pancakes are naturally gluten-free and packed with fiber from coconut flour, making them an ideal option for make ahead breakfast foods that keep you full and satisfied throughout the morning. Perfect for quick, easy breakfasts or make ahead breakfast for kids, they’re sweet, protein-rich, and can be frozen for busy mornings when you need a best make ahead breakfast ready in minutes.

Recipe Ingredients (makes 6–8 pancakes):

• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 4 large eggs
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup natural peanut butter
• 1/4 cup fruit preserves or jelly (any flavor)
• Coconut oil or butter for cooking

Recipe Instructions:

1. In a medium bowl, whisk together coconut flour, salt, and baking powder.
2. In a separate bowl, combine eggs, almond milk, honey, and vanilla extract. Mix well.
3. Slowly add dry ingredients to wet ingredients, stirring until a thick batter forms. Let sit for 5 minutes to thicken.
4. Heat a nonstick skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour small portions of batter (about 1/4 cup each) into the skillet, forming pancakes. Cook 2–3 minutes per side until golden and cooked through.
6. Spread a thin layer of peanut butter on one pancake, then top with another pancake and a layer of fruit preserves to create a PB&J pancake sandwich.
7. Repeat with remaining pancakes and filling.
8. Serve immediately or allow to cool before storing.
9. Store in an airtight container in the fridge for up to 5 days, or freeze individually for up to 2 months.

Freezing Tip: Wrap each PB&J pancake sandwich tightly in plastic wrap and place in a freezer-safe bag. Reheat in a toaster oven or microwave for 30–60 seconds for a quick, easy breakfast that’s perfect for busy mornings.

3 Final Quick and Easy Make Ahead Breakfast Ideas

Overnight Oats

Prep jars with oats, milk, chia seeds, and toppings.
Store in the fridge for up to 5 days.
Customizable with fruits, nuts, and spices.

Omelet Muffins

Whisk eggs with vegetables, meat, or cheese.
Bake in muffin tins and store in fridge or freezer.

Smoothie Packs

Pre-portion ingredients in freezer bags.
Blend with liquid in the morning for a fast, healthy make ahead breakfast.