Make-Ahead Breakfasts (Recipe included!)

Kacie_88

I... I am not a morning person. At all. So I'm a huge fan of breakfasts I can make on the weekend, chuck in the freezer and simply throw in the microwave for a minute or two and eat either during my commute or when I'm sitting in my classroom waiting for the students to come in. If anybody has a tried and true recipe I'd love to add some to my options.

I'll start by offering a new recipe I tried this morning and LOVED.

Here's a link to the original recipe: http://www.budgetbytes.com/2013/06/country-breakfast-bowls-freezable/

And here is the recipe I modified, with the calorie count.

Country Breakfast Bowls
Makes 6 servings

2.5 lbs sweet potatoes
1 Tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
1½ cups salsa (I used Pace chunky mild)
1½ cups shredded cheddar cheese

1. Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.

2. Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and toasted. Stir the potatoes once, about half way through.

3. When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Spritz a large skillet with cooking spray and heat to medium-low. Pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.

4. To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add ¼ cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese.
Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.
*TIP: Refrigerate all the bowls for at least three hours before putting into the freezer. This will help reduce the size of ice crystals and your food won't get as freezer damaged.

Nutrition count (as determined by the MFP recipe calculator):
Calories: 414
Carbs: 44
Protein: 19
Fat: 18
Fiber: 8

Kacie_88

No breakfasts?

linka411

bump because this sounds epic. How much is a serving?

tayteetots

http://www.macheesmo.com/2012/04/breakfast-sandwiches-revisited/

I have these in my freezer now except I made them with mushrooms and green peppers (I only froze the egg part). They're pretty good. Just under 300 calories all together.

Jelise24

I haven't actually had a chance to make these yet, but thought I'd share...

Cheddar Egg Muffins - From: Wheat Belly Cookbook

INGREDIENTS

For the sausage:
1 tablespoon olive oil
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
1/2 pound ground turkey
1 teaspoon dried oregano, crumbled
1 teaspoon fennel seeds
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1/2 teaspoon sea salt

For the muffins:
2 cups broccoli, finely chopped
1 cup shredded cheddar cheese
1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
8 large eggs
1 tablespoon chives

DIRECTIONS

Preheat the oven to 350 degrees. Grease a 12-cup muffin pan.
In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened. Remove from skillet and cool for 10 minutes.
In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.
Form patties of desired width and thickness (3-inch wide by 1/2-inch to 3/4-inch thick works well) by hand. Cook in the skillet over medium heat for eight minutes or until a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces.
In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt.
In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.

Fenrissa

Bump. These recipes sound great.

godblessourhome

http://everythingisbetterwithcheese.blogspot.com/2010/03/broccoli-cheese-egg-muffins.html

Honnuh

I made cinnamon, apple & banana muffins, but the recipe still needs tweaking as they were far too dry. Will post here when theyre perfected!

Francl27

Any kind of egg muffins (I made some with 9 eggs, 7.5oz of ham, 2oz of low fat cheddar and 1/4 cup of milk), pancakes, overnight oats... Or just have some Greek yogurt, or make a batch of oatmeal on the week end and reheat a portion every morning.

hiddensmiles21

Bump!

imnotonadiet

I've actually made something like this several times and it's awesome. I love freezable meals I can just reheat. Beth from Budget Bytes also recently posted this gem:
http://www.budgetbytes.com/2014/01/heat-eat-oatmeal/

I'll probably try it this week with all this cold weather -_-

WarriorReady

bump - sorry I have nothing to add but this sounds like total yum!!

DJ478

Bump

sunnshhiine

A) greek yogurt
Protein breakfast smoothie (fruit, oats, peanut butter, etc)

C) Bacon-wrapped Omelette Muffins

Ingredients:
- 8 eggs
- 12 strips of bacon (raw)
- 3/4 cup of low-fat shredded cheese (flavor of choice)
- non-stick spray
- (optional: diced tomatoes, spinach, onion, etc)

Directions:
- scramble the 8 eggs together.
- take a muffin pan and line the inside "ring" of each muffin section with a raw piece of bacon. The bacon will overlap itself.
- spray non-stick spray in the bottom of each muffin tin once you have lined each section with bacon.
- evenly distribute the scrambled eggs into each muffin section, careful not to "unstick" the bacon from the sides of each muffin section.
- bake on 350-degrees for about 10-15 minutes, or until eggs start to rise and are slightly "hard."
- evenly sprinkle the shredded cheese on top of each egg muffin.
- continue baking on 350 for an additional 10 minutes, or until cheese is melted and eggs/bacon are cooked through.
- broil approximately 1 minute so that cheese/eggs are a golden color.

calories = 90-95 per muffin

D) Breakfast sandwiches:
- english muffin, slice of cheese, 1 eggs, meat of choice. make ahead, wrap in saran wrap, store in fridge.

