Meal prep ideas for breakfast
“What do you make ahead for breakfast?”
28 answers from 28 people · Updated Nov 2, 2026
smitten kitchen breakfast burritos
I finally committed to a batch cook of these and yeah. She is that bitch. My burrito stack: manchego, buttered black beans, sweet potato fries (they don’t get gross that way when u unfreeze, don’t judge), egg, sage pork sausage. And I have some stewed kale greens in salsa on the side. Yall. When I tell you…
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Are you a person who makes stuff ahead of time? If so- these are bomb! A little labor intensive so give yourself an afternoon but so so worth it. We store in freezer and then microwave for 2 minutes.
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You bake the eggs and then put together several sandwiches with cheese, meat, whatever you like. Throw some in the freezer and bake once you are ready to eat them.
I prep the fillings ahead- precook and crumble the bacon or sausage, air fry & crumble some tater tots (superior filling-to-crispy ratio vs. hash browns), pre-chop onions, and crack some eggs in a deli container. While the tortillas are warming on a skillet or griddle, I melt the cheese on top of them while I crisp up the fillings to order- last step is scrambling some eggs into the hot filling and wrapping it all up in the warmed tortilla. Easy to eat in a camp chair and minimal cleanup, plus they can be customized to order!
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A savory little breakfast that’s easy to make ahead & perfect for busy mornings. Makes 12 muffins. I also add in peppers if I have them. Ingredients 1 cup cottage cheese 4 eggs, lightly beaten 1 cup flour (use gluten-free flour if needed) 1 teaspoon baking powder ¼ teaspoon salt 4 ounces ham, diced ½ cup shredded cheddar cheese 2 green onions, thinly sliced Directions Preheat oven to 400°F. Grease a 12-cup muffin pan. In a large bowl, mix together the cottage cheese, eggs, flour, baking powder & salt. Fold in the ham, cheddar cheese & green onions. Divide the mixture evenly among the muffin cups. Bake for 25–30 minutes, until golden brown & a toothpick inserted into the center comes out clean. Let cool for a few minutes before removing from the pan.
Peanut Butter & Jelly Overnight Oats
A tasty, easy Sunday breakfast-prep for the week (I multiplied recipe by 1.5). The homemade jelly is just sweet enough, and nicely tart with the lemon. It felt like a big upgrade from standard overnight oats that I'd made in the past and grown sick of.
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Bircher muesli (aka Princess Diana overnight oats)
One of my favorite breakfasts is a version of the viral “Princess Diana overnight oats”, which is a variation on Bircher muesli. I make enough for about a week’s worth of filling breakfasts with the following ingredients. Base: 3.5 cups of sprouted rolled oats 1/3 cup chia seeds 32 oz bottle of Trader Joe’s “To the power of C” juice blend or R. W. Knudsen morning blend (I like this better than plain orange juice) About 1/2 cup of freeze dried apples or freeze dried apricots, crumbled into pieces Mix everything together and store in the fridge. Scoop into a bowl and before serving, add: Handful of chopped walnuts Fresh blueberries, or more freeze-dried fruit (berry mixes are great, so are freeze dried cherries) A few spoonfuls of plain or vanilla yogurt (I like Kite Hill Greek or Forager Greek) Optional: cinnamon, maple syrup Stir, eat cold, and enjoy
The only overnight oats I actually like, not just tolerate. Photo from a blog bc I don’t have an aesthetic pic of my own breakfast. My recipe/method, which is extremely fast and loose: Combine .5 cup oats and 1 tbs chia seeds in jar. In a separate bowl, combine milk of your choice and several spoonfuls of peanut butter. Whisk together, it will look gross but that’s okay. Pour into oats. Add more milk on top if you need more to cover oats. Add a generous dollop of jam on top. Let sit overnight.
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Chocolate Blended Oats with Raspberry Chia Jam
prepped little jars of this for breakfast this week…WOW a nourishing treat
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Chocolate Protein Breakfast Bake
I’ve eaten this for breakfast nearly every day for at least four months now. Recently took two weeks off from it and was so excited to return to it. It comes together in about 10 minutes (plus baking time) on Sunday evening and makes six servings. The toppings make it. I usually eat it with vanilla Greek yogurt, a little basic chia pudding (I prep this on Sunday evening, too. Takes less than 5 mins), raspberries, hemp hearts, a little nut butter, and coconut whipped cream. Packs a protein and a fibre punch.
