Breakfast is the most important meal of the day, but when things get busy, it’s easy to skip it altogether. Today, I’m sharing three healthy breakfast recipes for busy on-the-go mornings.
All three of these breakfast recipes can be made ahead of time, for easy access. Bonus! They’re all healthy, and filling protein-packed meals.
Overnight Oats are a personal favorite of mine; packed with filling rolled oats, and any liquid you want, adding fresh berries makes this one complete breakfast that can be made several days in advance.
Blueberry Coconut Overnight Oats
- 1 cup coconut milk, unsweetened vanilla
- 2/3 cup rolled oats, uncooked
- 2/3 cup blueberries, fresh or frozen
- 1/4 tsp vanilla extract
- Coconut flakes, for garnish (optional)
- To a large mixing bowl, combine rolled oats, coconut milk, and vanilla. Stir to mix them together.
- Stir in blueberries, and combine all ingredients together.
- Cover bowl (or secure lid) and place in refrigerator overnight. This allows oats to soak in milk and become soft and fluffy.
Quinoa isn’t just for dinner! Adding a cup of cooked quinoa to savory egg muffins will help to up their protein count. They’re also perfect to grab and go, on the way to work or school.
Bacon, Cheese, and Veggie Quinoa Frittatas
Makes 12 muffins (2 per person)
- 2 tsp olive oil
- 1 roma tomato
- 1 ½ cups (loosely packed) baby spinach
- 6 slices bacon, cooked
- ¾ cup shredded cheddar cheese
- 1 cup cooked quinoa
- 7 large eggs, whisked
- ½ cup milk (any milk is fine; cow, almond, etc)
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 350 degrees F. Generously spray muffin tin with cooking spray (or line with paper liners); set aside.
- To a food processor, add tomato, spinach, and bacon. Pulse for 10-15 seconds.
- To a mixing bowl, add eggs, milk, chopped vegetables, and quinoa. Mix to combine. Add in cheese.
- Divide egg mixture evenly between the 12 cups of greased muffin tin.
- Bake for 18-22 minutes, until set. Let cool in the pan for 3 minutes. Run a small rubber spatula or spoon around the edge of each frittata and then remove from pan; serve.
Who doesn’t love a good breakfast sandwich?! But driving through for one isn’t the healthiest of options for breakfast on the go. It’s so simple to prep ahead this classic at home, and freeze ahead of time, if you’d rather.
On-the-go Breakfast Sandwich
- 6 large eggs
- kosher salt
- fresh ground pepper
- 6 english muffins, split in half
- 6 slices canadian bacon
- 6 slices cheddar cheese
- Preheat oven to 350 degrees F.
- Coat a muffin tin with cooking spray and crack one egg in each well. Lightly whisk each egg with a fork. Season with salt and pepper. Transfer the muffin tin to the oven and bake for 10-12 minutes or until the egg is firm. Remove from the oven and allow to cool.
- Assemble the sandwich by layering the bottom half of the english muffin with a slice of canadian bacon, one egg round, a slice of cheese and top with the other half of the english muffin. Wrap tightly in plastic wrap and set aside. Repeat with the remaining muffins, bacon, egg and cheese.
- Once all the sandwiches are assembled and wrapped, place them in a zip-top freezer bag and press out all the air before sealing. Write the heating instructions on the outside of the bag. (1-2 minutes on high in the microwave.) Transfer to the freezer.
- When ready to cook, remove one sandwich from the freezer bag and open one end of the plastic wrap. (So the sandwich doesn’t steam and become soggy.) Heat the sandwich in the microwave for 1-2 minutes (start with 1 minute and then heat at 30 second increments until heated through). Remove from the plastic wrap immediately and serve.