Make-Ahead Breakfast Ideas For The Week

Make-ahead to stay ahead.

1. Make-Ahead Breakfast Ideas for the Week

2. Here’s a video that shows you how to make all of them:

3. Cheesy Egg Cups

Servings: 12

15 ounces frozen hash browns, thawed
1½ cups cheddar cheese, shredded
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked and crumbled
Salt, to taste
Pepper, to taste

# Preheat oven to 425°F/220°C.
# In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
# Bake for 15-20 minutes, until golden brown.
# In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
# Bake 15 minutes. Freeze up to 1 month.
# Enjoy!

Inspired by: The Cooking Jar

4. Berry Oatmeal Cups

Servings: 12

1 cup milk
½ cup maple syrup
2 eggs
1 teaspoon vanilla extract
1½ cups quick-cook oats
1 cup granola
1 teaspoon baking powder
½ teaspoon cinnamon
1 cup mixed berries

# Preheat oven to 350°F/180°C
# In a bowl, whisk all wet ingredients until fully combined.
# Add the dry ingredients and mix thoroughly.
# Divide mixture amongst the lined cups of a muffin tin. Top each muffin with berries.
# Bake 25 minutes. Store covered up to 2 days.
# Enjoy!

Inspired by: Betty Crocker

5. Breakfast Quesadilla

Servings: 1

2 sausage links
2 eggs, lightly beaten
1 flour tortilla, burrito-sized
½ cup cheddar cheese, shredded

# In a skillet thoroughly cook the sausage and eggs.
# Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
# Heat on a skillet, seam-side down. Flip and cook until golden brown.
# Enjoy! Or, freeze up to 1 month.

6. Mixed Berry Parfaits

Servings: 1

½ cup yogurt
½ cup granola
1 cup mixed berries
Honey, optional

# In a jar, layer yogurt, granola, and berries. Top with honey.
# Refrigerate up to 2 days. If you don’t want soggy granola, wait til you’re ready to eat the parfait to add it.
# Enjoy!

Servings: 12

⅓ cup melted coconut oil
¼ cup maple syrup
2 eggs
¼ cup milk
1 teaspoon vanilla extract
3 ripe bananas, mashed
2 cups whole wheat flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda

# Preheat oven to 325°F/160°C.
# In a bowl, whisk the coconut oil and maple syrup until combined.
# Add the eggs, milk, and vanilla extract, and whisk until combined.
# Fold in the bananas, cinnamon, baking soda, salt, and flour.
# Bake 20-25 minutes. Cover and store up to 2 days.
# Enjoy!

Inspired by: Cookie and Kate

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