This is kind of lame in terms of like… flavor, but what it lacks in style it makes up for in substance. Cozy and loving, packs nutrients, eat hot or cold, cut a piece and hold it in your hand to eat it while you hold your baby, put yogurt or cream on it for extra calories, drizzle syrup or jam on it for fun, will keep you alive (in your body and your soul). Freezes well too!
I make these every weekend and add jalapenos or olives to the cream cheese and then freeze them. I pull out two for breakfast before school. They make twelve, so that's five breakfasts, plus one extra. The best part of when the extras add up to a whole week.
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Have the same breakfast everyday
I have the same fruit smoothie with roughly 30g of protein for breakfast everyday. I’m also a full time working mom and hate cleaning my blender. So, I make 4 smoothies at a time, drink 1 and freeze the other 3. Then, around dinner time, I put a frozen smoothie in the fridge to defrost overnight. It’s usually the perfect consistency by breakfast time the next day. I’ve read that women need about 30g of protein for breakfast everyday to balance out blood sugar, it really helps mine! I chose to have smoothies because I’m allergic to milk and eggs.
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Blackberry lemon basil seed pudding
Basil seeds are very similar to chia, but deliver a slightly more satisfying crunch. This late-summer flavor profile is my jam right now — it’s reminiscent of a fancy panna cotta and is packed with protein, fiber, calcium, and omega3s. I make a double batch h and it lasts me the week. 1 cup Greek yogurt 3/4 cup milk (dealer’s choice) 2 tablespoons of honey (or 1/4 cup of my fig leaf syrup) Juice and zest of 1/2 lemon 1 sprig fresh basil (about 3 leaves) (optional) 3 tablespoons basil seeds Handful of ripe blackberries Blitz the first 5 ingredients in your Nutribullet/blender until slightly foamy. Pour into a jar, add seeds, put the lid on, and shake vigorously to incorporate. Add blackberries to jar and let rest for at least 1 hour in the fridge before eating.
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Tetelas de frijol to put fiber in them
Good bulk project. They freeze well. Even my lil who refuses most cheese wants some black bean and queso fresco.
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The best brunch dish, as it's meant to be made the night before and just needs baking off in the morning. Can be endlessly modified to different flavor profiles. I tend to modify a variety of recipes, but this one is a solid base. Always a hit!
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Make once, eat all week. Make half of the pan one flavor, or keep it all plain and play around with spreads. I’ve used chocolate chips and brown sugar butter to make them for kids. Add fruit in the batter or add it after a brief microwave. I just made a greek yogurt/marscapone dip and spread it over the bite. Keep ‘em clean if you are chasing macros. You could probably even take them savory if you didn’t want to chase breakfast flavors. Possibilities-endless.
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Made these with chopped spinach and sun dried tomatoes. Baked at 325 for 30 mins in a water bath and they were 😋
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a make-ahead crowdpleaser for kids and adults alike. who doesn't love a tater tot?
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smitten kitchen easy freezer waffles
Something everyone in the house will eat! I swap out 1/2cup of flour for almond meal because I saw someone recommend this for pancakes on a blog and it works!
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Baked oatmeal with seasonal produce
Oats + whatever fruit (or veggie even) is available, so that you (and especially any little ones) have filling tasty breakfast ready to go in the mornings. Personal favorites include lemon blueberry, marionberry almond, apple cranberry.
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Scale it up x2 to use up a whole can of coconut milk at once. The chia is almost indiscernible if you’re not a fan of the crunchy jelly texture.
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Roasted veggie hash with a fried egg for breakfast
I like to use sweet potatoes, Brussel sprouts, and add some chopped bacon and pecans. Throw it all on a sheet pan with some spices and roast it in the oven! You can prepare ahead of time and have maybe 4 days worth. Fry up a runny egg to top it off!
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Cottage Cheese Egg Bake (The Real Food Dietitians)
This is wonderful for a weekend breakfast or brunch. I recommend using full-fat cottage cheese and blending it with the eggs until completely smooth before adding the other ingredients. Then simply whisk or stir in the Parmesan, spinach, and whatever other mix-ins you’re using. There’s no need to process everything together—the goal is just to create a smooth egg-and-cottage-cheese base without noticeable curds.
Baking granola on a Sunday afternoon…a delicious treat (the toasted coconut!) to snack on all week long, and your kitchen will smell incredible.
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