E) bowl of fruit with with greek yogurt, topped with some cinnamon

F) mini pancakes (make a huge batch, add blueberries, raspberries, strawberries, cherries, etc -- whatever kind of fruit you like -- to the batter. once cool, store in large ziplock bag in the fridge, and eat 2-3 for breakfast. top with honey, syrup, or yogurt.

StephyGetsHealthy

bump for reference.

yum!

KerryITD

I take it one step easier and make scrambled eggs in a jar. Crack an egg into a glass canning jar (jelly jar size, 1 cup), and add a few drops of olive oil or a tablespoon of cottage cheese or leftover cooked veggies.

I take that to work and microwave it for 30-60 seconds, stopping halfway through to stir. It's moist and delicious and the easiest breakfast ever!

AmyG1982

I do egg cups all the time:

in a muffin pan put 1 pice of ham/turkey (sandwich meat) to act as a cup place some chopped onion/green pepper into the basket, a small dash of chili powder and then crack an egg into the basket. Add a little salt & pepper (and I usually break the yolk with a fork) and then bake at 350 for 20-25 min (until egg is cooked). I top with a small piece of cheese once done. I take them to work and microwave them for like 20 seconds. they rock my world.

kbolton322

bump!!! sounds awesome!!

frannie078

That sounds delicious!

evanblove

I have been drinking smoothies for a while. I switched to green smoothies recently to increase my veggie intake. Here is a good site for ideas: http://simplegreensmoothies.com/
I make them the night before so I don't wake the family in the morning trying to grind up the ingredients.

Unknown

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Lizzy622

bump for future

Greytfish

:drinker:

sakuragreenlily

Bump cause I need all the help I can get in the mornings.

Love that all of these recipes are high protein! Great for those of us that workout in the mornings

Apinget

I love the convenience of popping breakfast in the microwave and going about my day. I will usually double a quiche recipe so the my boyfriend and I can both enjoy stress free meals.

+Crustless Spinach Artichoke Quiche (easy to double) (Makes about 6 servings without doubling)


Eggs 3
Frozen spinach 6 Ounce, thawed
Artichokes 14 Ounce
Half and half 1⁄2 Cup (8 tbs) (Cream)
Sour cream 1⁄4 Cup (4 tbs)
Cheese 4 Ounce (I Used Italian Blend)
Parmesan 3 Tablespoon


Directions

Preheat oven to 350°. Mix all ingredients (except parmesan) and pour into a pie plate. Top with parmesan. Bake for 30-40 minutes or until done.

+Jalapeno Popper Bake


Ingredients

1 Jalapeño, thinly sliced
5 eggs
1/2 milk
1 teaspoon seasoned salt (this is my favorite kind)
1 cup cheese (I used shredded cheddar)
1 cup bacon, cooked
2 tablespoons cream cheese


Directions

Preheat the oven to 350 degrees.

Start by whisking together the eggs, milk, seasoned salt, cheese and bacon. Pour this mixture into a baking dish that has been sprayed with cooking spray. Pull of little chunks of cream cheese and place them around the top of the egg mixture. Do the same and place the jalapeño slices on the top as well.

Bake in the oven for about 20-25 minutes depending on how big of a baking dish you are using.

Remove from the oven and serve.


Both are filling, low in carbs, and contain tons of protein
Enjoy!

Marianna05

thanks for all the ideas!

molonlabe762

bump, looks awsome

Mkmassey3

bump

Kacie_88

bump because this sounds epic. How much is a serving?

I don't know exactly how much food it is, but it's definitely enough to keep me full till lunch. The total calories is about 415.

Kacie_88

I take it one step easier and make scrambled eggs in a jar. Crack an egg into a glass canning jar (jelly jar size, 1 cup), and add a few drops of olive oil or a tablespoon of cottage cheese or leftover cooked veggies.

I take that to work and microwave it for 30-60 seconds, stopping halfway through to stir. It's moist and delicious and the easiest breakfast ever!

Whaaaat? I had no idea this was possible!

livityliv

Well this isn't really a 'make ahead' item, but I like to do a tupperware container with Greek (or traditional) yogurt and frozen berries, with a baggie of granola or cereal for some crunch. Its good for on-the-go because the frozen berries will thaw and keep the yogurt cold long enough to not have to worry about it going bad.