Healthy Make-Ahead Breakfast Ideas
Easy to prepare breakfasts that can be made ahead and reheated, offering warm, savory flavors, and satisfying textures.
Ingredients
For Breakfast Sandwiches
- 4 slices Bread (for sandwiches) Choose whole grain, sprouted, or gluten-free options.
- 4 large Eggs Can substitute with egg whites.
- 1 cup Cheese Use sharp cheddar or mozzarella.
- 1 cup Vegetables (spinach, peppers, or onions) Can use any available veggies.
- 4 oz Cooked meats (bacon or sausage) Substitute with chicken or turkey for a lighter option.
- 1 tbsp Butter or oil For cooking.
- to taste Seasonings (salt, pepper, etc.)
For Keto Breakfasts
- 4 large Eggs Can substitute with egg whites.
- 1 cup Cheese Use sharp cheddar or mozzarella.
- 1 cup Vegetables (low-carb choices) Spinach, peppers, or onions.
- 4 oz Cooked meats (bacon or sausage) Substitute with chicken or plant-based options.
- 1 tbsp Butter or oil For cooking.
- to taste Seasonings (salt, pepper, etc.)
For Breakfast Casseroles
- 2 cups Casserole ingredients (potatoes, grains, etc.) Can add cooked quinoa or farro.
- 8 large Eggs Can substitute with egg whites.
- 1 cup Cheese Use sharp cheddar or mozzarella.
- 1 cup Vegetables (spinach, peppers, or onions) Use whatever you have available.
- 4 oz Cooked meats (bacon or sausage) Substitute with chicken or turkey for a lighter option.
- 1 tbsp Butter or oil For cooking.
- to taste Seasonings (salt, pepper, etc.)
Instructions
Preparation
- Chop vegetables and cook them in a skillet with a small amount of butter or oil until softened.
- Cook any raw meats until fully done; if using pre-cooked meats, warm briefly.
Cooking Eggs
- For sandwiches: scramble, fry, or make thin folded omelets to fit the bread.
- For casseroles: beat eggs in a bowl and season lightly.
Assembly
- Layer eggs, cheese, vegetables, and cooked meats on bread for sandwiches, then wrap each tightly in foil.
- Layer casserole ingredients, vegetables, cooked meats, and cheese in a baking dish, then pour beaten eggs evenly over the top, seasoning as needed.
Baking
- Bake the casserole in a preheated oven until eggs are set and the top is lightly browned.
Cooling and Storing
- Let casseroles cool before slicing and wrap sandwiches in foil or place in airtight containers.
- Label containers with the date before storing in the fridge or freezer.
Notes
Cool casseroles completely before wrapping to keep ice crystals out. Store in fridge for up to 4 days or freeze for up to 2 months.