Weekday mornings can be a bit chaotic, am I right? After getting the kids up, dressed and fed, and backpacks ready to go It can be tough to make your own healthy breakfast. Try cooking one of these 3 healthy make-ahead breakfast recipes on Sunday evenings! You can take one thing off your morning plate and while keeping you eating healthy and fueled for the day. All you need to do is reheat one serving the day of at home or at work!
All the recipes are full of protein, fat, vegetables and fiber! Eat them alone or add a side. My go-to sides are chicken breakfast sausage, Fiber One English muffins or fruit!
Root Vegetable Hash Brown Egg Cups
Hash browns and eggs is classic combo. I used the Cascadian Farms root vegetable hash browns (found them at Whole Foods) to change it up. But if you can’t find those this recipes works great with regular potato or sweet potato hash browns. I added in a layer of baby spinach for some leafy greens, kale or chopped broccoli florets would work well too! They travel well and will last a few days in the fridge making them the perfect make-ahead breakfast!
Root Vegetable Hash Brown Egg Cups
Ingredients
- 9 eggs
- 2 1/2 cups Root Vegetable Hash browns I used Cascadian Farms Organic defrosted
- 1 cup baby spinach
- 2 tsp thyme fresh
- 1 tsp onion powder
- 1/2 cup shredded cheese I used Violife Colby Jack
- salt and pepper to taste
Instructions
- Preheat oven to 375°, spray a non-stick muffin tin with oil spray.
- Mix shredded root vegetables with thyme, onion powder, cheese, S&P. Divide evenly among muffin cups
- Press into the bottom and up along the sides of each cup to form a well
- Spray the inside of the vegetable wells with oil spray. Cook for 8 minutes.
- Remove from oven. Layer in some baby spinach and then crack an egg into each muffin tin.
- Return to oven and bake until eggs are set. Bake for 12 minutes for runny eggs, and 14 for harden yolks.
- Let sit for one minute before carefully removing from muffin tin.
- Sprinkle with S&P, more cheese or hot sauce to taste if desired.
Vegetable Egg Bake
This super versatile make-head breakfast recipes is packed with veggies and fiber keeping you fueled for hours! Mix and match your favorite veggies, what’s in season or whatever is leftover in your fridge from last week! It easily makes 6-8 portions great for feeding you and your family. I love to change it up during the week and pair it with fruit, whole grain English muffins or chicken sausage so I don’t get sick of eating the same breakfast every day!
Vegetable Egg Bake
Ingredients
- 8 large eggs
- 1 cup egg whites
- 1/2 cup shredded mozzarella I used Vegan Violife Mozzarella Shreds
- 1/4 cup grated parmesan I used Vegan Violife Parmesan
- 1 medium zucchini, diced
- 1 tbsp basil, fresh
- 1/2 tsp sriracha or more to taste
- 1 cup grape tomatoes, halved
- 1 medium red bell pepper, diced
- 1/2 cup red onion, chopped
- 1 1/2 cups broccoli florets
Instructions
- Preheat oven to 350°
- Spray baking dish with non-stick spray (I used coconut oil spray).
- Mixed all the ingredients together. Placed in prepared dish.
- Bake for 1 hour. Let cool, cut into 6 pieces.
- *Feel free to use real dairy cheese.
Roasted Vegetable Frittata
Another super versatile recipes! This is one of the 15 recipes in my free eBook click here to download it! I love the sweetness from the sweet potatoes with the savory goat cheese! For an even easier clean up, after roasting the sweet potatoes you can bake the frittata on the same sheet pan!
Roasted Vegetable Frittata
Ingredients
- 2 cups sweet potato, peeled and cubed
- 4 scallions, chopped
- 2 peppers roasted red peppers, jarred
- 1 cup kale, spines removed and shredded
- 1/2 cup goat cheese, crumbled
- 4 large eggs
- 2 large egg whites
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp extra virgin olive oil
Instructions
- Preheat oven to 400°
- Toss sweet potato cubes with 2 tsp olive oil and roast until soft. Season with salt to taste.
- Chop scallions, drain and slice roasted peppers. Shred kale.
- Lower oven heat to 350°
- Spray an oven safe pan or sheet pan with non-stick spray
- Evenly space out roasted sweet potatoes, peppers, scallions, kale and goat cheese in pan.
- Add 4 eggs and 3 eggs whites to a bowl with salt and pepper and whisk
- Pour eggs over vegetables and push around the pan to evenly coat
- Bake until eggs are set about 20 minutes
- Remove from oven and cut into 6 even pieces
Five more quick breakfast ideas:
- Yogurt with fruit and granola
- Frozen waffle with peanut butter and sliced banana
- Whole grain toast with smashed avocado and sliced tomato
- Hard-boiled eggs with toast and fruit
- Overnight oats or make a batch of oatmeal in the crockpot
For more healthy meal planning tips check out my blog post!
If you have more questions on how to create balanced breakfasts for you and/or your family message me here!
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