Breakfasts to Prepare Ahead of Time Any Day of the Week

Mornings are hectic. If you cook at home, making sure everyone gets a satisfying first meal can be a hectic daily chore. Start treating breakfast like you would dinner, and make up foods in advance for the week (or for two). You and your family will hit the door, filled up and ready to roll, and you might not be quite as harried as normal.

Breakfast burritos. Regardless of the ingredients you use to make this hearty breakfast food, breakfast burritos provide a filling first meal of the day, and can also be one of the best snacks between school and sports practice. If you like yours burritos full, roll up those ingredients with two tortillas and store as many burritos as you can fit snugly in a quart size plastic bag or freezer-safe glass dish (to keep ingredients from spilling out).

Pancakes and French toast. Oh yes, you can. Fresh pancakes and French toast are so delicious, but these classic breakfast treats are pretty good made ahead, too. Most recipes will be fine for freezing. Make pancakes a little on the thick side, freeze in a single layer on a baking sheet, and then store in gallon or quart-size freezer bags. Come morning, warm up the pancakes or toast by wrapping a short stack in a damp tea towel and putting in the microwave for one to two minutes.



Oatmeal in Jars. This recipe has delicious ideas for incorporating nuts, seeds, and dried fruits with oatmeal for a week’s worth of a healthy breakfast. Delicious, simple, and so pretty you might not want to eat it.

No-cook Overnight Oatmeal. Of course, you don’t have to cook those oats at all. Overnight hours and a fridge will soften them up for you when making overnight oatmeal. A jar or bowl with oats, yogurt, flaxseed, a little milk, some fruit, and your favorite flavoring and sweetener, magically turns into a bowl of deliciousness.

Breakfast breads. Banana nut, pumpkin, and apple breads are the ideal breakfast to make up as a double batch. Keep one loaf on the counter or refrigerator, and freeze the other in a zipper storage bag. You’ll have a loaf for this week, and one for next.

Scrambled egg, sausage and potato mix. This is a little like breakfast burritos, but without the tortilla. Scramble eggs on the stovetop with cooked sausage and diced cooked potatoes. The mixture will keep in the refrigerator for about three days. Before reheating, add your favorite cheese to melt on top. It’s a one-bowl breakfast.

Cereal. Cereal is low maintenance as meals go, but pouring it into individual bowls the night before cuts down on a few steps in the morning, especially if you’re feeding a large family. Line up the bowls, pour out the cereal, and cover with a kitchen towel. In the morning, line up the children at the table and let ‘em dig in.

Granola. If there was ever a perfect breakfast food to make and freeze, granola is it. It lasts a long time in the freezer or refrigerator. Make it, toast it, and put it in a freezer bag. Scoop it out into bowls the night before and serve with its best friend (milk) or pals like yogurt and fruit.

Eggs in a Muffin Pan


Eggs in a Muffin Pan
A cross between poached eggs and hard-boiled, these eggs can also be added to lunch for extra protein – eat them hot or cold.


  • one dozen eggs
  • oil or butter
  • salt
  • pepper
  • ¼ cup parsley (or other herbs you have on hand)
  • ½ cup of your choice of cheese
  • ½ cup diced bacon or cooked sausage, crumbled (optional)
  • ½ cup of any mushrooms, peppers, or tomatoes that you need to use up



  1. Coat each muffin cup with butter or oil spray.
  2. Crack one egg into each muffin cup.
  3. Put a dash each of salt and pepper over each egg.
  4. Add a pinch of parsley and/or other herbs to each egg.

            If you’re not adding meat or vegetables, skip to step #7.

  1. Add about a teaspoon of bacon or sausage to each egg.
  2. Add about a teaspoon of any vegetables you are using.
  3. Bake eggs in oven on 350 degrees for about 15 minutes.