Make-Ahead Breakfast Ideas For The Week

Here is what you’ll need!

CHEESY EGG CUPS
Servings: 12

INGREDIENTS
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

PREPARATION
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: http://www.thecookingjar.com/hash-brown-egg-nests-with-avocado/

BERRY OATMEAL CUPS
Servings: 12

INGREDIENTS
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

PREPARATION
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: http://www.bettycrocker.com/recipes/make-ahead-granola-oat-cups/6cdb4bbf-d69b-4da2-9374-e7ce739edd92

BREAKFAST QUESADILLA
Servings: 1

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

PREPARATION
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

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

PREPARATION
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!

BANANA MUFFINS
Servings: 12

INGREDIENTS
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

PREPARATION
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!

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