9 Healthy Breakfast Recipes You Can Make Ahead of Time (2024)

1 cup whole-wheat flour

1 cup all-purpose flour

¾ tsp kosher salt, divided

⅓ cup plus 2 tbsp extra-virgin olive oil, divided

1 sweet onion, diced

2 cloves garlic, minced

1 medium zucchini, sliced

12 eggs, lightly beaten

¼ cup fat-free milk or non-dairy milk of your choice

½ cup shredded cheddar cheese

1

In a mixing bowl, combine flours ¼ tsp salt, ⅓ cup olive oil, and ⅓ cup warm water (plus more as needed). Gently mix until a smooth ball forms. Roll into an even 12-inch circle, about ¼-inch thick. Press dough into a 9-inch pie pan and set aside.

2

Preheat oven to 400 degrees F. Place a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add onion and cook, stirring frequently, until onions have softened, about 5 to 7 minutes. Add the garlic and stir, cooking until fragrant, about 1 to 2 minutes.

3

Transfer to prepared pie crust and top with zucchini slices.

4

In a medium bowl, stir together eggs and milk and pour it over the vegetables. Top with cheese and bake on a middle rack until the eggs are set, 30 to 40 minutes.

Nutrition Facts

1 cup mixed fresh fruit, washed and cut into bite-sized pieces as needed

1 ½ cups plain, low-fat kefir

3 tbsp pure maple syrup

½ cup granola

1

In a bowl, stir together kefir and maple syrup.

2

Evenly divide granola among 6, 4-ounce ice pop molds. Top each with fruit and kefir mixture, making sure that the kefir is evenly distributed and no air pockets remain. Place the mold in the freezer on a flat surface and freeze until solid, at least 4 hours.

Nutrition Facts

2 cups fat-free plain Greek yogurt

2 tsp honey (optional)

1 cup fresh raspberries

1 cup fresh blueberries

½ cup granola

1

Place ½ cup yogurt into the bottom of each of 2 glass jars. Top with a drizzle of honey, if using. Add ¼ cups each of raspberries and blueberries and 2 tablespoons of granola to each jar.

2

Repeat with a second layer of each ingredient in each jar. Cover and refrigerate until serving.

Nutrition Facts

1 lb (about 4 large) yukon gold potatoes, preferably with skin intact, cut into ½-inch cubes

2 tbsp extra-virgin olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

½ tsp garlic powder

½ tsp onion powder

1 tsp paprika

½ tsp dried thyme

½ tsp kosher salt

¼ tsp ground black pepper

4 oz breakfast ham or Canadian bacon, diced

2 scallions, sliced

1

Place potatoes in a microwave-safe bowl. Cover and microwave on high until they can be easily pierced with a fork, about 5 minutes.

2

Place a non-stick skillet over medium heat and add olive oil and onions, and cook, stirring frequently until the onions begin to soften, about 5 minutes. Add the garlic and stir, cook until fragrant, about 1 to 2 minutes.

3

Add potatoes to the skillet. Season with garlic powder, onion powder, paprika, thyme, salt, and pepper. Add ham and stir. Using a spatula, press down on the potatoes and allow them to cook without stirring for 5 minutes.

4

Scrape the potatoes from the bottom of the pan, stir them and press them down with the spatula again. Cook for 5 more minutes before removing the potatoes from the heat. Divide the potatoes evenly among 4 serving bowls, top with scallions, and refrigerate until ready to serve.

Nutrition Facts

For a complete breakfast, enjoy these potatoes topped with an egg or two, cooked to your liking!

1 cup whole-wheat flour

1 ¼ cups all-purpose flour, divided

1 tsp baking powder

½ tsp baking soda

¼ tsp kosher salt

⅓ cup plus 2 tbsp pure maple syrup, divided

¾ cup unsweetened applesauce

2 large eggs, lightly beaten

1 tsp almond extract

1 cup plain, nonfat Greek yogurt

2 cups fresh or frozen (but not defrosted) blueberries

½ cup old-fashioned rolled oats

½ tsp ground cinnamon

2 tbsp avocado oil

1

Preheat oven to 350 degrees F. Lightly grease a 9-by-9-inch baking dish. Set aside.

