Make-ahead breakfasts - to make mornings a little less crazy!

back to school breakfast breakfast breakfast ideas easy breakfast family breakfast fast breakfast

Mornings can be so crazy - and I think all of us being home with remote work and remote learning is actually making it crazier.

I'm always looking for super easy and fast breakfast ideas that I don't have to think about. I love make-ahead breakfasts that are simple, fast, and require as little effort as possible when we are trying to get through the morning.

I especially love make-ahead options that my family and I can eat one day and then easily save or freeze to eat again because I rarely have time to just make another meal to get into the freezer, or do a bunch of meal prep.

When you are actually cooking breakfast, think about what you can easily make more of and freeze.  Some of our favorites that work REALLY well:

Biscuits: I love buying frozen unbaked biscuits instead of the can of biscuits. I like the texture better, and I love than if I want to just make one or two and then put them back in the freezer, I can! We waste a lot less this way. I also discovered recently that I just pop them in the air fryer at 325, and BAM, biscuits in 12-15 min with no preheating the oven. It's magical. If you make homemade biscuits, you can also bake those and freeze them after they are baked. I like to wrap each biscuit in plastic wrap, then throw them in a zip-top freezer bag and freeze. Just thaw at room temp or in the microwave. Delicious!

Pancakes and waffles: Every pancake or waffle recipe I have tried has worked! Just cook as directed, then lay them on a cookie sheet in a single layer and freeze for 20 min (or longer). Once they are frozen, put them in a zip-top freezer bag to store. Just pop in the microwave (pancakes) or toaster (waffles) when you want to enjoy. They're great!

Breakfast casserole: While this is definitely a holiday breakfast stand-by for us, we also make it on the weekends and reheat during the week for a fast and easy breakfast. The recipe includes instructions for making it ahead. Get the recipe here.

Muffins: I freeze and reheat these the same way as biscuits.

Sausage links and patties: We'll cook up a bunch of sausage and throw it in a freezer bag for busy weekday mornings. Just put the frozen, cooked sausage on a plate and microwave in 1 min increments on 70% power until heated through. So easy!

Berry banana baked oatmeal: This is a great recipe to make and enjoy on the weekend and then just reheat throughout the week. Get the recipe here (can be made dairy-free, egg-free, and gluten-free!)

Smoothies: I use frozen fruit and veggies for smoothies. Just throw the already-measured ingredients in single servings in zip-top bags (our fave is mango, blueberry, kale, and a couple frozen ginger paste cubes). Then, when you are ready to enjoy the smoothie, just dump it into your blender, add your liquid, blend and go! 

  • If you like to add yogurt to your smoothies, you can either add as you would the liquid, or freeze in ice cube trays and the cubes to the single-serve bags.
  • Check to see if the blade for your blender will fit (screw into) a mason jar.  Most will, meaning you can blend up your smoothie right in the mason jar! If not, you can just put the ingredients in a quart zip-top bag, then add to the blender when you are ready to blend it up.
  • Here's an awesome round-up of 30 different smoothie flavor combinations that are all vegan! https://lexiscleankitchen.com/30-smoothie-freezer-packs/

Egg muffins: these are great to make extra and freeze. 

  • 6 slices wheat bread
  • 9 large eggs
  • ½ tsp kosher salt
  • ground black pepper to taste (I like a lot of pepper in eggs!)
  • 1 Cup shredded cheddar cheese
  • Optional: cubed ham, sausage or bacon crumbles, sauteed peppers or onions, small broccoli pieces. Cook sausage, bacon and peppers/onions before adding.
  1. Preheat oven to 350. Line regular sized muffin tins with paper liners or spray THOROUGHLY with non-stick spray.
  2. Combine all ingredients in a large bowl. Fill muffin tins 3/4 full.
  3. Bake for 12-16 min at 350.
  4. To freeze: remove from pan and put on a baking sheet, not touching, and flash freeze for one hour. Once frozen, then throw in a freezer zip-top bag. To reheat from the fridge, microwave for 30 seconds. To reheat from frozen, microwave 60-90 seconds at reduced power (70% power or power setting "7").

I hope you try one of these make-ahead breakfast ideas to make your mornings a little less crazy!  If you want more easy breakfast ideas, get my 5-min breakfast shortcut guide here - for free!

CLICK HERE