38 Make-Ahead Breakfast Recipes
Mornings can be busy—some mornings, all-out chaos. Even though you know breakfast is sort of important, it's easy to brush it off as an unnecessary when you're rushing out the door. And that's exactly where delicious, make-ahead meals come in. Make these recipes a part of your meal prep for a week after week of instant breakfasts you'll be excited to eat.
Copycat Starbucks Bacon & Gruyère Egg Bites
All the cheesy goodness of Starbucks Sous Vide Egg Bites, minus the high price tag and long drive-thru line.
As any true bagel enthusiast knows, store-bought simply can’t compare to a freshly baked, New York-style bagel. And while they may seem intimidating to make on your own, rest assured, a great bagel is relatively simple to make and uses just a few pantry ingredients. Though they require 2 days from start to finish, the hands-on involvement is minimal, making them a great weekend baking project. This easy-to-follow recipe yields a dense bagel with a nice level of chew, and a fantastic outer crust. The real secret to producing a NYC deli-quality bagel is boiling them in a baking soda solution prior to baking in the oven; doing so is what creates their signature texture and flavor, and aids in the browning process by increasing the surface PH on of the dough. These bagels will blister slightly because of the overnight proofing (which also yields a more intensely flavorful bagel); to reduce the size of the blisters, make sure your water is at a rolling boil before you drop the raw bagels in. Boil longer for a chewier bagel, but do keep in mind that the longer you boil, the less they will rise in the oven. Barley malt syrup and vital wheat gluten can both be found at grocery stores such as Whole Foods. You can substitute honey for the barley malt syrup if need be, however, your bagels will not have the same distinct bittersweet flavor as those from your favorite bakery.
Roasted Strawberry-Rhubarb Muffins with Pistachio Streusel
Featuring roasted strawberries and rhubarb, a delicate hint of cardamom, and a crisp pistachio streusel, these tender muffins say “spring” like no other. You can use frozen rhubarb when making these brunch-worthy muffins, just be sure to thaw fully and press out excess water with paper towels before roasting. Starting the oven at a higher temperature helps the muffins to brown and rise into a nice dome, and lowering it after 8 to 10 minutes allows them to finish cooking through.
Instant Pot Whole-Milk Yogurt
Making your own batch of versatile, nutritious, probiotic-rich yogurt has never been easier. We all know the Instant Pot is awesome acting as both a slow cooker and a pressure cooker, but if you’ve ever wondered about the other claim on the box—Wait, can I really make yogurt in my Instant Pot?—trust us, we tried it out and it’s actually super simple using the Instant Pot’s “Yogurt” setting. All you need is whole milk and a few tablespoons of plain yogurt (you need just a little bit that’s already made to act as a “starter” for your yogurt). Once you’ve made your first batch, be sure to save a few tablespoons of yogurt to start your next batch when your supply is low. Use your homemade yogurt for nutrient-rich smoothies, as a tangy topper for soups and tacos, to make rich sauces and dips, and more. If you want to simply enjoy a bowl for breakfast, top your yogurt as desired with fresh fruit, honey, granola, chopped nuts, etc. You can also stir in a little vanilla extract to taste in order to make vanilla yogurt.
Make Your Own Fancy Granola and Become a Person Who Likes Mornings
I have not always been much of a breakfast person. I mean, I appreciated it. On weekends I was happy to house a plate of diner home fries and eggs. I’d make scones or French toast occasionally. I’d eat some strawberries and pour myself a bowl of cereal. But in practice, especially during the week, I was more of a eat-an-energy-bar-at-the-office-without-thinking person. Not that there’s anything wrong with that! But then I got this job at a website all about breakfast—you may have heard of it—and I realized I needed and wanted to step up my game. I liked the idea of being one of those people who had a ritual in the morning—a person who made themselves a little something, who had a moment of quiet before rushing out the door.
