Breakfast. The most important meal of the day. In this house, breakfast is at best inconsistent. If it’s a weekend, we usually indulge in a great family breakfast. During the week, we’ll do breakfast for dinner but our mornings are often so rushed (we like sleep) that it’s usually just a bowl of cereal or a piece of fruit. Over the past year or so, I’ve gotten better at making breakfasts during the weekend that we can eat during the week. We have several favorite make ahead breakfast ideas, and this week I am sharing them with you!
It is safe to say that Nicole Hunn of Gluten Free on a Shoestring is among the best when it comes to creating fabulously delicious gluten free recipes. She takes her time testing each recipe and gets down to the nitty gritty of the science that is gluten free baking, and her hard work pays off. These morning glory muffins are at the top of our list (and usually stocked in our freezer). I like to add walnuts because there’s just nothing more I love than a nut in a muffin!
When Emma was young, I would make mini (nut-free) muffins for her and big muffins for me, out of one batch. What we do is freeze about half a batch (or regular sized muffins) so we can warm them for breakfast quickly in the morning. To freeze, wrap each muffin individually in plastic wrap and place them in a zip top bag and into the freezer they go! To warm, microwave for about 45 seconds. We enjoy them warm with butter! You can find the recipe here.
Okay, I imagine you think I’m crazy. Why go through all the trouble of making these yourself when you can buy gluten and gluten-free versions? One, because there really isn’t a comparable gluten free substitute on the market. Two, because these are so easy and delicious! They are closer to the original than anything I’ve bought at the store. Audrey Roberts at Mama Knows Gluten Free has crafted an amazingly simple to use crust recipe (this is very similar to her pie crust, both recipes are easy to make and easy to handle).
As you prepare to make your pop tarts, you’ll find that making an investment in a kitchen ruler is really quite helpful. (hint: voice of experience!) I found that I needed to add a little more powdered sugar to the icing in order to get it as thick as I wanted, but other than that this is the perfect solution to your gluten free toaster pastry needs! Just store them in the refrigerator (layered with parchment in between) and let your pastry come to room temp to enjoy!
Audrey Roberts makes the list again with her super flavorful and easy pumpkin bread. This quick bread is quick and easy to make. Not only is it the perfect fall breakfast bread, it would make the perfect gift! In fact, last year I baked this bread in mini loaf pans and wrapped them up for my co-workers. They were delighted and didn’t believe me that it was gluten free! Emma enjoys a slice of pumpkin bread for breakfast most mornings in the fall. I enjoy mine slightly warmed with butter (have I said that before?). I usually make a batch or two in mini loaf pans and wrap (first in plastic wrap then in foil) and freeze in order to make the bread last and to make the best of my meal prep time.
Pancake muffins are a great idea for a make ahead breakfast, especially for kids! This recipe uses a mix and allows everyone to add their own “mix ins” to their pancakes. In our house we would choose blueberries, strawberries, bacon, and chocolate chips for our pancake muffin fillings! Making pancakes are a great way to get kids involved in the kitchen! They can stir, scoop, and choose the fillings for their own pancakes. We know that when kids are involved with the making of the meal, they’ll be more excited to eat. This is a great opportunity to try new make ahead breakfast ideas!
If you’re a fan of baked eggs, these Sheet Pan Eggs are a brilliant idea! It’s also a great way to use up vegetables that you may have in the fridge. Not only would this work great for meal prep for the week, it would be an easy make-ahead dish for brunch!
The moment I saw this recipe I knew I had to get the ingredients to make it! It is so easy and delicious! Just make up a pan on Sunday and you’re good to go for the week! The author suggests spinach and tomatoes, and I think that you could definitely play around with the vegetables. I will try mushrooms in the very near future! I’m also eyeing those beautiful jalapenos in our garden for this recipe. This recipe is everything I know I should be eating in the morning, wrapped up in an easy, “to go” package.
Who doesn’t love a breakfast sandwich? The days I get to take a breakfast sandwich to eat at my desk before students show up are the best mornings! I get to sit in my quiet room, savor my sandwich and sip my coconut milk chai, which usually accompanies sandwich mornings. I find that I’m usually rushing making my sandwich fresh that morning. Elaina at The Rising Spoon has created a way to make a bunch of breakfast sandwiches on the weekend to have at the ready for the week. These look delicious, and can be make gluten free by subbing a GF English muffin (I like Canyon Bakehouse best).
Overnight oats are an easy, popular way to meal prep for breakfast. I have to admit, I’m still using the instant oatmeal from the envelope, but after reading about these recipes from Lorie at Lemons + Zest, I’m definitely going to try some overnight oats (and work my way into oatmeal adulthood)! The banana bread and strawberries and cream are calling my name!
I used to make baked eggs when Emma was little. I packed those suckers full of veggie purees that we needed to use up. She loved them! These are a kicked-up, more grown up version and a great idea if you love baked eggs and protein in the morning. I love recipes like this, that allow me to use what I have in the fridge that might be left over or otherwise go unused. Kelly shares nine variations including jalapeno popper, ham and cheddar, and buffalo chicken!
To round out our Top 10 list, I bring you back to Eliana at The Rising Spoon, and her recipe for Tex-Mex Egg Breakfast Muffin. Living in Central Texas, I just can’t get enough of Tex-Mex cuisine. It’s perfect for any meal! These muffins are chock-full of Tex-Mex goodness…avocado, green chiles, tomatoes…and wrapped in bacon = perfection! My mouth is watering, how about yours?
I hope you’ve been inspired by these recipes, as I have. I feel excited about breakfast, and can’t wait to get started prepping some of these! Which one will you try first?