Breakfast tends to be the hardest meal of the day for me to plan. If I don’t meal plan for it, I tend to overspend at the grocery store. In order to save myself money and a TON of time, I meal prep several options and have them ready in the refrigerator or freezer.
Not only are these breakfasts delicious and easy, they come together in about 30 minutes and use a lot of ingredients you may already have on hand. I usually make just one recipe at a time, but you can certainly plan an hour or two to prep them all at once. I hope you love them!
Easy Berry Muffins
Quick and Easy Blueberry Muffins
Ingredients
Method
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or grease with butter.
- In a large mixing bowl, mix together the flour, baking powder, salt, and sugar until combined.
- In a separate small mixing bowl, whisk together the eggs, milk, and vegetable oil. Add this mixture to the dry ingredients and mix until just combined. Fold in the blueberries carefully so they don’t break.
- In the prepared muffin tin, fill the muffin cups about ¾ full. Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow to rest 5 minutes before servings.
Notes
I love to substitute the blueberries for homemade cranberry sauce or fresh cranberries. You can even use chocolate chips, raspberries, or anything you love.
Easy Homemade Granola
Granola is the perfect snack or topping for fruit and yogurt parfaits in the morning. It’s easy to modify with nuts, seeds, and fruit, if you like.
Ingredients
Method
- Preheat oven to 300° F and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the oil, maple syrup, cinnamon, and salt until combined.
- Stir in oats and any additional add-ins, if desired, until completely coated.
- Pour mixture on to prepared baking sheet in a thin, even layer. Bake at 300° F for 20 minutes, stirring halfway.
- Remove from oven and allow to cool completely. It will become crispier as it cools. Store in an airtight container in a cool place for up to one month.
Sausage Pancake Bites
These sausage pancake bites come together fast and are easy to freeze and reheat.
Ingredients
Method
- Preheat oven to 350° and prepare a muffin tin.
- In a large mixing bowl, mix pancake mix and water until combined. Add cooked sausage and cheese and mix until just incorporated. Pour batter into muffin tin, about ¾ full.
- Bake at 350° for 18-20 minutes or until cooked through and golden. Enjoy immediately or freeze for a quick breakfast later.
Easy Overnight Oats
Overnight oats is one of my favorite breakfasts. It’s filling and super easy to modify, depending on what I’m in the mood for. I like to use a basic recipe and then get creative with my toppings. I like to use raspberries and chocolate chips, peanut and jelly, almonds and strawberries, and so many other combinations.
Overnight Oats
Ingredients
Method
- In a jar or glass container, add all ingredients and stir until combined.
- Store in the refrigerator overnight. When ready to eat, top with any optional ingredients like sliced strawberries, bananas, slivered almonds, chocolate chips, peanut butter, Nutella, etc. Enjoy!
Notes
Pumpkin Muffins or Pumpkin Loaf
I use this pumpkin bread recipe a LOT to make pumpkin loaf but when I’m short on time, I like to turn this loaf into pumpkin muffins. I just follow the instructions, pour the batter into a prepared muffin tin, and then bake for about 20-25 minutes or until a toothpick comes out clean.
Ingredients
Method
- Grease or line an 8½” x 4½” loaf pan and set aside.
- In a medium mixing bowl, combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt until combined.
- In a large mixing bowl, mix together the eggs, sugar, and vanilla extract until completely combined. Stir in pumpkin and oil.
- Add the flour mixture to the pumpkin mixture and stir completely combined and smooth.
- Pour into prepared loaf pan and bake at 350° F for 70 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then turn out onto a cooling rack to finish cooling for at least 30 minutes more.
- Serve and enjoy!
Notes
Chocolate Chip Peanut Butter Chickpea Pancakes
This high protein breakfast is one of my kids’ favorites! You would never guess that it’s made using chickpeas. If you’re looking for something new to try, give this one a go!
Ingredients
Method
- In a blender or food processor, blend all ingredients until smooth. If using chocolate chips, fold into batter.
- Heat a large pan on medium heat. Once hot, turn to low and add butter or oil, if desired. Scoop ¼ cup of the batter and drop onto pan. Cook until bubbles form and edges are dry. Flip and cook on the other side until brown.
- Serve with peanut butter, almonds, chocolate chips, or any other toppings you love. Enjoy!
Notes
I hope you enjoy the recipes and at least get a few ideas for meals to make in your home! Please let me know if you try anything and what you thought!
Happy Cooking!
Disclaimer: This post is the opinion of the author. Always speak to your doctor before beginning any exercise plan or changes to your lifestyle or diet. The information provided in this post is for entertainment purposes only and is not intended to provide medical, legal, or other professional advice. Read and/or use any of the information from this post at your own risk. Some or all of the links displayed on this site may be affiliate links.