Starting with cereal seemed easy enough, at first. I’d pick up bags of fancy granola at the farmer’s market. (What can I say? “Fancy” is a big motivator for me.) I’d scoop some Greek yogurt into a bowl, sprinkle in some granola, add some blueberries, and top it with a swirl of honey. This was good and satisfying and healthy enough. I had my morning moment of quiet. I felt pretty proud. But I also felt suddenly, shockingly poorer. “Artisanal,” it turns out, can sometimes actually mean “extortionate.” A week or so into my new habit, I started looking at the ingredients list and thought, in the way all extremely good and extremely bad ideas start, “I could make that.”
So I did. One Monday evening, determined, I found some general guidelines on how to make granola, and mixed up my ingredients (they were already all in my pantry) shocked at just how easy it was. Then I shoved it in the oven for a bit while I watched Gilmore Girls and drank some tea. After about 20 minutes, my apartment smelled like toasted oats and cinnamon and nuts and I gave it a stir. Twenty minutes later, I pulled the granola out of the oven, mixed it up again, and then watched another episode of Gilmore Girls while I let it cool. Then, like any good Brooklynite, I dumped it into a mason jar for easy access the next morning. When I tried it on my yogurt the next day, being a breakfast person made even more sense.
I could say that making your own granola is worth it for its relative ease alone. I could also argue that how much money you’ll save is reason enough. And it goes without saying that it’s incredibly delicious. But the best reason to make homemade granola is that when you make it yourself, you’re making exactly what you want. Homemade granola is infinitely customizable. If you feel like making savory granola, by all means! If you want to add chocolate, please do. If you want your granola to actually be mostly dried blueberries, you do you!
In a world where there’s often so much out of our control, being able to make and eat something entirely, unyieldingly to your liking feels like a bit of a superpower. And being able to start your morning that way? Well, I can’t think of much else better.
Here’s my favorite way to make granola:
Copycat Starbucks Egg White, Roasted Red Pepper, & Spinach Egg Bites
These fluffy , perfectly portioned egg bites are super convenient and can easily be made ahead of time at home for a grab-and-go breakfast that only needs a few seconds in the microwave.
Chocolate-Tahini Banana Bread
Bananas and peanut butter are a likely duo, but bananas and tahini? Mind-blowing. For those with nut allergies, tahini is a great, slightly more complex, substitute. Try spreading Soom's chocolate-sesame spread over each slice for an extra tahini hit.
Broccoli-and-Bacon Muffin-Tin Frittatas
This easy make-ahead breakfast will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.
Super-moist and super-easy, this quickbread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!) For extra richness, you can stir in a teaspoon or two of vanilla extract, or top the batter with shredded unsweetened coconut before baking, but the simple loaf tastes pretty great as is.
Sweet Corn Oatmeal with Peaches
Try substituting unsweetened almond milk (we like Almond Breeze) for the whole milk for a rich, slightly nutty flavor.
Bulgur and Greens Mini Quiches
Mini quiches are quick, easy go-tos for breakfast, lunch, or dinner. Leftovers are great, too, and easy to pack up for lunch at the office or to enjoy for breakfast during the busy workweek. If you have leftover cooked bulgur, you can shave off about 15 minutes of prep time; you'll need 1 1/2 cups. Try chard, collards, or spinach in place of kale and goat cheese, cheddar, or Swiss instead of feta.
Savory Ham, Cheese, and Chive Scones
These savory scones are flakey, cheesy, rich, and uber-delicious. Similar to biscuits in texture, method, and ingredients, you’ll want to make sure you’re ingredients are good and cold to ensure the tenderest, flakiest scones possible. The scones can be made into whatever shape you like, they’ll bake just the same. Hearty, portable, and guaranteed crowd-pleasers, these ham, cheese, and chive scones would be perfect to pack up for breakfast on the go.
Orange Blossom-Thyme Scones
Light as a feather, buttery scones with a hint of orange and just the perfect touch of thyme. Ideal for breakfast or brunch, these delightful scones would be delicious split and topped with strawberries and whipped cream. You find orange blossom water at Whole Foods and other specialty markets, or order it online.
Spinach, Bacon, and Gruyère Breakfast Strata
This dish has fewer than 20g of total carbs--about half of what you'll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture--yielding a creamy texture inside, while the top bread pieces get delightfully crisp.
Huevos Rancheros Burritos
Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy--this will ensure a thick sauce that won't make the burrito soggy.
