Get off to a healthy start with these make-ahead breakfast recipes.
We all know that breakfast is the most important meal of the day, but when given the choice of sleeping in an extra 20 minutes, or getting up to slave over a stove, most of us choose the former. Which is why we find ourselves stalking those break room donuts around 9 a.m.
Breakfast gives us energy, fires up our brains and helps us focus, prevents us from overeating later on in the day, and it can even boosts metabolism for weight loss. So nixing your morning meal isn’t a good idea. Prepare one of these on-the-go healthy breakfast recipes the night before and you’ll be guaranteed to start your day the nutritious way.
Mini Make-Ahead & Freeze Frittatas, via Modern Day Moms
Beat 4 eggs, ¼ cup of half-and-half, ½ tsp. salt, and your favorite veggies (left over from dinner), and pour 2 tbsp. into each cup of a nonstick muffin pan. Bake until puffy and refrigerate for up to a few days, or freeze for longer shelf life. Eggs are the perfect source of protein, and have nutrients like potassium, folic acid, biotin, and vitamins A and B—all important for brain function.
The Big Apple French Toast Casserole, via Hungry Girl
Place 8 cubed slices of wheat bread and 1 medium diced apple into a baking pan and spread a mixture of four oz. fat-free cream cheese, 1 ¼ cups of light vanilla soymilk, 1 cup egg substitute, 2 tbsp. light butter, 2 tbsp. of sugar-free syrup and ¼ tsp. of cinnamon on top. Bake for 45 minutes and cover in fridge overnight to reheat in the morning. Only 200 calories for a generous portion, and fiber-full apples have immune system boosting vitamins C and B-complex.
Buckwheat Parfait, via Oh She Glows
Soak ¼ cup buckwheat groats in water; separately whisk 3 tbsp. chia seeds, ¾ cup of almond milk, 1 banana, ¼ tsp. cinnamon and vanilla until smooth, and let both bowls sit overnight. Strain buckwheat in the morning and add into chia mix. Top with strawberries and blueberries for added antioxidants. Buckwheat is high in protein and easily digested for the gluten sensitive.
Cinnamon Sugar Muffins filled with Raspberry Jelly, via the Picky Eater
Mix ¼ cup of unsalted butter with ¼ cup of apple sauce, ½ cup granulated sugar, 1/3 cup brown sugar, 1 egg, 2 egg whites, 1 tsp. of vanilla extract, and 1 cup low-fat buttermilk. In a separate bowl, combine 2 and 2/3 cup of whole wheat flour, 1 and ½ tsp. baking powder, ¼ tsp. baking soda, 1 tsp. nutmeg and ¾ tsp. salt. Alternating between the two mixtures, slowly combine both together in a mixing bowl, one-third of each at a time. Pour 2 tbsp. of batter into each muffin tin and top with 1 tsp. of raspberry preserves. Top with another 2 tbsp. of batter and bake until golden brown. Cinnamon adds flavor minus the fat and has been linked to attentiveness, while raspberries elevate mood. Using whole-wheat flour, applesauce, and egg whites cuts back the calorie count to 195 per muffin.
Orange Maple Polenta, via Edible Perspective
Cook I cup of polenta according to package directions with a 2:1 ratio of water to non-dairy milk. Blend in 1 tbsp. coconut oil, 1 tsp. vanilla, 1/8 tsp. of nutmeg, cinnamon, and salt, and 1-2 tbsp. of maple syrup; ration into bowls, and garnish with almonds and orange slices. Prepare a big batch of this vegan breakfast bowl, which contains complex carbs high in fiber with long-lasting energy, to reheat throughout the week.
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