2

In a large bowl, whisk together whole-wheat flour, 1 cup of all-purpose flour, baking powder, baking soda, and salt.

3

In a separate bowl, whisk together ⅓ cup maple syrup, applesauce, eggs, almond extract, and yogurt. Gradually add the wet ingredients to the dry ingredients and stir until just moistened. Pour the mixture into the prepared baking dish. Top with blueberries in an even layer.

4

In a small bowl, stir together oats, ¼ cup all-purpose flour, cinnamon, 2 tablespoons maple syrup, and avocado oil. Sprinkle over the blueberries and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Allow to cool completely before slicing into 12 even squares.

Nutrition Facts

2 cups fresh blueberries (or frozen and thawed), plus more for garnish

2 cups nonfat milk or nondairy milk of your choice

6 large eggs

2 tsp pure almond extract

¼ cup pure maple syrup

½ tsp ground cinnamon

1 baguette, preferably whole-wheat

¼ cup sliced almonds, for garnish

1

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

2

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

3

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

4

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Nutrition Facts

Amount per serving

This French toast casserole can be made the night before and refrigerated overnight for an easy no-prep morning!

⅔ cup milk

⅓ cup plain nonfat Greek yogurt

1 cup old-fashioned oats

1 tbsp chia seeds

½ medium banana, mashed

1 cup fresh blueberries

1 cup fresh sliced strawberries

¼ cup chopped walnuts

1

Combine milk, yogurt, oats, chia seeds, and banana in a mixing bowl and stir together well.

2

Divide oat mixture into 2jars with lids. Top each with half the blueberries, strawberries, and walnuts.

3

Refrigerate for at least 4 hours or overnight.

Nutrition Facts

Amount per serving

1 tbsp extra-virgin olive oil

1 red bell pepper, diced

2 shallots, diced

2 cloves garlic, minced

2 cups baby spinach

12 large eggs

1 pinch kosher salt

¼ tsp freshly ground black pepper

4 whole-wheat tortillas

½ cup shredded cheddar cheese

1

Place a medium skillet over medium heat. Add oil, then pepper, shallots, and garlic. Sautéuntil veggies are soft, about 5 to 7 minutes. Stir in spinach and cook just until wilted, about 1 to 2 minutes more.

2

In a medium mixing bowl, whisk eggs with salt and pepper. Pour into skillet with vegetable and cook over medium-low heat, stirring frequently, until eggs are set, about 3 to 5 minutes.

3

Evenly divide egg mixture among tortillas and top each with 2 tbsp of cheese. Fold tortilla over the mixture, fold in the sides and roll until completely closed.

4

Optional: If you prefer a crispier tortilla, lightly cook the finished breakfast burrito in a clean skillet until lightly browned, about 1 to 2 minutes per side.

Nutrition Facts

Amount per serving

To make this a great, grab-and-go breakfast, make a batch ahead of time, allow them to cool, wrap them in plastic wrap, and then freeze them. Defrost the wrap overnight in the refrigerator and heat on high for 1 to 2 minutes until heated through, or heat in a skillet until heated through, about 2 to 3 minutes per side.

2 slices bacon, chopped

1 yellow onion, diced

2 cloves garlic, minced

3 tbsp sun-dried tomatoes, diced

12 large eggs, whisked

¼ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup goat cheese

2 scallions, sliced (for garnish)

1

Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.

2

Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5–8 minutes. Addthe sun-dried tomatoes.

3

Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.

4

In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.

5

Bake until eggs are fully set, about 10–12 minutes. Serve warm or chill until serving.

Nutrition Facts

Use any veggies you like (or have on hand) in this recipe. Enjoy endless possibilities of egg cup combos!

Make a batch ahead of time and freeze them for later use. To do this, simply cool completely and place in a single layer in a zip top freezer bag in the freezer. Use within 1 month of freezing.