Overnight Maple-Raisin Oatmeal
Steel-cut oats offer a nutty alternative to hot cereal made with rolled oats. If you prefer, substitute firm pears for apples or dried cranberries for the raisins.
Blueberry-Sour Cream Muffins
When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.
Dates are naturally so sweet that using frozen yogurt in the shakes proved too cloying; we opt instead for plain whole-milk yogurt frozen in ice-cube trays. For a fitting garnish, rim glasses with white and black sesame seeds.
Overnight Oats with Blueberries
Steel-cut oats have a wonderful chewy texture but can take a long time to cook. By soaking them overnight, all you have to do is heat them in the morning. Chia seeds help make the cereal creamy and filling.
Citrus Sunrise Smoothie
With a one-two punch of mango and coconut, this is a perfect blend for those who enjoy a taste of the tropics. This recipe calls for frozen fruit, letting you still reap the nutritional benefits of out-of-season fruit like mango. Just one serving offers 100% of your daily goal for vitamin C and over one-quarter your daily calcium needs in a low-calorie package.
Mixed Berry Scones With Lemon Ginger Glaze
Summer berry season is the ideal time to make a sweet scone that is packed with the freshest crop of juicy fruits. These scones are tender, buttery and offer a delicate lemony flavor; plus, they are filled with the perfect berry trio of strawberries, raspberries, and blueberries. By folding in the berries frozen, you help the butter in the dough to remain cold, creating an incredibly soft and light texture once baked. The finishing glaze brings a touch of added sweetness, along with brightness from the lemon juice and just enough zing from the freshly grated ginger. Serve these berry scones up at any breakfast or brunch gathering with friends and family. You can even form the unbaked scones ahead of time and store them in the freezer until you are ready to bake.
Overnight Oats with Kefir, Berries, and Toasted Coconut
This oatmeal bowl is a great on-the-go breakfast and is also made probiotic-rich with the addition of kefir. This bowl is best enjoyed cold becuase the active cultures in kefir are sensitive to heat. Resist the urge to microwave the oats, keeping it chilled for maximum benefits.
Berry-Banana Overnight Oats
Speed up your morning routine with a low-maintenance breakfast made the night before. Studies show frozen blueberries have considerably greater polyphenol concentrations than fresh, while most other nutrient levels are comparable between the two. Walnuts deliver a one-two punch of crunch and nutrition: They are a top nut for brain health thanks to the powerful combination of omega-3 fats, vitamin E, and antioxidants.
Spring Vegetable Frittata
A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation, but it's also great sliced and packaged for easy make-ahead breakfast.
Sweet Fig Smoothies
This recipe offers a great use for figs that are very ripe (or even overripe) and need to be used soon. The riper the fig, the sweeter and more delicious in this creamy breakfast drink.
Frittatas are some of the most efficient vehicles for leftover vegetables. Here, we combine roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends custard-like creaminess to the egg mixture.
Orange Dreamsicle Smoothie
Segment the orange over a bowl to catch all of those tasty juices, and add them to the blender before processing. You can buy frozen mangoes, but for the creamiest sip, start with fresh, and freeze overnight.
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions
Quiche is an ideal player for make-ahead breakfast. It can be served warm or at room temperature and is just as happy on a brunch spread as it is packaged on the go.
Rich Dark Chocolate Smoothie
This super-chocolaty smoothie is a tasty nondairy option. Dates offer up lots of richness and a caramel-like sweetness—naturally. As a bonus, they also boost fiber by about 2g. The smoothie recipe is designed to make just one serving, since weekday breakfasts are often solo meals; you can easily double the ingredients to serve 2.
Vegetable and Goat Cheese Frittata
A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
Blend low-fat yogurt, Strawberry-Rhubarb jam, frozen berries, and bananas to make this simple breakfast smoothie.
Soft-Yolk Muffins with Sausage and Cheese
Dazzle family and friends with these meaty muffins that break open to reveal medium-boiled eggs with creamy yolks in the middle. You need two sizes of egg here--the mediums fit in the muffin tins, while the larges go in the batter.
Egg and Toast Cups
These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions.