Make-Ahead *Breakfast* To Eat Healthy Without Even Trying

 

 

 

Source: buzzfeed.com

 
 
1. Create fruit and date-bread kebabs.
 
 

You can also just prep the components (slice the fruits, bake and cut the bread) for easy spearing and serving each morning.

DATE NUT BREAD RECIPE

  • 1 1/2 cup boiling water
  • 1 1/2 cup dates

Pour boiling water over dates and let sit for 10 minutes. Then add:

In separate bowl:

  • 1/2 cup sugar
  • 1 egg
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 TBL melted butter

Combine date/flour mixture with sugar mixture and stir just till everything is moistened.  If there is one thing I’ve learned in baking is not to over mix!  Pour batter into 1 well greased loaf pan. Bake at 350 for 50-60 minutes or until center is cooked.

 

Recipe Source: superhealthykids.com

 

2. Plot out a few varieties of Mason jar refrigerator oatmeal.

 

Get the recipes, pick your faves.

THE BASIC PROCEDURE

Step 1. Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk); read my post for easy instructions for straining regular yogurt to make Greek yogurt.
  • milk (I used skim, but any kind will work)
  • chia seeds; I bought mine at Whole Foods; also available on Amazon
  • half pint (1 cup) mason jars, find them at Walmart and grocery stores; also available on Amazon

Specific amounts of ingredients are listed with the individual recipes for each of the 6 varieties of flavored refrigerator oatmeal ; they are further down in this post. Click on the big teal bar below each flavor and that links to the recipe with detailed ingredients and instructions.

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).

Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them, and they’re available on Amazon.

Step 4. Add fruit and stir gently until combined.

Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

During the overnight soak, the oats and chia seeds absorb the liquid and soften. They have a great eating texture by the next day.

 

Recipe Source: theyummylife.com

 

3. Put together a few freezer breakfast sandwiches.

 

Breakfast sandwiches are a great morning food — they come with protein, fat, and a little bit of carbs, which is just the right mix to keep you fueled and satisfied until lunch.

 

 FREEZER BREAKFAST SANDWICHES RECIPE

Preheat oven to 350 degrees. Spray a jumbo muffin tin or small ramekins with nonstick spray. Crack one egg into each ramekin. Use a sharp knife to gently pierce each yolk.

 

 

 

 

Bake the eggs 10-15 minutes, until set. Slide eggs out of ramekins and cool slightly. Sprinkle with salt & pepper, if desired.

 

 

Meanwhile, slice English muffins. Layer one slice of cheese on each English muffin, then 3 slices of ham.

 

 

Finally, layer on the egg and top of the English muffin.

 

 

Wrap in plastic wrap and freeze.

 Recipe Source: jessfuel.com
 

4. Or some budget-friendly breakfast bowls.

 

 

Step by Step Photos

 

Begin by preheating the oven to 400 degrees. Wash and then cut the potatoes into one inch cube. Season the potatoes with the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in the seasoning.

 

 

Spread the potatoes out over a baking sheet covered with foil. Because I didn’t use a lot of olive oil when seasoning the potatoes, I added a little non-stick spray to the foil to prevent them from sticking. If your potatoes don’t fit onto your baking sheet without them piling up on top of each other, use two baking sheets.

 

 

Roast the potatoes for 45 minutes to one hour, or until they are tender and golden brown on the edges. Stir them once half way through.

 

 

When the potatoes are almost done, begin to cook the eggs. Lightly whisk the eggs in a bowl. Melt two tablespoons of butter in a large skillet over medium-low heat.

 

 

 

Cook the eggs until they are mostly solid, but still moist. You want to avoid over cooking the eggs at this step because they will inevitably cook further when the bowls are reheated. Just gently move the eggs around in the skillet as the bottom layer sets. Avoid over stirring or you’ll end up with dry, pellet like eggs.

 

 

Now it’s time to build the bowls. I only have five here because I was also building one in an actual dish to photograph (and to eat!). Divide the potatoes among six containers. These little roasted potatoes were so good that I ate at least a cup of them before making the bowls… I couldn’t stop popping them into my mouth.

 

 

Next, add about 1/4 cup of salsa to each bowl. Salsa is optional, I just LOVE salsa with eggs.

 

 

Then add a scoop of eggs to each bowl.

 

 

And lastly, add some shredded cheese on top. Like I said, I wish I would have topped this off with some green onions, too. If you want, you can cook up some breakfast sausage or bacon and add that into the bowls. Ham and bell peppers would also be a nice combo!

 

 

Frozen foods maintain better quality if you refrigerate them until they’re completely cool before freezing. They don’t form big, destructive ice crystals that way. So, pop them in the refrigerator and then later on transfer whatever you think you won’t be able to consume within 5-6 days into the freezer. 

Recipe Source: budgetbytes.com

 

5. Cook and freeze this asparagus and bacon quiche.

 

Cut it into slices before you freeze it to make them easier to thaw out (and reheat) as you need them. 

Ingredients

6 SERVINGS

Freezer Containers

Supplies

  • Plastic Wraps
  • 1.Pie Pan

Directions

Grease indicated number of pie pans with butter. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence. Gently fold in bacon, asparagus and mushrooms. Pour into prepared pans. Bake at 400F for 40 minutes.

Freezing Directions

Grease indicated number of pie pans with butter. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence. Gently fold in bacon, asparagus and mushrooms. Pour into prepared pans. Bake at 400F for 40 minutes. Allow to cool completely. Cut each quiche into equal sized pieces according to the number of servings. Wrap each piece with plastic wrap. Divide among indicated number of gallon sized freezer storage bags, label and freeze

Serving Day Directions

Reheat in microwave for 30-60 seconds.

Recipe Source: onceamonthmeals.com

6. Bake a batch of these quinoa breakfast bars.

 

Cut them into eight bars and stash them in the fridge. Then grab one every morning on your way out the door. 

Here’s the recipe:

Ingredients
Instructions
  1. Combine applesauce, vanilla, eggs, peanut butter and honey in a small bowl and mix well.
  2. Add the remaining ingredients and stir until just mixed.
  3. Spoon into a greased 9×13 pan and bake at 375 for 20 min or until golden brown.
  4. Let cool and cut into bars.
  5. Store in the refrigerator.