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Make-Ahead Breakfast Ideas For The Week

Make-ahead to stay ahead.

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Here's a video that shows you how to make all of them:

View this video on YouTube


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

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

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.

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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